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Feature Event

 

MOJITO & MISTLETOE ALL-INCLUSIVE COCKTAIL LIME

The Premiere Christmas Parang All-Inclusive Event in south Trinidad! This year held at the idyllic Royal Hotel. Ambience, vibes, cocktails, scrumptious bites all night long! Fantastic performances by Dinamicos and Fuego Caribeno.

Special room rates for Mojito and Mistletoe patrons. 

Tickets available at The Royal hotel, Prontoprint and Atherley's by the Park and We Inspire Network at 868-687-9062.

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Today
Mojito Mania at the Royal!
Vibes, fun, flavour at this year's Mojito & Mistletoe at the Royal Hotel, the idyllic landmark nestled ever so snuggly in the middle of the southern city of San Fernando.
Under new ownership, the Royal promises to be one of the preferred venues for upcoming yuletide events. 
Already booked for weddings and other corporate events in 2025, Royal Hotel is becoming the envy of other popular event sites in and around Sando.
We Inspire Network 's Mojito & Mistletoe on the 29th, welcomes southerners and visitors from the north to enjoy an amazingly enjoyable and fun evening with other 'social scientists' or limers who just want to chillax, fete, have ah time...pop ah bottle, or start the Christmas season with a bang and well, a few mojitos in hand!
It is going to be awesome, from sweet sounds of local parranderos Dinamicos and Fuego Caribeno to the tantalising bevs and bites of the Royal.
Come enjoy Johnny Walker and Prosecco flavoured mojitos, and indulge in our margarita pizzas, pastelles and pineapple chow to name a few.
Come chill with us next Friday at the Royal. all for a worthy cause. This year We Inspire Network will give part proceeds to the Vistabella chapter of St. Vincent de Paul Society.
Feel free to contact the Royal hotel at 226-4881 for tickets or Marianne at 687-9062. it is gonna be epic!
 
 
 
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Recipe of the Week

 MOJITO PIE with RUM WHIPPED CREAM

Mojito Pie slice

Ingredients

GRAHAM CRACKER CRUST

1 1/2 cups graham cracker crumbs (about 10 full crackers)

1/4 cup brown sugar, packed

pinch of salt

6 TB unsalted butter, melted

 

FILLING

14 oz can sweetened condensed milk

1 TB lime zest (from about two limes)

1/2 cup (*or more, to taste), fresh-squeezed lime juice (3-4 limes)

1/4 cup fresh mint leaves, loosely packed

4 large egg yolks

 

WHIPPED CREAM

1 cup heavy cream

3 TB granulated sugar

dash of vanilla extract

1 TB dark rum (optional)

 

 

Instructions

Preheat oven to 350 degrees.

 

Zest two limes and set zest aside. Squeeze 1/2 cup of juice into a measuring vessel or bowl, then muddle the mint leaves in the juice, crushing gently to release the flavor. Set aside and allow the juice and mint to steep.

 

FOR THE CRUST

In a food processor, add crushed graham crackers and blitz into uniform crumbs. Add the brown sugar and salt and pulse briefly to combine, making sure there are no lumps of either graham cracker or brown sugar. Drizzle the melted butter over the crumbs and pulse until the mixture begins to clump together. Dump into a 9-inch pie plate and use the bottom of a drinking glass to press the mixture firmly and evenly into the bottom and sides. Bake at 350 for 10 minutes, then remove and allow to cool briefly.

 

FOR THE FILLING

Strain the minty lime juice and discard the leaves. In a medium bowl or large glass measuring vessel, whisk together the condensed milk and eggs. Add the zest and juice and combine thoroughly. Pour the mixture into the prepared crust and bake at 350 degrees for 15 minutes. Remove and allow pie to cool to room temperature, then refrigerate until fully chilled (at least one hour).

 

FOR THE WHIPPED CREAM

In the bowl of a stand mixer (or a medium bowl if using a hand mixer), add the cream and, using the whisk attachment, whip until the cream begins to thicken. With the mixer running, add the sugar in a steady stream, then the vanilla and rum, if using. Continue to whip until the cream stands up in stiff peaks.

 

Decorate using the method of your choice:  use a piping bag to garnish decoratively, or simply slather the cream on top of the pie. Garnish with mint leaves and slices of fresh lime. Serve chilled.

 

 

 

 

 

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