Exotic cocktails are very often associated with rum but have you ever tried to use bourbon or whiskey ? if you haven’t these tropical cocktails is definitely something you should try !
Both bourbon and whiskey works perfecly well as the base spirit in your tropical summer concoctions, or when you’re just in the mood for a tropical sip served over crushed ice, dreaming of white sand beaches and crystal clear blue salt water.
Cheers & enjoy!
Exotic cocktails – recipes
45 ml Bourbon 15 ml Pineapple rum 30 ml Fresh pressed pineapple juice 25 ml Fresh organic lime juice 15 ml Vanilla and cinnamon demerara syrup homemade 15 ml Banana liqueur
Method: Shake with crushed ice and pour into a chilled glass, top with more crushed ice Garnish: Dehydrated pineapple, mint and a glass straw
60 ml Whisky 30 ml Fresh organic lemon juice 7.5 ml Demerara syrup homemade 7.5 ml Orgeat 7.5 ml Pineapple cordial homemade Dash Angostura bitters
Method: Shake with crushed ice and pour into a chilled glass, top with more crushed ice Garnish: Dehydrated pineapple, mint and a pineapple lollipop
60 ml Bourbon 30 ml Fresh pressed pineapple juice 25 ml Fresh organic lime juice 15 ml Demerara syrup homemade 15 ml Falernum Dash Angostura bitters
Method: Shake with crushed ice and pour into a chilled glass, top with more crushed ice Garnish: Dehydrated lime, mint and a cinnamon stick
50 ml Whisky 25 ml Fresh organic lemon juice 15 ml Peach liqueur 12.5 ml Cacao blanc liqueur Dash abbotts bitter
Method: Shake with crushed ice and pour into a chilled glass, top with more crushed ice Garnish: Dehydrated peach, mint sprig and a glass straw
60 ml Scotch whisky 30 ml Fresh organic lime juice 20 ml Homemade mint & pineapple syrup
Method: Shake with crushed ice and pour into a chilled glass, top with more crushed ice Garnish: Dehydrated pineapple, lime peel and a glass straw
50 ml Whisky 30 ml Fresh organic lemon juice 10 ml Banana liqueur 10 ml Licor43 coffee infused 10 ml Espresso liqueur Dash Chocolate bitters
Method: Shake with crushed ice and pour into a chilled glass, top with more crushed ice Garnish: Lemon peel, coffee beans, coffee lollipop and a glass straw
Daiquiris or strawberry daiquiri in particular are served in many different styles, the most commonly known must be the “slushed ice” version.
When I have guests at home, I often serve cocktails. When I ask my guests what they wish to drink, the answer “a daiquiri” is common. That always leads me to the question – a real daiquiri or the wrong slushed ice version ? usually they think the overly sweetened and artificial slushed ice version, that are served in some bars is the right way to make a daiquiri.
But its not – A daiquiri is a wonderful thing, and can come in many different taste variations. When made properly its a match made in heaven, that always leaves my guests amazed of how delicious a “real daiquiri” can be.
Depending on your mood and preferences, you can swap the type of rum to your liking, and exchange the sweetener to what you prefer. My recommendation is to start with a 50-25-15 ml recipe or 60-30-20 (Rum-lime-syrup) and from there experiment with different kind of daiquiris, use a simple syrup for a classic daiquiri, strawberry syrup for a strawberry daiquiri, mango for a mango daiquiri and so on. You can even use the classic recipe and muddle fruit in the shaker instead of using flavoured syrup. The possibilities are endless, especially if you make your own syrups, then you can tweak and fine tune your daiquiris to perfection.
Below I have provided 6 daiquiri recipes, that I hope you will try, or will give you inspiration to make your own delicious daiquiris.
Motion photography is something I love, whilst shooting pictures of pouring cocktails is one of favorite types of shots to take. The visual appearance, motion and life it creates in the pictures are amazing.
Prior to your pour shot, decide if you want the liquid partly poured in the picture or if you want the very first drop captured. Of course, you can also capture both. I start taking pictures when the liquid is halfway in the glass and continue to capture until the last drop.
Taking pictures while pouring cocktails “Pour shots” takes practice, but everything does. They can also be a bit frustrating when they don’t go well, and you can’t go back and pour the cocktail again. If you’re new to pour shots, try practicing pouring water, coffee or juice into a glass again and again, until you have the skills you desire.
For this post I have choosen four of my latest pour shots.
25 ml tequila blanco 20 ml agave gin 20 ml homemade pink grapefruit syrup 1 bsp lime cordial Crisp sparkling soda water
Method: Build in a chilled glass (add ice and first four ingredients, stir and top with soda water) Garnish: Dehydrated grapefruit & lime peel
60 ml bourbon 10 ml pumpkin syrup homemade 1 bsp apple cuvee Dash apple, lemon & thyme bitters
Method: Stir over ice & strain into a chilled glass with ice Garnish: Dehydrated apple & cocktail pick
60 ml coconut infused rum 30 ml fresh organic lime juice 15 ml homemade demerara syrup 1 bsp pineapple syrup dash daiquiri bitters
Method: Shake with ice & double strain into a chilled glass Garnish: Lime peel, mint and a coconut shell, with pineapple soaked in rum
50 ml gin BPF infused 25 ml dry vermouth 1 bsp creme de violette 1 bsp homemade elderflower cordial dash lavender bitters
Method: Stir over ice & strain into a chilled glass Garnish: Lavender