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Tropical Cocktails For Summer Entertaining

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NEW YORK (WLNY) — Summer is here — now the markets are full of fresh juicy fruit.

Before you go for your usual cocktail, mixologist and author Kim Haasarud, visited The Couch to show us some new tropical drinks made with fresh farmers’ market produce.

More: NYC’s 7 Best Boozy Desserts & Frozen Cocktails

Haasarud recently penned ‘101 Tropical Drinks,’ a book filled with classic tropical drinks ranging from the Mai Tai and Planter’s Punch to some new modern tropical cocktails like the Mango Madras or Lime in da Coconut.

The-Couch---Where-to-watch

Coconut Water Colada
1.5 oz Cruzan Coconut rum
1 oz coconut milk
1 oz Monin Pure Cane syrup
2 oz coconut water
hand-grated nutmeg, for garnish
Combine all ingredients in a cocktail shaker filled with ice. Shake moderately. Strain into a glass filled with ice.

Classic Mai Tai
1.5 oz Cruzan Light Aged rum
0.5 oz Cointreau
1 oz lime juice
1 oz Monin Almond Syrup (orgeat)
Dash of bitters
0.5 oz Cruzan dark aged rum, as a float
Garnish: mint sprig

Combine rum, Cointreau, lime juice, Monin and bitters in a cocktail shaker. Top with ice and shake vigorously. Strain into a rocks glass filled with fresh ice. Float the aged rum on top. Garnish with mint.

Watermelon Zombie
1 oz Cruzan light aged rum
1 oz Cruzan dark rum
0.5 oz Cointreau
1 oz pineapple juice
2 oz watermelon juice
1 oz lime juice
0.5 oz Monin Pure Cane syrup
Dash of orange bitters

Combine the light and dark rum, juices, Cointreau, Monin and bitters a cocktail shaker. Top with ice and shake vigorously. Strain into a rocks glass filled with fresh ice.