When I began this crazy business 10 years ago, I started with designing my collectible martini glasses with the martini recipe (the taste, ingredients, name) as the inspiration. Now, I have decided to explore the general cocktail category with a new “cocktail glass” shape, the Love My Cocktail Collection by Lolita…the cocktail recipe inspiring the design with the recipe on the bottom!
With six fun and tasty “designs”, such as Pina Colada and Bahama Mama, these new cocktail glasses are sure to meet the needs of cocktail lovers everywhere. I even have restaurants ordering them like crazy to serve and sell drinks in, and since they have just hit the shelves, you fans will have to get first dibs here on my website.
As an aside, I have come up with a liberating idea for a cocktail party, which celebrates the “Bahama Mama” in each of us ladies (gents, you will have to wait for another cocktail, but you can enjoy the scenery!) Warm weather please embrace us!
Tables can be draped with fun summery colors. I recommend a color palette of chartreuse, yellow, tangerine and turquoise. Grass skirts around each table complete the look! I like low clear bowls of water with blue food coloring with floating candles, adding blue water to the scene enhances that Caribbean feeling. Get cheap, colorful flip-flops and scatter them around all the tables (in the Bahamas, flip-flops are the footwear of choice!)
Add beachballs, hula hoops surfboards and create your own Tiki Hut table as the bar Girls…wear a white t-shirt or tank top. Provide a pareo for each girlfriend! Guys wear your shorts or best beachwear. Add games like limbo to the scene!! Serve delicious Bahama Mama Cocktails! Have a flower for each girl’s hair! Fly away and laugh as Carribean music and warm breezes caress the senses. And of course, have a bunch of Bahama Mama cocktail glasses available for your guests!
THE BAHAMA MAMA
1/4 oz Coffee Liqueur
1/2 oz Dark Rum
1/2 oz Coconut Liqueur
1/4 oz 151 Proof Rum
Juice from 1/2 Lemon
Fill with Pineapple Juice
1 c. raw conch meat, diced small
1/4 c. celery, diced
1/4 c. onion, diced
Hot pepper and salt to taste
1/2 c. cucumber, diced
2/3 c. tomatoes, diced
1/3 c. lemon juice
In a salad bowl, combine all ingredients and mix thoroughly. Cover bowl and refrigerate for 30 minutes. Mix again before serving.
1 lb. lg. shrimp, shelled with tails intact
1 extra lg. egg
6 tbsp. milk
1 tbsp. brown sugar
1/2 c. all purpose flour
1/2 tsp. salt
4 oz. (1 1/3 c.) unsweetened shredded coconut
Vegetable oil for frying
Butterfly shrimp by cutting along curved back almost through other side. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water. Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes. Spread coconut in a thin layer on baking sheet. Hold one shrimp by tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. Repeat with remaining shrimp. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until end of shrimp dipped in oil sizzles at once. Add half the shrimp to skillet and fry, turning once, until shrimp are cooked through and coating is deep golden brown, about 2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain briefly. Fry remaining shrimp in same manner. Serve hot as an appetizer.
1 freshly cooked lobster, about 2 lb. total (about 1/2 lb. meat)
2 Tbs. mayonnaise
2 Tbs. crème fraîche
2 Tbs. finely chopped celery
1 Tbs. minced shallot
2 cornichons, finely chopped
1 1/2 tsp. minced fresh tarragon
1/2 tsp. grated lemon zest
Sea salt and freshly ground pepper, to taste
1 Tbs. unsalted butter, at room temperature
8 mini brioche rolls, split
1 small head Bibb lettuce
To remove the lobster meat, twist off the claws from the body. Using a lobster cracker or mallet, break the shell on each claw and remove the meat. Using a large, sharp knife, cut the lobster in half lengthwise from the head to the tail. Discard the black vein that runs the length of the body, and discard the small sand sac at the base of the head. Remove the meat from the body and tail. Twist off the small legs where they join the body to check for other chunks of meat. Chop the lobster meat into 1/2-inch pieces.
In a bowl, combine the lobster meat, mayonnaise, crème fraîche, celery, shallot, cornichons, tarragon and lemon zest. Stir gently to blend and season with salt and pepper. Refrigerate until ready to use.
Heat a large fry pan over medium heat. Butter the cut side of each roll. Place the rolls, buttered side down, in the pan and toast until lightly golden, about 1 minute. Transfer the rolls to a work surface and spoon about 3 Tbs. lobster mixture on the bottom half of each roll. Add a few lettuce leaves. Top with the remaining roll halves, secure with a toothpick if you like and serve immediately. Serves 8.
MANGO CHICKEN SKEWERS
6 Tbs. olive oil
¼ cup fresh lime juice
1 tsp. chili powder
½ tsp. cayenne pepper
½ tsp. salt
1 Tbs. sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 2-inch cubes Bell peppers, optional
In a large bowl, mix together the spices, and lime juice. Immerse the chicken and mangoes in the mixture and marinate for 2-4 hours, covered, in the refrigerator. Prepare a hot grill, line the grill with a strip of foil on one end to prevent the bottom of the skewers from burning. Take the skewers and alternately place pieces of chicken, mango and peppers. Arrange the skewers evenly on the grill. Turn them once while cooking and cook until cooked through and nicely charred. 6-10 minutes. Remove from grill and serve immediately.
Tiny Bubbles-Don Ho
Three Little Birds-Bob Marley
Take Me to Paradise-Miguel Migs
Mas Que Nada- Sergio Mendes
South of the Border- Frank Sinatra
Summer Love- Justin Timberlake
Salsa Mania-Don Diego y Su Orquestra Tropica
Stir It up- Bob Marley
Good People-Jack Johnson
Cheeseburger in Paradise- Jimmy Buffett
She’s Royal-Tarrus Riley
Amore -Santana with Macy Gray
Red, Red Wine-UB40
Brown Eyed Girl-Van Morrison