Cocktails Archives - Boomerang Escapes

Passport for Your Palate-Jalapeno Infused Vodka

June 20, 2021 Lisa Rossmeissl Culinary, For Fun, Recipe No comments

Recently, I was in Cape May and visited Nauti Distillery. We were fortunate to arrange a tasting with probably one of the best mixologists I have met, “Rita on the Rocks” The distillery makes rum, gin, and vodka. Vodka is definitely my preferred choice of poison!

After a complete flight sampling of shots, we moved onto their signature cocktails. I fell in love with the “Krabby Patty” made from their jalapeno-infused NS Vodka, lime, and orange-oleo Saccharum. And don’t forget to ask for the Old Bay Rim.

I, of course, bought a bottle of the NS Vodka to bring home, but unfortunately, they did not have the jalapeno-infused vodka yet bottled and ready for sale. Rita did share a simple way for me to make this wonderfully tasty infusion at home.

How to make Jalapeno Infused Vodka

-Grab your vodka. I highly recommend you visit and grab a bottle of Nauti. Some of the smoothest I’ve tried.
-Slice your jalapenos. At the distillery, Rita said they use about 24 per 750ml and include the seeds. You can remove seeds and/or use fewer jalapenos, depending on your personal heat level.
-Put your vodka and jalapeno slices into a bowl or other container that is larger than the bottle and seal.
-Let sit. The length of sitting time will vary depending on the desired heat level. Rita recommended you check it every few hours, but they tend to let theirs sit 24hours or more.

Some like it hot, hot, hot, and if you like a bit of spice, I highly recommend not only a visit to the distillery in Cape May but trying this with your own vodka at home.

Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds. Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind. She and her planners believe in getting to know the traveler to ensure they have a vacation to remember. With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Passport for Your Palate-Grapefruit Vodka Soda

August 9, 2020 Lisa Rossmeissl Culinary, For Fun, Recipe No comments

My favorite go to spirit is vodka and while I usually keep it very simple with just some soda and lime, I do love to play around from time to time. This particular combination was inspired by my oldest daughter, Greta. We were doing one of our almost weekly chats at the end of the work day. I believe that evening it happened to be National Tequila today. I was like dang, I don’t have any tequila in the house, just my vodka. She herself had now become busy grabbing a stool and was making a search through the cabinet in the kitchen that house the liquor. She immediately chimed in with what had become the most recent poolside libation this summer with her and my friends in Tennessee.

“Mom, we have been doing vodka, grapefruit juice, and club soda.”

I was like I actually have some grapefruit juice on hand that I’d grabbed for a recipe I can’t recall. It turns out she never found any tequila that night either and we both ended up with this light refreshing drink perfectly suited for a hot summer night.

It turns out, I’ve discovered, that I am not the only one on my back balcony that enjoys this cocktail as it has attracted the hummingbirds. I was quite startled the first time the buzz and blur came right into my face as I lifted the glass for a sip. I am guessing it is the beautiful color of the drink that draws the bird as I can’t say it is super sweet. Though I’ve included some variations you can try as well below.

Grapefruit Vodka Soda or aka a Greyhound

1 glass

1.5 ounce favorite vodka, give or take. My current go to is Broken Shed.

6-8 ounces ruby red grapefruit juice. I am an OceanSpray fan.

1-2 ounces club soda.

Lime wedge, option garnish

Fill glass with ice. Pour in vodka, then grapefruit juice, then top with club soda. I use a highball glass. Usually a plastic one right now as this is something to take poolside. Stir. You could opt to shake in a mixer as well, but I keep it easy peasy when I am at home..

Variations

You can substitute gin for the vodka
Add salt to the rim and make it a Salty Dog (traditionally this would have gin instead of vodka)
Want to take some bitterness out of the grapefruit consider adding sugar to the rim or adding a touch of maple syrup to the mix. For me it has to be real Vermont Maple Syrup.
I made my own fun twist by using an ounce or two of Pad Thai Sauce in the mix.

Give my summer buzz a try. Let me know if the birds come by. Happy Sipping!

Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate-Tostadas and a Mule

February 3, 2019 Lisa Rossmeissl Central America, Culinary, Recipe No comments

One of the great things about traveling is tasting. No trip should be taken without making a dive into the local cuisine and trying out the restaurants. January had me in a new destination with new yet familiar flavors. I am a spice girl. I love foods with a lot of flavor and a bit of heat. I got just that with my visit to Frida’s in La Antigua Guatemala this past month.

Frida’s is a Mexican restaurant located close to the heart of La Antigua on 5a. Ave. Norte 29. It is open 10am to 1am and has two floors with bars and dining. My visit had our group seated on the second floor as a stop for appetizers before heading to our dinner meeting. The place has a very upbeat vibe serving both locals and travelers. Reservations recommended. The cuisine is traditional Mexican with a flare. For our appetizers we had mini tostadas served with very fun and tasty cocktails. Frida’s was gracious enough to share with us the ingredients of our delicious bites that I’d like to pass on to you. They would be great party pleasers.

The recipes for the food and drinks we had are:

Spicy Margarita
1.5 oz of white tequila mixed with lime, triple sec and chile de árbol infussion. Served in a margarita glass with salt and chile on the rim!
Oax Mule
1.5 oz of young mezcal mixed with macerated ginger, lime, sugar and cucumber topped with tonic water. Served with ice and a piece of fresh grapefruit.
Tostadas de pulpo:
Cover a black corn tostada with an avocado mouse, top it with grilled octopus with garlic and coriander and put a bit of chile de árbol oil on top!
Tostadas Atún:
Fresh tuna marinated in lime and orange juice with cilantro, pepper and pickled onion. Add sweet corn kernels, put in a corn tostada and top with chipotle mayo.

Note the corn tostadas were about the size you would find in a corn chip bag. I would use a circle cutter to cut out from real corn tostada for these small bites. My personal favorites were the Oax Mule and the Tostadas Atún. Enjoy!

Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate-Pomegranate Martini

December 30, 2018 Lisa Rossmeissl Culinary, Recipe No comments

I’m a vodka girl. I’d say any of us that imbibe whether frequently or not have a go to favorite spirit. Mine happens to be vodka. Was it due to years of being exposed to the incredible James Bond films and his signature “Shaken not stirred” martinis? Maybe. No matter where the taste came from I am a sucker for ordering and trying new martinis wherever I go.

This year one of the best creations I came across was in New York City this December at the Refinery Rooftop. A great rooftop space with incredible ambiance and amazing views of the Manhattan Skyline. The natural lighting, décor, and friendly atmosphere made it a great stop for our Friday afternoon cocktailing. The drink we ordered was called Pom-ises Pom-ises.
It was served in a beautiful copper martini glass. With a little google research with new friends I met at the corner of the bar, we found the exact glasses on Amazon.com along with some more affordable options as well. Here is my recreation of the drink.

Pomegranate Martini
1 3/4 to 2oz Vodka (Tito’s or your favorite brand or even an already infused pomegranate vodka. I do Tito’s as it is gluten-free)
1/2oz Pomegranate Juice (POM or Simple Truth brands are great options and easy to find at your local super store)
1/3oz Orange liqueur
Fresh lime juice

Garnish:
Slice of Lime

Instructions:
Add all ingredients to a shaker with ice
Shake and strain into a copper martini glass or glass of choosing
Garnish with Lime slice

Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate-Red Sparkler

July 1, 2018 Lisa Rossmeissl Culinary, Recipe No comments

Summer time, fun time! Summer weather is always great for family and friend gatherings whether in the backyard, pool side, or at the beach. It’s been a ritual of mine for years with my close friends to take turns hosting parties at each other’s homes. The host house for the event typically provides the main dishes, while everyone else brings the sides, desserts, and beverages. That’s exactly how this Saturday went.

A fellow travel colleague, wonderful cook, and entertainer, organized a get-together at her home. My contribution to the even was the all important cocktail. After hearing all the lovely healthy salads, desserts, and appetizers that were making center stage, I opted to bring a light and summer feeling thirst quencher. The drink I made was inspired by something I’d come across in an old “Cooking Light” cookbook from 2006.

Anyway, I felt like we needed something light and refreshing to go with our healthy fare and ninety degree temperatures. This fun red drink, was the delight of the party. Simple and easy to make, plus easily adaptable to different tastes it will make a great addition to your next summer gathering.

Red Sparkler
Ingredients:
12 cups Cran-Raspberry Juice ( I used Walmart’s Great Value Brand)
8 Tbsp fresh squeezed lime juice with pulp
2 bottles pink brut champagne
6 or so fresh limes for slicing
In a gallon size pitcher together juices. Stir well. Set aside and refrigerate until ready to serve.
Slice limes and put a notch in one side to be able to set on rim of glass.

When ready to drink. Place a few cubes of ice in your glass. Fill about half-way or so with the juice mix. Top off with the pink champagne. Adjust portions to your taste. Garnish with lime.

Makes about 24 servings, depending on portion and glass size

Options:
For non-alcoholic, substitute club soda
For more of a spritzer, use white wine and a bit of club soda
For more of a kick, add a shot or two of vodka. My preference is Tito’s

For fun, make ice cubes with blueberries or raspberries frozen in them. Or use the berries on a skewer for garnish.

The simple juice mix that can be made ahead is so versatile. Play with it and see what type of sparkler you come up with.

Be sure to share with me in the comments below, so I can give it a drink.

Cheers!

Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate-Half Moon Punch

December 3, 2017 Lisa Rossmeissl Caribbean, Cruise, Culinary, Recipe No comments

Recently, I attended this year’s Cruise World in Fort Lauderdale, as an invitee of their STAR (Select Travel Advisor Recognition) program. The event is comprised of a 3 day learning conference with speakers at general sessions, breakout class sessions from tourism boards, suppliers, and agents top in their field, and trade day with one on one time with the hundred or so suppliers in attendance. There are options to extend with pre and post conference activities to do site inspections of various cruise ships. We learned the latest to come on the high seas and rivers which is all very exciting for you, but one of the best things for us as travel advisors is the trade day.

Trade day let’s us ask those individual questions, pick up materials, and build our relationships with our business development and sales managers for each of the companies in attendance. It is a fun day because travel is fun! It is part of the reason everyone takes a vacation, right? We look each year for places to escape and enjoy life. This year’s conference did not disappoint with appetizers, champagne, cocktails, contests, and more bringing a lively vibe to our one on one interactions.

The cruise lines in general really went over the top with the fun aspect. A favorite booth was Holland America where they were showcasing Master Mixologist Dale DeGroff’s Signature Cocktail the Half Moon Punch. This Punch and Half Moon Cay, the cruise line’s private island stop, is celebrating it’s 20th Anniversary and we were there to celebrate with Holland America glass in hand. Holland America was gracious enough to share with us the recipe of this celebratory cocktail. For those that drink, you know rum punch is always a favorite go to as you enjoy the sun, sand, and waters of the Caribbean. For your mixing pleasure, I share below both the alcoholic version and non-alcoholic versions of this delectable cocktail for your next Caribbean themed party or afternoon pool side gathering. As Holland America Line says, “Savor the Journey.”

HALF MOON PUNCH (Alcoholic Version)

Ingredients
1 oz. Dark Rum
1 oz. Light Rum
1/2 oz. Ferrand Dry Curacao
2 oz. Fresh Orange Juice
2 oz. Pineapple Juice
1/4 oz. Sweetened Passion Fruit Puree
(Sweeten with Agave Nectar, 2 parts Puree to 1 part Agave Nectar)
1/2 oz Simple Syrup
1/4 oz. Fresh Lime Juice
Splash (1/8 oz.) Grenadine
Dash of Dale DeGroff’s Pimento Bitters
Garnishes: Pineapple Leaf, half Orange Slice and a Purple Sonia Orchid

Individual Serving Preparation
Combine the two rums and the Dry Curacao in a cocktail shaker glass with five ounces of the juice mix, a dahs of the bitters and a splash (1/8 oz.) of the grenadine. Shake all ingredients well with ice and strain into a tall serving glass. Garnish and serve with long straws.

HALF MOON PUNCH (Non-alcoholic Version)

Ingredients
3 oz. Fresh Orange Juice
3 oz. Pineapple Juice
1/2 oz. Sweetened Passion Fruit Puree
(Sweetened with Agave Nectar, 2 parts Puree to 1 part Agave Nectar)
1 oz. Simple Syrup
1/2 oz. Fresh Lime Juice
2 splashes (1/4 oz.) Grenadine
Dash of Dale DeGroff’s Pimento Bitters
Garnishes: Pineapple Leaf, half Orange Slice and Purple Sonia Orchid

Individual Serving Preparation
Combine seven ounces of the juice mix, a dash of the bitters and two splashes (1/4 oz. ) of the grenadine in a cocktail shaker glass with ice. Shake all ingredients well and strain into a tall serving glass. Garnish and serve with long straws.

ENJOY!

Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate-Tahitian Vanilla Vodka

April 9, 2017 Lisa Rossmeissl Culinary, Recipe, South Pacific No comments

When you think of vanilla, do you think of French Polynesia?

I do. My memories are filled with the aromas and flavors of the South Pacific. These islands are truly full-on sensory experience and must be visited at least once during your lifetime.

One aroma and flavor that was infused throughout my experience was vanilla. I spent a glorious two weeks among the islands of Tahiti, Moorea, Bora Bora, and Le Taha’ a, which are part of the Societal Islands of French Polynesia. These are the most well-known and tourists, but the country is actually made up of 118 islands and atolls. While visiting, I found vanilla in my lotions, oils, meals, and cocktails.

While Tahiti is no longer a major exporter of their vanilla, it is considered a “luxury” vanilla due to its properties and rarity. Unlike other countries that grow vanilla, the vanilla in Tahiti has the distinction of being hand pollinated. It has become a very distinct part of the culture. The best-known location for its cultivation is Le Taha ‘a, otherwise known as the “vanilla island.” The bean is highly sought out by Parisian chefs and visitors as well.

I brought home my own beans from Le Taha’ to replicate the infused vodka I fell in love with at the resort bars. They had a variety of flavored infusions, but truly the vanilla was my favorite. Infusion of the bean into the alcohol is easy. The only hard part is waiting for it to be ready to drink!

How to Make Tahitian Vanilla Vodka

Ingredients:

750ml of your favorite vodka (go for good quality, not the cheap stuff)
1 Tahitian Vanilla Bean (can be ordered online, but I think a visit to the islands is the best way to obtain)

Directions:
You’ll need a lidded jar or bottle. You can use the bottle as is. Place the bean in the vodka and seal. Let stand for 1 to 2 weeks, shaking gently every other day. Let sit until your desired flavor strength.

The longer the bean sits in the vodka, the stronger the flavor will be. If you accidentally let it sit too long, add more vodka. Easy peasy, right?
When you are ready to pour, enjoy on the rocks with your favorite cola or with your favorite fruit juice. My preferred choice is pineapple. Be creative and see what you can come up with. Cheers!

Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

How to make Jalapeno Infused Vodka

“Mom, we have been doing vodka, grapefruit juice, and club soda.”

Grapefruit Vodka Soda or aka a Greyhound

When you think of vanilla, do you think of French Polynesia?

How to Make Tahitian Vanilla Vodka

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