Mittie Hellmich - Tropical Cocktails Deck: 50 Sun-Kissed Drink Recipes

By Mittie Hellmich

From the moment Louis-Antoine de Bougainville, the French expedition leader, caught his first glimpse of uninhibited Tahitians in 1767, and reported back with tales of free-loving islanders, the natural conclusion was drawn: the lush, hibiscus-strewn, coconut milk-sipping paradise of a distant pink shore held the promise of passions pursued with reckless abandon.

Many a world traveler has experienced that blissful moment of enjoying some exquisitely refreshing tropical libation on a balmy beach. Once back home, there is a thirst to recapture that sublime moment in the sun. Thus begins our psychological affair with the seductively appealing tropical cocktail. That promise of finding paradise in a glass, a taste of ambrosia both intoxicating and mood-elevating, can transport you straight out of your frenzied urban existence, and into a palm-festooned paradise.

The lure of a great tropical drink is a taste that fulfills our desires for life in the languid lane, for the feel of fine sand beneath our feet, for a day of sun-drenched meditation on whether to crack open a coconut or gather shells. Made with fresh citrus, rich flavored rums (and other spirits), fresh island fruit and nectars, and exotic syrups and liqueurs, the tropical cocktail has evolved into a more modernistic drink, perfectly proportioned and utterly refined. For the adventurous alchemist, fragrant homemade infusions and syrups are a great component for more exotic libations, instantly adding depth and complexity. Luckily, as our local markets have gone global, the range of available tropical fruits and juices has expanded, from juicy mangos to the strawberry-tasting honeylike guava nectar or delicately fragrant lychee nuts. A whole new field of flavors can be found in many Latin (and other specialty) markets, opening up exciting possibilities for innovative mixological exploration.

So batten down the lampshades and hoist up the chandeliers: these tropical-inspired hurricanes in a glass will blow the roof off any civilized gathering and provide a full repertoire of libations to lounge by.

TECHNIQUES FROM THE TIKI BAR

Rim a frosty chilled glass with a dusting of something sweet or tart, and textural and colorful, and you bring visual appeal and instant elegance to a drink. The basic method of rimming a glass can be applied to a variety of ingredients. Ideally, the glass will be chilled, but an unchilled glass will work in a pinch.

1. Rub a lemon, lime, or orange wedge once around the rim of the glass to moisten it.

2. Pour 5 to 6 tablespoons of an ingredient (such as salt or sugar) onto a small plate or into a small, wide bowl, and shake gently to distribute evenly.

3. Turn the glass upside down and set the rim in the ingredient of choice. Gently turn the glass back and forth to coat the rim completely, and shake off any excess.

4. Carefully pour in your cocktail, so as not to disturb the rim.

Salt Rim: Moisten the rim with a citrus wedge, using sea salt for flavor and texture, and proceed according to the basic method.

Sugar Rim: A touch of sweetness is a great addition to tart cocktails. Moisten the rim with a citrus wedge and use superfine sugar, proceeding according to the basic method. Powdered sugar gives a delicate touch of elegance, while turbinado sugar can give a bejeweled texture, a perfect accompaniment when you are serving chocolate- or coffee-based cocktails.

Salt and Sugar Rim: For those who prefer a sweet-and-sour combination for margaritas or daiquiris, this is a super idea. Moisten the rim with a lime, and combine 3 tablespoons sea salt and 3 tablespoons granulated sugar in a small, wide bowl. Prepare according to the basic method.

Citrus Zest Rim: A rim of salt and lime zest enhances the usual salt-only margarita, and mixing orange, lemon, or lime zest with sugar gives a flavor boost to your favorite citrus-based cocktail. Moisten the rim of the glass with a complementary juice or liqueur. Mix cup granulated sugar or sea salt with 3 tablespoons finely grated orange, lemon, or lime zest. Proceed according to the basic method.

Coconut Rim: A festively tropical rim of finely grated fresh coconut or unsweetened dried coconut adds a textural touch to coconut-based drinks. Dip the rim into a wide, shallow bowl filled with cup complementary liqueur, such as Cointreau or Chambord. Prepare according to the basic method.

Grated Chocolate or Cocoa Rim: Rimming your glass with a few tablespoons of finely grated semisweet chocolate is the perfect complement to a drink with lemon or orange flavors and adds additional sweetness to slightly more bitter drinks based on espresso or coffee liqueur. A cocoa rim is a fine addition to cream or ice cream drinks. Pour just a few tablespoons of unsweetened cocoa powder into a small, wide bowl. Prepare according to the basic method.

Homemade syrups are convenient and quick to make, adding sweetness and blending easily into mixed drinks. Infusing syrups with the essence of a fruit, spice, or herb is surprisingly easy and opens up a sea of possibilities for more mixological adventures. Syrups can be made ahead and stored in the refrigerator, where they will keep for up to two weeks.

Also known as sugar syrup, this is an essential ingredient in many recipes and the base for a multitude of flavored syrups. Simple syrup will keep for up to a month in the refrigerator.

1 cup water

2 cups sugar

In a small saucepan, bring the water to a boil. Remove the pan from the heat, and add the sugar. Stir until the sugar is completely dissolved. Cool completely before using or refrigerating. Pour into a clean glass jar, cap tightly, and store in the refrigerator until needed. MAKES 2 CUPS

The following flavored syrup variations can be added to the simple syrup recipe. Add the flavor ingredients when the sugar has completely dissolved and the mixture is still hot. Once the syrup has cooled, strain it through a fine-mesh metal strainer into a clean glass jar. Cap and refrigerate for up to two weeks.

Ginger Syrup: Add 2 tablespoons finely grated fresh ginger to the hot syrup mixture.

Hibiscus Syrup: Replace the water with strongly steeped hibiscus tea.

Kumquat Syrup: Add 10 small kumquats, halved, to the hot simple syrup mixture. Let them infuse the syrup for 45 minutes or until cool. Reserve the poached kumquats in another container and put in the freezer to use as flavored ice cubes in the Shanghai Sling (see ).

Lemongrass Syrup: Add 2 fresh lemongrass stalks, cut into -inch pieces, to the hot syrup.

Mint Syrup: Add cup fresh spearmint leaves to the hot syrup.

This is one of those cut-to-the-chase ingredients used by professional bartenders. Routinely added to many drinks, including the margarita, it covers both the sweet and citrus factors at the same time, and is always handy to have around. Theres no comparison between the store-bought mix and the marvelous quality this freshly made concoction provides. This recipe yields enough for about 10 drinks.