101 Tropical Drinks

By Kim Haasarud, Alexandra Grablewski

Houghton Mifflin Harcourt Publishing Company

Copyright © 2013 Kim Haasarud
All rights reserved.
ISBN: 978-1-118-45675-0

Contents

Title Page,
Contents,
Copyright,
Introduction,
The Rums,
(1) Mai Tai,
(2) Planter’s Punch,
(3) Blue Hawaiian,
(4) Sidewinder’s Fang,
(5) Rum Runner,
(6) Bahama Mama,
(7) Caribbean Cosmopolitan,
(8) Ginger Beer (Non-Alcoholic),
(9) Dark & Stormy,
(10) El Diablo,
(11) Major Bailey,
(12) Zombie,
(13) Demerara Dry Float,
(14) Rum Swizzle,
(15) Aperol About It,
(16) Eureka Punch,
(17) Guava Basil Cooler,
(18) Mango Mai Tai,
(19) Fog Cutter,
(20) Morning Dew Sparkle,
(21) Classic Daiquiri,
(22) Banana Daiquiri,
(23) Hemingway Daiquiri,
(24) Pineapple Needle,
(25) Blackberry Pineapple Sidecar,
(26) Sunburn,
(27) Tropical Itch,
(28) Pegu Club Cocktail,
(29) Hurricane,
(30) Grilled Pineapple Margarita,
(31) Black Pepper Mandarin Margarita,
(32) Tropical Margarita,
(33) Corona-Rita,
(34) Beachbum’s Own,
(35) Mosquito Bite,
(36) Dragon’s Breath,
(37) Mainsail,
(38) The Kingston Club,
(39) Lime In Da Coconut,
(40) Queens Park Swizzle,
(41) Missionary’s Downfall,
(42) Skinny Dip,
(43) Passion Fruit Fever,
(44) Beachwalker,
(45) Afternoon Delight,
(46) Mango Madras,
(47) Passion & Spice,
(48) Spiced Daiquiri,
(49) Tamure Cocktail,
(50) Pineapple Blossom Sangria,
(51) Papaya Maya,
(52) Firefly,
(53) Yuzu Ginger Mojito,
(54) The Heathen Child,
(55) Krack Of Dawn,
(56) Outrigger,
(57) No Tan Lines,
(58) Jamaican Me Blue,
(59) Summer Lei,
(60) Pineapple Kiwi Cooler,
(61) Piña Colada,
(62) Coconut Water Colada,
(63) Cocoa Colada,
(64) Spiced Plantain Cocktail,
(65) Whale Rider,
(66) Passion Fruit Vodka Gimlet,
(67) Pink Flamingo Punch,
(68) Kumbaya,
(69) Green Bamboo Latte,
(70) Singapore Sling,
(71) Yellow Barracuda,
(72) Skinny Buddha Cosmo,
(73) Miehana,
(74) Painkiller,
(75) Suffering Bastard,
(76) Summer Solstice,
(77) California Negroni,
(78) Puerto Gonzo,
(79) R & R & Rye,
(80) Pineapple Pisco Sour,
(81) Green Parakeet,
(82) Buffalo Milk,
(83) Test Pilot,
(84) Banana Hammock,
(85) Hibiscus Swizzle,
(86) Lemongrass Stir,
(87) Mai Mango Mojito,
(88) Key Lime Cocktail,
(89) Island Screwdriver,
(90) Peach Pit,
(91) Yellow Parrot,
(92) Summer Wind,
(93) Macadamia Nut Chi Chi,
(94) Honey Hidalgo,
(95) Moby Dick,
(96) Kama Sutra,
(97) Scorpion Bowl,
(98) Upside Down Pineapple Cake,
(99) Hot Pineapple Toddy,
(100) Hot Buttered Rum,
(101) Hot Buttered Banana,
Index,
Connect with HMH on Social Media,
Footnotes,

CHAPTER 1

(1) Mai Tai

Probably the most famous of all tiki-tropical drinks. The classic is a very simple and delicious drink, created by Vic Bergeron of Trader Vic’s in 1944 in Oakland, California. The story goes that Vic created this rum drink for some friends who were visiting from Tahiti. Upon tasting it, one of his friends exclaimed, “Maita’i roa ae!” which means “Very good of the very best!” Thus Vic named the drink the Mai Tai. Unfortunately, many restaurants and bars across the country have taken a number of liberties with the recipe, making drinks that are pale replicas of the original.

1 ounce silver or gold rum
¾ ounce fresh lime juice
½ ounce aged rum
½ ounce orange Curaçao or premium triple sec
½ ounce orgeat (almond) syrup (see page 14)
¼ ounce simple syrup (see page 15)
Float of dark Jamaican rum (optional)
Mint sprig, for garnish

Combine the silver or gold rum, lime juice, aged rum, orange liqueur, almond syrup, and simple syrup in a cocktail shaker. Top with ice and shake vigorously. Strain into a rocks glass filled with fresh crushed ice. Float the Jamaican rum on top, if desired. Garnish with the mint sprig.

(2) Planter’s Punch

A great classic tropical punch. Quite a few variations of this cocktail exist on the Internet.

2 ounces dark rum
1 ½ ounces fresh orange juice
1 ½ ounces pineapple juice
½ ounce fresh lime juice
½ ounce simple syrup (see page 15)
Splash of grenadine (see page 13)
Dash of orange bitters (see page 11)
Maraschino cherry, pineapple leaf, and orange wheel,
for garnish

Combine all the ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a tall glass filled with fresh ice. Garnish with the cherry, pineapple leaf, and orange wheel.

(3) Blue Hawaiian

One of the few vodka-based tiki drinks.

2 ounces pineapple juice
1 ½ ounces vodka
¾ ounce blue Curaçao liqueur
½ ounce fresh lime juice
½ ounce simple syrup (see page 15)
Splash of half-and-half
Pineapple leaf and lime wheel, for garnish

Combine all the ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a tall glass filled with fresh crushed ice. (Or simply combine everything in a blender cup. Add ¾ cup of crushed ice and flash blend for 5 seconds. Pour into cocktail glass.) Garnish with the pineapple leaf and lime wheel.

(4) Sidewinder’s Fang

From the Lanai restaurant in San Mateo, California, circa 1960s.

1 ½ ounces fresh lime juice
1 ½ ounces passion fruit syrup (see page 15)
1 ½ ounces fresh orange juice
1 ounce Demerara rum
1 ounce dark Jamaican rum
3 ounces club soda
Long orange twist, for garnish

Combine the lime juice, passion fruit syrup, orange juice, and both rums in a blender with ½ cup of crushed ice. Blend for 10 seconds. Pour into a tiki mug or cocktail glass. Top with club soda and stir. Garnish with the orange twist.

(5) Rum Runner

Created in the early 1970s in the Holiday Isle Resort in the Florida Keys. Originally, the bartender concocted this recipe using leftover ingredients at the end of the night, but it soon became a hit. The name Rum Runner refers to rum smugglers during Prohibition. This is my version of the classic.

1½ ounces silver rum
1 ounce fresh lime juice
½ ounce blackberry liqueur
½ ounce crème de banana
½ ounce grenadine (see page 13)
½ ounce simple syrup (see page 15)
½ ripe banana, peeled, plus 2 slices for garnish
6 ripe blackberries, plus 2 for garnish

Combine all the ingredients in a blender cup. Blend for 10 seconds. Add ½ cup of ice and blend until smooth. Pour into a cocktail glass. Garnish with 2 blackberries and 2 banana slices.

(6) Bahama Mama

2 ounces unsweetened pineapple juice
2 ounces fresh orange juice
¾ ounce silver rum
¾ ounce aged rum
¾ ounce coconut rum
½ ounce coconut cream (such as Coco Lopez)
½ ounce grenadine (see page 13)
Dash of bitters (see page 11)
½ ounce dark rum
Maraschino cherry, for garnish

Combine the pineapple juice, orange juice, silver rum, aged rum, coconut rum, coconut cream, grenadine, and bitters in a cocktail shaker. Top with ice and shake vigorously. Strain into a tall glass filled with fresh ice. Float the dark rum on top. Garnish with the cherry.

(7) Caribbean Cosmopolitan

1 ½ ounces Cruzan Mango rum
1 ounce white cranberry juice
¾ ounce triple sec
Splash of pineapple juice
Lime wedge
Pineapple stick, for garnish

Combine all the ingredients in a cocktail shaker. Squeeze in the lime wedge and discard. Top with ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with the pineapple stick on the edge of the glass.

(8) Ginger Beer (Non-Alcoholic)

Ginger beer is similar to ginger ale, but much more intense. It’s a common ingredient used in many tropical and tiki drinks. There are many on the market these days — many more than just a couple of years ago, including Reed’s, Bundaberg, Gosling’s, and one of my favorites, Fever-Tree. Most grocery stores carry them. But if you have the time (and a juice extractor), nothing beats making your own ginger beer. It’s well worth the effort.

One of the best recipes I have found (and use frequently) is by Jeffrey Morgenthaler, a mixologist, blogger, and friend based in Portland, Oregon. Check out his website for some really juicy mixology tips: www.jeffreymorgenthaler.com. He has a few recipes, but this is one of my favorites because it’s so dang easy. You start by making a “Ginger Syrup,” which you can keep in the fridge for several weeks. Simply mix it with club soda when ready to serve.

4 parts club soda
3 parts Ginger Syrup (recipe below)

Mix the two over ice and voilà!

GINGER SYRUP

3 parts simple syrup (see page 15)
2 parts fresh lemon juice, strained
1 part fresh ginger juice (requires a juice extractor)

Combine all the ingredients in a pitcher or sealed container. Keep refrigerated until ready to use. Stir the mixture well prior to using.

A NOTE ON GINGER BEER. Ginger is a stomach settler and helps with nausea, so Ginger Beer (or a cocktail with Ginger Beer) is great to have on a boat, where seasickness often strikes. I’ve made these many times going back and forth from Marina del Rey to Catalina Island, where my husband and I used to live on a sailboat. It was our house cocktail.

(9) Dark & Stormy

One of the very few cocktails where a brand has actually succeeded in trademarking a cocktail (sort of). Technically, you can’t call it a “Dark & Stormy” if you don’t use Gosling’s Black Seal rum, but, in all honesty, there are really only a few other rums on the market that could even come close to duplicating the same flavor. Most bartenders just add the rum with ginger beer. But, unless I’m making the ginger beer myself (see prior recipe), I like to add a little lime or lemon juice.

1 ½ounces Gosling’s Black Seal rum
½ ounce fresh lime juice
½ ounce simple syrup (see page 15)
4 ounces ginger beer (such as Gosling’s Ginger Beer or
Fever-Tree)
Mint sprig, for garnish

Combine the rum, lime juice, and simple syrup in a cocktail shaker. Top with ice and shake vigorously. Strain into a tall glass filled with fresh ice. Top with ginger beer and stir well. Garnish with mint sprig.

VARIATION: If you do make your own Ginger Beer, this is how I like to make my Dark & Stormy:

1 ½ ounces Gosling’s Black Seal rum
2 ½ ounces Ginger Syrup (see previous page)
3 ounces club soda
Mint sprig, for garnish

Fill a tall glass with fresh ice. Add the rum. Add the ginger syrup. Top with club soda. Stir and garnish with the mint sprig.

(10) El Diablo

1 ½ ounces reposado tequila
3 ounces Ginger Beer, approximately (see page 26)
¾ ounce crème de cassis (or PAMA pomegranate liqueur)
Lime wedge

Fill a tall glass with fresh ice. Add the tequila. Add the ginger beer. Top with the crème de cassis. Serve with the lime wedge.

(11) Major Bailey

Sort of a gin “mojito.” A classic tiki drink.

5 to 8 mint leaves
1 ounce simple syrup (see page 15)
½ ounce fresh lemon juice
½ ounce fresh lime juice
2 ounces gin (Plymouth is a good choice)
Lemon wheel
Lime wheel

In a Collins glass, muddle the mint leaves with the simple syrup, lemon juice, and lime juice. Add the gin. Top with fresh crushed ice and stir well. Garnish with the lemon and lime wheels.

(12) Zombie

The story goes that Don the Beachcomber created this cocktail to help one of his hung-over customers get through a business meeting. He came back the next day and said that the drink had turned him into a “Zombie” for the entire day.

If you do an Internet search on the Zombie cocktail recipe, you are guaranteed to come across at least five versions and then some. But the one common factor in all of them is that they are made with a variety of different rums, including an overproof rum. All are strong and deadly, hence the name.

1 ounce dark or aged rum
1 ounce gold rum
1 ounce pineapple juice
1 ounce fresh orange juice (substitute another tropical juice
like papaya, passion fruit, or mango, if desired)
1 ounce fresh lime juice
½ ounce white rum
½ ounce apricot brandy
½ ounce simple syrup (see page 15)
Float of overproof rum
Maraschino cherry and pineapple wedge, for garnish

Combine the dark rum, gold rum, juices, white rum, brandy, and simple syrup in a cocktail shaker. Top with ice and shake vigorously. Strain into a tall glass filled with fresh crushed ice. Float of overproof rum on top. Garnish with the cherry and the pineapple wedge.

(13) Demerara Dry Float

Another classic from Don the Beachcomber. This is my own delicious variation that is a little lighter on the citrus component.

2 ounces fresh lime juice
1 ½ ounces passion fruit syrup (see page 15)
1 ½ ounces Demerara rum
½ ounce simple syrup (see page 15)
¼ ounce maraschino liqueur (see page 10)
Float of overproof rum
Passion fruit, for garnish (optional)

Combine the lime juice, passion fruit syrup, Demerara rum, simple syrup, and maraschino liqueur in a cocktail shaker. Top with ice and shake vigorously. Strain into a tall glass filled with fresh crushed ice. Float the overproof rum on top. If fresh passion fruit is in season, garnish with a half a passion fruit. If fresh passion fruit is not available, omit the garnish.

(14) Rum Swizzle

The grandfather of all swizzle drinks. “Swizzle” is really the name of the tool used in making the drink. The original swizzle stick was a small dried branch found from a tree in the Caribbean islands that has a few extended smaller branches on the end that help to stir (or “swizzle”) the drink. CocktailKingdom.com sells some great authentic swizzle sticks.

In making a Swizzle drink you need:

a) a swizzle stick (if you don’t have one, the smallest hand-whip you can find will work)

b) a tall, skinny glass

c) fresh crushed ice

2 ounces rum (you can use a white rum, but I like the
complexity of a slightly darker rum such as 10 Cane or
even Cruzan Single Barrel)
1 ounce fresh lime juice
1 ounce simple syrup (see page 15)
3 dashes Angostura bitters
Mint sprig, for garnish

Combine the rum, lime juice, and simple syrup in a tall glass. Top with crushed ice. Carefully push down the swizzle stick in the glass all the way to the bottom. Place the swizzle stick handle between the palms of your hands and rub together swiftly. (Use the same movement as you would when rubbing your cold hands to generate some heat.) This chills the drink very fast, mixes the ingredients, and lightly aerates them. When the drink develops frost on the outside of the glass (about 45 seconds to 1 minute), you know it’s ready! Add the bitters right before serving. Garnish with the mint sprig.

(15) Aperol About It

A group of us from Arizona Cocktail Week produced a pop-up tiki bar in town called the Tiki Hideaway. One of the drinks we served was called “Aperol About It,” created by master mixologist and friend Jason Asher. This is a variation of the 1956 tiki cocktail the Demerara Sour using Aperol, an Italian aperitif. It’s easy to make and soooooo good!

2 ounces Appleton V/X (Jamaican) rum
¾ ounce passion fruit syrup (see page 15)
¾ ounce fresh lime juice
½ ounce Aperol

Combine all the ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a rocks glass filled with fresh ice. (If you can use larger square cubes, those are ideal.) This drink has no garnish.

(16) Eureka Punch

Created by Martin Cate, owner and creator of Smuggler’s Cove in San Francisco. (If you’ve never been to this tiki bar, it’s one of the best in the nation.) This cocktail is made with Yellow Chartreuse, an herbal liqueur created by the Carthusian monks in France. It’s been around since the 1700s and is similar to the Italian herbal liqueurs Galliano and Strega. While probably not available at your local convenience market, you can surely find it at specialty grocery stores and online. They also make the more popular Green Chartreuse, which is more pungent.

1 ½ ounces fresh lemon juice
1 ½ ounces light-bodied amber rum (see page 7)
1 ounce honey syrup (see page 13)
½ ounce Yellow Chartreuse
1 dash of Angostura bitters
2 ounces ginger ale
Lemon wedge or twist and mint sprig, for garnish

Combine the lemon juice, rum, honey syrup, Chartreuse, and bitters in a cocktail shaker. Top with ice and shake vigorously. Strain into a Collins glass filled with fresh ice. Top with ginger ale and stir. Garnish with the lemon wedge or twist and the mint sprig.

(17) Guava Basil Cooler

Guava is such a great tropical flavor — it’s tart, aromatic, and sweet all at the same time. It has a very short season and may be hard to find fresh. This cocktail uses a guava nectar you can usually find at most grocery stores. But if you do find fresh guava, by all means use it. I would flash-blend a small scoop of the fresh fruit in a blender with all the other ingredients and just a few cubes of ice.

I find that tequila goes really well with guava. The agave flavor plays nicely with the sweetness and tartness of the fruit.

1 ½ ounces reposado tequila
1 ½ounces guava nectar (such as Kern’s)
1 ½ ounces ruby red grapefruit juice
½ ounce St. Germain Elderflower liqueur
½ ounce fresh lime juice
½ ounce simple syrup (see page 15)
1 basil leaf, plus 1 leaf for garnish

Combine all the ingredients in a cocktail shaker. Top with ice and shake vigorously. Pour contents into a tall Collins glass. Top with additional ice, if needed. Garnish with a basil leaf.

(18) Mango Mai Tai

A riff on the classic Mai Tai made with Cruzan Mango rum and a touch of mango nectar.

1 ½ ounces Cruzan Mango rum
1 ounce fresh lime juice
½ ounce aged rum (such as Cruzan Single Barrel Estate rum)
½ ounce orange Curaçao or triple sec
½ ounce simple syrup (see page 15)
½ ounce orgeat (almond) syrup (see page 14)
½ ounce mango nectar
Orange twist, for garnish

Combine all the ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a tall glass filled with fresh ice. Garnish with the orange twist.

(19) Fog Cutter

A classic tiki cocktail using gin and a sweet sherry.

2 ounces fresh orange juice
1 ½ ounces silver rum
1 ounce fresh lemon juice
½ ounce brandy
½ ounce gin
½ ounce orgeat (almond) syrup (see page 14)
¼ ounce sherry
Lemon wedge and mint sprig, for garnish

Combine the orange juice, rum, lemon juice, brandy, gin, and almond syrup in a cocktail shaker. Top with ice and shake vigorously. Strain into a tall glass filled with fresh ice. Float the sherry on top. Garnish with the lemon wedge and mint sprig.

(20) Morning Dew Sparkle

½ ounce pineapple juice
¾ ounce Midori melon liqueur
2 ounces Moscato sparkling wine
Pineapple wedge, for garnish (optional)

Combine the pineapple juice and Midori in a cocktail shaker. Top with ice and shake moderately. Strain into a champagne flute. Top with chilled Moscato. Garnish with the pineapple wedge, if desired.

(21) Classic Daiquiri

This is the traditional recipe, created in Cuba, simple, tart, and delicious. This is another cocktail that has really gotten its share of manipulation through the years.

2 ounces white rum
1 ounce fresh lime juice
1 ounce simple syrup (see page 15)
Thinly sliced lime wheel, for garnish

Combine all the ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with a floating lime wheel.

(22) Banana Daiquiri

So, now that we have the classic Daiquiri covered, this is a fruity twist on the original.

2 ounces aged rum
1 ounce fresh lime juice
1 ounce Demerara syrup (see page 12)
½ ounce crème de banana liqueur
½ ripe banana, peeled
Dried banana chip, for garnish (optional)

Combine all the ingredients in a blender cup without ice. Blend on High for 10 seconds. Add ½ cup of ice (preferably crushed). Blend on High for another 10 seconds. Pour into a cocktail glass. Garnish with a dried banana chip, if desired.

(23) Hemingway Daiquiri

Created by a bartender at the La Florida Bar in Cuba for Ernest Hemingway — who didn’t like his drinks too sweet — this drink is also nicknamed “La Papa Double” because he was known to order “doubles.”

There are quite a few variations of this cocktail, but this one is mine. I simply love this drink and it will always be one of my favorites. It was one of the first “real” cocktails I had when I lived in New York City and it still reminds me of what a great cocktail should be: layers of flavor, balanced, but not overly complicated.

1 ounce light rum (such as 10 Cane rum)
¾ ounce fresh lime juice
¾ ounce simple syrup (see page 15)
¾ ounce fresh grapefruit juice
½ ounce dark rum (such as Zacapa 13 rum)
½ ounce Luxardo Maraschino liqueur (see page 10)
Dash of bitters (see page 11)
Grapefruit twist for garnish

Combine all the ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with the grapefruit twist or “flamed” grapefruit peel.

(Continues…)Excerpted from 101 Tropical Drinks by Kim Haasarud, Alexandra Grablewski. Copyright © 2013 Kim Haasarud. Excerpted by permission of Houghton Mifflin Harcourt Publishing Company.
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