Tropical Drinks: Sip Your Sorrows Away

Your backyard barbecue may get rained out, but summer isn't over yet.

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It’s almost the end of the summer. You have three more days to do the hula and wear flip-flops as if they were real shoes. Of course, the weather and what’s left of Hermine is going to ruin all that.

There is one remedy — tropical drinks. A little rum, a little fruit and plenty of sugar will make you forget about the pounding rain, flash flooding and disturbingly low temperatures for this time of year.

Light a few candles and pretend they’re tiki torches while you listen to a little music from the islands to get in the mood. All those rainy-day, end-of-summer blues steadily begin to evaporate.

Besides the classics, here are a few recipes to help you get your tropical (storm) vibe going before the pumpkin-spice deluge washes the summer away.

Sticky Rices Caribbean Fizz

by Marcelo Lopez

1 ounce dark rum

1 ounce banana purée 

1 ounce pineapple juice

3 to 5 ounces of chilled champagne 

Directions: Shake the rum and fruit ingredients vigorously with ice. Strain into a chilled champagne flute and slowly top with champagne.

The Roosevelts The Shack Shaker

by T. Leggett

2 ounces Old Fitzgerald Bottled-in-Bond

1 ounce fresh pineapple

3/4 ounce fresh lime

3/4 ounce coffee syrup

1/4 ounce amaro (we use Luxardo Abano)

Directions: To make the coffee syrup, combine equal parts coffee and sugar. Stir till dissolved. Combine all the ingredients and shake with ice. Strain into an ice-filled hurricane glass and garnish with an orange peel. 

Babe’s of Carytown’s It’s Raining Men

by Eric Clary

1-1/2 parts Rain organic vodka

3/4 parts blue curaçao 

1/2 parts apple juice

Directions: Shake all of the ingredients together and pour over ice into a tall glass. Garnish with a lemon twist. Break out the sea shanties and be ready to refill your glass.

If you’re not into making drinks, you can stop by Dutch & Co. to try its Dutch Mai Tai, made with Plantation Original Dark rum, Pierre Ferrand cognac, pineapple, house-made orgeat syrup and lime with a Montenegro Amaro float ($12).

Or stop by the Daily Kitchen & Bar. While you watch the rain streak down the large window looking out over Carytown, you can pretend that it’s just a short tropical shower and sip one of its Bridging the Dam cocktails, with RumChata, Tres Generacions tequila, Del Maguey Mezcal Vida, agave syrup, hellfire bitters and cinnamon ($9).

And over at Pasture, you can throw yourself into the moment at its beach-themed party Saturday night, Sept. 3, starting at 5 p.m. with frozen Jungle Birds and frozen orange Creamsicle crushes with house-infused orange and vanilla vodka. Coconut bras and Hawaiian shirts are encouraged. 

CORRECTION: Originally, this article said that the Dutch Mai Tai was made with Torani orgeat. Dutch & Co. makes its orgeat in-house.

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