Pineapple! Passion fruit! Rum! Punch! What’s summer without a little batched cocktail action? It’s also extremely easy (and we love that for a hot summer day).
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To be honest I’ve never really been a fan of frozen cocktails (even though I know you all are so don’t worry we willllll be doing frozen dranks this summer!) BUT this shaken piña colada will be on the docket for the next few months!
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A quick simple stirred cocktail always makes me take a sigh of relief. While I love rolling up my sleeves and getting creative with some complicated drinks, sometimes it’s nice to dial it back with something classic. I had a pretty nice bottle of Flor de Caña rum and wanted to put it good use, so made a cheeky lil Rum Martinez!
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It’s time for a super yummy rum sour! I love using Flor de Caña rum in a sour-style cocktail because it’s aged in small white oak bourbon barrels (and sealed with plantain leaves), not to mention at the base of a volcano! This cocktail is tart, strong, and herbal – so delish.
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If you’re a sucker for a good hot buttered rum like myself, ya gotta try this cinnamon-miso twist with Gosling’s Rum new Spirited Seas Ocean Aged Rum ✨
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This riff on a Painkiller has just enough sweetness and tang with a hint of that familiar, beloved, pumpkin spice.
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No better way to celebrate National Rum Day than with this riff on the classic Banana Daiquiri! The addition of pineapple juice and orgeat allows it to lean more towards tiki-style, and it’s one of those cocktails you’ll want to make before the summer’s over.
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The Banana Daiquiri is a classic staple in cocktail culture. It’s best known in its appearance in The Godfather Part II, when Fredo foolishly asked Michael how to translate “Banana Daiquiri” in Spanish. Michael’s quickly faded smile indicates how fed up he is with his childish older brother — his idiocracy on full display.
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This blue coconut mai tai is a little far from the authentic original, but I can’t pass up an opportunity to use blue curaçao in a tasteful way 😉 the color is seriously next level, and the fact that it tastes better than it looks is a bonus!
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I don’t know about you, but I’m ready for summer and warm weather vibes! We’re going back to basics with a classic Mai Tai. There seems to be a little bit of controversy as to where the Mai Tai originated — Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his restaurant, Trader Vic's, but Trader Vic’s forerunner Donn Beach claimed to have created it back in the 30s. It wasn’t until the late 1950s that it became extremely popular in Hawaii as the “top tourist tantalizer.”
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Ahhh, the LIT. It’s loved and hated by so many — but done properly (without using nasty store-bought sour mix), it can actually taste pretty good!
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You know what time it is! Making eggnog from scratch is so satisfying and SO rewarding, especially because you can experiment with different flavors! I was definitely on a gingerbread kick this holiday season, so I had to create this gingerbread eggnog that truly tastes like Christmas in a glass.
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Think of this as the happy marriage between a piña colada and a coconut margarita? If either of those are your go-tos, the union of these tropical ingredients will give you those island vibes in a winter wonderland.
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Remember that apple cider we made the other day? We’re putting it to good use in this apple cider mojito. It’s such an easy way to upgrade a gloriously fresh classic.
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This homemade apple cider will leave your home smelling SO unbelievably good, and it’s perfect to serve up at your Thanksgiving get togethers because you can totally serve it with or without alcohol!
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This is the perfect summer-to-fall transition cocktail, especially if you’re team apple cider. If it’s still warm out, but you’re fully ready to embrace the fall vibes, this will definitely get you in the mood.
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If you’re on the fence about matcha, and you don’t understand the hype around it, this cocktail will definitely get you on the right side of the fence ;)
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If this cocktail isn’t the epitome of warm weather, I don’t know what is. There’s nothing better than the perfect watermelon — one that’s perfectly sweet and juicy. If you find one during the in-season months, and you’re up for the task, it’s the perfect opportunity to make watermelon ice cubes to accompany your daiquiri.
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In my opinion, the most important ingredients for a really good Mojito is simple: fresh lime juice and fresh mint. You can use all the cheap white rum your heart desires (although I can’t promise a hangover-free outcome).
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