Spring is in sight, but winter still has a hold on the weather – here are some tropical cocktails to give you the summertime feel
Winter is done in three weeks, but it isn’t done with us yet. Coats, sleet, and long days are still here. But hope is around the corner, March and April are often the busiest months of the year, surprisingly for gyms. People begin to feel summer approaching and want to start getting their bodies swimsuit-ready. The dreams of tropical (or at least sunny) destinations are in people’s mind as they look out the window. To help, here are some summery exotic cocktail for the last of winter.
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Daiquiri
Made famous by Hemingway, the Daiquiri is frozen fun choice of summer time drinks! It was either invented in 1902 by an American mining engineer named Jennings CoxWilliam A. Chanler in Cuba or a US congressman who purchased the Cuban iron mines and introduced it to New York.
Ingredients
- 4 ounces white rum
- 2 ounces lime juice, freshly squeezed
- 2 ounces simple syrup
- Garnish: 2 lime wheels
Create
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Add all ingredients into a blender with a cup and a half of ice.
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Pulse until mixed.
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Divide between two glasses and garnish each with a lime wheel.
Tequila Sunrise
Created by Bobby Lozoff and Billy Rice in the early 1970s while working as young bartenders in Sausalito. They served the drink to The Rolling Stones’s Mick Jagger at the start of their 1972 American. Jagger had one, loved, and he and the band order them throughout the tour. He even dubbing the tour the “cocaine and tequila sunrise tour”.
Ingredients
- 2 ounces blanco tequila
- 4 ounces orange juice, freshly squeezed
- 1/4 ounce grenadine
- Garnish: orange slice
- Garnish: cherry
Create
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Add the tequila and then the orange juice to a chilled tall highball glass filled with ice.
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Top with the grenadine, which will sink to the bottom of the glass, creating a layered effect.
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Garnish with an orange slice and a cherry.
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Barracuda
Developed in the late 50s by the bartender Benito Cuppari while he was working SS Michelangelo cruise ship, it is named after the Barracuda Beach Club in Portico. It was initially served in a pineapple shell.
Ingredients
- ⅔ Part Galliano
- ⅓ Part Grenadine
- ⅔ Part Light Rum
- ⅓ Part Lime Juice
- ⅔ Part Pineapple Juice
- Champagne
Create
- Fill a chilled highball glass with ice cubes.
- Add galliano, grenadine, light rum, lime juice and pineapple juice.
- Top up with champagne.
OR
- Shake Galliano, grenadine, light rum, lime juice and pineapple juice well.
- Pour in a champagne coupe.
- Top with champagne
While the temperatures may be low outside, warm your insides with these summery exotic cocktails for the winter.
