This sweet, yet tart cocktail was born in the Caribbean during the 1970s, and later adapted by Jeff “Beachbum” Berry. It is a delicious, creamy, coconut-infused Tiki drink that will put you right on the beach or by the pool!
Tradewinds
1 oz. Dark Rum
1 oz. Light Rum
1 oz. Apricot Brandy
2 oz.* Cream of Coconut (Coco Lopez)
1 oz. Lemon juice
Tradewinds
Ingredients...
Method...
Use a combination of ice and crushed ice, mix ingredients with a quick shake, and dump into a tall, chilled glass. Add more crushed ice as needed. Garnish with grated nutmeg, pineapple fronds, umbrella turned upward, and serve with a straw.
The Tradewinds Cocktail
* Some recipes call for 1 oz. of Coco Lopez, others call for 3 oz. I prefer to go with 2 oz., right down the middle!
Notes...
If you try this cocktail, please click the link and let me know if you enjoyed it, or if you would do anything differently.
Remember, there is no single right way to make a cocktail. Feel free to experiment and adjust my recipes to your own taste and liking. The key is to have fun while doing it. Cheers!
Feedback...
Hi, I'm Scott Gardner, your mindful mixologist. While I am not a professional bartender, I have made well over two hundred different and unique cocktails, and invented over fifteen original drinks, including my famous European Vacation, Muzetta's Waltz, and The Cherry Bella, all of which can be found in my book, Lock it, Flip it, Kick it & Shake!
Besides shaking, stirring, and sipping, I also enjoy golfing, reading, and writing. My wife and I both love animals and we have recently gotten into birding, which is a fun and rewarding hobby. And our favorite birds... The Philadelphia Eagles, of course! Go Birds!
