As seen in yesterday's What's Cookin' article, we're honoring all things spring break this week at Snooth, just in time for this beautiful weather we've been granted on the East Coast.
To accompany all of those perfect beach meals, we've put together our top five vacation-style cocktails and just how to make them. Throw that pre-made daiquiri mix away and submit to the pleasure of a quality, homemade cocktail.
Whether you are drinking with toes in the sand or simply stirring up a classic to sip on between home chores, take a load off with one of these perfect spring break-style tipplers, just in time for beach season.
Read on for the classic cocktails and be sure to let us know your go-to getaway drink in the comments below!
Photo courtesy Kanaka Menehune via Flickr/CC
Caipirinha
Ingredients2 oz Cachaca
2 tsp Sugar
2 wedges Lime
Preparation
Place lime and sugar in old fashioned glass and muddle. Fill the glass with crushed ice and Cachaca.
Mojito
Ingredients10 to 15 Mint Leaves
1 oz Lime Juice
1 oz Simple Syrup
1 oz Rum
Splash Soda Water
Preparation
Muddle mint with lime and simple syrup in bottom of rocks glass. Add rum and top with crushed ice and soda water.
Daiquiri
Ingredients2 oz Light Rum
1 oz Lime Juice
1/2 oz Simple Syrup
Preparation
Add all ingredients with ice in shaker. Shake well to combine. Strain into chilled cocktail glass and garnish.
2 oz Silver Tequila
4 oz Lime Juice
1/2 oz Raw Organic Agave
Preparation
Shake all ingredients in shaker and strain over ice.
1 oz Light Rum
1/2 oz Dark Rum
1/2 oz Triple Sec
1/2 oz Creme de Almond
Pineapple Juice
Sour Mix
Preparation
Pour light rum, creme de almond and triple sec, in order, into a Collins glass. Almost fill with equal parts sour mix and pineapple juice. Add dark rum. Garnish and serve with straw.
Margarita
Ingredients2 oz Silver Tequila
4 oz Lime Juice
1/2 oz Raw Organic Agave
Preparation
Shake all ingredients in shaker and strain over ice.
Mai Tai
Ingredients1 oz Light Rum
1/2 oz Dark Rum
1/2 oz Triple Sec
1/2 oz Creme de Almond
Pineapple Juice
Sour Mix
Preparation
Pour light rum, creme de almond and triple sec, in order, into a Collins glass. Almost fill with equal parts sour mix and pineapple juice. Add dark rum. Garnish and serve with straw.
Comments
Seriously. Pineapple juice in a mai-tai. Since when!!!! Geez, where's the grenadine??
Apr 17, 2012 at 3:12 PM
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