Showing posts with label Drinks. Show all posts
Showing posts with label Drinks. Show all posts

Day 7: Bottoms up!

>> Tuesday, 18 December 2018

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Well in exactly a week it will be Christmas Day. Let me raise a glass to you and wish you the happiest of holidays! May you be filled with peace and joy, not just for the holidays but all year round. And, may the New Year bring you all that you need. Happy 2019!

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Refreshing Lemongrass Iced Tea

>> Thursday, 20 July 2017

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Here in the Caribbean, when we make tea with lemongrass, it is usually hot tea, but this well-known grass that is widely used in the cuisines of Southeast Asian countries, makes excellent iced tea. The key is to let the tea steep for at least an hour for the rich citrus flavour to develop. Look at the colour of the tea - no teabags or traditional tea leaves were used to make this iced tea.

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A detailed recipe complete with notes can be found here. I highly recommend making this tea a day ahead of use so that you can truly enjoy it. This is not iced tea to be rushed. Do not forget to include thin slices of lime or lemon as the tea sits in the refrigerator.

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Barbados @ 50 - Red Ju-C

>> Monday, 28 November 2016

You may be wondering what is the big deal posting about a soda. Well let me tell you, this soda here - Red Ju-C is wickedly good and it goes well with so very many things. It is a Bajan tradition. On its own, cold with ice, it is refreshing. A ham cutter without Red Ju-C to chase it is found to be wanting. At Christmas, this is the # 1 soda (all year round too). You have to stock up on this soda early because it gets sold out. Remember I told you that it goes well with a lot of other things? It is a great combo with rum and vodka, Campari and other alcoholic beverages. Mix it with beer and you have your own brew of shandy. So good!

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Barbados @ 50 - Mauby

>> Tuesday, 8 November 2016

Mauby (the drink) can be polarizing across the region, and in each state. Divisions and strong opinions range from how it is made - bark or syrup - and the spicing ingredients. Whether it is brewed and left to ripen (mature/cure) over a few days (about 2 - 3) or if it can be made directly from the bark as soon as it is done boiling.

I am ole-school, I like my mauby only from the bark, boiled with spices, cooled, sweetened, brewed until frothy and left to ripen for a couple of days and 3 nights. Here in Barbados, most people like Mauby made from the syrup, with the exception of a few aficionados (baby boomers) who scoff at the idea of Mauby from the syrup.

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Barbados @ 50 - Golden Apple Juice

>> Tuesday, 25 October 2016

While I had eaten the Golden Apple fruit itself and drank the juice-drink of the ripened Golden Apple, it was not until I came to Barbados that I learnt of green (unripened) Golden Apple Juice. It was surprising. I thought that it would be tart even with a bit of sugar added to the juice but it is not. It is smooth and fruity good. Full of vitamins and fibre, this is one of my absolute favourite fruit juice-drink. It is best served ice cold rather than poured over ice. As with most things, homemade is best but there are select vendors from whom you can get the real thing without it being diluted with water and lots of added sugar.

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Guyana @ 50 - Entertaining with Tea

>> Monday, 18 April 2016

Tea is very popular way to entertain in Guyana. Whether the gathering is to raise funds for a good cause, to celebrate holidays such as Easter, to catch up with family and friends or simply to relax. I have fond memories of the many tea parties held back in the day at Sacred Heart Church.

When last were you invited out to tea or entertained with tea?

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Pouring Tea ©Cynthia Nelson

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Guyana @ 50 - Swank (Limeade)

>> Friday, 15 April 2016

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Swank ©Cynthia Nelson

Whether on a hot day or enjoying the coolness of an afternoon breeze, a glass of ice cold Swank (limeade) is refreshing and hits the spot. The drink is simply a mixture of fresh squeezed lime juice and Demerara sugar (or any West Indian brown sugar) sweetened to suit your taste. The addition of a few drops of mixed essence and/or couple dashes of Angostura Bitters elevates the flavour. If you are into black salt, a pinch added to the Swank makes the drink interesting, but I have to admit, the addition of sulphuric (Indian) black salt is not for everyone.

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Cookies, Coolers & Quiche

>> Wednesday, 11 September 2013


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Get the latest edition of my newsletter - TASTESMONTHLY - for 2 types of butter cookies, coolers (watermelon, mango & ginger, cucumber & mint), and quiche with tips on working with pastry and blind baking. It's free!

You don't have to subscribe, if you would like to have just this month's edition, drop me a line with the words: August's Newsletter in the subject line. However, if you would like to receive the newsletter monthly, directly in your inbox, email me with the word: Subscription in the subject line.

Find out more about the newsletter here.


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