East Coast Sunrise
A crisp citrusy pour in bright orange-yellow tones, kissed with a hint of kiwi, served over ice with a salted rim. Orange to taste the sunrise, pineapple to taste the warmth, kiwi to taste freshness – and that salted rim to taste the beach.
- 120 ml orange juice
- 120 ml pineapple juice
- 30 ml kiwi juice (or ½ fresh kiwi, muddled)
- 30 ml grenadine
- 45 ml vodka
- 120 g ice
- Coarse salt, for rim
Golden Hour
A glowing golden pour: smooth pineapple and coconut to taste the glow, Malibu for warmth, finished with a cherry for a sweet surprise.
- 150 g pineapple chunks (fresh or canned)
- 120 ml coconut milk
- 120 ml pineapple juice
- 45 ml Malibu rum
- 1 maraschino cherry, for garnish
- 1 cocktail umbrella, for garnish
- 1 handful ice (about 1 cup/120 g)
Summer Solstice – Gemella
A blazing red pour – strawberry for sweetness, watermelon to taste the summer, grenadine to taste the fire, and a fruit garnish to seal the solstice.
- 150 g frozen strawberries
- 100 ml watermelon juice
- 30 ml grenadine
- 45 ml white rum
- 30 ml triple sec
- 60 ml soda water (chilled)
- 120 g ice
- Fresh strawberry for garnish
Savai’i Sunset
Creamy coconut swirls, layered orange-pink fruit blend, over ice for a pure sunset gradient – like the island breeze in a glass.
- 60 ml coconut cream
- 80 g peach slices (fresh or frozen)
- 120 ml pineapple juice
- 150 g frozen strawberries
- 120 g ice
- 45 ml tequila or white rum
- 1 lime wedge, for garnish