Bikini Martini
personalized to…Slightly More Modest Tankini Martini
- 1 fluid ounce coconut rum
- 3/4 fluid ounce vodka
- 1 fluid ounce **pineapple juice
- a dash of grenadine syrup
Combine rum, vodka and juice in a martini shaker and shake until well blended (I shake with ice for a really chilly drink). Pour into chilled martini glass and add a dash of grenadine syrup.
**also super delightful with an orange/pineapple blend.
Serves 1
Hot Buttered Rums
- 1 lb butter
- 1 lb brown sugar
- 1 lb confectioners’ sugar
- 1 qrt. vanilla ice cream, softened
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- *~*~*~RUM*~*~*~ (Can you tell I like a little rum? Okay. A lot.)
- Cool whip, softened
- Melt butter in a saucepan over medium heat. Blend in brown sugar and confectioners’ sugar. Remove from heat and add in softened ice cream, cinnamon and nutmeg. Whisk until smooth. Pour mixture into a freezer-safe container. Can be frozen for up to 3 months.
- In a coffee mug, measure 2 tbs hot buttered rum batter and 1 fluid oz of rum (I wholeheartedly recommend Meyers Dark Rum, or Captain Morgan’s Spiced Rum for an extra kick), then fill cup with boiling water and mix together well. Add a dollop of Cool Whip on top and a dash of nutmeg.
- Drink it. And make sure you designate a driver. Or maybe call a taxi. Oh, hey, you could totally bring your sleeping bag and have a rum-fueled slumber party. Just some ideas.
FYI: This recipe can supply anywhere from 50 to 100 servings depending on the amount of batter you scoop into each mug. Just keep it in the freezer and use it when needed. Which will be often because once you taste one of these you develop a sort of…frenzied need…if you will, for its buttery goodness. Be forewarned…over-consumption of this batter may cause a temporary (or potentially permanent) swelling of certain fleshy parts of your body.)
