Tropical Drinks: Sip Your Sorrows Away

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



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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