Christ­mas Drinks

The Star (St. Lucia) - - CHRISTMAS ISSUE -

Noth­ing spices up the Christ­mas sea­son more than some tra­di­tional home made drinks to go with that black cake, stew pork, ham and other Christ­mas de­lights. Here are a few of our favourite drink recipes for Christ­mas.


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! Re­mem­ber to al­ways store sor­rel in glass bot­tles, plas­tic can pro­mote spoilage.


6 eggs 5 8 oz pack­ages of evap­o­rated milk (prefer­ably non com­bined, or non filled) 14 ozs con­densed milk 2 cups dark rum 1/2 tsp grated nut­meg 1 tsp minced lime zest 1 tsp bit­ters In a blender process eggs with lime zest un­til light coloured. Add evap­o­rated milk and con­densed milk, process to blend well. Strain. Add bit­ters, nut­meg and rum, mix well, taste and ad­just flavour­ings to suit. Serve over crushed ice, and gar­nish with lime slices.


6 eggs sep­a­rated 8 ozs gran­u­lated sugar 11/4 cups milk 1/2 cup Co­gnac 1/2 cup dark rum 1 tsp vanilla essence 11/4 cups heavy cream, lightly whipped Zest of 1 orange, finely minced Zest of 1 lime, finely minced 1/4 tsp 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


1 pound green ginger 10 cups cold wa­ter 1 lime 2 sticks of clove 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.


This is an es­pe­cially good non­al­co­holic 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 21/2 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 puree 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

Eggnog any­one?

In the Caribbean no other drink says Christ­mas more

than sor­rel.

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