PONCHE DE CREME
6 eggs
3/4 cup granulated sugar
1 cup sweetened condensed milk
4 cups evaporated milk
2 cups dark rum
1/2 teaspoon grated nutmeg
1 teaspoon minced lime zest
1 teaspoon Angostura bitters
In a medium stainless steel bowl, beat eggs with sugar, place into a double boiler, and over simmering water, cook eggs until thick and sugar has dissolved.
Add condensed milk, evaporated milk and rum, combine well.
Add lime zest, bitters and nutmeg, stir.
Store in glass bottles and refrigerate until ready for use.
Serve over crushed ice garnished with lime zest or lime slices.
Makes about 10, 8 (fl oz) oz servings
BASIC SUGAR SYRUP
1 cup granulated sugar
1 pound sugar
Combine water with sugar in a small saucepan.
Cook over medium heat until sugar has dissolved. Boil for ten minutes.
Cool , bottle and refrigerate until ready for use.
HOLIDAY PUNCH
This is an especially good non-alcoholic punch–the sort that both kids and adults enjoy. The orange ice ring looks festive and gives the punch a zesty flavour!
2 cans (28 ounce each) fruit cocktail in syrup
2 1/2 cups ginger ale
1 tablespoon lemon juice or lime juice
4 cups orange juice (approximate)
1 ring mold
30 maraschino cherries
Pour orange juice into the ring mold; add the maraschino cherries and freeze.In a blender pure fruit salad with syrup. Cover and refrigerate until ready to use. In a large bowl combine ginger ale, pureed fruit salad, and lemon or lime juice. Taste and add more lime juice if needed.
Place the orange ice ring in a large punch bowl and pour the punch over the ice ring.
Note: If you do not have a ring mold you can freeze the orange juice in an ice cube tray, add a cherry to each cube and freeze.
Serves 25-30 4 ounce servings
SORREL
To make sorrel drink just clean the sorrel, by removing the seeds. Put the sepals into a large non-reactive pot, add some cloves and cinnamon bark. It does not matter the quantities, do this to your taste preference. Add enough boiling water to barely cover the sorrel, cover tightly and steep overnight. Sweeten to taste with sugar syrup. Chill and serve over crushed ice, or with club soda for a refreshing Sorrel Cooler!
CHRISTMAS EGGNOG
6 eggs separated
8 ounces granulated sugar
1 1/4 cups milk
1/2 cup Cognac
1/2 cup dark rum
1 teaspoon vanilla essence
1 1/4 cups heavy cream, lightly whipped
Zest of 1 orange, finely minced
Zest of 1 lime, finely minced
1/4 teaspoon nutmeg
With an electric mixer, beat the egg yolks with the sugar until thick and creamy. Stir in the milk, brandy, vanilla and rum. Whisk the egg whites until very stiff and fold into egg mixture. Chill for about 4 hours.
Mix heavy cream with orange and lime zest . Fold cream mixture into egg mixture, pour into stemmed glasses or cups and top with grated nutmeg. Serves 4-6
GINGER BEER
1 pound green ginger
10 cups cold water
1 lime
2 cloves
Wash, peel and grate ginger.
Peel and juice lime, keep the peel.
Mix ginger, water, cloves , lime juice and the lime skin.
Pour this mixture into clean bottles and leave to ferment for about one day, preferably in the sun.
Strain the ginger beer and sweeten to taste with basic sugar syrup.
Refrigerate until ready to use.
