Tuesday, April 22, 2014

Tropical Drinks: Spring Break Part 2

Lets be honest, Spring Break is a 21 Plus event. Teeny bikinis and cocktails are a must *wink*
This year, I spent Semana Santa (Costa Rica’s version of spring break) in Puerto Viejo. This beach town on the Caribbean coast of CR in known for it beautiful beaches, Rasta culture, and 2 for 1 mojitos. Que Rico! 

I am a fan of just about anything tropical, but I have a soft spot for fruity drinks. The girls and I had a great time this week trying different combinations, and taking advantage of the abundance of fresh fruit Costa Rica has. Lime and Maracuyá for me, strawberry-pineapple for you!
Here are a few ideas for spicing up your Spring Break beverages, or summer poolside BBQ’s.

1) Piña Colada: The classic Malibu Colada

Drink Ingredients:
  • 2 parts Malibu Rum
  • 1 part coconut cream 
  • 1 part fresh pineapple juice  
  • Fresh pineapple wedge and cherry

Blend Ingredients except for the pineapple wedge with a glass of ice. Pour into young coconut shell or glass. Garnish with pineapple and cherry on a toothpick. 

2) Maracuyá Sour (Passion Fruit Pisco Sour)
Serves 4

  • 1 cup sugar
  • 1/2 cup water
  • 4 ounces (1/2 cup) Pisco
  • 2 ounces (1/4 cup) fresh, frozen, or bottled passion fruit juice
  • Juice of 1 lime
  • 1 egg white
  • 10 large ice cubes (or about 1 cup crushed ice)

  1. Make sugar syrup: Put sugar and water in a pot and bring to a boil. Boil for 2 minutes, remove from heat, and let cool.
  2. Measure pisco into blender. Add passion fruit juice and lime juice.
  3. Add sugar water, ice cubes, and egg white.
  4. Blend until mixture is frothy and the ice is completely crushed and blended.
  5. Serve immediately in four small tumblers. 
Note: Some bottled passion fruit juices have a lot of added sugar, so you might need to decrease the amount of sugar syrup to compensate.
To extract juice from a passion fruit: Slice in half and spoon out the pulp. Warm the pulp in the microwave or on the stovetop until it thins (almost to a boil), and then strain. Let cool.
Recipe from: southamericanfood.com

3) Mora Mojito
1.5 oz. of Raspberry Vodka
2 oz. Sparkling Water
1/2 tablespoon of lime juice
5 Fresh Raspberries
6 mint leafs
1 tablespoon of sugar
In a tumbler mix sugar, raspberries, mint and lime juice. Fill the rest of the tumbler with ice and add vodka and sparkling water.

4) Mango Margarita
Serves 8
  • Two whole limes
  • 2 tablespoons decorator's sugar
  • 2 1/2 cups Frozen Mango
  • 1 1/2 cups Tequila
  • 1 1/2 cup Triple Sec
  • 1/4 cup Sugar 


  1. Zest the limes and lay the zest on a plate. Let dry out for ten minutes. Pour the coarse sugar over the zest and combine with a spoon.
  2. Put mango chunks, tequila, triple sec, and sugar in a blender. Squeeze in the lime juice, and top off with ice. Blend it until smooth. Taste and add more of missing ingredients (alcohol, sugar, lime, etc.)
  3. Pour and serve immediately in chilled margarita glasses with sugared rims.
Recipe from The Pioneer Woman Cooks
5) Strawberry Daquiri
  • Ice Cubes
  • 2 parts light rum
  • 1 part Triple Sec
  • 1 part frozen strawberries
  • Lime Juice
  • Lime Wedges
  • Sugar

  1. In a blender, pure ice cubes, rum, Triple Sec, frozen strawberries, and lime juice. 
  2. Serve in a chilled glass with a sugared rim. Garnish with lime wedges.
 Recipe from the Food Network
6) Watermelon Caipiroska
  • 2 oz Absolute Vodka Watermelon
  • 1 lime cut into 6 wedges
  • 2 Tbs. Sugar
  • 6 small cubes of watermelon
  • Sparkling Water
  • Crushed Ice 

In a bowl crush 4 lime wedges and 3 watermelon cubes with sugar. Pour into glass filled with remaining watermelon cubes, and ice. Pour Vodka into glass with enough Sparkling water to fill glass. Garnish with remaining lime wedges. 

How delicious do those drinks look? We had a great time this week trying different combinations, so don't forget to get creative with your fruits and flavors. Just about any drink can be made with any fruit so make all the substitutions you want! 
Drink responsibly ;)
<3, Corazón
Disclaimer: First photo mine, the rest are from Google