11 Tropical Drinks to Help You Cope with Winter
The bone-chilling cold that’s gripped wide swaths of the United States this winter has frozen fountains in New York City and left Chicago with colder temperatures than Anchorage. Dig out from these Arctic conditions with these 11 drinks that transport your taste buds somewhere tropical.
Recipe courtesy Spyglass Rooftop Bar, New York City
2 ounces Avuá Cachaça Prata
1½ ounces simple syrup
1 ounce raspberry purée
1 ounce lime juice
2 lime wheels, for garnish
In a mixing glass, combine cachaça, syrup, purée and lime juice with ice. Shake, strain and pour into a rocks glass full of crushed ice. Garnish with lime wheels along the inside of the glass.
Caribbean Milk Punch
Recipe courtesy Brennan’s, New Orleans
1 ounce Smith & Cross Traditional Jamaica Rum
½ ounce Maker’s Mark Kentucky Straight Bourbon Whiskey
1 ounce vanilla bean simple syrup (like from Sonoma Syrup Co., available at Sur La Table)
1 ounce cream
Nutmeg berry, for garnish
Combine rum, Bourbon, simple syrup and cream in a shaker tin. Shake with ice until frothy, and strain into a coupe glass. Grate nutmeg over cocktail for garnish.
Recipe courtesy Everson Rawlins, bartender, Scrub Island Resort, Spa & Marina, British Virgin Islands
Sugar, for rimming glass
1 ounce raspberry vodka
½ ounce raspberry liqueur
½ ounce fresh lime juice
3 ounces rosé Champagne, or other sparkling wine
Lime wedge, for garnish
Add sugar to a small dish. Moisten rim of martini glass and press gently into sugar. Combine raspberry vodka, liqueur and lime juice in a shaker tin filled with ice. Shake well, and strain into glass. Top with sparkling wine, and garnish with lime wedge.
Traditional Rum Punch
Recipe courtesy Sugar Beach, A Viceroy Resort, St. Lucia
3 ounces fresh pineapple juice
3 ounces fresh orange juice
1 ounce Bacardi Superior white rum
1 ounce aged amber rum (like Bacardi Ocho)
1 ounce grenadine syrup
Nutmeg berry, for garnish
Pineapple slice, for garnish
In a shaker tin filled with ice, combine juices, rums and syrup. Shake well, and pour into an ice-filled glass. Grate fresh nutmeg over cocktail, and garnish with pineapple.
Recipe courtesy GoldenEye Hotel & Resort, Jamaica
2 ounces Blackwell Rum
2 ounces pineapple juice
Lime or pineapple wedge, for garnish
Add rum and pineapple juice in a shaker tin filled with ice. Shake well, and strain into a chilled cocktail glass. Garnish with lime or pineapple wedge.
Recipe courtesy Pisco Portón
Combine pisco, juices, syrup and Aperol in a shaker tin filled with ice. Shake briefly, then strain over ice into a Collins glass. Top with club soda, and garnish with grapefruit.
Recipe courtesy Hutchinson Cocktails & Grill, Los Angeles
In a shaker tin filled with ice, combine vodka, liqueurs, mezcal and cream. Shake well, then strain into a cocktail glass. Garnish with basil leaves.
Recipe courtesy of ONEHOPE Wine
1 bottle of ONEHOPE Sauvignon Blanc
½ cup guava juice
¼ cup orange juice
1 cup pineapple (cut into 1-inch wedges)
6 orange slices
6 blood orange slices
6 mango slices
Seeds and juice from 1 passion fruit
In a carafe or pitcher, combine wine, juices, pineapple wedges, orange slices, mango, passion fruit juice and seeds. Stir well, and seal tightly with plastic wrap. Refrigerate at least 2 hours (or up to 24 hours). Pour sangria into glasses with crushed ice. Serve with fruit slices and pieces. Serves 4–6.
SVEDKA Watermelon Cooler
Recipe courtesy of SVEDKA Vodka
3 ounces SVEDKA Vodka
1½ ounce seedless watermelon juice
¾ ounce lemon juice
¾ ounce simple syrup
Pinch of salt
Splash of soda
Strawberry, for garnish
In a shaker tin filled with ice, combine vodka, juices, syrup and salt. Shake well, strain into a Collins glass filled with ice and top with soda. Garnish with strawberry, if desired.
1 ounce Plantation Rum Grande Reserve 5 Year Old Barbados
1 ounce Plantation Rum Jamaica 2000 Vintage
¾ ounce fresh lime juice
½ ounce Pierre Ferrand Dry Curaçao
¼ ounce simple syrup
¼ ounce orgeat syrup
Mint, for garnish
Lime wheel, for garnish
Orchid, for garnish (optional)
Add rums, juice, curaçao and syrups into a shaker tin filled with ice. Shake well, and strain into a double Old-Fashioned glass filled with crushed ice. Garnish with mint, lime wheel and orchid (if you can manage to get one in the dead of winter).
Recipe courtesy Repour, Albion Hotel, Miami Beach
¾ ounce lemon juice
2 pure brown sugar cane cubes
1½ ounces Afro Head Rum
3 ounces coconut water
Toasted coconut, for garnish (optional)
In a shaker tin filled with ice, combine lemon juice, sugar cubes, rum and coconut water. Shake until sugar has dissolved, and strain over fresh ice in a Collins glass. Garnish with toasted coconut, if desired.