Storm the Cassoulet

Watermelon Mojito



4 large mint leaves
½ lime

1 tablespoon superfine sugar
4 ounces seedless watermelon, cut into ½-inch cubes (about ¾ cup), plus a small wedge for garnish
2 ounces white rum
½ cup ice cubes


In a glass, add mint, lime juice, and sugar and crush with a muddler (or the back of a spoon). Then add watermelon and continue to crush. Pour the rum over the mixture and add ice. Garnish with a small watermelon wedge and serve.


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Jalapeño Pineapple Infused Tequila



1 750ml bottle of decent tequila (or reposado)

2-3 good sized jalapenos, halved and seeded

1 pineapple, peeled and cut into chunks

1 sprig of rosemary


Combine all the ingredients in a glass container and refrigerate covered for 12 – 36 hours, tasting every 6 – 12 hours for heat. When desired infusion is reached, strain the ingredients through cheesecloth. Eat a few of the pineapple chunks if you want to. Store the tequila in the freezer

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Sassy Sarah! Cocktail



1 ounce Absolut Vanilla Vodka
1 ounce Cruzan Pineapple Rum
1 ounce fresh lemon and lime juice
1 ounce simple syrup
Two slices jalapeno pepper


Shake and strain into a chilled martini glass. Garnish with another small slice of jalapeno.

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Mama Juana



Things You’ll Need

Empty half-gallon sized bottle

1 bottle red wine


Rum (just less than a fifth)

Mama Juana spices


Find some local ingredients. This is impossible to do if you live outside the Caribbean.  Luckily, one can order the necessary spices over the Internet. Due to different rules and regulations all over the world, Mama Juana spices are shipped in dry spice form. If you want to make the authentic version you will need caro, anamu, brasil, marabeli, hoja de maguey, clavo dulce, bohuco and canelilla.

Mix the ingredients. Wash out a large bottle that can hold either a fifth or half gallon of alcohol. Some people will let a filled bottle of gin stand for weeks. You don’t have to do this, but make sure the bottle is sterilized and rinsed out.

Fill 90% of the bottle with dark Dominican rum. Most rums are about 40 proof (20% alcohol) Fill the rest of the bottle with red wine and honey. You can use light rum as well and it will give it a different taste. Mama Juana recipes are unique all over the Dominican. Experiment with different rums to find a flavor to your liking. Add fruits like raisins, limes and oranges for a fruitier flavor.

Let the bottle sit for at least three days. The longer the bottle sits, the smoother it will taste.

Mix your Mama Juana with rum for a relaxing after dinner drink or to set the mood for a night of romance.

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Blackberry Bourbon Fizz



5-10 blackberries

10-15 mint leaves (plus extra for garnish)

5 ice cubes

1 shot of bourbon

¾ cup cold ginger ale (or lemonade)

¼ cup cold club soda (optional)


Muddle the mint leaves  in the bottom of a glass.

Add the blackberries and mash them around with a spoon.   Leave some in big chunks.

Add the ice and then the bourbon, ginger ale, and club soda.

Some add club or more ginger ale, to taste.

Garnish with fresh mint.

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Jello Shots


1 cup water
1 small box (3 oz.) of Jello, any flavor
1 cup vodka
Makes around 16 shots


2 cups water
1 large box (6 oz.) of Jello: any flavor you like
2 cups vodka
Makes around 32 shots


Boil water in a bowl or large measuring cup for 4 minutes on High in microwave.
Add Jello and mix together for 2 minutes.  LET IT COOL.
Add vodka and stir for another minute.
Lay out Wilton paper (1.25 inch) nut and party cups on a serving tray.
Fill with the Jello shot mixture.
Carefully place in refrigerator for 3 hours.

Options:  add fruit, layer colors (let each layer set in fridge for 30 minutes).

Notes:  For a 6 oz. box of Jell-O, you will need alcohol and water, however, the higher the proof of the alcohol, the more water is needed, according to Drink Street.  For 13 oz. of 30 proof to 50 proof alcohols, you will need 3 oz. of cold water. For 10 oz. of 80 proof to 100 proof, you need 6 oz. of cold water. For 6 oz. of 150 proof to 200 proof, you need 10 oz. of cold water. Divide these measurements in half for the 3 oz. box of Jell-O.

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Simple Syrup


In a small saucepan, stir together 3 parts water and 2 parts sugar.

Bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved and mixture is translucent, about 30 seconds.

Let cool completely before storing in an airtight container; chill, up to six months. Makes about 1 1/2 cups.

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Original Bacardi Mojito



1 part BACARDI Rum
12 fresh spearmint leaves
1/2 lime
3 parts club soda
2 tbsp. simple syrup


Muddle mint leaves and lightly squeeze lime in a cool tall glass. Pour sweet syrup on top to cover and fill glass with ice. Add Bacardi Rum, club soda, and stir your emerging mojito well. Garnish with a lime wedge, a few sprigs of mint, toast, sip, and enjoy Bacardi mojitos with your friends.

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Juice of a Few Flowers



From The Barefoot Contessa


1/2 cup freshly squeezed orange juice (2 oranges)

1/2 cup freshly squeezed pink grapefruit juice (1 grapefruit)

1/4 cup freshly squeezed lemon juice (1 lemon)

1/4 cup freshly squeezed lime juice (2 limes)

1 cup good vodka (recommended: Grey Goose or Finlandia), optional

Extra lemon juice

Granulated sugar

Fresh mint sprigs


Combine the orange juice, grapefruit juice, lemon juice, lime juice, and vodka, if using, in a pitcher. Dip the rim of 6 martini glasses first in a dish with lemon juice and then a dish with sugar. Set aside to dry.

When ready to serve, place ice cubes in a cocktail shaker, add the cocktail mixture to fill the shaker 3/4 full, and shake for about 30 seconds. It’s important to shake for a full 30 seconds to get the drink very cold and dilute it slightly with the ice. Pour into the sugared martini glasses and garnish with a sprig of mint. Continue filling the shaker with ice and cocktail mixture until all the drinks are poured. Serve ice cold.

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1 ½ oz. vodka

¾ oz. Triple Sec (or Grand Marnier)

1 oz. (jigger) of fresh lime or Rose sweetened lime juice

¾ oz. cranberry juice


Pour the vodka, triple sec, cranberry juice and lime juice into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve

Garnish with lime, orange, etc.

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