Royal Resorts Cocktails and Recipes

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Cocktail Time For all of you suffering from the snow blues, here are two tropical cocktails for you courtesy of the Royal Resorts bartenders. Hope they bring back many happy memories of sunny days on the beach or by the pool. Cheers! Mangolele ½oz vodka 1oz white rum ½oz melon liqueur 1oz Kahlua 1½oz orange juice 2oz mango ¼oz grenadine Place all ingredients in a blender, serve with ice; garnish glass with melon pearls and orange slices. Caribbean Breeze 1oz melon liqueur ½oz banana liqueur ½oz coconut cream 2oz pineapple juice 2oz orange juice Place all ingredients in a blender, serve with ice; garnish glass with melon pearls and orange slices.

Royal Recipes Following up on some of the requests we have received in the past few months, we would like to share some more recipes from the Royal Resorts kitchen. We hope that they will get you in the mood for your next Mexican Caribbean vacation. Bon appétit! Creamy Bean Soup A longtime Royal favorite! 1 kg black beans 5 liters of water 6 leaves of epazote (Mexican herb) Half a white onion 5oz lard 2½oz garlic 2oz chicken stock powder ¼ gallon of chicken stock Bring the water to the boil, add the beans (you can soak them previously overnight in water to remove any impurities, make sure that they are clean of any grit or husks), onion and four epazote leaves and simmer until the beans are cooked. In another pan add the lard, the two remaining epazote leaves and the finely chopped garlic and lightly fry. Add to the beans and blend; finally add the chicken stock powder and consommé. Bring to the boil and stir constantly until thoroughly blended. Note: If you cannot find epazote, you can use chopped cilantro instead - just add more. This soup can be served with a topping of crispy tortilla strips and crumbled cheese or a drizzle of cream. Black Bean Salsa A variation on the popular black bean salsa served at some of the Royal restaurants. 130g/4½oz black beans soaked overnight in water to cover 2 serrano chilies (or to taste) 1 red onion 1-2 tomatoes Grated rind and juice of one lime 2 tbsp Mexican beer (optional) 1 tbsp olive oil Small bunch of coriander chopped Salt Drain the beans and put them in a large saucepan. Pour in water to cover and place the lid on. Bring to the boil, lower the heat slightly and simmer the beans for about 40 minutes or until tender. They should still have some bite and should not have begun to break up. Drain, rinse under cold water, drain again and leave to cool. Chop up the chilies finely and remove the seeds. Always handle chilies with care, wear gloves, avoid touching your face and eyes and wash your hands thoroughly. Chop up the onion and tomato finely. Place the beans in a bowl; add the onion, tomato and chili. Stir in the lime rind and juice, beer, oil and coriander. Season with salt and mix well. Chill before serving.