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CaribbeanSoul Aug 18th, 2006 05:23 PM

OT: What's in your glass tonight?
I'll start. Tonight is a special evening as half the kids are with the inlaws on the other side of the Cascades. Such a special evening (its the little things) with the special lady in my life requires a nice bottle of 2004 Owen Sullivan R3 (Syrah/Cab/Merlot blend). Anyone else imbibing on the Friday night?

caribtraveler Aug 18th, 2006 05:30 PM

It would normally be a nice South African red. But tonight, it's all about nyquil. Hey, it has alcohol in it! (how pathetic is that??) :-D
Anyway, it's starting to work so off to bed for me. Have a great weekend.

CaribbeanSoul Aug 18th, 2006 05:34 PM

May I ask what vintage of nyquil? :-D

mah1980 Aug 18th, 2006 05:41 PM

Abita Amber.

Celebrating the end of a busy work week and booking Akumal (Riviera Maya), Mexico for next month!

MarionCK Aug 18th, 2006 06:10 PM

A little Grey Goose, from the freezer, no rocks ;-)

A few native blueberries as a munchie...and the company of a sweet Spaniel who wants to share BOTH ;-)

MAH...I'm so pleased for you ! Enjoy the packing and the preparation and I'll look forward to your trip report. It's been a long and difficult year for you. Definitely time to CELEBRATE !!


mah1980 Aug 18th, 2006 06:21 PM

It sounds like you're having fun. We went to a La Cote Brasserie, a really good restaurant near my work in New Orleans for dinner tonight and my dh had roasted duck with blueberry compote. Your grey goose/blueberry combo sounds great.

Yes, we really need the break. It's been a stressful year and it will be nice to lay on the beach, have tropical drinks, and explore the ruins & cenotes in the Riviera Maya.

CaribbeanSoul Aug 18th, 2006 07:16 PM

Marion: I wouldn't think anything less than GG. Sounds perfect neat, on the rocks, with a twist or with olives....chilled, shaken, stirred, strained....I may need to have a nightcap of the same quality grain. :)

brenandg Aug 18th, 2006 07:34 PM

You guys are making me thirsty for a "dirty martini" with some great blue cheese stuffed olives :D

Tuxedocat Aug 18th, 2006 09:22 PM

Whaddaya think? Cruzan Estate with ginger ale and plenty of fresh lime... nectar of the Virgin Islands gods...

iw Aug 19th, 2006 05:55 AM

Yes, I realize it is Sat. am and I am having plain old juice, but last night it was a lovely white wine to celebrate the last of our "friends group" who are expecting their first in March. Wow, now we are the only childless couple....well, my 40 year old DH, still acts like a child, so I will count him as my kid, too.:S-

tivertonhouse Aug 19th, 2006 01:59 PM

Caipirinhas all around -- it's the weekend ;)

MarionCK Aug 19th, 2006 02:21 PM

Ahhh...sounds wonderful, but we need a recipe ;-)


Diana Aug 19th, 2006 02:30 PM

2001 Mer Soleil - a smooth buttery oaky CA Chardonnay - to celebrate the acceptance of our offer today to purchase 15 acres on which to relocate our farm.

caribtraveler, I hope you are feeling better. Nyquil has amazing medicinal propertie.

mah, if you have not been to Akumal before, you will love it. Very tranquil, great snorkeling, and a surprising array of very nice dining choices.

carib Aug 19th, 2006 02:32 PM

Friday last night we had a fantastiv Arnetinian red Malbec los Alamos....

Saturday now--

Robert Mondavi private select chardonnay at this table tonight :-)

CaribbeanSoul Aug 19th, 2006 05:27 PM

Congrats Diane! That is always a fine reason to celebrate with a nice bottle of wine.

"Caipirinhas" - I'd love a recipe (if there is one) for this as well, Tiver.

Tuxedo: I'll need to try that with ginger ale....never have had Cruzan rum that way. When I lived on STX, my roommate was the chemist at Cruzan rum. She brought home batch samples all the time. In fact, I was used as a "tester" to perfect their spiced rum recipe that was created to compete with Capt Morgan. Tough job but somebody needs to do it!

caribtraveler Aug 19th, 2006 06:16 PM

CS: Good one re: vintage comment.

Diana: Thank you. I'm feeling a bit better tonight. And congrats!

If Tivertonhouse is referring to the Brazilian drink, it is SOOOO GOOD. You brought back great memories of a trip to Rio with my parents a few years back. I 'discovered' it then and most recently had one at a Portuguese restaurant in NJ. :-)

owa Aug 20th, 2006 03:54 AM

Oh, Tivertonhouse we just had a caipirinhas also. Every time I have one it brings back memories of a dinner in Brazil where they made our caipirinhas next to our table using mortar, pestle, and fresh limes. It was heavenly. I raise my glass of caipirinhas to you. Owa

tivertonhouse Aug 20th, 2006 04:38 AM

Owa -- Got 'addicted to caipirinhas also in Brazil, up in Buzios and still make them the same way with a wooden pestle. Brazilians make em primarily
with lime but there's a whole repertoire
of 'batida' (ba-chee-da) drinks made with fresh coconut milk, passionfruit,
mango, acai and other Brazilian fruit
used in the same fashion.

The recipe: For each drink.

CAUTION: They're deceptively mild --
3 will, stress the will, put you on
the floor.

Brazilian cachaca (ka-SHA-sa), aka
aguadiente/firewater preferably PITU brand (the one with
the red crayfish on label) which is
the worker's brand and the roughest.
Other more filtered brands a-ok,too,
but do not use Columbian-style which is made with anise/the licorice taste would be way wrong. In Martinique/Guadeloupe, the French
West Indies, a similar drink called
'ti punch' (petit punch) is made.

2 tablespoons white sugar/superfine
if you have it, regular white too.

3 lines/Persian limes or
6 West Indian/Key West limes
(do not used bottled lime juice)

Untraditionally, I use a Mexican-
style lime squeezer (does halves
of key limes and quarters of
Persian limes in a flash)

Wooden pestle.

Glass/ice cubes.

This is the unstrained version. You
can also strain it for a more
refined drink -- and you can also
use vodka (Grey Goose would work
wonderfully) to make a 'caipirissima'-
what Brazilians consider more chic
and smoother.

1) Put sugar in glass.

2) Add cut limes (or juice and rinds
of limes if you took the shortcut
and squeezed them).

3) Mash limes/juice to blend oil
of rinds into sugar.

4) Add 1 to 1.5 oz. cachaca, depending
on taste, and how strong you like
your drinks.

5) Mix with spoon. Add ice

or GAL COSTS on the CD/find a chair
and some good friends and try not
to get slooshed....

tivertonhouse Aug 20th, 2006 04:45 AM

should have been GAL COSTA in the playlist above.

Cachaca is an overproof distilled rum/brandy from sugarcane, about
180 proof, but different from
Jamaican Wray and Nephews Overproof

Tuxedocat Aug 21st, 2006 12:31 PM

I'll say Cachacha is different from rum. Ditto that 3 drink limit. A properly fixed Caipirinha is a serious matter, otherwise nicknamed the "Brazilian Mickey."

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