Emerils Caribbean Cocktail Recipes

EMERIL'S CARIBBEAN COCKTAIL

Steps:

• In a cocktail shaker, blend together all the ingredients, except the garnish. Pour into a tall glass filled with ice.
• Garnish with pineapple and serve.

CARIBBEAN COCKTAIL

Steps:

• In a shaker filled with ice Mix the Bacardi and pineapple juice.
• shake well until too cold to hold.
• strain the content into a glass filled with ice.
• rinse shaker and fill again with ice.
• mix the Curacao and cream of coconut and shake until too cold to hold.
• Stain the contents into the same glass and mix.

CARIBBEAN CRUISE COCKTAIL

Steps:

• Combine all ingredients except soda and garnishes and shake well. Pour into a cocktail glass over ice and add soda to taste. Garnish with a lime wedge and a cherry (and an umbrella if handy).

EMERIL'S SAZERAC COCKTAIL

Steps:

• Fill a small old-fashioned glass with cracked ice and set aside.
• In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
• With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes.
• Stir. Never use a shaker.
• Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
• Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.

EMERIL'S HURRICANE

Steps:

• In a large pitcher combine the pineapple juice, orange juice, pomegranate juice, grenadine, simple syrup, lemon juice and lime juice and stir well to combine.
• Add the light rum, Triple Sec and dark rum and stir well.
• Serve in 16-ounce glasses over lots of ice and garnish each glass with 1 orange slice, 1 lemon slice, and 1 maraschino cherry.