The Mai Tai (a bastardization of the Tahitian word for “good”) is said to have originated not in Polynesia, but in California, where South Pacific-themed bars were all the rage in the 1950’s. The exact origins may be lost to history, but thankfully the recipe is not. Here we offer an organic variation: In a…
This mojito pairs the tart, bright flavor of blueberry with a smooth, sumptuous, and easy-to-make lavender syrup. Begin by bringing a cup of water and 3 tablespoons of lavender flowers (fresh or dried) to a boil. Slowly stir in 2 cups of organic sugar until fully dissolved and simmer for 5 minutes to make a…
This take on the drink you may have consumed on Bourbon Street is refined for a more sophisticated palette with fresh, natural ingredients, but is no less festive. Begin with fresh passion fruit juice. You can make this behind the bar by cutting 3 fresh fruits in half, scooping out the flesh and placing it…
Unfettered by artificially-flavored syrups and mixes, the classic daiquiri is much simpler than its more familiar cruise ship-going cousin, the frozen daiquiri, but possesses a refreshing appeal all its own. Begin with 2 ounces of the Papagayo Rum of your choice. Papagayo Añejo is ideally suited, its rich aged flavor pairing perfectly with the citrus of the lime,…
This cocktail keeps it simple and allows the flavors of Papagayo Spiced Rum to shine through. In a shaker with ice, add 2 ounces of Papagayo Spiced Rum, the fresh squeezed juice of half a lime, and 1 teaspoon of powdered sugar. Stir, then pour into a lowball glass. Top off with a touch of…