“Colors of the Caribbean” Lemonade

We made it… safe and sound and home.  While I did indeed cook a great many dishes on the island, when we returned, we wanted to have a theme drink to serve our friends while we bored them with our stories and photographs.
Like this one…
See that beautiful color of the ocean.  This photo was taken in “the Baths” in Virgin Gorda, of the British Virgin Isles.  I just fell in love with the colors of the Caribbean waters, and wanted to recreate this color in a drink.
So, I give you the “Colors of the Caribbean” Lemonade
Start with 1/2 a pitcher (about 5 cups) of your favorite Lemonade
Add 1 cup Blue Alize Liqueur (blue Alize is a French Cognac mixture with Passion Fruit, Cherries, Ginger and other exotic fruit juices.
Fill with ice
Garnish with Lemon Slices
Serve in tall Collins size glass, and garnish with Lemon Slices
And it is just that simple.  So far, as long as we keep the drinks flowing, no one minds listening to our stories too much.

Dave here from MY YEAR ON THE GRILL. It really is just this easy!


And so can you!

Cheers… Creamsicle Ice Cream Drink (hic)


It’s been a couple months since I posted a drink recipe.

With summer temps reaching their highs for the year during the next couple weeks in many areas, now more than ever we need…

ICE CREAM AND BOOZE with a splash of nostalgia.


Remember these guys???

That terrific taste of orange and ice cream on a stick.  Loved em, and missed em…

Till Now!

Only three ingredients…

make 2 drinks
(or only one if you can hide them from your wife while you are grilling)

1/2 cup Orange Juice
3 good size scoops of Ice Cream
2 shots of Creme de Banana Liquor

Plop everything into a blender…
Blend away for @30 seconds.

If you want a thicker drink, add more ice cream.

More orange taste, add more Orange Juice.

In fact, there is a virgin version of this drink…

1/2 cup Orange Juice
3 good size scoops of Ice Cream
1 pealed Banana 

You may need to blend this virgin version longer to get everything smooth.

And when you drink these, plug in that CD of steel drum music that you bought when you were on a cruise.

It just does not sound as good without the ocean in the background.

Dave here from MY YEAR ON THE GRILL. It really is just this easy!  


And so can you!

How to make a Frozen Tropical Cocktail Like a Pro – Ala Year on the Grill
Greetings all…
Dave here from MY YEAR ON THE GRILL. Hope you are all enjoying the warming trends coming with spring.  Were I at home (Kansas), with temps in 70’s and spring and summer on their way, i would be planning my first outdoor party.  Still may be a little cool for a frozen drink, but now is the time to sharpen those skills for a real outdoor BBQ… Complete with a frozen Pina Colada, Margaretta or even these…
Frozen Girl Scout Cookie…
They taste like a Chocolate Thin Mint Cookie, really they do!
I have been making fun new drinks while I am spending my time in exile in the US Virgin Isles.  I also discovered an odd thing.  I like them frozen, like a milkshake.  My wife prefers hers straight up, over ice.  That is even odder when you consider the extra ice in a frozen drink waters down that alcohol, so hers is a stronger drink.  So, nightly, I have been breaking out the Rum bottles, and making different drinks.  I thought a little post on the basics of how to mix a drink (including frozen drinks) would be in order…
First, Any and all drinks can be made “frozen”.  Just add a cup of ice per drink and mix in a blender.
But, I am ahead of myself… let’s start with the straight up drink…
A straight up drink (or “neat”) is served room temperature.  Just assemble the drink, stir and serve.  Generally, Scotches and whiskey shots are served like this.  Very classy, very potent.


No tropical drink I know of is served straight up.  Most are served chilled, on ice or frozen.  So, here’s how do do that…


have everything handy, assemble your ingredients, same as with a recipe.  It is even more important, as you are dealing with ice in a warm climate… work fast.For a GIRL SCOUT COOKIE, you need …A blender for frozen drinks, or a mixer for chilled and rocks drinksice
Creme de menthe
Creme de Cacao
Light Rum
Half and Half

The formula for the drink is easy, 1 ounce of each of the 4 liquids, put 3 large ice cubes or 1/2 cup crushed ice into a cocktail shaker (shown).  add the drink mix, top the shaker (be sure to put the cap over the strainer before you do the next step…)

And Shake, Shake, Shake…Warning, don’t do this with a carbonated ingredient (like rum and cokes).  Those type drinks get a stir stick.

Pour into a chilled glass and your “chilled” GIRL SCOUT COOKIE is ready to serve.  The built in strainer in the cocktail shakers will strain the drink over the ice for one last chilling, without any ice ending up in the drink (and deluding it).
If you would like to add 3-4 ice cubes, a “chilled” GIRL SCOUT COOKIE now becomes a GIRL SCOUT COOKIE “on the rocks”.

To make a “Frozen” GIRL SCOUT COOKIE”, put the liquid ingredients into a blender (Any blender made in the last 5 years should have an “Ice Crusher” setting, if yours doesn’t, time for an upgrade… I just bought a new one for $25).  On top of the liquid, add 1 cup of ice…

And blend away until you reach a smoothie or milkshake consistency.  You may need to add a little extra ice, or a little extra liquids.  It is best to add extra of the non alcoholic mixer if you need to add liquid (in this case, the milk).

And here they are… Jackie got her’s on ice, I got mine frozen and we enjoyed a recap of our day on our deck over looking the ocean.
If you would like, go ahead and check my sister website, A KANSAS FOODIE IN THE VIRGIN ISLANDS, where I have posted a dozen different recipes for drinks that can be served up, on ice or frozen.  Drinks like Pina Coladas, Banana boats, Frozen Mudslides and  my wife’s current favorite, A DIRTY ARNIE…
All of these drinks are incredibly easy and will be a star at your next back yard party (or for a welcome home to your husband… just because it is Thursday and you want to recap your day on your own piece of paradise).
Really… Think about it… greet your husband with a Dirty Arnie and who knows how the conversation will turn out.
See you next week

LEMON BASIL TEA ala My Year on the Grill
Greetings from the tropics! All you east coasters, I see that you are getting a late winter surge of the white stuff. 6 inches to a foot. Ah yes, I used to worry about the next surge of weather. But, I only have one reaction to the news…


Ha Ha…

Hee Hee…

(insert snort where i try to be gracious and stifle the giggle)

… But

To no avail


Ho ho


You see, I finally made the move. As of Saturday of this week, Jackie and I are residents of the US VIRGIN ISLANDS! The above shot is a view out our balcony overlooking the harbor town of Charlotte Amalie (the Island capital). I feel terribly guilty about the giggling, but in fairness, Jackie had the same reaction when we watched MSNBC this morning.

If you would like to follow along, I have started 2 NEW sister blogs that will be exclusively about my island adventures. One is my foodie experiences, called, “A Kansas Foodie in the Virgin Islands”. The other is more of a visual scrapbook of what I see and do. No food details there, just little slices of my new life. I figure when we get shipped back to Kansas in 6 months (just in time for tornado season, so you can save the laughs for when I deserve em), “Daily Photos in St Thomas” will be a great souvenir.


Here is a photo of Jackie shopping at a local farmer’s market. I already did a post on the experience at the Kansas Foodie site. Lots of new and interesting items to look over. I am not quite brave enough to jump in on the new veggies I see yet, but soon.


HOWEVER, we did buy some “Lemon Basil”. I have seen flavored basil in my local farmer’s market. I never did buy any, but I figured this would be a good chance to get my feet wet so to speak with more local ingredient cooking.


At the same table, they offered “Lavender Basil”. The salespeople were very gracious, allowing us to sample a bit. Both kinds were so full of flavors, matching what you would expect. We were told that often you can see this growing wild on the roads and they will take a leaf and suck on it to sweeten their breath and encourage saliva (it is hot, and not having a dry mouth is not always easy).


BUT, what interested me was the idea of making tea with the leaves. We got some very handy instructions (it’s not difficult) from one of the locals. I figured if it worked, this is a skill I can take back home with me when I shop at the local KC Farmer’s market.

And maybe it is something you might want to try…


It is not at all difficult. I have limited cooking supplies. So, I used a coffee pot as my steeping pot. For each pot full, I used 1/2 cup of the leaves (washed). just dump them in and get the water slowly simmering.

Here’s a collage of what happened over the next 10 minutes… notice the darkening of the water.


Almost looks like tea!


And the verdict is that it tastes like tea. Actually, it tastes like green tea. It has a lemon taste thanks to the lemon basil. Jackie happens to be a fan of green tea. She gave it a big thumbs up, and fills a water bottle of it every day to start on her way to work. I drank one cup while it was hot. I added a bit of locally made honey to sweeten it and it was indeed… TEA!

Who knew it was that easy!

Dave here from MY YEAR ON THE GRILL. As always, I was SO surprised to learn that I CAN COOK THAT!!!

Give me a little taste of home, and stop by the comment section. Let me know you won’t forget me while I am gone!

See you next week!

Try a New Recipe Day: Min’s S’moretini

Since New Year’s Eve is coming up, I thought I’d share a fabulous drink recipe I created: Min’s S’moretini. It was inspired by a drink of the same name at Outback Steakhouse, which I’ve still never tasted, and I don’t know how they make it!


This drink is delicious, creamy, festive and out of the ordinary. It would make an outstanding dessert.


Although I haven’t tried it, I bet you could make a Virgin S’moretini that would knock the kids’ socks off by simply omitting the vodka.

Don’t forget to visit me at
The Bad Girl’s Kitchen for more fabulous recipes!

Happy New Year!

Please drink Min’s S’moretinis responsibly.

Min’s S’moretini

Serves 1

Hershey’s syrup (for rim of glass)

1/2 graham cracker, finely crushed

Monin Dark Chocolate Sauce

ice cubes

1 1/4 ounce vodka

1 ounce Monin Toasted Marshmallow flavoring

1 generous squeeze Hershey’s syrup

1/2 ounce Monin Vanilla Syrup

2 ounces half & half

  • Rim martini glass with Hershey’s syrup and crushed graham crackers.
  • Swirl bottom third of glass with a generous drizzle of Monin Dark Chocolate Sauce.
  • In cocktail shaker, combine vodka, Monin Toasted Marshmallow flavoring, Hershey’s Syrup, Monin Vanilla flavoring and half & half.
  • Add a handful of ice cubes and shake until combined and chocolate is incorporated.
  • Carefully strain into glass, and savor.

*You can follow the links above for these ingredients,

or visit the Monin Gourmet Flavorings store*

Monday Munchies_16


Today’s Recipe: Healthy, Homemade Energy Shake

I mentioned last week that I was moving soon and needed to use up a lot of food I have lying around. I’ve also noticed that moving and packing is hard work, and I need an extra boost of energy to get everything done. Most energy drinks are full of sugar and make you jittery, though, so I thought I’d come up with my own alternative.
This is a great recipe for a breakfast, snack, or dessert shake. It’s more like a milkshake than a smoothie.

1/2 cup fruit (frozen works best, or just add a few ice cubes)
1/4 cup prepared pudding OR 1/8 package pudding mix
1/2 cup milk, any kind (3/4 cup if you’re using pudding mix)

It’s very simple – just combine the ingredients in a blender until smooth. The fruit is a good source of carbohydrates, which give you a quick burst of energy that’s healthier than the sugar rush you get from candy or caffeinated drinks. The milk provides protein, which helps keep you going without a crash. The pudding adds sweetness and creaminess and takes away the need for unhealthy ingredients like white sugar or ice cream.

You can use any combination of fruit and pudding flavors. Two of my favorites are dark chocolate pudding with raspberries and lemon pudding with blackberries. The shake pictured above uses peaches and vanilla pudding. If you’re making it for dessert, add more pudding and less milk to make a thicker treat.

—> Budget-friendly Tips

  • Bananas are very inexpensive and make a delicious, smooth shake ingredient paired with almost any pudding flavor.
  • Inexpensive boxed pudding mixes, individual pudding cups, and homemade pudding all work, with adjustments. Use whatever is most affordable for you.

—> Health-friendly Tips

  • You can use skim milk or soy milk, as well as sugar-free pudding.
  • Add any supplement to make the recipe healthier. I often use this granola-flavored vitamin shake mix in this recipe.

—> Kid-friendly Tips

  • Serve like a diner-style milkshake with a swirl of whipped cream and a cherry on top.
  • You can sneak veggies into this recipe! I know firsthand that a little shredded carrot is undetectable in a well-blended peach shake, and even spinach leaves should be hard to find in a chocolate, blackberry, or blueberry shake.