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Jamaican
Alcoholic Drinks
Jamaica has a wealth
of alcoholic temptations, from locally produced beer and rums
to fine liqueurs. Red Stripe beer, a lager, is the top selling
beer on the island and is sometimes nicknamed "the policeman"
in reference to its red stripe similar to that on a policeman's
uniform. The locally made Dragon Stout is found in many local
bars; Guiness is also a local favorite.
With its long history as a sugar producing island, it's no wonder
that Jamaica has such an excellent choice of locally made rums.
Tops include Appleton's, Myers, and Sangster's. Sangster's also
produces Tia Maria, a liqueur made of coffee and rum,
Brown Cow
This is a recipe that's easy to remember and uses Jamaica's most
famous liqueur.
4 ounces Tia Maria
4 ounces milk
Mix Tia Maria and milk; shake. Serve over crushed ice.
Rub-A-Dub, courtesy the former Renaissance Jamaica Grande
4 tablespoons Jamaica Overproof white rum
1/2 cup pineapple juice
2 tablespoons apricot brandy
2 tablespoons vodka
2 tablespoons sugar syrup
Sugar Syrup:
1/4 cup sugar
1/4 cup water
Prepare sugar syrup. Mix sugar and water in saucepan and bring
to a rapid boil. Simmer a minute or two. Cool and measure correct
amount.
Prepare Rub-A-Dub. Pour all ingredients in a blender. Blend well
for two to three minutes. Pour into a tall cool glass over ice
and serve.
Calico Jack, courtesy the former Renaissance Jamaica Grande
1 tablespoon Overproof Rum
1 tablespoon Appleton Special Rum
1/4 cup pineapple juice
2 tablespoons lime juice
Dash Triple Sec liqueur
Blend and serve in an 8 ounce glass.
Sabayon Jamaique, courtesy the former Renaissance Jamaica Grande
6 egg yolks
1 tablespoon cold water
1/2 cup sugar
1/3 teaspoon salt
1/4 cup Tia Maria or other coffee liqueur
1/4 cup semi-sweet chocolate, grated for garnish
1 cup double strength Jamaican coffee or other demitasse coffee
In the top of a double boiler, beat egg yolks with water. Whisk
in sugar, salt and Tia Maria. Cook over hot water until well thickened.
Let cool for 30 minutes. Pour into four demitasse cups already
1/4 filled with coffee (sherbet glasses may also be used). Garnish
with chocolate. Serve hot or chilled. Serves four.
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