Escape to Warm Weather With a Cocktail

Resort 2011 collections are finding their way into stores and you begin to dream of escaping somewhere warm…soon. While you may not be able to fly off to Hawaii, Cabo, or the Bahamas this holiday season in fashion-forward attire, you can escape, if just for an evening, with a delicious cocktail. And just as designers are creating clothing with a more modern take on “resort,” so too are mixologists.

Thankfully, the trend of updated Tiki cocktails and restrained fruit-filled drinks balanced with spice make creating an island getaway more delicious than ever. With these cocktails, you can almost feel the sun on your face, but traditional resort flavors of pineapple, coconut, lime and strawberry mingle with Angostura bitters, cinnamon and jalapeno giving you a more modern take on the classics.  And what’s more, your body doesn’t even have to be bikini-ready!

TOASTED COCONUT COLADAin the Mix - TOASTED COCONUT COLADA - SKYY Infusions Pineapple, Toasted Coconut, Amaretto, Homemade Sour Mix, Fresh Pineapple, Coco Lopez, Sweetened Coconut Milk, Angostura Bitters
1 1/2 oz. SKYY Infusions Pineapple
2 oz. Toasted Coconut
1/2 oz. Amaretto
1 oz. Homemade Sour Mix*
2 oz. Fresh Pineapple
1 oz. Coco Lopez or Sweetened Coconut Milk
2 Dashes Angostura Bitters

*Homemade Sour Mix
1 part Fresh Lemon Juice
1 part Fresh Lime Juice
2 parts Simple Syrup
1/4 part Fresh Orange Juice

Combine all ingredients plus 9 large ice cubes in blender and process until smooth. Serve in hurricane glass. Top with toasted coconut, pineapple wedge. Add large straw and an orchid.

in the Mix - Hula Dancers Delight with SKYY Infusions Pineapple & Vanilla RumHULA DANCER’S DELIGHT
2/3 oz. SKYY Infusions Pineapple
1/2 oz. Vanilla Rum
1 oz. Lychee Puree
Splash of Fresh Lemon Juice
3 oz. Pineapple Juice

Shake and strain into a rocks glass then add a little Grenadine. Garnish with floating orchid.

THE SEERSUCKERin the Mix Magazine - THE SEERSUCKER Created by mixologist Brian Miller with Flor de Cana 4 year white
Created by mixologist Brian Miller
2 oz Flor de Cana 4 year white
1 oz Lemon Juice
1/2 oz Cinnamon Bark Syrup*
2 strawberries

Muddle, shake with 3 ice cubes & strain into a pilsner glass with crushed ice. Garnish with a fresh strawberry. * Make the cinnamon bark syrup by boiling three cinnamon sticks with one cup of water and one cup of sugar for 15 minutes; strain; refrigerate unused portion

2 oz Cabo Wabo Anejo
1/2 oz Agave Nectar
1 oz Fresh Lime Juice
1/2 oz Prickly Pear Puree
1 medium Jalapeño Slice
1/4 oz Amaretto
1 Lime Wheel (garnish)

Place all ingredients, except Amaretto in a shaker, muddle Jalapeño, add ice, and shake vigorously. Strain over fresh ice into a rocks glass, float Amaretto on top, garnish with a lime wheel, and serve!