Cocktails and Punches

Banana Colada
30 ml Dark Rum
30 ml White Rum
120 ml Pineapple Juice
30 ml Coconut Cream
250 ml (1 cup) Crushed ice
1 Banana
Combine all the ingredients in a blender and blend well at high speed. Pour into a cocktail glass and garnish with cherry.

Rum Coco
300 ml White Rum
200 ml Fresh Coconut juice
100 ml Cane Syrup
10 Ice Cubes
Juice from 1 Lemon
Ice the glasses with a little of the lemon or coconut juice / caster sugar. Put all ingredients in a shaker with 10 ice cubes. Shake vigorously. Put a drop of strawberry juice at the bottom of the glasses. Gently pour punch into the glasses and enjoy.

Whisky Cobbler
60 ml Whisky
90 ml Soda Water
1 Tablespoon Caster Sugar
Lemon Slice
Dissolve the sugar in the soda water with crushed ice. Add the whisky and stir. Garnish with lemon slice.

Rum Citron
300 ml White Rum
400 ml Lemon Juice
200 ml Cane Syrup
400 ml Orange Juice
1 Pinch Powdered or Finely Crushed Cinnamon
1 Clove
10 Ice Cubes
Lemon Slices
Ice the glasses with a little cane syrup and caster sugar. Put the ingredients in a shaker with the ice cubes. Shake vigorously. Pour into the iced glasses and enjoy.

Mango Rum with Liqueurs
300 ml Mango Juice
300 ml Passion Fruit Juice
450 ml White Rum
300 ml Cointreau
150 ml Blue Curaçao
5 Ice Cubes
Caster Sugar and Mint Liqueur for icing
Ice the glasses with a little mint liqueur and caster sugar. Put the ingredients in a shaker with the ice cubes without the blue curaçao. Shake vigorously. Pour into the iced glasses. Gently pour one drip of blue curaçao. Enjoy.

Mango Rum
Flesh from 4 Ripe Mangoes
100 ml Triple Sec
Triple sec is a strong, clear orange-flavored liqueur.
250 ml Dark Rum
2 Cups Ice Cold Water
Crushed Ice

Put the mango flesh, triple sec, rum and water in a blender. Blend until well combined. Fill chilled glasses with crushed ice. Pour mixture into glasses.

Sex on the Beach
30 ml White Rum
30 ml Peach Schnapps
30 ml Blue Curaçao
100 ml Pineapple Juice
Ice Cubes
Pour rum, peach schnapps, blue curaçao and pineapple juice into a cocktail shaker half filled with ice cubes. Shake well and pour into a highball glass. Serve immediately and just imagine yourself on the beach in Mauritius.

Rum Daiquiri
125 ml White Rum
3 Tablespoons Caster Sugar
2 Tablespoons Fresh Lime Juice
100 ml Coconut Milk
Crushed Ice
Ice the glasses with a little lime juice and caster sugar. Put the ingredients in a shaker. Shake vigorously. Place crushed ice in glasses and pour in the daiquiri. Garnish with pieces of pineapple or coconut.

Rum Screwdriver
50 ml White Rum
150 ml Orange Juice
Freshly Squeezed
Ice Cubes
Pour rum into a highball glass over ice cubes. Add orange juice and stir. Enjoy.

Rum Passion
40 ml of White Rum
30 ml of Coconut Juice Liqueur
125 ml of Passion Fruit Juice
1 Vanilla Flavoured Ice Cube
Few Drops of Grenadine Syrup
Put all ingredients in a cocktail mixer. Shake vigorously. Pour into glasses filled with crushed ice. Pour in a few drops of grenadine liqueur.

Summer Sky
Crushed Ice
2 Shots Gin
1 Shot Triple Sec
Fill with Pineapple Juice
1 Splash Grenadine
Fill glass with crushed ice. Add gin and triple sec. Fill with pineapple juice. Add a splash of grenadine on top.

Blue Lagoon
500 ml Blue Curaçao
500 ml White Lemonade
500 ml Soda Water
250 ml Triple Sec
125 ml Clear Curaçao
125 White Rum
Sliced Fruit for garnish
Crushed Ice
Mix all ingredients, except the fruit in a punch bowl. Stir well and chill. Add the fruit slices when ready to serve. Serve punch in glasses over crushed ice.

Island Rum Punch
30 ml White or Brown Rum
1 Tablespoon Lime Juice or to taste
2 Teaspoons Raw Sugar
30 ml Ice Cold Water
Ice Cubes
In a short cocktail glass, mix together rum, lime juice, sugar, and water. Add ice cubes and stir. Adjust amount of lime and sugar to taste.

Tropical Dream
1 Banana
Juice from 1 Lemon
1/2 Cup Pineapple Juice
10 ml of Burnt Almond Liqueur
30 ml Brown Rum
Few Drops of Grenadine Syrup
Filter the pineapple juice. Blend together the banana, lemon juice and pineapple juice. Add the burnt almond liqueur and rum. Shake vigorously in a cocktail mixer. Fill half the cocktail glass with crushed ice, then add the cocktail mix. Pour in a few drops of grenadine liqueur. Enjoy.

Pirates Painkiller
50 ml White Rum
30 ml Coconut Milk
30 ml Pineapple Juice
30 ml Orange Juice
30 ml Grand Marnier
Crushed Ice
Shake vigorously all ingredients in shaker, except for ice and Grand Marnier. Fill glass with ice. Pour mixture into glass, then carefully float grand marnier on top. Dust liberally with freshly ground nutmeg. Wake up the pirate in you.

Source

Madeleine's recipe : Cocktails and Punches
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe