13 Cocktails That Will Teleport You Straight to an Island

Sailor's Delight at The Loren, Bermuda

Ingredients:

1 oz. Black Seal Dark Rum 

1 oz. Goslings Gold Rum

1 oz. Facundo Neo Silver Rum 

1 oz. Pineapple juice

1 oz. Orange juice

½ oz. Apricot liqueur 

Splash of grenadine 

Directions: 

Shake ingredients on ice and garnish with an orange wheel, cherry, and pineapple greens.

Smoking Fear and Loathing at The Beverly Hills Hotels, California

Ingredients: 

1 ½ oz St. George Terroir Gin

1 oz. Ballast Point Pineapple Sculpin IPA

½ oz. La Nina Mezcal

½ oz. Passion fruit puree

½ oz. Pineapple juice

½ oz. Lime juice

5-6 Raspberries

A splash of lemon lime soda

1 Pineapple leaf

1 Mint sprig

Liquid Nitrogen Pellet (use with caution)

Directions: 

In a tiki mug, add gin, mezcal, passion fruit puree, pineapple juice, lime juice, and 5-6 raspberries and gently muddle. Add crushed ice and slowly pour the Ballast Point Pineapple Sculpin IPA into the mix. Top with lemon lime soda and stir to combine. For Smoke: Drop in a liquid nitrogen pellet and garnish with raspberry, mint sprig, and pineapple leaf.

Uncle's Punch at Mahina & Sun's at The Surfjack, Hawaii

Ingredients:

1 ½ oz. Ko Hana Agricole Rum

½ oz. Campari

½ oz. Velvet Falernum

¾ oz. Fresh lemon or lime juice, or a combination

2 Dashes orange bitters

Orange zest strip for garnish

Directions:

In a cocktail shaker filled with ice, combine the Rum, Campari, Velvet Falernum, lemon juice and orange bitters and shake until well chilled. Strain into an ice-filled double old-fashioned glass. Twist the orange zest strip over the drink, then drop it into the glass and serve.

The Guavarita at The Mandarin Oriental, Miami

Ingredients:

2 oz. Aji Amarillo Infused Tequila

2 oz. Carrot ginger syrup

½ oz. Lime juice

½ oz. Guava puree

Black Hawaiian Sea Salt

Directions: 

Mix the guava puree with the carrot-ginger syrup, once mixed, add the lime juice and tequila. Stir. Serve and with Black Hawaiian Sea Salt on the rim.

Sneaky Tiki at The Spectator Hotel, Charleston

Ingredients:

1½ oz. Plantation Pineapple Rum

1 oz. Guava puree

½ oz. Rum Jumbie Liqueur

½ oz. Velvet Falernum

½ oz. Pineapple juice

¾ oz. Fresh lime juice

¾ oz. Giffard Blue Curacao

¼ oz. St. Elizabeth All Spice Dram

2 Dashes Tiki Bitters 

Directions: 

Mix together and garnish with an orange and cherry skewer.

Horned King at The Faena Hotel, Miami Beach

Ingredients:

1 ½ oz. Bacardi Reserva Superior 8 Rum

1 ½ oz. Hamilton 151 Rum (to garnish)

¾ oz. Passion fruit syrup

¾ oz. Lime

¼ oz. Luxardo Maraschino

2 Pineapple leaves

Directions: 

Swizzle Bacardi 8 Rum, Luxardo Maraschino, passion fruit syrup and lime in pilsner glass with crushed ice. Garnish with two overlapping pineapple leaves. Then, pour a jigger of Hamilton 151 Rum into carved out passion fruit shell, carefully light on fire, and float over cocktail.

Cloud 9 at Baha Mar, Bahamas

Ingredients:

3 oz. Soursop juice

2 oz. Gin

1 oz. Coconut-infused syrup (1:1 sugar and water with a handful of fresh coconut & a drizzle of coconut oil. Boil for 5 minutes and steep overnight)

1 oz. Lime juice

Directions: 

Combine ingredients into a shaker and shake vigorously. Strain over ice and garnish with grated nutmeg, fresh coconut, and mint.

Island Mary at The St. Regis, Maldives

Ingredients:

4. oz. Tomato juice 

2 oz. Premium vodka

½ oz. Martini Bianco vermouth

4 tsp Lime juice

2 tsp Worcestershire sauce

2 tsp Tabasco sauce

3 Sashes celery bitters

1 Pinch black pepper

Directions: 

Fill a shaker with ice and gently pour all of the ingredients into the shaker, shaking 3 times. Strain the contents into a nautilus seashell and garnish with a celery stalk and a lime wedge.

The Skinny Pina Colada at The Breakers, Palm Beach

Ingredients:

2 oz. Fresh coconut water

1 ½ oz. Malibu Rum

½ oz. Fresh pineapple juice

½ oz. Fresh blended coconut

Directions: 

Serve in a Fresh Baby Thai Coconut.

An Ode to Bob Marley at Jewel Paradise Cove, Jamaica

Ingredients:

3 oz. Strawberry Daiquiri

3 oz. Mango Daiquiri

1 oz. Blue Curacao & 1 oz. mango mix  (blended together to create the green)

1 oz. Appleton Rum poured on top

Directions: 

Layer into a Hurricane Glass, in the order as above; garnish with sugarcane stick and cherry.

Blazing Saddles at Regent Cocktail Club at Gurney's Newport, Rhode Island

Ingredients:

2 oz. Thai chile infused Avion silver (Split open 3 red Thai chiles and let sit in Avion for 30 minutes. Shake every 5 minutes and strain all chiles and seeds)

1 oz. Passion fruit syrup (1:1 fruit puree and sugar mixture)

½ oz. Suze

Juice of half a lime

Directions: 

Shake all ingredients over ice into coupe glass and garnish with a lime wheel.

Lavender Sidecar at One & One Ocean Club, Nassau, Bahamas

Ingredients:

1 ½ oz. Cognac

½ oz Lemon juice

½ oz. Honey lavender syrup

¼  oz.  Cointreau

1 dash orange bitters

Directions: 

Shake and serve.

Summer Fling at Sunset Beach Hotel, Shelter Island

Ingredients:

2 oz. Elyx Vodka

2. oz. Cold pressed watermelon juice (of your choice)

2 oz. Reed's ginger beer

¾ oz. Lime juice

Directions: 

Combine all of the ingredients in a shaker with ice, serve on the rocks in a Collins glass with a mint sprig.