Continuing from Elyse Glickman’s fantastic feature on seasonal summer cocktails inspired by the Caribbean and South Pacific in our July 2014 digital issue (Read full article here), here are some more amazing recipes to try:
Mo Chi Chi
Dan Long, 12 Bottle Bar, by Lesley and David Solmonson
1 oz “Coconutty” Vodka*
1 oz pineapple juice
3/4 oz lime juice
1/4 oz Amontillado sherry
1/4 oz simple syrup
Toasted coconut, for garnish
1. Add all the ingredients except the toasted coconut to a mixing glass. Fill the mixing glass with ice cubes and shake vigorously.
2. Pour the contents of the mixing container into a rocks glass filled with fresh crushed ice.
3. Garnish with the toasted coconut.
*For Coconutty Vodka:
1 c vodka
1/2 sweetened, shredded coconut
1. Put the ingredients in a clean jar and allow them to infuse for 1 day.
2. Strain out the solids.
3. Pour the vodka infusion into a clean, airtight storage jar.
Betty’s Go-To Mango Mai Tai
Josue Moreno, Assistant Manager, Hello Betty Fish House, Oceanside, CA
1.5 oz Bacardi Light
1/2 oz Myers’s Dark Rum
1 oz orange juice
1 oz pineapple juice
1 oz mango puree
1/2 oz grenadine
1. Fill Collins glass with ice and add Grenadine first.
2. Combine all remaining ingredients and shake.
3. Strain over Collins glass, garnish with orange and Luxardo cherry.
Beach Break Therapy
Josue Moreno, Assistant Manager, Hello Betty Fish House, Oceanside, CA
1 oz Hangar One Kaffir Lime Vodka
1 oz Sugar Island Coconut Rum
1 oz Pineapple Juice
1/2 oz fresh lime juice
1/2 oz simple syrup (1:1 ratio)
3/4 oz egg white
5 dashes Peychaud’s Bitters
1. Combine all ingredients except bitters.
2. Dry shake, then shake over ice.
3. Strain into a Collins glass with ice.
4. Top with Peychaud’s Bitters.
5. Slightly stir. Garnish with 1/8 lime wedge.
Key Lime Collins
Kim Hassarud
1.5 oz Cruzan Key Lime Rum
1/2 oz lemon juice
Half of a whole lime
1 oz simple syrup
Splash of 7-Up
1. Combine the Cruzan Key Lime Rum, lemon juice and simple syrup in a cocktail shaker.
2. Top with ice and shake vigorously.
3. Squeeze a whole half lime into a highball glass and drop in the glass.
4. Top with ice.
5. Strain the shaken liquid into the iced glass and top with lemon-lime soda.
6. Stir and serve.
Tiki Old Fashioned
Kim Hassarud
2 oz Atlantico Reserva rum
1 Demerara sugar cube
3 dashes Bittermens Tiki
Bitters
Garnish: Orange twist
1. In a mixing glass, muddle the Demerara sugar cube with the bitters.
2. Add the Atlantico Reserva.
3. Top with ice and stir well for 25 seconds.
4. Strain into a chilled rocks glass.
5. Garnish with orange twist.
Tales of the South Pacific…
Note for the recipes below: Avotea is a traditional Agricole-style rum similar to rums like 10 Cane, Clément Première Canne and Neisson Blanc available in the U.S. They can stand in nicely for Avotea in recipes from Tahiti’s resorts featured From Le Meridien Bora Bora Resort & Spa
Royal Tahiti
1 oz White Rum
1.5 oz b anana juice
1 t Fresh Banana
1 oz cocoanut milk
1/2 oz lime juice
1 strawberry syrup
Banana slice and flower garnish
1. In the blender mix banana juice, fresh banana, cocoanut milk and lime juice.
2. In a large cocktail glass full of ice cubes, pour white rhum agricole and strawberry syrup.
3. Add the blender mix to the glass.
Bora Bora
1 oz White Rum
1/3 oz Blue Curacao
3.5 oz pineapple juice
1 t fresh banana
1 oz cocoanut milk
Pineapple slice and flower garnish
1. In the blender mix pineapple juice, half a banana, coconut milk.
2. In a large cocktail glass full of ice cube, serve one ounce of white rhum and Blue Curacao.
3. Add the blender mix to the glass.
Secret Lagoon
3/4 oz White rum
3/4 oz Vodka
3/4 oz Triple Sec
3/4 oz Lime juice
1/3 oz simple syrup with fresh sugar cane
1. Blend all ingredients at once until smooth.
2. Finish with a large scoop of crushed ice.
3. Serve in a margarita glass.
Paradiso
From Kia Ora Resort & Spa, Rangiroa, French Polynesia
2 oz Rhum Blanc Tamuré
2 oz mango juice
2 oz guava juice
2 oz pineapple juice
1 dash vanilla extract
1. In a glass, add ice cubes and pour the rum and vanilla extract over them.
2. Add mango juice, guava juice and pineapple juice.
