Get that holiday feeling any time of the year by creating these tempting cocktails in your own home..
Queens Park Sizzle
The Queens Park Hotel in Trinidad opened its doors back in 1895 and this classic cocktail was invented. In its time this hotel was at the heart of the tropical cocktail scene.
If there hadn’t been the rise of the Cuban cocktail culture in the 1920s and the worldwide promotion of the Mojito cocktail by Barcard, we would probably be drinking more Queen’s Park Swizzles today.
1- Swizzle 50ml gold rum, 20ml lime juice, 5-6 mint leaves, 2tsp soft demerara sugar, an crushed ice in a highball glass.
2-Top with 4-6 dashes of Angostura bitters. This gives the drink a splash of tropical colour and aroma whilst the flavour mixes into the drink.
Known to be one of the most delicious, refreshing and advanced cocktails for its time, the Singapore Sling was created at the Raffles Hotel Long Bar in Singapore by Ngiam Tong Boon around 1915.
The Singapore Sling predates elaborate tiki-style cocktails, but is often mistaken for one because of its complexity.
1- Muddle 1 pineapple ring in the bottom of a cocktail shaker.
2- Add 50ml gin, 15ml Cointreau, 15ml Cherry Heering, 10ml Benedictine, a dash of Angostura bitters, 15ml grenadine, and 20ml lemon juice to the shaker.
3- Fill thed shaker with ice, shake hard, then strain into a sling glass filled with ice cubes.
4- Top with soda.
GARNISH with a pineapple wedge and a wedge of lemon, or simply a fresh cherry and enjoy…
This classic cocktail was created in the late 1960s by Andy MacElhone who wa the son of legendary bartender Harry MacElhone, at Harry’s New York Bar in Paris.
Most modern Blue Lagoon recipes use Vodka, Blue Curacao and lemonade, but the original used homemade lemonade for a more citrusy kick.
1 – Pour 40ml Vodka, 30ml Blue Curacao, 15ml sugar syrup and 25ml lemon juice into a shaker.
2 – Fill the shaker with crushed ice up to the top of the liquid and shake hard.
3 – Pour into a sling glass and top with 20ml soda water.
This tiki-style cocktail was created in 1978 in the Hilton Hotel’s Aviary Bar in Kuala Lumpur, Malaysia.
With a simpler combination of base ingredients than most tiki drinks the Jungle Bird is often thought of as a tropical version of a classic Negroni.
1 – Pour 50ml Jamaican aged rum, 20ml Campari, 10ml sugar syrup, 15ml lime juice, and 50ml pineapple juice into a shaker.
2 – Fill the shaker with ice, shake hard, then strain into a short tumbler ‘rocks’ glass filled with ice cubes.
GARNISH with a pineapple wedge and a cherry – get creative and have fun!