#caribbeyum

[cheapcrbn]

PURPLE RAIN

Ingredients: 

1 oz blue curacao 

1 oz grenadine

1 oz cranberry juice 

1 oz pineapple juice 

1 1/2 oz vodka 

Lime juice 

Directions: 

Combine all ingredients (minus the lime) in a shaker and mix well. Serve over ice. Add lime juice and enjoy!

[cheapcrbn]

WATERMELON KEG

Ingredients: 

Watermelon 

1/2-1c vodka

1 tbsp sugar (add to taste) 

5-10 fresh mint leaves 

Directions: 

Cut the top of the watermelon to expose fruit. note: save the sliced off piece. This will become the lid. 

Scoop the watermelon into a blender, using an ice cream scoop. 

Using a corer, create a small hole about 1/4 of the way up from the bottom and attach a keg tapping kit to watermelon shell. 

Add vodka, sugar and mint to the fruit and blend until it is completely liquid. 

Using a strainer, pour the mixture back into the watermelon shell. note: a strainer will remove any seeds.

Enjoy. Cheers! 

Tip: secure watermelon in a form-fitting bowl. 

[cheapcrbn]

DAMIANA SALTY DOG 

Ingredients 

1 oz. Damiana Liqueur 

1 oz. vodka 

4 oz. grapefruit juice 

Directions

Combine ingredients. Shake and pour over ice. 

[cheapcrbn]

AVOCADO DAIQUIRI

Ingredients:  

2 avocados, halved, peeled and pitted

1 1/2c light rum

1/2c sugar

2/3c fresh lime juice

crushed ice

Directions: 

In a blender, puree all ingredients (except ice) until smooth.

Serve over crushed ice & enjoy! 

[cheapcrbn]

VODKA INFUSED CHERRY BOMBS

Ingredients: 

Vodka (flavored of your choice) 

Cherries

White chocolate chips 

Pop rocks 

Directions: 

Puncture the cherries with a toothpick and soak in vodka for 24-48 hours. 

Pat cherries dry. 

Melt chocolate chips and coat bottom half of cherries. 

Roll dipped cherries in pop rocks. 

Enjoy! 

[cheapcrbn]

ELOTES (MEXICAN STREET CORN)

Ingredients: 

1/4c mayonnaise

1/4c sour cream

Crumbled Cotija cheese

Shredded parmesan cheese

1/2 tsp chili powder

1 tsp minced garlic 

1/4c cilantro, chopped 

4 ears shucked corn

1 lime

Desired seasoning 

Directions: 

With corn still in the husk, grill for about 8 minutes or until cooked through and charred in spots on the husk. 

Combine mayonnaise, sour cream, a pinch of each cheese, cilantro, garlic and chili powder. Set aside. 

Shuck corn, leaving the husk on the end to hold. 

Coat the corn with mayonnaise mixture.

On a plate, combine cheeses and cilantro and roll coated corn in it. 

Sprinkle with your favorite seasoning and more cilantro, if desired. 

Serve with lime wedge and enjoy! 

[cheapcrbn]

MIMOSA CUPCAKES

Ingredients: 

Cupcakes

1 3/4c cake flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2c unsalted butter (softened) 

1c granulated sugar

3 large egg whites

1 tsp vanilla extract

1 1/2 tbsp orange zest 

1/3c sour cream (full fat) 

2 tbsp orange juice

1/2c champagne 

Frosting 

3/4c champagne 

1c unsalted butter (softened) 

4c powdered sugar 

1 tsp vanilla extract 

Orange slice 

Sprinkles

Directions: 

Preheat oven to 350°F and line muffin pan with cupcake liners.

Cupcakes

Whisk dry ingredients. Set aside. 

Beat butter on high until smooth and creamy. Add sugar and beat until creamed together. Add egg whites and vanilla and beat until combined. 

On low speed, gradually incorporate dry ingredients. 

Slowly pour orange juice and champagne into mixture and beat on low until combined. (the batter will be slightly thick) 

Spoon batter into cupcake liners - fill about 2/3. 

Bake for 18-20 minutes or until a toothpick, inserted in the center, comes out clean. 

Set aside to cool.

Frosting 

In a small saucepan, bring champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4c. Set aside to cool completely.

Beat butter on high speed until smooth and creamy. Add powdered sugar 1c at a time, beating slow at first then increasing to high speed. Once incorporated, add the next cup. 

Beat in 3 tbsp of reduced champagne and vanilla extract. Add remaining reduced champagne to taste. 

Frost cooled cupcakes and garnish with sprinkles and orange. Enjoy! 

[cheapcrbn]

SPICY MICHELADA

Ingredients: 

4oz Clamato juice

3 fresh limes 

Tapatió sauce (to taste)

Tajín powder (to taste)

1 bottled beer (your favorite Mexican lager) 

Directions: 

Rub a slice of lime around the rim of the glass and press the rim in Tajín powder to salt.

Pour Clamato juice and Tapatió sauce in glass. 

Squeeze lime juice from 2 limes. 

Confidently turn beer upside-down into liquid, like a boss. (Beer will slowly fill the glass, until 1/4 of it is left in the bottle.) 

Garnish with remaining lime, shrimp and more Tajín powder. 

Cheers!