RECIPES: 101 Tropical Drinks offers ideas to please the crowd

Liquid chef and author of 101 Tropical Drinks, Kim Haasarud, talks about making some crowd-pleasing tropical drinks.

Here are the recipes from the show:

Classic Mai Tai
Quintessential Classic Tropical Cocktail. Very easy and simple drink, but one that gets butchered all the time with various tropical juices and colors.  It's basically made with 2 different types of rum - silver and a dark rum, lime juice, orange liqueur and a touch of an almond syrup - orgeat

1 oz Cruzan silver rum
0.5 oz Cruzan Single Estate rum
0.5 oz orange curacao or triple sec
0.5 oz orgeat (almond) syrup
0.25 oz simple syrup
1 oz lime juice
Float of dark rum, optional
Mint sprig for garnish

Combine the silver and aged rum, lime juice, orange curacao, almond syrup and simple syrup in to a cocktail shaker.  Top with ice and shake vigorously.  Strain into an iced glass.  Garnish with mint sprig.  Top with an optional float of dark Jamaican rum.


Planter's Punch
This is a great one to batch for large parties.  Gets better the longer it sits and mingles will all those fresh fruit juices. Demo on hollowing out a pineapple
2 oz dark rum (i.e. Cruzan Single Estate)
1.5 oz orange juice
1.5 oz pineapple juice
0.5 oz lime juice
0.5 oz simple syrup
Splash of grenadine
Dash of orange bitters
Maraschino cherry, pineapple leaf, orange wheel, for garnish
Combine all the ingredients in a cocktail shaker with ice.  Shake and strain into an iced glass.  Garnish and serve.  Or, if time permits, serve out of a hollowed out pineapple!


Coconut Water Colada
Similar to a pina colada, but much lighter and not as heavy.  (Also lower calorie!)
Coconut Water - high in potassium, very refreshing.

1 oz Cruzan silver rum (can also use a coconut rum, if desired)
1 oz coconut milk
1 oz simple syrup
1-2 oz coconut water
Float (0.5 oz) good aged rum (Cruzan Single Estate)
Garnish: Baby coconut piece, if desired.
Combine all the ingredients (except the aged rum) in a cocktail shaker with ice.  Shake moderately and strain into an iced glass.  Top with an aged rum and garnish with fresh coconut.

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