raise those summer spirits
4 tropical-inspired cocktail recipes to transport you from Austin to a desert island
Austinites loved CultureMap's June collection of summery cocktails to help beat the Texas heat, so we're bringing it back in July for a refresh of exciting libations to make you feel like you aren't in Texas (even if only for a brief amount of time).
The following recipes feature some of our favorite ingredients or mixers we’re loving at the moment. We've been on a citrus kick, so these three cocktails (and a mocktail) all have those bright elements in common. And if you prefer to drink them rather than make them, two of these refreshing beverages can be found at their respective restaurant or bar.
Lei Low's Junior Colada
This cocktail was created by David Perez of Houston's mellow Tiki bar Lei Low. Fun fact: the Junior Colada was featured in the cocktail recipe book Easy Tiki by Punch senior editor Chloe Frechette. She also happens to be a relative of Dixie Frechette, the owner of recently-opened Sunday Bookshop in Dripping Springs.
1 oz Plantation Stiggins' Fancy Pineapple Rum
½ oz coconut liqueur (preferably Rhum Clément Mahina Coco)
1 oz pineapple juice
¾ oz lime juice
Coconut soda (Coco Rico will make the drink sweeter, if preferred)
Pineapple wedge and cocktail umbrella, for garnish
- Combine the rum, coconut liqueur, pineapple juice, and lime juice in a highball glass. Stir using a swizzle stick or barspoon to combine.
- Add crushed ice to the glass, then top it off with coconut soda. Stir until well combined.
- Garnish with the pineapple wedge and cocktail umbrella, and enjoy.
Another take on a Tiki drink, the Hye Tai has all the citrus flavors that help make us think we might be on a tropical island, rather than a city in the middle of a gigantic Southern state.
1.5 oz Garrison Brothers Small Batch Bourbon
¼ oz Diplomatico Reserva
1 oz Oloroso Sherry
¼ oz apricot liqueur
½ oz fresh lemon juice
¼ oz fresh lime juice
¾ oz fresh pineapple juice
¾ oz orgeat
1 barspoon pimento dram
Dehydrated pineapple wheel and pineapple leaf, for garnish
- Combine all ingredients into a cocktail shaker filled with ice. Shake vigorously and double strain into a hurricane glass or a tiki mug over pebble ice.
- Garnish with a dehydrated pineapple wheel and pineapple leaf, if desired. Enjoy.
We like to make our mocktails in a pinch, much like this summer paloma.Photo by Molly Culver
Earlybird Summer Paloma
This CBD-infused mocktail was created by Sam Eddings for Earlybird, an Austin-based recreational hemp company. Adding the CBD is totally up to you, so feel free to omit if you don't need the extra relaxation.
2 oz fresh grapefruit juice
½ oz fresh lime juice
1 ml Earlybird Tincture
Salt, for garnish
- Add all ingredients except soda water into a cocktail shaker filled with ice. Shake until cold.
- Strain over fresh ice in a cocktail glass and top with soda water as desired.
- Garnish with salt and enjoy!
Locals Only is a part of the “Groupies” summer cocktail menu at Aba.Photo courtesy of Aba
Locals Only by Aba
This cocktail was created by Senior Beverage Manager Thomas Mizuno-Moore. As a note, this batch cocktail is meant to serve four to five people. Don't be greedy!
3 oz lime juice
3 oz Rhum Clément Mahina Coco
1 oz Midori
3 oz Nordes Gin
3 oz Los Vecinos Mezcal
Mango slices (one per glass)
Edible pansies (one per glass)
- Add all ingredients to your pitcher or carafe of choice.
- Fill your cocktail glasses with crushed ice, then pour the batched cocktail into each glass.
- Garnish each glass with mango slices and edible pansies, then serve and enjoy!