Trini Ginger Beer

Another exotic drink from our beautiful Island Trinidad is Ginger Beer.  It’s not like traditional beer as the fermentation period is about one day to one week depending on how strong you like it. It's a very refreshing drink. So here goes!

Ingredients

1 lb green ginger
10 cups cold water
1 lime
2 cloves

Method

Wash, peel and grate ginger. Peel and juice lime; keep the rind. Mix ginger, water, cloves, lime juice and the rind. Pour this mixture into clean glass bottles and leave to ferment for about one day, preferably in the sun. More time = stronger drink. Strain the ginger beer and sweeten to taste with cane sugar. Refrigerate until ready to use. Serving place crushed ice in glass (not plastic!) and served chilled!

Ponche De Crème

Another classic Christmas drink in Trinidad is Ponche De Crème. Or as local Trini's know it, punch-ah-creme :) It is a milk drink not straying far from what is known as eggnog but with heavy milky overtones. And off course we cant forget what it is mainly known for – the alcohol. Here’s a simple recipe for this popular drink.

Ingredients

6 eggs
4 cups evaporated milk
1 cup sweetened condensed milk
¾ cup granulated sugar
2 cups golden rum or 1 cup puncheon
½ teaspoon grated nutmeg
1 teaspoon minced lime zest
1 teaspoon aromatic bitters

Method

In a medium stainless steel bowl beat eggs with sugar, place into a double boiler, and over simmering water cook eggs until thick and sugar has dissolved. Do not heat the eggs directly to prevent cooking. Remove the mixture from the heat. Add condensed milk, evaporated milk and alcohol. Combine the mixture well. Add lime zest, aromatic bitters and nutmeg stirring continuously. Store in glass bottles and refrigerate until ready for use. Serve with crushed ice

Sorrel

So folks, in Trinidad around Christmas time this drink is what you will find in everyone's home. It is actually quite appropriate given that the color of Christmas revolves around red. I am talking about "Sorrel" people yes Sorrel. You can make this drink with or without rum, this recipe includes the rum.So tasty!!!

Ingredients

8 oz          Dried sorrel (cleaned)
2-3           Cinnamon sticks
12            Whole cloves
1 1/2 c      Sugar
1 pc          Dried or fresh orange peel
1/4 c         White Oak rum
1/2 tsp      Ground cinnamon
1/4 tsp      Ground clove

Method

In a pot, bring 10 cups of water to a boil then add the sorrel, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute. Cool and cover overnight. Strain the liquid through a fine sieve into a glass jar. Add the sugar and the rum. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar and refrigerate.

Barbadine Punch (Giant Granadilla)

Hey guys, today we're using the Barbadine also known as Giant Granadilla to make a punch. This fruit can be used to make either a drink or ice cream.

The Barbadine has to be ripe to make the punch OK. This is my absolute favorite drink!

Ingredients

1          Large Barbadine/Giant Granadilla 
1/2 tsp Cinnamon
1 tsp    Vanilla essence
1 can   Evaporated milk
2 c       Full cream milk
3/4 c   Condensed milk
           Angostura bitters
           Salt

Technique

Peel the Barbadine, cut into half and extract seeds. Place seeds in a bowl, remove as much pulp from the seeds as you can. Blend all of the pulp together with the evaporated milk and carnation milk. In a jug add remaining ingredients and mix well. Using a strainer pour the contents through to ensure there is a smooth consistency. Refrigerate and serve with ice or top with whipped cream.