So everyone has that “Favorite Cousin” in their life and I would have to say that out of my hundreds of cousin’s my ultimate favorite is “My Sweet Cousin Tony”.
Since childhood he has always been constant and solid in my life. You want a guaranteed good laugh and a the most memorable Mai Tai that will send you to the islands and back then you would want to pay a visit to Tony’s House. Speaking of Tony’s house it’s like stepping back into “Vintage Island Life” in the 1960’s. No kidding with the amount of vintage island decor and mementos that his house holds, he could very well charge admission to the pubic. Yes our Tony loves everything about Island Life (Even though his little slice of island paradise is located in Indio, Ca………..lol
So back to the Mai Tai. Tony has become quite famous for his mix master talent of finding the perfect formula for this very special cocktail. So without further delay I give you his secret, which he gladly shares with you!
Tony's Famous- Mai Tai
Author: Mix Master - Tony Gutierrez
Recipe type: Cocktails
- 1½ oz Pineapple Juice
- 1½ oz Light Rum
- 1½ oz Dark Rum
- 1½ oz Fresh Lime Juice
- 1½ oz Orange Curacao
- 1½ oz Almond Syrup
- Maraschino Cherry
- Fresh Pineapple Wedge
- Mix -Pineapple juice, light rum, lime juice, orange curaçao and almond syrup together with ice in a shaker.
- Pour mixed drink in a glass and top off with the Dark Rum and Garnishes.
A Short History Lesson of The Mai Tai
- Trader Vic’s story. In the 1930’s, Vic Bergeron owned a restaurant in Northern California called Hinky Dinks, which was decorated with an Eskimo theme. Things like snow shoes and old bear skins were hung on the walls. Legend has it that Bergeron had been to Hollywood around 1934, where he saw Don the Beachcomber’s restaurant. He went back to Hinky Dinks, redecorated it with things from the tropics, and opened his first Trader Vic’s. As for his Mai Tai, another legend has it that in 1944 at Trader Vic’s, he wanted to make a special drink for two friends visiting from Tahiti. He combined a gold Jamaican rum, Orange Curacao, rock candy syrup, French orgeat, and fresh lime juice and served it to them. His friends took one sip and allegedly said: “Mai Tai roa ae” which is Tahitian for “out of this world, the best.” He then named the drink the Mai Tai, added it to his menu, and later served it throughout his chain of Trader Vic’s restaurants.
- Tony & “His Cat Son” Mr. Dewey – We love our Dewey he’s a rescue and he loves living the island life with his mom and dad…………………………………………………….
I have always had deep affection for Sangria. I mean you are mixing loads of fresh fruit with wine! How could one go wrong? Well believe me I have “Gone Wrong” over the years in trying to perfect my perfect unique ” Missy Mix Sangria” and I think now that I’m well into well (My Forties, sigh) I can confidently say “Yes” I found the fountain of beautiful, fruity, aromatic, intoxicating Sangria. I say this because I have yet to hear any complaints. This makes for a wonderful compliment to a Paella Party or even can be served with some of your favorite tapas. I would say that the most important ingredients for this fabulous cocktail is (1) Time and (2) LOVE……………..
Missy's Spanish Sangria
Author: Melissa Brewer - Food Luv 101
Recipe type: Cocktails
- 1 bottle of red wine (something fruity that you would drink on its own.)
- 2 large tangerines (or juicy/sweet oranges), juiced
- ½ orange, sliced into thin rounds
- ½ orange, peeled and diced into chunks
- ½ lime, juiced
- 1 medium organic apple, fuji or honeycrisp, diced thin
- ½ cup frozen organic blueberries
- 1 small box fresh raspberries
- 1 cup black or red organic grapes, sliced in half
- 1-2 shots of brandy, high quality
- 1 cup concord grape juice, organic
- 1 cup simple syrup
- Choose one:
- 1 cup of champagne
- 1 cup of sparkling apple or San Pelligrino orange soda
- *For a lighter alcoholic beverage choose sparkling juice
- Prep all your fruit. Slice the apple into tiny diced bits, halve the grapes, slice thin rounds of one ½ orange and chop the other ½ orange into chunks. Place the apple, grape and orange bits into a large pitcher.
- Juice your tangerines and lime. Add this juice to the pitcher.
- Add your brandy to the pitcher. Next, do a swift swirling of the fruit and brandy. This will help the break up the fruit flesh and release those yummy fruit essences.
- Add the wine and remaining fruit juice to the pitcher. Add the raspberries, the frozen blueberries - this will help chill your sangria without watering it down. Stir well.
- Add the sparkling beverage selection, or you can top off each poured glass with a bit of something sparkling, whatever you prefer.
- Allow your sangria to chill in the fridge for at least a half hour. The sangria fruit flavors will expand and increase as the fruit marinates with the wine. The longer you can let it marinate a few hours before serving, the better. To serve: You can pour it over ice if you'd like, or simply serve cold.