Not all of get to spend the spring or summer months on some exotic tropical beach drinking Mai-tai’s or sipping on prosecco. But that doesn’t mean you can’t recreate the experience at home, especially if you set the mood. Get creative and add one of these cocktails into the next long sunny evening and you’ll be sure to feel like you’ve transported to a warm tropical paradise.
Sparkling Hibiscus Lime-aid
Mix up a large pitcher of this, hit the backyard or patio and waste the day away pretending you’re on a beach somewhere.
- 6 oz Bacadri Lime Flavored Rum
- 2 oz St. Germain
- 4 oz Lime Juice
- 4 oz Monin Hibiscus Syrup
- 8 oz Lemon Lime Soda
- 4 lime wheel garnish
Method: Add all ingredients into a punch bowl or carafe with ice and stir. Garnish with a lime wheel in each glass.
The Glenrothes Shandy
Shandy’s are practically summer in a glass. For an interesting variation, try using some Scotch Whisky with a light lager and fresh lemon juice for a drink that will pack a punch but you won’t want to put down.
- 1.25 oz Glenrothes 10 Year Old
- 0.75 oz fresh lemon juice
- 0.75 oz simple syrup
- 8 oz chilled lager
- Lemon wheel for garnish
Method: Combine whisky, lemon juice and simple syrup in an ice-filled cocktail shaker. Cover and shake vigorously until the outside of the shaker is very cold, about 20 seconds. Strain into a pint glass partly filled with ice. Top with the lager and stir gently to combine. Garnish with lemon wheel.
Cold Brew Cubano
Transport yourself to a warm Cuban night with this cocktail. It evokes the classic Cuban nightlife that leaves lasting memories.
- 1.5 oz Havana Club Añejo Clásico
- 0.75 oz Cold Brew
- 0.5 oz Giffard Banana Liqueur
- 3 drops of ginger bitters
- 1 drop of vanilla extract
Method: Add all ingredients to a cocktail shaker and fill with ice. Shake until well combined. Pour into a chilled coupe glass and garnish with a dehydrated banana chip.
Soft in Spring
While the title denotes a spring cocktail, this drink brings out fruity flavours that would work on any beach vacation. The addition of coconut cream and shavings puts it right at home in Central America.
- 1.5 oz Bombay Sapphire
- 1 oz mango juice or nectar
- 0.75 oz coconut cream
- 0.75 oz lime juice
- 0.5 oz honey
- 2 dashes Angostura bitters
Method: Shake all ingredients and strain over ice into a rocks glass or blend with ice until smooth. Garnish with toasted coconut shavings.