ADVANCED MIXOLOGY
RIFF ON A CLASSIC
Tropics DRINK IN THE
Toes in warm sand, rays beaming on a sun kissed face, cool breezes rhythmically rolling off a calm and quiet beach. For most tropically hooked fans, the only element missing from this blissful scene is a frozen drink in hand. The beauty of this drink is it has the power to transport us back to this place no matter where we are in the world. The skillful task of the bartender is to masterfully create paradise cocktails using quality ingredients and components that make them memorable. Tropically designed drinks with bright fresh flavors like coconut and pineapple usually do the trick. Coco Lopez Cream of Coconut inspires riffs on classics cocktails calling for a modern tiki vibe. Keep it simple and authentic, and a bartender can do no wrong.
Cape Colada
Coconut Daiquiri
Mimosa Lopez
INGREDIENTS
INGREDIENTS
INGREDIENTS
2 oz. Coco Lopez Cream of Coconut ¾ oz. vodka ¾ oz. peach-flavored schnapps 2 oz. cranberry juice 1 oz. sweet and sour mix 2 cups crushed ice
1½ oz. Coco Lopez Cream of Coconut 1½ oz. rum ½ oz. lime juice 1 cup ice
2 oz. Coco Lopez Cream of Coconut 3 oz. champagne
PREPARATION
Blend for 60 seconds and garnish with a pineapple.
80
CHILLED MAGAZINE
PREPARATION
Mix in blender until smooth.
PREPARATION:
Mix until smooth. Serve over ice.
