Key Lime Martini
(Recipe excerpted from Tropical Cocktails Deck: 50 Sun-Kissed Drink Recipes)
• chilled cocktail glass rimmed with superfine sugar
• 1½ oz. high-quality gin
• 1 oz. orange liqueur
• 1½ oz. fresh Key lime juice
• 1 tsp. superfine sugar
• thinly sliced lime wheel
Shake the liquid ingredients and sugar vigorously with ice. Strain into the prepared glass. Garnish by floating the lime wheel on top.
Hurricane
(Recipe excerpted from The Little Black Book of Cocktails: The Essential Guide to New & Old Classics)
• 1 oz. light rum
• 1 oz. dark rum
• ½ oz. passion-fruit syrup
• ½ oz. fresh lime juice
• 1½ oz. fresh orange juice
• 1½ oz. pineapple juice
• dash bitters
Mix all in a cocktail shaker with cracked ice, and strain into a chilled wine glass. Garnish with fresh fruit.
Mojita Rita
(Recipe excerpted from 101 Margaritas)
• ¾ lime, cut into quarters
• 5 to 6 mint leaves
• 1 tsp. light brown sugar
• ½ oz. water
• 1½ oz. tequila
• 1 oz. Cointreau
• ¾ cup crushed ice
Mash together the quartered lime, mint leaves, brown sugar and water in a glass until the mint leaves start to bruise. Add the tequila, Cointreau and ice. Stir very well, bringing the mint leaves to the top and dissolving all the sugar. Serve immediately.
Passionate Mai Tai
(Recipe excerpted from Hawaiian Tropical Cocktails: Created with the Fruits of the Islands)
• 2 oz. fresh lilikoi juice
• ½ oz. simple syrup
• 1½ oz. gold rum
• ½ oz. amaretto
• ½ oz. orange curaçao
• 1 oz. lemon juice
• ½ oz. dark rum
Pour all the ingredients except the dark rum into a shaker glass with ice. Shake once, and pour the entire concoction into a 14 oz. double old-fashioned glass. Float the dark rum, and garnish with a maraschino
cherry and bamboo orchid.
Beachcomber (Serves 4)
(Recipe excerpted from It's 5 o'clock Somewhere: The Global Guide to Fabulous Cocktails)
• 8 oz. vodka
• 4 oz. banana liqueur
• 4 oz. pear nectar
• ½ oz. lemon juice
• fresh ginger, peeled and thinly sliced, for garnish
In a cocktail shaker or pitcher, mix all of the ingredients. Pour into glasses filled with crushed ice, garnish with ginger and serve.
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