Cocktails of July
There are plenty of cocktail days to celebrate in July, featuring our beloved classic drinks best enjoyed during great times. This month, we have Piña Colada Day, Mojito Day, and Daiquiri Day all coinciding, offering numerous twists to enjoy these drinks in a new light! Now, we offer you recipes for your favorite classics with a twist. Trust us, you're sure to love them just as much as you already do! After all, it’s always fun to experience new flavors.
1. Blue Colada
Sometimes, all you need is a day by the ocean. But if you can’t go to the beach, why don’t you bring it to you with tropical flavors and a bright blue Piña Colada?
Ingredients:
● 5 ounces of coconut cream
● 5 ounces of pineapple juice
● 1 ounce of white rum
● 1.5 ounces of Blue Curacao
● 1 cup of Ice
Instructions:
● Mix all the ingredients in a blender and crush until smooth.
● For a fun and tropical presentation, pour into a chilled glass and garnish with two
slices of pineapple and a few blueberries.
● Top everything off with a tiny umbrella.
2. Piña Colada Rum Cake
If you love drinking Piña Colada, you will surely love it as a cake! Indulge in every bite of this sweet yet refreshing dessert.
Ingredients: Cake
● 2 tablespoons butter
● 1⁄2 cup brown sugar
● 8 ounces crushed pineapple drained
● 3 cups all-purpose flour
● 1⁄2 teaspoon baking powder
● 1⁄2 teaspoon baking soda
● 3⁄4 teaspoon salt
● 1⁄4 teaspoon nutmeg
● 1 cup unsalted butter room temperature
● 1 cup granulated sugar
● 1 cup brown sugar
● 3 large eggs
● 2 large egg yolks
● 1 tablespoon vanilla extract
● 3⁄4 cup coconut milk canned
Rum Syrup
● 3⁄4 cup coconut milk canned
● 6 tablespoons granulated sugar
● 1⁄2 cup rum
Coconut Rum Glaze
● 4 tablespoons butter
● 6 tablespoons heavy cream
● 6 tablespoons brown sugar
● pinch of salt
● 1 tablespoon rum
● 1⁄2 cup sweetened coconut flakes toasted
Instructions:
Cake:
● Preheat the oven to 350 F. Butter a bundt pan liberally. Sprinkle the pan with
brown sugar, then spread the pineapple over it evenly. Set aside.
● In a medium bowl, sift together flour, baking powder, baking soda, salt and
nutmeg. Set aside.
● In the bowl of a stand-mixer fitted with a paddle attachment, beat together
butter and sugar, slowly increasing the speed to medium and beating about 5
minutes, until light and fluffy.
● In a small bowl, beat together the eggs, egg yolks and vanilla. Drizzle mixture
into the creamed butter, scraping the sides as needed. Once the eggs are completely incorporated (it should resemble moist icing), gently mix in 1/3 of the flour mixture, then half of the coconut milk. Repeat a second time. Add the remaining flour and stir until just combined.
● Spoon the batter into the prepared bundt pan (it will be very thick). Bake for 35- 45 minutes until a skewer inserted in the center comes out clean.
Rum Syrup:
● In a small saucepan, warm the remainder of the coconut milk, and the sugar over
medium heat, stirring until the sugar dissolves. Be careful not to bring it to a boil. Remove from heat and whisk in rum.
● When cake comes out of the oven: Using a wooden skewer, poke numerous holes in the warm cake - the more holes, the more rum soaks in!
● Pour 3/4 of the syrup over the cake slowly, allowing it to soak in before adding more.
● Let the cake cool in the bundt pan, then invert on a plate.
● Using a pastry brush, brush the top with the remaining syrup. Coconut Rum Glaze:
● Combine the butter, cream, salt and sugar together in a small saucepan over high heat. Bring to a boil, stirring the mixture to dissolve the sugar (about 2 minutes).
● Remove from heat and whisk in the rum. Cool, then whisk in the toasted coconut.
● Spoon the glaze over the top of the cake. For stronger rum flavor, allow the cake to rest overnight under a covered dome.
● Garnish as desired, serve, and enjoy!
3. Grilled Pineapple Mojito
Now that we’ve just passed Piña Colada Day, why don’t we incorporate elements of it into a mojito but with more twists? Grilled pineapple and rum sounds like a great idea!
Ingredients:
● 2 oz rum
● 0.5 lime juice
● 2 oz pineapple juice
● 1 oz simple syrup
● 2 1-inch rings of grilled pineapple
● Splash of soda water
● Mint for garnish
Instructions:
● To make simple syrup at home, bring sugar and water to a boil at a ratio of 1:1.
Heat until dissolved, then let it cool.
● Grill a couple slices of 1-inch rings of pineapple until the fruit's slightly charred,
about 2 to 3 minutes each side. You’ll save a slice for garnish.
● In a glass, add rum, lime juice, pineapple juice, and simple syrup. Muddle a scoop
(about 1-2 tablespoons, depending on taste) of grilled pineapple with mint.
● Add ice and top with a splash of soda water.
4. Mojito Royale
We just love cocktail crosses! Since both Mojito Day and Daiquiri Day are happening this month, here is a drink that is minty, sweet, and most importantly, filled with rum.
Ingredients:
● 2 oz rum
● 1 oz fresh lime juice
● 0.5 oz simple syrup
● 5 mint leaves
● Champagne float
● Mint garnish
Instructions:
● To make simple syrup at home, bring sugar and water to a boil at a ratio of 1:1. Heat until dissolved, then let it cool.
● Combine rum, lime juice, and sugar syrup in a cocktail shaker.
● Shake vigorously with ice and mint leaves. Strain in a martini glass.
● Float a little champagne on top and garnish with mint.
5. Mango Brava Daiquiri
Our country is known for its dried mangos, so let's use them for the greater good (a.k.a.
enjoying them in a cocktail wink wink). Enjoy the depths and layers of flavors in this one!
Ingredients:
● 2 ounces mango-infused rum
● 1/2 ounce lime juice, freshly squeezed
● 1/2 ounce simple syrup
● Garnish: lime wheel
Instructions: Mango-infused rum
● Add 8 ounces of white rum to a jar, as well as 8 slices of dried mango.
● Seal and let stand in a cool, dark place for 24 hours, agitating every 8 or so hours.
● Strain infused rum through a cheesecloth into a clean container and store for up
to two months. Cocktail
● Add the mango-infused rum, lime juice and simple syrup to a shaker with ice and shake until well-chilled.
● Double-strain into a chilled cocktail glass.
● Garnish with a lime wheel.
6. Banana Daiquiri
If you have reached this recipe, you now know that it is clear we love our tropical flavors! Enjoy your favorite daiquiri with a banana-flavored twist.
Ingredients:
● 2 ounces aged rum
● 1/2 ounce banana liqueur
● 1 ounce lime juice, freshly squeezed
● 1/4 ounce demerara syrup
● Garnish: banana slice
Instructions:
● Add the rum, banana liqueur, lime juice and demerara syrup into a shaker with
ice and shake until well-chilled.
● Strain into a chilled coupe.
● Garnish with a banana slice.