Here are a few cocktail recipes from your favorite resorts in Florida, Belize, Turks & Caicos and more, for you to recreate at home — until it’s time to depart for your beach vacation, of course.
Espanto Wave from Belize’s Cayo Espanto
1 ounce Captain Morgan Rum
0.5 ounce Blue Curacao Liquor
0.3 ounce Amaretto
0.5 ounce Triple Sec
1 ounce Pineapple squash
1 ounce Lime juice
1 tablespoon sugar
Blend all ingredients in a blender until smooth and frozen.
Reethi Beauty from the Maldives’ Coco Bodu Hithi
Lychees, peeled enough to make about 4 ounces juice
Fresh green apple juice
2 ounces fresh lime juice
1 ounce ice, crushed and cubed
Chill martini glass by adding crushed ice and water to the glass. Set aside. Muddle lychees in the shaker and strain juice.Add the lychee juice back to the shaker and add ice cubes. Shake lychee juice and ice with vodka, fresh green apple juice and fresh lime juice. Throw out the ice and water in the martini glass. Strain and pour the cocktail into the chilled martini glass. Garnish with a fresh slice of green apple.
Barefoot’s Rum Jungle from Florida’s Hilton Sandestin
½ ounce Bacardi Black rum
½ ounce Bacardi Coconut rum
¼ ounce Goslings 151
¼ ounce Bacardi Oakheart
½ ounce Crème de Banana
2 ounces orange juice
2 ounces pineapple juice
¼ ounce Grenadine
Mix all ingredients, garnish and enjoy!
Ginger Lemonade from Turks and Caicos’ Ocean Club Resort
1 piece ginger, peeled and chopped
1 cup lemon juice (about three to four lemons)
1/3 cup maple syrup
6 cups water
2 lemons cut into slices for garnish
Place the ginger in a food processor or blender. Add fresh lemon juice and process until smooth. Add water and maple syrup. Mix well. Strain out ginger pulp. Serve in glasses filled with ice.
Blueberry Mezcalita from Mexico’s Grand Residences Riviera Cancun
2 ounces Mezcal
2 ounces cranberry juice
2 ounces Sprite
1/4 cup blueberries
2 slices green lime
4 mint leaves
6 cubes ice
1 sprig of mint for garnish
1 blackberry for garnish
In a glass, add the green lime, blueberries and mint leaves. With a pestle for cocktails, macerate until the juices are released and well mixed. Add ice cubes, cranberry juice, Sprite, mezcal and mix. Decorate with blackberry and the sprig of mint.
Key Lime Pie Mojito from Florida’s Hawks Cay Resort
1.5 ounces Conch Republic Rum
0.5 ounce Keke Key Lime Cream Liqueur
0.5 ounce fresh lime juice
0.5 ounce simple syrup
2.5 ounces club soda
8 mint leaves
1 mint sprig
Combine all ingredients, except for the club soda, into a shaker. Fill the shaker with 2/3 ice and shake vigorously. Add club soda, shake once, then pour contents into a 12-ounce glass. Garnish with fresh lime juice and a mint sprig.
Frangi’s Island Rum Punch from Anguilla’s Frangipani Beach Resort
1 part fresh-squeezed lime juice
2 parts simple syrup
½ part Amaretto Disaronno
1 part guava nectar
2 parts passionfruit juice
3 parts spice rum
1 part dark rum
Angostura bitters, to taste
Sprinkle of fresh ground nutmeg for garnish
Stir all ingredients except nutmeg. Serve over ice. Sprinkle with fresh ground nutmeg and garnish with a lime wedge
Coclé Tropical Mojito from Panama’s The Buenaventura Golf & Beach Resort
1.7 ounces Ron Abuelo XV Tawny
12 fresh mint leaves
1.35 ounces passion fruit juice
6 pieces of lemon, juiced
1.35 ounces syrup with cinnamon, coconut and sugarcane
Candied pineapple slices
Combine all ingredients and garnish with mint leaves, dry pineapple slices, shaved coconut and a burnt cinnamon stick.
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