6 tasty tropical cocktail recipes to make the summer last longer
1. Duppy share Jamaican punch
Rum enthusiasts will recognise the meaning of the “duppy share”. It’s the dark spirits in Caribbean folklore who hop islands to steal a share of rum left ageing in oak barrels. They only steal the best though, so The Duppy Share Caribbean Rum from Selfridges is the perfect choice for rum cocktails. It’s a blend of Jamaican and Barbados rum aged in American oak bourbon barrels with a honey finish.
Mix 200ml of Duppy Share, 120ml pineapple juice, 80ml orange juice, 80ml coconut water, 60ml freshly squeezed lime juice, 40ml grenadine, 12 dashes Angostura Bitters in a sharing bowl and stir. Garnish with lots of fresh fruit (serves 4).
2. Hendricks summer punch
For an alternative to the traditional G&T, mix 500ml of Hendrink’s Gin, 200ml lemon juice, 70ml elderflower cordial, 30ml maraschino liqueur, 20ml lovage cordial, and 1000ml cloudy apple juice in a large bowl. Add strawberries, raspberries, cucumber, lemon and crushed ice (serves 10).
3. Sangria 43
Dress traditional sangria up with a full-bodied red wine instead of cheap plonk and top it up with popular Spanish sweet liqueur, Licor 43. It’s made from Mediterranean fruits and herbs with vanilla and caramel flavours, and can (if you’re brave) be drank neat.
For a pimped-up sangria pour one bottle of red wine, 35ml Licor 43, 25ml lemon juice, and 5 dashes Angostura Bitters into a pitcher before adding strawberries, oranges and peaches. Serve in wine glasses.
4. Orange triple sec margarita
Steeped in bitter and sweet orange peel before being redistilled, Adnams Triple Sec, £29.99, is sweet and fruity.
Run a wedge of lime around the rim of a cocktail glass and dip in a plate of salt. Chill the glass and half-fill a cocktail shaker with ice. Then add 15ml Adnams Triple Sec, 45ml tequila, 15ml lemon juice, 15ml lime juice, and a dash of sugar syrup into the shaker and strain into the glasses. Garnish with wedges of lime.
5. St James’s cobbler
Muddle one orange wedge and two lemon wedges with 15ml of ginger demerara sugar syrup in a rock glass. Then add one part No 3 gin, one part oloroso sherry, crushed ice and swizzle. Garnish with seasonal berries.
6. Cuban Koko Kanu Mojito
Muddle half a lime diced into four pieces, two teaspoons of caster sugar, six mint leaves and a dash of soda water in a tall glass. Next add crushed ice and 50ml of Koko Kanu (a sweet white coconut rum) and churn the mixture with the back of a spoon. Top with crushed ice and a sprig of mint.
