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 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…
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…
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…
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…