Comments on: Cocktail Time

By: jgreen

jgreen — Mon, 26 Apr 2010 17:58:23 +0000

Dear Louis: Thank you for writing to Royal Resorts News. I have sent your query to the Restaurant Division and as soon as I have their response I will post it here.

By: LOUIS POLLOCK

LOUIS POLLOCK — Sat, 24 Apr 2010 16:39:43 +0000

WE ARE COMMING WEEK 18 AND YOU HAVE COORS LIGHT IN THE STORE AND NOT AT THE POOL BARS. WHAT IF YOU TRY TO PUT COORS LIGHT AT THE POOL BARS AND IT DOES GOOD IM SURE IM NOT THE ONLY ONE,THAT LIKE COORS LIGHT AND NOT BUD THAT IS ALREADY IN YOUR POOL BAR. PLEASE HAVE COORS LIGHT AT POOL BAR! THANK YOU.

By: jgreen

jgreen — Fri, 09 Apr 2010 19:33:48 +0000

Hello Karen: To get you in the mood for your upcoming vacation, here is the recipe for Mango Daiquiri:

1 1/2 oz rum
1 oz orange juice
1/4 oz lime juice
1 oz sugar syrup
2 oz mango

Blend and serve. Cheers!

By: Karen Trimble

Karen Trimble — Wed, 07 Apr 2010 12:56:45 +0000

Hope they are still serving mango dacquiris. I would love to get the recipe. Looking forward to my upcoming stay at the Caribbean.

By: jgreen

jgreen — Sat, 03 Apr 2010 17:35:24 +0000

Dear Dave: Thank you for writing to Royal Resorts News. I will post the recipe on Monday.

By: jgreen

jgreen — Wed, 31 Mar 2010 03:14:48 +0000

Dear Caroline: Thank you for writing to Royal Resorts News. I had never heard of the Fuzzy Navel cocktail, but I have to say that on receiving the recipe from the La Rotonda Bar Manager at The Royal Haciendas, it certainly made me want to order one! Cheers!

Fuzzy Navel
1 ½ oz Peach Liqueur
5 oz Orange Juice.
A dash of Cassis

Pour the peach liqueur over ice in a highball glass,
fill with orange juice and float the Cassis on top.
Garnish with orange wedges.

By: jgreen

jgreen — Wed, 31 Mar 2010 03:07:07 +0000

Hello Jennifer: Thank you for writing to Royal Resorts News. Here is the Mayan Coffee recipe for you courtesy of your friends at La Palapa in The Royal Cancun (Club Internacional de Cancun)

1 oz Kahlua
1 oz Xtabentun (Yucatecan honey-anise liqueur)
1 medium size scoop of vanilla ice cream
3-4 oz of black coffee

Pour the coffee, add the Xtabentun and the ice cream. Put a cherry in a spoon and ignite the kahlua, flambéeing it and carefully pouring it into the coffee in a steady stream. When the blue flames have died down, serve immediately and enjoy.

I hope that this helps and that it gives you a little taste of the Mexican Caribbean.

By: Caroline Jones

Caroline Jones — Mon, 22 Mar 2010 14:11:40 +0000

Hi, my husband and I have week 50 at Royal Haciendas. In 2009 after a wonderful week in paradise we had a long wait for our plane back home. We stopped in the Rotunda bar and had a great drink, called a “Fuzzy Navel”, we have not been able to find that recipe since, and the great bartender there was not there last time we were there ( big loss…..he was amazing). I was wondering if I could get the recipe…they would be amazing drinks around the pool this summer. Thanks so much Have a great summer Caroline

By: Jennifer

Jennifer — Sun, 21 Mar 2010 13:14:40 +0000

How about the Mayan coffee at Club International! My husband and I tried that for the first time in July and became a nightly favorite! We have tried to recreate it…..but nothing can compare!

By: Dave

Dave — Thu, 18 Mar 2010 16:18:09 +0000

Joanna,

Any chance of getting the common margarita on the rocks that is served by the pool bar at the Carribean posted?

Thank you.