Just because you may not be getting married on a tropical island doesn’t mean you can’t make it feel that way =) These colorful and fruity cocktails are sure to help get the party started!
Strawberry Faujito
- 6 large strawberries, hulled and cut in half
- 8 large fresh mint leaves
- 2 mint sprigs (optional)
- 2 Tbsp. agave nectar (or simple syrup)
- 3 oz. Bacardi Razz Rum or white rum
- 8 – 12 oz. sparkling water
- Ice
Place 6 strawberry halves in the bottom of two (8 to 12 ounce) glasses. Add 4 mint leaves to each glass. “Muddle” the strawberries with the mint (i.e. lightly crush the strawberries and mint). Add 1 Tbsp. agave nectar or simple syrup to each glass. Add 1 shot (1.5 ounces). Add ice. Pour about 4 ounces (or less depending upon size of ice cubes and glass) into each glass. Stir briefly. Garnish with mint sprigs if using.
Honey Rum Fizz
- ½ bunch mint leaves
- ½ lime cut into wedges
- 6 ounces gold rum
- 3 ounces honey
- 1 ½ limes zested and juiced
- 2 egg whites, lightly beaten
- 1 1/2 cups of tonic water
Divide and muddle mint leaves into each glass, with a lime wedge or two, and set aside. Place rum, honey, lime zest and juice into a shaker with ice and shake together. Add the egg whites and continue to shake until the mixture becomes frothy. Pour mixture into the prepared glasses. Add the tonic. Then top each glass off with any remaining froth and serve.
Melon Rumbella
- 3-4 ripe melons, depending on size
- 1/2 liter white rum
- 1 bunch fresh mint, cleaned and stemmed
- 3 limes juiced
- 8 oz. ginger soda
- 8 oz. coconut water
- Whole vanilla beans
- Candied ginger (for garnish)
- Sugar for rimming the glasses
- Ice
Use a melon baller to create melon balls, and freeze an hour before you plan to serve. Muddle lime and mint. Combine mint, lime, rum, ginger soda, and coconut water and stir.
Sugar the rim of the glasses, add melon balls, and enjoy! (Serves eight.)
