Nothing says summertime like tropical coconut, pineapple, yuzu, and more flavors. We’re putting a new twist on classic cocktails like a mai tai, pina colada, and margarita this summer. These elevated tropical cocktails will have you returning for more all summer long, inspiring you to try new variations of your favorite classics. From the Coconut Bahama Mama to the Stiggin’s Daiquiri, these cocktails are perfect for making at your summer beach house, sipping on at a poolside party, or cooling down after a long summer day. Here’s how you can make these distinguished tropical cocktails at home.
Coconut Bahama Mama
The Coconut Bahama Mama is a twist on the classic Bahama Mama, a sweet and fruity cocktail made with rum and grenadine. This twist uses Mozart’s coconut chocolate liqueur for a richer, creamier taste. I love a good Bahama Mama and this one sounds delicious.
Ingredients
- 1.5 oz white rum
- 1.5 oz Mozart Coconut Chocolate Liqueur
- 1.5 oz pineapple juice
- 1.5 oz orange juice
- .25 oz fresh lemon juice
- 1 dash grenadine
- pineapple slice, for garnish
Method
- Combine all of the ingredients in a shaker with ice.
- Shake and strain into a tall glass filled with ice.
- Garnish with a pineapple slice, if desired.
- Serve and enjoy!
Stiggins’ Daiquiri
Instead of using white rum as in a regular daiquiri, the Stiggin’s Daiquiri puts a summer twist on the drink with pineapple rum for a fresh, fruity summer flavor.
Ingredients
- 2 oz Planteray Stiggins’ Fancy Pineapple Rum
- .75 oz fresh lime juice
- .5 oz of simple syrup
Method
- Combine in a shaker filled with ice.
- Shake and strain into a coupe.
- Serve and enjoy!
Margarita
Instead of triple sec, try this unique Margarita variation that uses Ferrand Dry Curaçao Yuzu Late Harvest for a brighter taste.
Ingredients
- 2 oz Tequila Blanco
- 1 oz Ferrand Dry Curaçao Yuzu Late Harvest
- 1 oz fresh lime juice
- 1 tsp simple syrup
- lime wedge, for garnish
Method
- Combine all of the ingredients in a shaker with ice and shake vigorously.
- Strain and pour into a glass filled with fresh ice.
- Garnish with a lime wedge, if desired.
- Serve and enjoy!
Mai Tai
Mai Tais are always a delicious summer cocktail, but this version uses a dry Curaçao instead of an orange Curaçao for a slightly drier, less sweet taste.
Ingredients
- 2 oz Planteray Xaymaca Special Dry Rum
- .5 oz Ferrand Dry Curaçao
- .5 oz L’Orgeat Liqueur
- .75 oz fresh lime juice
- Mint sprig, lime wheel, and cinnamon stick for garnish
Method
- Combine all ingredients in a shaker with ice.
- Shake and strain over crushed ice.
- Garnish and enjoy!
Cut & Dry Piña Colada
Try this slightly smoother and richer version of a classic pina colada, made with dry coconut rum and creaminess from half and half.
Ingredients
- 2 oz Planteray Cut & Dry Coconut Rum
- 3.5 oz fresh pineapple juice
- .75 oz cream of coconut
- .5 oz fresh lime juice
- .25 oz cream or half & half
Method
- Blend all ingredients in a blender with a half scoop of crushed ice.
- Pour into a piña colada or a Collins glass with a paper straw.
- Serve and enjoy!
