Spiced Tropical Cooler Recipes

SPICED PINEAPPLE COOLER

Steps:

• In a small saucepan, bring water, sugar, cinnamon and cloves to a boil. Reduce heat; cover and simmer for 15 minutes. Strain. Cool to room temperature., Pour into a large pitcher; stir in juices. Refrigerate until chilled. Just before serving, stir in ginger ale. Serve over ice. Garnish with additional cinnamon sticks if desired.

SPICED TOMATO COOLER WITH HERB SALAD AND GOAT-CHEESE TOASTS

Steps:

• In a small sauté pan over medium heat, toast the pumpkin seeds or pepitas with a little salt to just heat through and color a bit. Set aside for the salad.
• In the same pan, heat the oil with the garlic clove and the cumin, paprika and cayenne, stirring until it smells spicy. Take care not to burn. Set aside.
• Pass the tomatoes through the medium plate of a food mill set over a nonreactive bowl. (If you don't have a food mill, use a cheese grater.) Add 1/4 cup cold water.
• Scrape the spices and oil into the tomato purée, discarding the garlic. Stir in the salt, pepper, lemon juice, Angostura bitters, Worcestershire sauce and cilantro sprigs. Taste for seasoning, cover and refrigerate.
• Assemble the salad: Put the sautéed pumpkin seeds, celery, watercress and arugula, scallion, cucumber and cilantro into a bowl. Dress with the oil and vinegar and season with salt and pepper. Toss lightly.
• Divide the salad among 4 plates, with 2 toasts on each. Gently spoon a teaspoon or so of goat cheese onto each toast. Divide the tomato juice (discarding the cilantro stems) among 4 tumblers. Add a sliver of lemon, a couple of ice cubes, a grind of black pepper and a sprig of cilantro over each and serve.

TROPICAL SPICE COCKTAIL

Steps:

• Pour the Mango-Pineapple Juice, rum and amaretto into a tall glass filled with ice. Top with club soda and stir gently. Garnish with a pineapple wedge.
• Juice, in this order, the mango, pineapple and limes, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired.

SPICY TOMATO COOLER

Steps:

• Stir tomato-vegetable juice cocktail, beef broth, steak sauce, lime juice, hot pepper sauce, horseradish, and celery salt together in a pitcher.
• Fill 2 cocktail glasses with crushed ice. Pour cooler over ice; garnish with celery stalks and lime slices.

CARIBBEAN COOLER

Steps:

• In a blender, puree a can of cream of coconut, orange juice, 4 cups ice, and heavy cream until smooth.
• Pour half of mixture into serving pitcher. Add 2 cups of ice and 1 cup pineapple juice to the blender. Puree and add to pitcher. Stir remaining pineapple juice into pitcher.

FAST & EASY TROPICAL COOLER

Steps:

• Add ginger ale to drink mix in 1-qt. plastic or glass pitcher; stir until mix is dissolved.
• Pour into 3 glasses.
• Serve immediately.

SPICED RHUBARB COOLER

Steps:

• Make a simple syrup by combining sugar and 1 cup water in a saucepan; stir over heat until sugar is dissolved.
• Bring to boiling point, let boil without stirring about 7 minutes.
• Let cool.
• Meanwhile, cut rhubarb in small pieces; do not peel.
• Add 3 cups water and spices; simmer over low heat until tender.
• Strain out rhubarb stalks, pressing to release all liquid.
• Discard cooked stalks.
• Add cooled syrup and fruit juices; chill.
• Pour over ice in a pitcher or tall glasses; add ginger ale.

TROPICAL COOLER SMOOTHIE

Steps:

• In a blender combine orange juice, pineapple chunks, milk, honey and crushed ice. Blend until smooth.