Tuesday, December 11, 2007

WE FOOD - 'Bring Drinks'

Here's a few holiday beverage favorites to add to your Christmas menu. Each drink featured below goes well with some black cake, pastelles or ham. Yum!

Made from the sepals of the sorrel flower, this delightful Trinidadian Christmas drink becomes even more heavenly with the addition of some rum.

3 - 4 lbs fresh sorrel
1 gallon water
2 lbs sugar
1 tablespoon
Angostura Bitters

Discard the sorrel seeds.
Rinse the sorrel and place in a large deep pot.
Cover with water and bring to a slow rolling boil.
Turn off heat and allow sorrel to cool overnight.
Remove the sorrel and strain the liquid
Add sugar and Angostura bitters.

The Trinidadian version of egg-nog, with the addition of some 150 proof rum!

2 cans (7 oz. each) evaporated milk
3 eggs
1/2 can (7 oz.) evaporated milk
1 can (12 oz.) condensed milk
1 glass puncheon rum
1 piece of orange or lime rindgrated nutmeg
1 tsp. bitters

Beat eggs well with the rind.
Remove rind.
Add milk.
Stir well.
Add rum, nutmeg and bitters and mix thoroughly.
Sweeten with condensed milk.
Chill and serve with crushed ice.

Try this powerful ginger flavoured drink, popular in Jamaica and some parts of Africa. Real ginger beer is actually a fermented drink made with yeast (just like regular beer), but you can also make a quicker version if you are looking for something with a little less hassle.

1 pound ginger
8 tablespoons of brown sugar
2 1/2 quarts water

Puree ginger and water in blender.
Let mixture sit (covered) at room temperature for 24 hours
Add sugar & mix
Best served with crushed ice.
Serves 6-8.

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