Cooking Lesson #645: Kiss on the Lips

The Cruising Cocktail Collection

…from the Perspectives’ Happy Hour Bar

How you doin’? After a long, dreary period of Covid doom, it’s apparently cruising time again! At Perspectives we worked with Princess Cruises for several years on their food, bar and sanitation programs. It was fun and gratifying. There were years where my team and I went on as many as 18 cruises in a single year. I know what you’re thinking, “Tough duty, tough life!” But to tell you the truth it was more fun than a barrel full of monkeys or orcas, as the case may be.
 
The most interesting aspect was seeing how the multinational ships’ crews all worked together to create interesting foods, great entertainment and fantastic cocktails catering to all the passengers on board.
 
When we started with Princess the ships were smaller and more intimate allowing everyone to get to know everyone on board. And then the old, retired France was converted into the new Norway with over 1,800 passengers and 2,000 crew. That was the start of a new trend—mega cruising. Due in 2024, Royal Caribbean’s Icon of the Seas will carry up to 5,610 passengers and 2,350 crew members. Yikes!
 
The shipboard drinks became part of a new genre—they weren’t Tiki-style or with speak-easy charm or even old-fashion in nature. They became Cruising Cocktails. So, for the next several weeks enjoy The Cruising Collection Happy Hour.
 
Cocktails have been elevated from a fruity frou-frou pool drink into an art form, with an extensive menu of colorful concoctions. It's hard to miss the bright orange Kiss on the Lips made with peach schnapps, mango mix and grenadine. This cocktail is one of the most popular on many liners and for good reason.
 
Prep time:  5 minutes
Yield:  2 cocktails
 
Ingredients 
3 ounces of chilled peach schnapps
1 ounce frozen mango mix
4 cups crushed ice
2 tablespoons grenadine
pineapple cube (garnish)
maraschino cherry (garnish)
 
Directions

1. Add the peach schnapps, frozen mango mix and crushed ice into a blender.
2. Swirl the mixture until smooth.
3. Pour blended mixture into cocktail glass.
4. Drizzle in the grenadine and swirl with a straw of swizzle stick.
5. Garnish with pineapple cube and stem on maraschino cherry.

 
ChefSecret:  Use crushed ice, it makes the drink slushier and is easier on the blender.

Quip of the Day:  I just found out that when I drink, I'm colorblind. The diagnosis came completely out of the purple.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

​#Cocktail #HappyHour #KissOnTheLips #CruisingCocktailsCollection #Mango #PeachSchnapps #Grenadine #IconOfTheSeas #PrincessCruises #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2023

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