Classic Mai Tai – Cure for a Beach State of Mind

On April 20, 2016April 20, 2016 By Isobar ExpeditionsIn Recipes8 Comments

Since winter has been lingering around too long here in Colorado, we’ve been longing for the beach and sun. Our solution, a drink that will take you away to memories of an ocean breeze and salt air. There are a lot of ways to make a Mai Tai, but this is the classical way that we used to make it back when we worked at the resort where we first met. It seems especially fitting since today is our 26th wedding anniversary that we share a cocktail that reminds us of when we first met.

Ingredients

1 1/2 ounces (1 jigger) of Coconut Rum
1/2 ounce of Dark Rum
3 ounces of Orange Juice (preferably fresh)
2 ounces of Pineapple Juice
1/2 ounce of Grenadine
Ice

Instructions

In a shaker, add ice, the coconut rum, orange juice, pineapple juice and shake vigorously. Pour the punch into a highball glass filled about three-quarters full with ice. Slowly pour the grenadine over punch, it will sink to the bottom of the glass. Float the dark rum onto the top of the punch, either by pouring slowly using a pour-spout or, if you don’t have one, by pouring over the back of a spoon. Garnish with pineapple and maraschino cherries and enjoy. This recipe makes a single cocktail, so feel free to repeat until you can smell the beach. 🙂

Snugglers – Hot Chocolate with Peppermint Schnapps

On February 3, 2016 By Isobar ExpeditionsIn Recipes7 Comments

Its called a snuggler because it is like a warm hug for your tummy. We’re not sure what is about winter and schnapps, but we have wonderful memories of skiing with schnapps in a camelback. Back then they were horn-shaped leather bottles that we slung over our shoulders while were skiing. Over the last couple of days, we’ve been watching the snow pile up, almost two feet in total, so we needed something warm to cheer us up after all of the snow shoveling. We first had this in Aspen, many years ago and it is definitely one of our favorite winter drinks. The pairing of hot chocolate and peppermint is obviously a delicious one and this will definitely put a smile on your face. We added some peppermint bark (dark chocolate, white chocolate, and peppermint… yum). We hope you enjoy them.

Ingredients

2 cups Whole Milk (2% or skim, your preference)
6 tbsp Cocoa Powder
4 to 6 tbsp Peppermint Schnapps
1 cup Heavy Whipping Cream
1 tbsp Granulated Sugar
1 tbsp Confectioner Sugar
1 tbsp Vanilla Extract

Instructions

Heat the milk in a saucepan over medium-low heat (do not bring to a boil). Whisk in the cocoa powder until it is thoroughly mixed. In a cold bowl, combine the whipping cream, sugars, and vanilla extract. Whip until soft peaks form. Pour the hot chocolate and schnapps into a mug and top with whipped cream. Serves 2.

Spiked Mulled Cider

On October 7, 2015 By Isobar ExpeditionsIn Recipes2 Comments

We found this recipe a few years ago and have been using it for our Halloween parties ever since. It is perfect for this time of year and tastes really good. The original recipe called for Apple Brandy or Bourbon, but we use an Apple Whiskey, which we find just enhances the apple flavor. Obviously you can leave out the alcohol or add more if you like, but you have to be careful, you can’t taste the alcohol, which can be dangerous 😉

Ingredients

4 cups Apple Cider (not Apple Juice)
1 Cinnamon Stick
3 Whole Cloves
Pinch of Salt
1 Orange – halved
3/4 cup Apple Whiskey

Instructions

Combine the cider, cinnamon stick, cloves, and salt in a saucepan. Squeeze the juice of the orange into the pan and then peel the skin of the orange and add them to the liquid. Bring the liquid to a simmer and then remove from the heat and let it steep for 15 minutes. Strain and pour into a pitcher. Add the Apple Whiskey and refrigerate at least 2 hours or preferably overnight. Serve on the rocks with an orange garnish.