Masters Series: Tropical Cocktail Recipes
Each sip is a journey into sophistication, paving the way for future mixology mastery. It's time for you to shake it up at home, tag us in your creations! @liquorlab
SERVES 1
Jungle Bird
INGREDIENTS
1 1/2 oz Black Strap Rum
3/4 oz Campari
1/2 oz Simple Syrup
1/2 oz Lime Juice
1 1/2 oz Pineapple Juice
Garnish: Pineapple Frond, Dehydrated Lemon, Mint
Add all ingredients to shaker. Add regular ice (cubed) and shake for 10-20 seconds until cold. Strain into double rocks glass over crushed ice. Garnish with pineapple frond, dehydrated lemon, and mint. Enjoy!
SERVES 1
Mai Tai
INGREDIENTS
1 1/2 oz White Rum
3/4 oz Dry Curaçao
1/2 oz Orgeat
3/4 oz Lime Juice
1/2 oz Dark Rum Float
Garnish: Dehydrated Pineapple, Brandied Cherry, Mint Garnish
Add all ingredients to shaker except dark rum float. Add ice and shake for 10-20 seconds until cold. Strain into double rocks glass over ice. Top with dark rum float. Garnish with dehydrated pineapple, brandied cherry, and mint. Enjoy!
SERVES 1
Sport Pilot
INGREDIENTS
1 1/2 oz Reposado Tequila
1/2 oz Mezcal
1/2 oz Cinnamon Demerara*
1/2 oz Falernum
3/4 oz Lime Juice
2 oz Coconut Purée*
1 Dash Angostura Bitters
Garnish: Lime Wheel, Cinnamon Stick, Ground Coffee Sprinkle
*For the syrups:
Cinnamon Demerara Syrup: Combine 1 part water with 1 part Demerara sugar and 4 cinnamon sticks. Heat and stir until sugar dissolves, leaving cinnamon while allowing mixture to cool for 10 minutes. Remove cinnamon after mixture has cooled.
Coconut Purée: Combine 3 parts Coco Lopez with 3 parts coconut purée and 1 part white rum. Stir until mixture is fully blended with smooth texture
Add all ingredients to shaker. Add regular ice (cubed) and shake for 10-20 seconds until cold. Strain into hurricane glass over crushed ice. Garnish with lime wheel, cinnamon stick, and ground coffee sprinkle. Enjoy!
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