If you want to get that private island feel back at home, you might consider putting on your sunglasses, turning up the reggae music and making yourself the official concoction of Perfect Day at CocoCay: The Coco Loco.

The Coco Loco is the kind of frozen concoction that is sure to put a smile on just about anyone's face, and ever since I had my very first one while visiting Perfect Day at CocoCay, I was hooked.

While at home, it is easy enough to make a batch yourself so that you can feel like you are sitting on Chill Island.

Photo by Lori Barrett

Coco Loco Ingredients

Makes one cocktail

• 1/2 oz Orange Juice Concentrate
• 1/2 oz Pineapple Juice Concentrate
• 1/2 oz Papaya Juice Concentrate
• 1/2 oz Coconut Cream
• 3/4 oz Dark Rum (or make it a virgin Coco Loco without the rum)
• 3/4 oz Coconut Rum
• 1/4 oz Grenadine
• Crushed ice

Coco Loco Instructions

1. Toss all the ingredients into a blender, and blend until smooth.
2. Pour the potion into a cocktail glass.
3. Dress it up with a fresh wedge of pineapple.

Suggested music while preparing

• Kenny Chesney - No Shoes, No Shirt, No Problems

Whether New Year's Eve, July 4th, Arbor Day, or really any celebration, we have some cocktail recipes to share that you can sample between Royal Caribbean cruises from the comfort of your own home.

LIME MARGARITA

• 1/2 oz House Tequila
• 1/2 oz Triple Sec
• Margarita Mix
• Salt Rim 

Shake and strain over fresh ice for On the Rocks or Blend 

ROYAL GOLD RITA — ROCKS

• 1/2 oz Patron Anejo
• 3/4 oz Cointreau
• 1/2 oz Grand Marnier
• Margarita Mix

Shake and strain over fresh ice for On the Rocks and float Grand Marnier or Blend and float Grand Marnier 

TEQUILA SUNRISE

• 1 1/2 oz House Tequila
• Orange Juice
• 1/2 oz Grenadine

Shake and strain over fresh ice 

GREEN MEXICAN 

• 3/4 oz House Gold Tequila
• 1/4 oz Peach Schnapps
• 1/4 oz Banana Liqueur
• 1/4 oz Blue Curacao
• 3 oz Pineapple Juice
• 1/4 oz Sugar Syrup 

Shake and strain over fresh ice 

CUBA LIBRA

• 1 1/2 oz House White Rum Top with Coke 
• Fresh Lime Wedge 

PINA COLADA

• 1 1/2 oz House White Rum
• Pina Colada Mix Blend
• Pineapple & Cherry 

ULTIMATE MAI TAI 

• 3/4 oz Pyrat XO Rum
• 1/2 oz Amaretto Disaronno
• 1 oz Orange Juice
• 1 oz Pineapple Juice
• 1 oz Sweet & Sour
• 1/2 oz Grenadine
• 3/4 oz Myer's Rum 

Shake, strain, and pour over fresh ice.

Float Myer's Rum 

STRAWBERRY DAIQUIRI 

• 1 1/2 oz House White Rum
• Strawberry Mix

Blend

ULTIMATE BLOODY MARY 

• 1 1/2 oz Stoli Elite
• Spices to taste
• Top with tomato juice
• Lime
• 2 Olives

Shake and pour over fresh ice

CARIBBEAN COOLER 

• 1 oz Grey Goose
• 1/2 oz Peach Schnapps
• 3 1/2 oz Orange Juice
• 1/2 oz Grenadine
• Top with Sprite 
• Pineapple 

Shake and strain over fresh ice 

MADRAS 

• 1 1/2oz Vodka
• 1 1/2 oz Orange Juice
• Top with Cranberry Juice 
• Lime Wedge 

CAPE COD

• 1 1/2 oz House Vodka
• Top with Cranberry Juice 
• Lime Wedge 

GIN COOLER 

• 1/2 oz House Gin
• 1/2 oz Peach Schnapps 
• 1/2 oz Blue Curacao
• 1/2 oz of Pineapple Juice 
• Pineapple & Cherry 

Shake and strain over fresh ice 

ROYAL SINGAPORE SLING 

• 1 1/2 oz Aviation Gin
• 1/2 oz Blackberry Brandy
• 1/2 oz Grenadine
• 2oz Sweet & Sour
• Soda Water

Shake and strain over fresh ice and top with soda pour Grenadine on top to float down

TOM COLLINS

• 1 oz House Gin
• 2 1/2 oz Sweet & Sour
• Soda Water 

Shake until frothy, strain over fresh ice, and top with soda

RASPBERRY COLLINS 

• 2 oz New Amsterdam Gin
• 3/4 oz Raspberry Mix
• 1 1/2 oz Sweet & Sour
• Soda Water 

Shake and strain over fresh ice and top with soda

WHISKEY SOUR

• 1 1/2 oz House Whiskey
• 3 oz Citus Mix Shake until frothy, strain over fresh ice
• Lemon & Cherry 

OLD FASHIONED - ROCKS

• 1 1/2 oz House Whiskey
• 1 x Orange Slice
• 1 x Cherry
• 1 x Sugar Sachet
• 3 Dashes Angostura Bitters
• 1 oz Soda 

Muddle orange, cherry, sugar & bitters. Add liquor, stir, add ice, and top with soda 

LYNCHBURG LEMONADE

• 1 oz Jack Daniels
• 1/2 oz Triple Sec
• 3 oz Sweet & Sour
• Sprite 

Shake until frothy and strain over fresh ice. Top with Sprite 

RUSTY NAIL - ROCKS

• 1 oz House Whiskey
• 1/2 oz Drambuie 

STRAWBERRY LEMONADE

• 2oz Strawberry Mix
• 2oz Lemonade Mix
• Top with Soda

Shake and strain over fresh ice and top with soda. Stir as required.

RED DELIGHT

• 2oz Strawberry Mix
• 1 1/2 oz Fresh Lemon Juice
• Top with Red Bull (Regular)

Shake and strain over fresh ice, top with soda. Stir as required.

ISLAND FUSION

• 1 1/4 oz Pina Colada Mix
• 1 1/4 oz Passion Fruit Mix
• 2 1/2 oz Orange juice
• Slice of pineapple and Cherry

Shake and strain over fresh ice

SLUSHY COCO LOCO

• 4oz Red Bull Yellow Edition
• 2 oz Pineapple juice
• 1 oz coconut cream/Pina colada mix
• Slice of pineapple

Blend

APPLETINI

• 2oz Tito's Vodka
• 1oz Sour Apple Pucker
• Cherry

Shake and strain into a Martini glass or on the rocks

MANHATTAN 

• 2 oz Buffalo Trace
• 3/4 oz Sweet Vermouth
• Dash Angostura Bitters
• Bar Spoon of Cherry Juice
• Cherry

Guest preference: stir, shake, and strain 

ZACAPA DREAM

• 1 1/4 oz Ron Zacapa
• 1/2 oz Baileys
• 1/2 oz Kahula
• 1/2 oz Amaretto
• 1/2 oz Heavy Cream
• 1/4 oz Sugar Syrup 

Shake and strain 

ULTIMATE COSMOPOLITAN 

• 2oz Grey Goose Vodka
• 1/2 oz Cointreau 
• 1/2 oz Cranberry Juice
• 1 Lime Wedge Squeezed 
• Lime Twist 

Shake and strain 

MELON MOJITO COSMO 

• 1 1/4 oz White Rum
• 3/4 oz Midori
• 1 oz Mojito Syrup
• 4 oz Soda 
• Mint Sprig & Lime 

Build ingredients and stir through, top with soda 

STARBOARD MADRAS COSMO 

• 2 oz House Vodka
• 3 oz Orange Juice
• 2 oz Cranberry Juice
• 1 oz Sprite 
• Orange Wedge 

Shake all ingredients except Sprite. Strain over fresh ice and finish with Sprite 

CARIBBEAN SLING COSMO 

• 1 1/4 oz Spice Rum
• 3/4 oz Blackberry Brandy
• 1/2 oz Simple Syrup
• 3 oz Pineapple Juice
• 1 oz Orange Juice 
• Pineapple Wedge 

Shake all ingredients and strain over fresh ice 

MAI TAI

• 1 1/4 oz House Dark Rum
• 3/4 oz Disaronno
• 3 oz Pineapple Juice
• 1 oz Orange Juice
• 1/4 oz Grenadine 
• Slice of pineapple & cherry 

Shake all ingredients except grenadine. Strain over fresh ice 

PORT SIDE PUNCH 

• 1oz House White Rum
• 1/2 oz Malibu
• 1/2 oz Peach Schnapps
• 1/2 oz Simple Syrup
• 3 oz Pineapple Juice
• 1 oz Cranberry 
• Pineapple Cherry 

Shake all ingredients except cranberry juice. Strain over fresh ice and finish with soda 

CITRUS COOLER 

• 1 1/4 oz House Vodka
• 3/4 oz Triple Sec
• 4 oz Orange Juice
• 1 oz Sprite
• Orange Wedge 

Shake all (except Sprite) and strain over fresh ice. Then top with Sprite 

MARGARITA AZUL PILSNER 

• 1 oz House tequila
• 1/2 oz Triple sec
• 1/2 oz Blue Curacao
• 2 oz Margarita Mix
• 2 oz Sprite 
• Lemon wedge / Half Salt Rim 

Shake and strain over fresh ice. Filled pilsner glass top with Sprite 

ROYAL LEMONADE

• 2 oz House Vodka
• 2 oz Lemonade mix
• 4 oz Sprite 
• Lemon wedge 

Build ingredients in glass over fresh ice and stir 

WOO WOO

• 1 1/4 oz House Vodka
• 3/4 oz Peach Schnapps
• 1 oz Sour mix
• 4 oz Cranberry Juice 
• Lime Wedge 

Build all ingredients in a glass

CAPTAINS COLLINS

• 2 oz House gin
• 1 1/2 oz Sour mix
• 1/2 oz Simple syrup
• 4 oz Soda 
• Lemon & Cherry 

Shake gin with sour mix, strain over fresh ice, and finish with soda

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Whew, boy! Hottest Fourth of July we've had in years, and that means it is the perfect excuse to enjoy some great Royal Caribbean drinks in the comfort of our home.

Having a cocktail on a Royal Caribbean cruise is something many guests relish doing every cruise, and if you cannot be on a cruise this summer to enjoy one, then do the next best thing and make one at home.

Here are a few of our favorite Royal Caribbean drink recipes that are sure to "hit the spot" during your summer.

Across the Universe

Ingredients:

• 1 ½ oz. Tanqueray No. 10 Gin
• 1/2 oz. Aperol
• 1/2 oz. St. Germain
• 1/2 oz. fresh lime juice
• 1/2 oz. simple syrup
• Splash of Prosecco
• About 1 ¼ cups watermelon juice

At least a few hours in advance (preferably overnight), pour watermelon juice into an ice cube tray and freeze. Combine gin, Aperol, St. Germain, lime juice and simple syrup in a cocktail shaker with ice. Shake well until chilled and pour into a glass over watermelon ice cubes. Optional: Garnish with an herb, slice of watermelon or lime or an edible flower.

Coco Loco

Ingredients (Makes one cocktail):

• 1/2 oz Orange Juice Concentrate
• 1/2 oz Pineapple Juice Concentrate
• 1/2 oz Papaya Juice Concentrate
• 1/2 oz Coconut Cream
• 3/4 oz Dark Rum (Or make it a virgin Coco Loco without the rum)
• 3/4 oz Coconut Rum
• 1/4 oz Grenadine
• Crushed ice

Toss all the ingredients into a blender, and blend until smooth. Then pour the potion into a cocktail glass and dress it up with a fresh wedge of pineapple.

Anchors Away

Ingredients (Makes one cocktail):

• 1 oz Vodka
• 1/2 oz Blue Curaçao
• 1/2 oz Blackberry Brandy
• 11/2 oz Orange Juice
• 1 oz Sweetened Lemon Juice

Blend all the ingredients above. Strain and pour into your favorite glass. Then garnish with a fresh slice of orange and a cherry. 

Mango Cooler

Ingredients (Makes one cocktail):

• 1 oz Sweetened Lime Juice
• 2 oz Mango Juice
• 1 oz Dark Rum
• 3/4 oz Triple Sec

Blend all the ingredients together with crushed ice, transfer to your favorite frosty glass and toss in an orange slice and a cherry.

Punchless Piña Colada (for the kids)

Ingredients (Makes one cocktail):

• 1 1/2 oz Coconut Cream
• 3 oz Pineapple Juice
• 2 cups Crushed Ice

Combine all ingredients in a blender. Then pour in a tumbler, garnish with a fresh wedge of pineapple, and top with whipped cream and a cherry.

For the adults, you can add rum!

Some aspects of a Royal Caribbean cruise are experiences that become forever associated with being onboard one of these amazing ships and certain drinks onboard are among those moments.

Guests who enjoy a tasty, creamy cocktail that is almost like a dessert, often order a Banana Baileys Colada, better known as a BBC on their Royal Caribbean cruise.

Photo by Steve Crofts

The BBC is a creamy drink that combines bananas with the always-pleasing Baileys liquor.

Some of the bartenders will drizzle chocolate syrup around the inside of the glass before they fill it, which is sometimes referred to as a Chocolate BBC.

Photo by Mary ND

BBC's have become a fan favorite across Royal Caribbean ships and we are including it in our list of Royal Caribbean classics!

If you need a BBC fix between cruises, here is the full recipe for how to make one (or more) at home.

Banana Baileys Colada (BBC) Recipe

Ingredients

• 1 1/2 oz. Bailey's Irish Creme
• 1 1/2 oz. Creme of Coconut
• 1 oz. Pineapple Juice
• Half a banana (or banana liqueur)

Directions

Mix all ingredients together and blend well. Add crushed ice and blend until smooth.

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Enjoying a refreshing drink on your Royal Caribbean cruise is something many folks look forward to, but just because you are not on a cruise right now does not mean you cannot enjoy the same drinks at home!

Blog reader Paul Westbrook sent us recipes for the drink of the day for each day of his Freedom of the Seas cruise.

Each day of a cruise, Royal Caribbean selects one tasty cocktail to be the drink of the day, where the price of the drink is reduced a bit and featured all over the ship.

So get those blenders ready and enjoy these great drinks!

Tropical Sunset

Ingredients

• .75 oz Smirnoff vodka
• .75 oz peach scnapps
• .75 oz Chambord black raspberry liqueur
• 1.5 oz cranberry juice
• 1.5 oz pineapple juice

Instructions

Shake and mix well.

Blue Caribbean

Ingredients

• 1.25 oz Bacardi superior rum
• .75 oz blue curacao
• 3 oz pineapple juice

Instructions

Served on the rocks with a splash of sprite

Paradise Punch

Ingredients

• .75 oz Bacardi rum
• .75 oz cocounut rum
• .5 oz peach snapps
• 1.5 oz pineapple and cranberry juices

Instructions

Shake and serve on the rocks.

Strawberry Hill Mojito

Ingredients

• 1.5 oz Bacardi superior rum
• 1 oz mojito mix
• 1 oz Island Oasis Strawberry

Instructions

Top with soda water

Tropical Lemondae

Ingredients

• 1.25 oz Smirnoff vodka
• .75 oz blue curacao

Instructions

Serve on the rocks

Mayan Mango Margarita

Ingredients

• 1.25 oz Jose Cuervo gold tequila
• 1.5 oz Island Oasis mango
• .75 oz triple sec
• Sweet & Sour mix

Instructions

Shake tequila and mago juice together and then add triple sec and sweet & sour mix.

Caribbean Tea

Ingredients

• .5 oz Smirnoff vodka
• .5 oz Bacardi superior rum
• .5 oz gin
• .5 oz sweet blue curacao
• 2 oz sweet & sour mix

Instructions

Top with Sprite and serve on the rocks.

Thanksgiving is a major holiday in the United States and it begins this Thursday.  

Like many of you, we like to incorporate a little Royal Caribbean in everything we do, so here are some great recipes from Royal Caribbean's kitchen that ought to remind your of being at sea if a holiday cruise isn't in the cards this year.

Andoulle Sausage & Pumpkin Soup

Ingredients

Soup

• 1lb Andouille sausage, diced
• 1/2 cup butter
• 3 cup onion, chopped
• 1 tsp thyme, picked
• 3 lb pumpkin puree
• 1/2 cup praline liqueur
• 16 cup chicken stock
• 1 cup brown sugar, packed
• 1 cup heavy cream

Cinnamon Cream

• 1/2 tsp cinnamon
• 3 tsp powdered sugar
• 1/2 cup heavy cream

Directions

1. ​Cook diced sausage in skillet with butter for 5 minutes (remove 2 oz of sausage for the garnish)
2. Add onion and cook until soft
3. Add liqueur and flame to burn out the alcohol
4. Add thyme and pumpkin and cook 5 minutes
5. Add chicken stock and brown sugar. Cover and simmer over low heat for 45 minutes.
6. In blender, puree soup in batches. Return to pan and stir in cream. Warm but do not boil. Serve immediately.

Cinnamon Cream

Combine and whip to soft peak consistency and chill. Put in a squeeze bottle for service.

To serve

Place the cooked sausage in a heated bowl. Add the soup. Swirl the cream on top.

Winter Chestnut and Brussels Sprouts Casserole with Applewood Smoked Bacon

This recipe comes from sister company Celebrity Cruises.

Ingredients

• 1 cup smoked applewood bacon (julienned)
• 1 white onion (finely chopped)
• 4 tablespoons garlic (finely chopped)
• 4 tablespoons salted butter
• 2 cups chestnuts (peeled)
• 2 pounds Brussels sprouts(blanched, cut in half)
• 2 lemons (juiced)
• 1/4 cup clover honey
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon white pepper
• 1 teaspoon white truffle oil (optional)

Directions

1. To start, cut Brussels sprouts in half and blanch in boiling salted water, shock in ice bath and set aside. 
2. Once cold, drain, excess water and set aside. 
3. In a large saute pan on medium heat slowly render the fat from the bacon and cook until bacon is slightly brown. 
4. Add garlic and brown. 
5. While cooking, add butter and chestnuts and cook on medium heat for another 5 minutes. 
6. Add blanched Brussels sprouts, lemon juice, honey, salt and pepper and cook for 3 minutes or until Brussels sprouts are glazed. 
7. Remove from heat, add truffle oil, mix until well incorporated and serve hot.

Warm Apple Parcel

Ingredients

Crème Anglaise:

• 2 egg yolks
• ¼ cup (60 g) sugar
• 1 cup (250 ml) milk
• 1 vanilla pod, split lengthwise
• 2 cups (465 g) all-purpose flour
• 1 (5 g) teaspoon salt
• ½ pound (250 g) unsalted butter, cold, cut in large
• chunks
• ⅓ cup (90 ml) water

Puff Pastry:

• 2 cups (465 g) all-purpose flour
• 1 (5 g) teaspoon salt
• ½ pound (250 g) unsalted butter, cold, cut in large
• chunks
• ⅓ cup (90 ml) water

Garnish:

• Powdered sugar

Filling:

• ½ pound (250 g) almond paste, purchased
• 3 green apples, peeled, cored and halved
• 2 tablespoons (30 g) sugar
• 1 teaspoon (5 g) cinnamon powder
• 1 egg yolk, beaten with 1 teaspoon (5 ml) water

Directions

1. Preheat oven to 390°F or 200°C.
2. To make dough, combine flour, salt and butter and gradually add enough water to hold the dough together.
3. Transfer dough on a lightly floured surface and roll into a rectangle shape of about 8 x 12-inches (20 x 30 cm).
4. Starting with the closest short end, fold dough into thirds as you would a letter.
5. Rotate the dough so the open side is at your right.
6. Repeat the same procedure once more.
7. Wrap dough in plastic wrap and chill for at least 1 hour.
8. Place dough on a lightly floured surface with the open side at your right.
9. Roll dough into a rectangle as before.
10. Bring the two short ends together to meet in the center of the dough, then fold the dough in half again toward you.
11. Rotate a ¼ turn, so the open side is again at your right.
12. Repeat the same procedure once more.
13. Wrap the dough and chill again for at least 1 hour.
14. Place dough on a lightly floured surface with the open side at your right, roll into a rectangle and divide in two.
15. Place first half on a baking sheet lined with greased parchment paper, spread with almond paste, top with halved apples and sprinkle with sugar and cinnamon.
16. Brush borders with egg mixture and place second sheet on top of filled pastry, lining up the edges.
17. And firmly press sides with your fingers.
18. Brush the top with egg mixture and cut a few slits to allow steam to escape while cooking.
19. Bake for 20 minutes or until pastry is golden brown.
20. Transfer on a wire rack and allow to cool.
21. Prepare crème anglaise by creaming egg yolks with sugar.
22. Bring milk and vanilla pods to a boil and slowly stir into egg mixture.
23. Gently simmer for about 10 minutes or until cream coats the back of a wooden spoon.
24. Do not allow sauce to boil.
25. Remove from heat, pour into a glass bowl and stir to cool. Discard vanilla pod, cover and refrigerate.
26. Serve parcel on a dessert plate garnished with crème anglaise and finish with a dusting of powdered sugar.

There's something about a Royal Caribbean cruise that compels people to try new things. Some may tackle trying to stand up on the FlowRider, others may try to get into the Love and Marriage game show.

Personally, I like to try new foods and it's because of a Royal Caribbean cruise that I joined so many others in indulging (and liking) the escargot.

Escargot, better known as cooked snails, is a delicacy that sounds downright awful but escargot on Royal Caribbean has become a real staple appetizer in the Main Dining Room. I think a lot of people order it as a goof (it doesn't cost anything extra to try) and after the giggles subside, these same people come away actually enjoying it.  

The menu describes the escargots bourguignonne as, "tender snails drenched in melted garlic-herb butter." Drenched is the right word because they come in a serving plate soaked in the salty butter sauce. There's so much butter and it's so salty that it's hard to really taste the actual snail. And if you eat it with bread, well, you probably won't even feel the texture.

Escargot has become a staple appetizer that I order every time I can. If you happen to see escargot as an option on your next Royal Caribbean cruise, laugh all you want but you really should order it for a high-class tasty snack!

Below is the escargot recipe from Royal Caribbean.

Escargot Recipe

Garlic Butter

2 tbs chopped, fresh parsley
2 cloves garlic, finely minced
1/2 tea Dijon mustard
Freshly ground white pepper to taste
1 1/2 sticks unsalted butter, softened 
1/2 tea Worcestershire sauce
1/2 tea cognac

Escargot

24 canned snails, drained
1 medium shallot finely chopped 
1 tbs dry sherry 
Salt to taste
French baguette slices

Escargot instructions

1. For the garlic butter: In a food processor, combine the parsley, garlic, and mustard. Season with white pepper. Process for 1 minute. Add a stick butter, the Worcestershire sauce and cognac, and process for 2 minutes. Transfer the butter mixture to a small bowl and set aside. 
2. For the snails: Rinse the snails in a small colander under cold running water. Drain and pat dry with paper towels. In a saute pan, heat the remaining 1/2 stick butter over medium heat. Add shallot and cook, stirring until softened, and translucent. Add the snails and saute until completely heated through about one minute. Stir in the sherry and season with salt and pepper. Remove from the heat and let cool. 
3. Preheat the oven to 400F. Transfer the snails to shells or to snail plates (if using the shells, divide them among 4 ovenproof dishes). Cover each snail completely with the reserved butter mixture. 
4. Bake for a few minutes, or just until the snails are hot and the butter is completely melted and brown on top (do not overbake or the flavor of the butter will be compromised). Serve immediately with the slices of the French baguette for dipping.