The True Blue Hawaii

This contemporary take on the Blue Hawaii, a 1950’s Tiki-lounge classic, retains the exotic, tropical flavors, but ditches the chemical food coloring. Combine 1 ounce of Papagayo Platinum Rum, 1 ounce of Golden Moon Dry Curacao, 2 ounces of pineapple juice, and 1 ounce coconut milk (not to be confused with coconut water) in a…

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The Cool Carlos

Combine 1.5 ounces of Papagayo Spiced Rum, 2 ounces of organic cranberry juice, 2 ounces of organic pineapple juice, and a generous squeeze of fresh lime in a shaker with ice and shake.  Pour into a highball glass and float 1 ounce of Golden Moon Dry Curacao on top.  Garnish with an organic orange slice…

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The Sunrise 14

Here we combine the classic tropical cocktail flavor of pineapple with the rich color and tart finish of pomegranate for a fresh, naturally-flavored cocktail. In a tall rocks glass, add three ounces Vodka 14 and three ounces of fresh pineapple juice over ice. Stir. Then slowly layer in two ounces of fresh pomegranate juice, allowing…

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The Organic Mai Tai

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…

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The Shipwreck

Created by mixologist Gaby Dalkin of White Apricot, this simple fruit-flavored organic cocktail is sure to please, especially on a hot summer evening. To craft it, combine 1.5 ounces of Papagayo Spiced Rum, 2 ounces of orange juice, 2 ounces of pineapple juice, and a splash of cranberry juice in a shaker. Mix and serve…

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