You know, island time. According to urban dictionary, "a time vacuum created by the ocean's presence." What's that you say? No time or money to get you to the nearest tropical paradise? No problem. We've got 13 recipes that will transport you in a sip.
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.
