For weeks I have been wanting to post a cocktail on The Baker in the Rye, but all my attempts failed. I spent way too much money on strange alcohols that this beer and wine gal has never heard of and never wants to use again. This is until yesterday.

 I was in a bad time crunch for a new blog recipe when I decided to make a cocktail at 11 a.m. yesterday morning. Wining and dining knows no time in my life. The inspiration? Romeo and Juliet, the two star-crossed lovers in William Shakespeare’s play. After a family feud gone too long and so wrong, Juliet takes a potion that temporarily makes her appear dead. Romeo, not knowing this, kills himself because he cannot live without her. When Juliet awakens to see Romeo’s lifeless body, she too kills herself with a dagger. Now that’s love.

 For this week’s recipe, and for The Baker in the Rye’s first successful cocktail, I’ve made POISON. Fake poison. Tropical poison, if you will. Close your eyes and you’ll be sitting on the white sandy Bahama beaches. Too bad I don’t like the heat, but if you do, this will do the trick to get you through the next few winter weeks.

 Poison

1 Part Blue Curacao

1 Part Melon Midori

1 Part Coconut Rum

Pineapple Juice

Splash Fresca, or any other citrus soda

1/4 Part Grenedine

Maraschino cherries for garnish

Directions:

1. Fill a wine glass up half way with crushed ice. Then add 1 part coconut rum, followed by 1 part blue curacao and 1 part melon midori.  
2. Fill the glass up 3/4 the way with pineapple juice so it looks like this 
3. Then add a splash of Fresca. Also note that champagne would work in this recipe as well.
4. Pour 1/4 part grenadine down the side of the glass, allowing it to sink to the bottom of the glass. If it gets on the side, it will give it a really cool toxic-esque effect.
5. Garnish with a maraschino cherry.

 “Good night, good night! Parting is such sweet sorrow, that I shall say good night till it be morrow.” ~ Romeo and Juliet