11:52 PM
By: The Martini Club
In a cocktail shaker filled with ice, add 3 oz. pineapple juice and 2 oz. raspberry juice. Shake and strain into a Martini glass. Garnish with a pineapple spe...
Monday, November 30, 2009
Evergreen
To a heatproof mug, add 1 tsp. peppermint extract. Add 3 oz. hot coffee and 3 oz. hot chocolate. Top with whipped cream and garnish with a peppermint candy sti...
Festive Warmer
By: Michelle P. E. Hunt and Laura Panter
Just the scent of this hot cocktail is enough to tempt the palate, but it’s the full taste and textures of hot liquid, cool whipped cream and crunchy almonds that make this coffee drink supreme.
To a heatproof mug add 1 oz Kahlúa, ½ oz Amaretto and 4 to 5 oz hot coffee. Top with whipped cream and sprinkle with 1 tsp. toasted shaved almonds and chocolate shavings.
Entertaining Size: Serves 8 People
1 cup Kahlúa
½ cup Amaretto
4 cups hot coffee
Whipped cream, for topping
Toasted shaved almonds, for garnish
Chocolate shavings, for garnish
Add Kahlúa, amaretto and coffee to a thermos. Pour into heatproof...
Holiday Frappé
By: Michelle P. E. Hunt and Laura Panter
After a hearty meal or a snowy afternoon, this frappé-style cocktail with crushed ice and coffee is both light and flavourful, and it stores well in the fridge perfect for guests who drop by for an afternoon visit.
Make a pot of coffee and add 1 tbsp brown sugar for every 2 cups coffee. Stir to dissolve and chill. Pack a wine goblet with crushed ice. Add 1½ oz Kahlúa and 3 oz chilled coffee. Top with a small scoop of vanilla ice cream and garnish with a cherry.
Entertaining Size: Serves 8 People
1½ cups Kahlúa
3 cups chilled sugared coffee
8 small scoops vanilla ice cream
8 cherries,...
Coffee Frappe
By: Michelle P. E. Hunt and Laura Panter
The perfect dessert alternative or late-night sipper combines vanilla and rich coffee flavours in an unforgettable taste sensation.
10 oz coffee, cold and strong
4 oz Kahlúa
1 oz vanilla vodka
2 oz milk or cream
Cocoa
1. To a pitcher, add cold strong coffee and Kahlúa. Stir to mix. Pour into a 14-cube ice cube tray (approximately ¾ oz to 1 oz per cube). Freeze for at least 2 hours, or overnight.
2. To a blender, add vanilla vodka, milk or cream and 5 cubes. Blend until slushy (about 10 seconds).
3. Pour into a Martini glass and sprinkle with cocoa, if desir...
Friday, November 27, 2009
Coco Craze
By: The Martini Club
1 1/2 oz Bacardi Cóco Rum
5 oz pineapple juice
To a cocktail shaker filled with ice, add Bacardi Cóco Rum and pineapple juice. Shake and strain into a tall glass filled with crushed ice. Garnish with a coconut-dipped pineapple sli...
Blue Blast Shooter
By: The Martini Club
In a cocktail shaker filled with ice, add 1/3 oz. Bacardi Vanila Rum, 1/3 oz. blue curaçao and 1/3 oz. coconut juice or coconut milk. Shake and strain into a shot glass....
Bacardi Red & White
In a highball glass with ice, add 1 oz Bacardi Razz, 2 oz cranberry juice and 2 oz lemon-lime sod...
Bacardi Razz
In a cocktail shaker filled with ice, add 1 oz Bacardi Razz, ½ oz DiSaronno and 3 oz orange juice. Shake and strain into a tall glass filled with ice. Garnish with fresh raspberries and a slice of lime or oran...
Bacardi Lemonade
Get zesty with a superior lemon experience.
1. Add 1 oz. of Bacardi Superior rum and 1⁄2 oz. of Bacardi Limón to a highball glass filled with ice.
2. Pour in 5 oz. of lemonade and stir to mix.
3. Finish it with a slice of lime and sprig of mi...
Bacardi Cóco & Pineapple
Cocktail Size
1 1/2 oz Bacardi Cóco Original Coconut Rum
6 oz pineapple juice
pineapple wedge
1. In a highball glass filled with ice, add Bacardi Cóco Original Coconut Rum and pineapple juice.
2. Garnish with a pineapple wedge.
Make-Ahead Entertaining Size
13 oz (375 mL) Bacardi Cóco Original Coconut Rum
56 oz (7 cups) pineapple juice
pineapple wedges
1. To a pitcher, add Bacardi Cóco Original Coconut Rum and pineapple juice.
2. Stir and pour into highball glasses filled with ice.
3. Garnish with pineapple wedges.
Serves approx. 10 - 7 oz dri...
Black Forest Waffles
By: Anna Olson
I have actually gotten away with serving these for breakfast, but they are truly meant as a sweet dessert waffle. Try adding a spoonful of Cinnamon Hot Fudge Sauce (recipe follows) for an added bit of decadence.
Waffles
1 cup (250 mL) sugar
¾ cup (175 mL) all-purpose flour
¾ cup (175 mL) pastry flour
? cup (75 mL) cocoa powder (preferably Dutch process)
1½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
¼ tsp (1 mL) fine salt
? cup (75 mL) warm water
1 tsp (5 mL) instant coffee powder
2½ oz (75 g) unsweetened chocolate, chopped
3 tbsp (45 mL) unsalted butter
2 tbsp (25 mL) canola oil
2 tsp (10 mL) vanilla extract
2 large...
Tuesday, November 24, 2009
Bloody Mary
By: Michelle P. E. Hunt and Laura Panter
This very un-French spot is not to be mistaken for a misplaced American diner - Harry's Bar is a Parisian landmark. Its history is evident, marked with the framed photos of movie stars, politicians and celebrities who have stopped in for a drink since it opened in 1911. The cocktail list, like the bartender, is old-school classic, but you can't leave without ordering a Bloody Mary from the bar where this ubiquitous cocktail was invented in 1921.
1. Fill a highball glass with ice. Add 1½ oz vodka, a dash of Tabasco, 2 dashes of Worcestershire and 4 oz tomato juice.
2. Stir to mix....
Black Forest Ice Cream Sandwiches
By: Jill Snider
Chocolate, cherry and cream: this dessert combines all the flavours of Black Forest cake in a hand-held ice cream bar. Best of all, you can keep them ready in the freezer for whenever the urge hits.
Brownies
1 cup (250 mL) butter
4 oz (125 g) unsweetened chocolate, chopped
2 cups (500 mL) granulated sugar
1½ tsp (7 mL) vanilla extract
2 eggs
1¼ cups (300 mL) all-purpose flour
3 tbsp (45 mL) unsweetened cocoa powder, sifted
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt
Filling
6 cups (1.5 L) burgundy cherry ice cream (see Tip below).
3 oz (90 g) bittersweet chocolate, finely chopped
2 tbsp (25 mL) cherry liqueur or cherry...
Brandied Cranberry Sour Cream Cheesecake
By: Anna Olson
“Decadent” may be a word overused for desserts, but it is apropos here. This is a cheesecake fanatic’s dream come true. A truly creamy cheesecake filling rests in a chocolate crust, while the brandied cranberry topping sits atop in the style of cherry cheesecake.
Crust
3½ cups (875 mL) chocolate cookie crumbs
2 tbsp (25 mL) sugar
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) salt
⅔ cup (150 mL) unsalted butter, melted
Cranberry Topping
One 340 g bag fresh or frozen cranberries
1 cup (250 mL) sugar
⅔ cup (150 mL) water
½ tsp (2 mL) ground cinnamon
1 tsp (5 mL) vanilla extract
3 tbsp (45 mL) brandy
Cheesecake
Three 225 g pkgs cream...
Sunday, November 22, 2009
Bittersweet Chocolate Wafers
By: Marilyn Bentz-Crowley
These crunchy cookies are not overly sweet and have a deep chocolate taste. Serve with our chocolate mascarpone cheese ball. These crisp wafers are also delicious munched alongside a cup of coffee.
1½ cups (375 mL) all-purpose flour
⅔ cup (150 mL) Dutch-process cocoa (unsweetened)
¾ tsp (4 mL) baking powder
¼ tsp (1 mL) baking soda
¾ cup (175 mL) salted butter (or 1½ sticks), softened
1 cup (250 mL) granulated sugar
2 egg whites
1½ tsp (7 mL) pure vanilla extract
2 oz (60 g) unsweetened or bittersweet chocolate, melted
1. Sift flour well with cocoa, baking powder and baking soda in a large bowl. Using an electric...
Bittersweet Chocolate Panna Cotta with Raspberry and Port Sauce
By: Karen Jull
The name of this classic Italian dessert simply means "cooked cream." Port wine and balsamic vinegar add complexity to the raspberry sauce. A good quality imported bittersweet chocolate with a minimum of 70 percent cocoa is preferred. Take the panna cotta out of the mold just before dinner to allow it to come to room temperature to maximize flavour. The dessert can be stored in the refrigerator for up to 2 days.
Panna Cotta
1 tbsp (5 mL) vegetable oil
2 cups (500 mL) whole milk
2 tbsp (25 mL) unflavored powdered gelatin
2 cups (500 mL) whipping cream
½ cup (125 mL) sugar
8 oz (250 g) bittersweet chocolate, grated
2 tsp...
Saturday, November 21, 2009
Beach Party
By: The Martini Club
In a cocktail shaker filled with ice, add 1 ½ oz Captain Morgan Deluxe Dark Rum, 5 oz pineapple juice and 1/8 tsp diced fresh ginger. Shake and strain into a tall glass filled with ice. Garnish with a pineapple spear....
Behind The Eight Ball
By: The Martini Club
In a cocktail shaker filled with ice, add:
1 oz chilled espresso
1 tbsp. chocolate syrup
Stir until well-chilled and strain into a Martini glass. Garnish with three roasted coffee bea...
Be Cool Mocktail
By: The Martini Club
Rim a Martini glass with lime cordial and red sugar. In a cocktail shaker filled with ice, add 1 oz. white grape juice, 1 oz. raspberry juice and 3 oz. orange juice. Shake and strain into the Martini gla...
Bacon-Wrapped Trout
By: Jennifer McLagan
Trout is readily available but often overlooked. The bacon adds flavour to the fish while protecting it from the heat of the grill. Make sure the bacon is thinly sliced, and soak the string in cold water ahead of time so it doesn't burn.
4 cloves garlic, smashed
4 sprigs sage
4 sprigs thyme
4 whole trout, 12 to 14 oz (375 to 430 g) each, cleaned
Salt and freshly ground pepper
8 slices bacon
String
1. Place 1 garlic clove and 1 sage and thyme sprig inside each fish. Season them well with salt and pepper.
2. Lay 2 slices bacon, overlapping, on a board. Place the fish on top and wrap the bacon...
Butter-Poached Lobster
By: Lucy Waverman
The inspiration for this very special entertaining dish comes from Keith Froggett at Scaramouche restaurant, one of my favourite restaurants in Toronto. It is an easy way to serve an already cooked lobster that does not overcook it and butter, of course, is lobster’s traditional accompaniment.
4 cooked lobsters, 1¼ lbs (625 g) each
½ cup (125 mL) unsalted butter
4 sprigs fresh tarragon
Maldon salt to taste
1. Remove lobster meat from its shell.
2 Melt butter in a sauté pan over medium heat. Add tarragon and lobster meat and toss to coat. Turn heat to low and warm lobster, covered, turning pieces as needed for 3 minutes or...
Thursday, November 19, 2009
Chivas Royal
By: The Martini Club
In a cocktail shaker filled with ice, add 1 1/2 oz. Chivas Regal, 1 1/2 oz. apple juice, 1 1/2 oz. lemon-lime soda and a spray of lemon.
Shake well and strain into a cocktail glass.
Garnish with a green apple slic...
Bacardi Hurricane
By: The Martini Club
1 oz Bacardi White Rum
3 oz pineapple juice
2 oz passionfruit juice
1/2 oz Bacardi Black Rum
To a cocktail shaker filled with ice, add Bacardi White Rum, pineapple juice and passionfruit juice. Shake until frothy and strain into a tall (hurricane) glass filled with crushed ice. Float Bacardi Black Rum on top and garnish with a pineapple spear and a maraschino cherr...
Autumn Punch
By: The Martini Club Preheat oven to 350°F (180°C). Stud an orange with 6 to 8 cloves and bake for 30 minutes. In a large saucepan, add 3 cups (750 mL) apple juice and 1 cinnamon stick and bring to a soft boil. Remove from heat and add ¼ tsp (1 mL) ground nutmeg, 2 tbsp (25 mL) honey, 1 tbsp (15 mL) fresh lemon and 1 ¼ cups (300 mL) pineapple juice. Transfer liquid into a punch bowl and add the orange. Serve wa...
9th Hole Mocktail
9th Hole Mocktail
1 ½ oz açai juice
4 oz lemonade
In a tall glass filled with ice, add açai juice and lemonade. Stir to mix and garnish with a cher...
Diablo
By: James Chatto
The Diablo definitely calls for a silver (white) tequila that won't disrupt the blackcurrant flavour of the cassis too much. Jose Cuervo Classico Tequila is a fine example with a peppery edge that marries nicely with the ginger ale. Smooth and refreshing, this is a lovely aperitif to sip as the sun goes down.
1½ oz Jose Cuervo Classico Tequila
¾ oz crème de cassis
½ oz fresh lime juice
Ginger ale
Garnish:
Lime wheel
1. In a tumbler, stir together tequila, crème de cassis and lime juice. Add ice and top up with ginger ale. Garnish with a lime whee...
A Little Bit of Rita in My Life
By: Michelle P. E. Hunt and Laura Panter
Summertime sipping is never complete without the cool taste of a Margarita. This sumptuous blend of tequila, ice, triple sec and lime takes on new meaning with the addition of some new flavour twists.
1 . Ciclon, a tequila-spiked gold rum adds a wild zing of citrus.
2. Replacing triple sec with Grand Marnier adds a layered, rich flavour.
3. Try a splash of blue curaçao for an ocean experienc...
Tuesday, November 17, 2009
Bronx
By: James Chatto
Created by Johnny Solon, bartender at the Waldorf Astoria, New York in 1906, after a trip to the Bronx Zoo.
1/2 oz sweet red vermouth
1/2 oz dry white vermouth
1 oz gin
Juice of 1/4 orange
1. Pour the two vermouths and the fresh orange juice into a shaker and add the gin. Shake sharply and strain into the glass.
2. Garnish with a quarter of a slice of orange on the rim of the glas...
Bacardi Tropical Splash
By: The Martini Club
In a cocktail shaker filled with ice, combine 1 oz. Bacardi white rum with mango and cranberry juice.
Shake well and strain into a cocktail glass.
Garnish with a fresh mango slic...
Winter Warmer - Steamed Cappuccino
Large glass
1 cup (250mL) Vodka Mudshake Iced Cappuccino
1 cup (250mL) whole milk
Separately heat the milk and Mudshake Iced Cappuccino. You can use an espresso/cappuccino machine to give you that original cappuccino froth or keep it simple by using your microwave. Pour the two together into your favourite mug and top it off with cocoa du...
Friday, November 13, 2009
Asian Smoked Salmon and Potato Salad with Cucumber Fettuccine
By: Julia Aitken
A simple potato and smoked salmon salad gets dressed up in Asian flavours for this new take on a favourite combo.
Cucumber Fettuccine
2 English cucumbers
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) rice wine vinegar
1 tsp (5 mL) granulated sugar
1⁄2 tsp (2 mL) wasabi paste
Salad
1 lb (500 g) small (1 inch/2.5 cm diameter) red-skinned potatoes, scrubbed, cut in half
8 oz (250 g) thinly sliced smoked salmon, cut into 1⁄2 inch (1 cm) strips
3 tbsp (45 mL) finely chopped
fresh coriander
2 tbsp (25 mL) snipped chives
2 tbsp (25 mL) peanut or other mildly flavoured oil
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) rice wine vinegar
1...
Affinity
By: James Chatto A taste of the 1920's, when this cocktail was at its fashionable height.
1 oz sweet red vermouth
1 oz dry vermouth
1 oz Scotch whisky
Dash of Angostura bitters
1. Pour both vermouths into a mixing glass and add the whisky and bitters.
2. Stir and strain into a cocktail glass.
3. A final touch: squeeze a twist of lemon over the drink but do not add it to the drin...
Absolut Mandrin Blossom
By: The Martini Club
1 1/2 oz Absolut Mandrin Vodka
1/2 oz strawberry purée (or juice)
1 oz orange juice
1 1/2 oz soda water or to taste
To a cocktail shaker filled with ice, add Absolut Mandrin Vodka, strawberry purée (or juice) and orange juice. Strain into a tall glass filled with ice and top with soda water. Garnish with a strawber...
Banana Fizz
A unique mix of smooth, sour and sweet that’s sure to please.
1. Fill a tall glass with ice and pour in 1 oz. Havana Club Añejo Reserva
and 1⁄2 oz. McGuinness Banana Liqueur.
2. Top up with 2 oz. sour mix and 2 oz. soda water.
3. Stir the ingredients to blend and add a speared slice of lime to fini...
Almond and Herb Mushroom Caps
By: Marilyn Bentz-Crowley
Many herbs are perennial and all need little tending in a sunny garden or in balcony pots. Snip and chop whatever is most abundant for these delicious hot mushrooms.
24 cremini or button mushrooms, each about 1 1⁄2 inches (4 cm) across
3⁄4 cup (175 mL) toasted slivered almonds, divided
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
1⁄4 cup (50 mL) minced red onion
1 garlic clove, minced
1⁄4 tsp (1 mL) freshly ground black pepper
1 tsp (5 mL) tamari or soy sauce
1 tsp (5 mL) balsamic vinegar
1 tsp (5 mL) each of chopped fresh rosemary and oregano or 2 tsp (10 mL) chopped fresh mixed herbs
1⁄2 cup (125 mL) fresh...
Apple Butter
By: Lucy Waverman
Scrumptious on toast, muffins or as a filling for a tart, this thick, jam-like purée keeps for a month in the refriger-ator or in the freezer for use all year. A mixture of apples such as Spys, Cortlands, Mutsu and Royal Gala give a deliciously complex taste to the apple butter, but if you have to choose, just use Spys.
3 cups (750 mL) apple cider
4 Ibs (2 kg) apples
Grated rind of 1 lemon
1/4 cup (50 mL) lemon juice
1 cup (250 mL) granulated sugar
1. Place cider in large pot. Bring to boil on medium-high heat and boil until reduced by half, about 10 to
15 minutes.
2. Peel and core...
Maple Cream
By: Michelle P. E. Hunt and Laura Panter
One of our favourite desserts growing up was maple syrup drizzled over ice cream. We re-mastered this memory into a delicious after-dinner cocktail that will satisfy any sweet tooth craving.
1. To a cocktail shaker filled with ice, add ½ oz Cognac, ½ oz maple syrup, ½ oz dark crème de cacao and 1 oz cream.
2. Shake sharply and strain into a Martini glass.
3. Garnish with a mint spr...
Just Dreamy
By: Michelle P. E. Hunt and Laura Panter
Cream and cream liqueurs are fun to shake up into delicious and decadent cocktails. This combination gets a sweet boost with the use of whipped cream; if you want to create a lighter cocktail, use milk or cream.
In a cocktail shaker filled with ice, add ½ oz vanilla vodka, ½ oz Bailey’s, ½ oz Kahlúa and 3 oz whipped cream. Shake and strain into a Martini glass rimmed with chocolate syru...
Black & Tan Cake
By: Jennifer MacKenzie
With a name inspired by a rich, layered pint of dark stout and pale ale or lager, this attractive cake combines the classic taste of chocolate and peanuts. One batter is divided to make 2 distinct, sponge-like layers and crowned with a glossy chocolate ganache. A heavy-duty stand mixer with a whisk attachment makes quick work of incorporating air into the egg mixture. If using a hand-held mixer, beating the eggs will take 15 minutes or more. The cake is best assembled a day ahead. Be sure to let it warm just slightly at room temperature to soften the ganache and let the flavours bloom.
4...
Thursday, November 12, 2009
Black Forest Gâteau
By: Julia Aitken
Moist chocolate cake teams with creamy cherry mousse and brandied cherries in this fresh take on tradition. The recipe for the chocolate-almond cake makes an 8-inch (20-cm) cake but you’ll only need half of it for this dish. Wrap the remainder in foil and freeze for up to 1 month to enjoy on another occasion. One large kaiser, crust trimmed off, the bun torn into pieces and processed in a food processor, will yield the 13⁄4 cups (425 mL) of bread crumbs needed for the cake. Cherry Mousse
1 jar (796 mL) red sour pitted cherries in syrup
1 pkg (7 g) unsweetened powdered gelatin
1⁄4...
B52 Coffee
By: The Martini Club
To a heatproof mug, add 1/2 oz. Kahlua, 1/2 oz. Grand Marnier and 1/2 oz. Irish cream liquor.
Top with hot coffee and whipped cream and garnish with an orange wheel.
&nb...
Wednesday, November 11, 2009
Pan-Roasted Tarragon Chicken with Seasonal Vegetables
By: Lucy Waverman
This simple method of roasting chicken along with its vegetables makes a quick summer meal. Change the vegetables as they come into season remembering that cooking times vary. Use baby vegetables if available or cut up bigger ones.
2 tbsp (25 mL) chopped fresh tarragon
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) grated lemon rind
3 tbsp (45 mL) olive oil
4 boneless, skinless chicken breasts
Salt and freshly ground
pepper
1 tbsp (15 mL) butter
1 bunch small carrots, scrubbed,
1 inch (2.5 cm) tops left on
6 baby golden beets, scrubbed
and halved
1 bunch spinach, stems removed
and sliced
1⁄4 cup (50 mL) white...
Summer Breeze
1 1/2 oz. Appleton Estate V/X Jamaica Rum
3 oz. cranberry juice
1 oz. orange juice
Add all the ingredients to a shaker with ice. Shake and pour over ice into rocks glasses. Option: garnish with lime wedge.
Makes 1 Serving
Entertaining Size:1 1/2 cups Appleton Estate V/X Jamaica Rum
3 cups cranberry juice
1 cup orange juice
To a pitcher filled with ice, add Appleton Estate VX Jamaica Rum, cranberry juice, and orange juice. Stir and pour over ice into rocks glasses garnish with lime wedges
Makes 8 Servin...
Long Weekend
1 oz. Gibson’s Finest
1/2 oz. Peach Schnapps
1/2 oz. Apple Schnapps
1/2 oz. Sweet and Sour Mix
In a cocktail shaker filled with ice combine Gibson's Finest, Peach Schnapps, Apple Schnapps, and Sweet and Sour Mix. Shake and strain into a rocks glass.
Makes 1 Serving
Entertaining Size:1 cup Gibson’s Finest
1/2 cup Peach Schnapps
1/2 cup Apple Schnapps
1/2 cup Sweet and Sour Mix
In a jug filled with ice combine Gibson's Finest, Peach Schnapps, Apple Schnapps, and Sweet and Sour Mix. Stir and pour into a rocks glass filled with ice.
Makes 8 Servin...
Jack Daniel's Lynchburg Lemonade
1 oz. Jack Daniel's Tennessee Whiskey
1 oz. Triple Sec
1 oz. Sour Mix
4 oz. lemon-lime soda
In a cocktail shaker filled with ice combine Jack Daniel's Tennessee Whiskey, Triple Sec, Sour Mix, and lemon-lime soda. Pour into a highball glass and garnish with lemon and cherries.
Makes 1 Serving
Entertaining Size:1 cup Jack Daniel's Tennessee Whiskey
1 cup Triple Sec
1 cup Sour Mix
4 cups lemon-lime soda
In a jug filled with ice combine Jack Daniel's Tennessee Whiskey, Triple Sec, Sour Mix, and lemon-lime soda, stir. Pour into a highball glass and garnish with lemon and cherries.
Makes 8 Servin...
The Captain's Spiced Tea
1 1/4 oz. of Captain Morgan Original Spiced Rum
5 oz. of iced tea
5 oz. ginger ale
1/2 tsp. of lemon juice
In a highball glass with ice, combine Captain Morgan Original Spiced Rum, iced tea, lemon juice and ginger ale. Stir and garnish with lemon wheels.
Makes 1 Serving
Entertaining Size:1 1/4 cups of Captain Morgan Original Spiced Rum
5 cups of iced tea
5 cups ginger ale
3 tbsp lemon juice
In a glass pitcher with ice, combine Captain Morgan Original Spiced Rum, iced tea, lemon juice and ginger ale. Stir divide between glasses garnish with lemon wheels.
Makes 8 Servin...
