So where is that server? It's hot, we're lounging by the pool, and we could use a cocktail. A mai tai or rum punch sounds refreshing about now. Or, maybe I'm itching for a tropical itch.
It just seems appropriate as we immerse ourselves in triple digits that we fantasize about being on vacation and sipping drinks poolside. The classic mai tai, Singapore sling and chi chi turn a typical barbecue into a tropical sojourn that leaves your guests envisioning Diamondhead in the distance. Give your cocktail service a Hawaiian twist this weekend, shaken and stirred with a paper umbrella on top.
But skip the blender and opt for a shaker, ice and lots of fresh fruit juices and strong spirits. Just be warned about sipping and playing in 100-degree temperatures. Heat and booze do not mix, and many of these drinks are strong. Add a bottle of water and a Polynesian pupu platter into your backyard soiree and no one will resemble a zombie when you send them home.
The other good thing about mixing with coconut milk, pineapple juice and other strong flavorings is that you can skimp - and this is the only time I can remember recommending this - on the quality of the rums, vodkas and other spirits. Typically I recommend we go high end with the liqueurs, but in this case the taste difference is negligible because of all the other flavor-rich ingredients. Consider why we love most tropical drinks: You can't taste the booze.
All of this said, don your favorite grass skirt, shake a few cocktails and hula till it hurts. Ingredients are available at retailers such as AJ’s Fine Foods, BevMo and Total Wine.
DEEP BLUE SEA
2 ounces gin
1 ounce blue curacao
1 ounce lemon juice
Ice
Lemon twist for garnish
Preparation: Combine gin, curacao and lemon juice in a shaker with ice and shake until very cold. Strain into martini-style glass and garnish with lemon twist.
CHI CHI
2 ounces pineapple juice
2 ounces coconut cream
2 ounces vodka
1 teaspoon shredded coconut
Ice
Pineapple wedge for garnish
Maraschino cherries for garnish
Preparation: Combine juice, cream, vodka and coconut in a shaker with ice and stir (shaking milk makes bubbles). Strain into a cooler glass filled with ice and garnish with pineapple wedge and cherry.
SINGAPORE SLING
3 ounces gin
1 ounce cherry brandy
1 ounce lemon juice
Sparkling water
Maraschino cherry for garnish
Orange slice for garnish
Preparation: Combine gin, brandy and lemon juice in a shaker with ice and shake. Strain into collins glass with sparkling water over ice and gently stir. Garnish with cherry and orange slice.
TROPICAL ITCH
1 ounce vodka
1 ounce light rum
1/2 ounce triple sec or orange curacao
4 ounces passion fruit juice
Ice
Half orange slice for garnish
Maraschino cherry for garnish
Preparation: Combine vodka, rum, triple sec and juice in a shaker with ice and shake. Strain into double oldfashioned glass with ice and garnish with orange slice and cherry.
HAWAIIAN CARESS
2 ounces silver rum
2 ounces pineapple juice
Splash maraschino liqueur
1 teaspoon grenadine
Ice
Pineapple wedge for garnish
Preparation: Combine all ingredients in a shaker with ice and shake vigorously. Strain into an old-fashioned glass with ice. Garnish with pineapple wedge.
BEACH COMBER
2 ounces light rum
1 ounce orange liqueur (triple sec or Cointreau)
1/2 ounce grenadine
1 1/2 ounces sour mix
Ice
Sugar
Lime wedge for garnish
Preparation: Combine rum, orange liqueur, grenadine and sour mix in a shaker with ice and shake until very cold. Moisten martini-style glass with lime wedge and line rim of glass with sugar (invert onto plate of sugar). Strain into glass and garnish with lime wedge.
CLASSIC MAI TAI
1 1/2 ounces gold rum
2 ounces sour mix
1/2 ounce lime juice
Splash of almond syrup (Orgeat)
Ice
1/2 ounce dark rum
Pineapple wedge for garnish
Maraschino cherry for garnish
Orchid flower for garnish, if available
Preparation: Combine gold rum, sour mix, lime juice and almond syrup into a shaker with ice. Shake and strain into an old-fashioned glass filled with ice. Float dark rum on top and garnish with pineapple wedge, cherry and flower.
Contact Drinks Editor Mark Nothaft via e-mail and click here and follow him on Twitter. Subscribe to his frequent columns on Examiner and click here.
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