Endless Summer Cocktails

Endless Summer Cocktails

Ah, Labor Day! The day that prompts us to reluctantly begin replacing our shorts with sweaters and our summer beverages with rich red wines. Unless, of course, we refuse to give in! Just because the calendar says summer is over doesn’t mean we can’t drag it out a little longer, at least when it comes to cocktails.

Since nothing screams summer like a sand and sun-filled vacation, we asked the beverage managers and mixologists at some of our favorite resorts and cruise lines to give us the recipe for their best warm-weather drinks.  After all, summer is just a state of mind, and a well-made cocktail can keep you feeling full of Vitamin D until your next vacation. So grab your laptop, mix yourself one of these delicious drinks and plan your next getaway.

Rasta Punch (The Grace Bay Club, Turks and Caicos)

1½ oz Barbancourt Gold Rum
1 oz Myers Rum
3oz orange juice
3 oz pineapple juice
1 oz mango juice
¼ oz Crème de Banana Liqueur 

Fill a cocktail shaker with ice cubes.  Add the rum, fruit juices and Crème de Banana. Shake well, and strain into a tall glass filled with ice. 

Turks and Caicos’ Grace Bay Club on the island of Providenciales, offers indulgent hotel or villa-style living on a beautiful stretch of pristine, white sand. Enjoy continental specialties or Caribbean comfort food at one of four intimate, open-air beachfront restaurants, all under the direction of Executive Chef Wolfgang Von Wieser. Your private concierge will make sure that no desire goes unfulfilled. Pamper yourself in the 5000 square foot Anani Spa, or grab a kayak and glide across smooth, turquoise-hued water before enjoying a cooling cocktail at the Infiniti Bar, the longest bar in the Caribbean.

Coral Reef (Silversea Cruises)

2 oz Plymouth Gin
1 oz St-Germain Elderflower Cordial
1 oz Aperol
Splash of sparkling water

Build in a highball glass, stir, and serve on the rocks with a twist of lemon and a splash of sparkling mineral water or soda.
This cocktail was created by Lyn Farmer, the Wine Ambassador for Silversea and is named for the coral-pink color the Aperol gives the drink. Choose a body of water—the Mediterranean, the Pacific, the Caribbean—and one of Silversea’s custom designed luxury ships will take you there in style. If you can’t choose, consider the 119-day World Cruise 2011, which begins in Los Angeles and whose destinations include Tahiti, Auckland, Sydney, Hong Kong, Singapore, Dubai, Athens, and Malaga. With Relais & Chateau Restaurants onboard, all-inclusive cocktail and wine service, and a staff with unparalleled training on land or sea, Silversea has an itinerary just right for you. 

Mint Lemonade (The Sanctuary at Kiawah Island)

1.5 oz Ketel One Citron
3 oz  fresh squeezed lemonade (fresh lemons, sugar, water)
½ oz simple syrup
4-6 mint leaves
Splash of Soda Water

Place mint and simple syrup in the bottom of a shaker, and muddle. Add ice, then add Ketel One Citron and lemonade. Pour into a highball glass, top with soda water, and garnish with a lemon slice.
The Sanctuary at Kiawah Island has the feel of a genteel southern mansion of epic proportions.  With expansive views of the Atlantic Ocean, the overstuffed club chairs in the Lobby Bar beckon you to sit, relax, and sip a frosty cocktail.  Five golf courses, four restaurants, three bars, two pools and twenty-four hour room service mean you never have to leave the resort. The restaurants feature locally sourced seasonal produce, and Sommelier Garth Herr has created an extensive list of wines from around the world. The Mint Lemonade was created by the Lobby Bar Team, headed by Ashley Hawn and Jen Morgenstern.

Tequila Mojito (One and Only Palmilla, Los Cabos, Mexico)

2 oz Cazadores Reposado Tequila
½ oz Ginger Ale
2 tsp brown sugar
6 mint leaves
3 lime slices

In the bottom of a rocks glass, muddle ginger ale with brown sugar, 3 lime slices and
mint leaves.  Add tequila, stir, and fill with ice.

Los Cabos, Mexico’s One and Only Palmilla offers its guests unrivalled luxury in a traditional Mexican setting. Dining choices include Market by Jean-Georges Vongerichten (in his first foray south of the border,) and open-air Agua, whose Executive Chef Larbi Dahrouch created this Tequila Mojito. Both offer a wine list with 1500 international labels, including 200 from Mexico—the largest selection of Mexican wines anywhere in the world. If you prefer your tequila straight up, Beverage Director Manuel Artega can lead you through tastings from his list of over 50 tequilas. The 27-hole Palmilla Golf Club was designed by Jack Nicklaus.

Planter’s Punch (W Retreat and Spa, Vieques, Puerto Rico)

1 oz Bacardi Silver Rum
1 oz Bacardi Reserva Limitada Rum
1 oz lemon juice
1 oz lime juice
1 oz orange juice
Dash Grenadine
Dash Angostura Bitters
Citrus slices for garnish.

In a cocktail shaker filled with ice, add the rum and juices. Shake, and strain into a tall, ice-filled glass. Add bitters and grenadine, stir lightly, and garnish rim with citrus slices.

Experience the sophisticated vibe at the W Retreat and Spa on the tiny island of Vieques. Beverage Director Raul Gonzalez mixed up his own version of this Caribbean classic, perfect for cooling down at the “Wet” Pool Bar or while kicking back in the Living Room. Rejuvenate in a sea-view treatment room at Spa Chakra, dine on French-inspired Caribbean fare at Alain Ducasse’s miX On The Beach, or just keep the temperature down moving between the pool and two secluded cove beaches.  Clear your mind and empower your body at an early morning Yoga on the Beach session.


Published on August 31, 2010