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Zombie cocktail

Cocktail in tiki glass

The Zombie was invented by Donn Beach, of Hollywood’s Don the Beachcomber restaurants, in the late 1930s. This vintage cocktail is called Zombie because that’s what it can turn its drinker into. It’s a high-octane cocktail full of delicious fruit juices that make you feel like you’re downing sophisticated candy. But that deliciousness hides quite ... Read the full article →

Geisha Delight

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The Geisha Delight cocktail originated in Japan. It’s fruity and fairly sweet, and the flavors are hard to separate and identify, which is part of its charm. This is a great cocktail in most any setting, but there’s something about it that makes it perfect for sipping at home. It’s as if it’s meant to ... Read the full article →

Betsie Temple

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The Betsie Temple tastes like candy. Pineapple juice, four freakin’ ounces of coconut rum, a little grenadine and some cherries on top. Usually drinks that taste like candy are a little weak, but once in a while, they’re so not. Once in a while, they’re like wolves in sheep’s clothing: deceptively palatable infiltrators capable of ... Read the full article →

Ultimate June Bug

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The Ultimate June Bug blends four tropical flavors together with Sweet and Sour mix for a taste that’s not quite like anything else. This one uses a lot of ingredients, so there is some measuring, but otherwise it’s very easy to make. Perfect for making up a pre-mixed pitcher for guests. Ultimate June Bug 1 ... Read the full article →

Mirage

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The Mirage cocktail isn’t what you expect from looking at it. It blends a number of fruit flavors you don’t normally put together into one exotic taste that’s hard to describe.  Let’s just melon, pineapple, lemon and strawberry may not sound quite the ticket, but they work surprisingly well together. This drink is on the ... Read the full article →

Big Bird

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The Big Bird cocktail is so named because it’s very yellow, just like the “Sesame Street” character. But there the resemblance ends. This drink pairs one ounce of alcohol with five ounces of fruit juice, so it’s almost healthy. If you want to add a kick, just replace some of the fruit juice with rum ... Read the full article →

57 Chevy

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The 57 Chevy is perfect for a nostalgic time with old friends. It’s sweet and highly drinkable, featuring peach and orange liqueurs, pineapple juice and non-threatening vodka. If you want to fantasize about life being less complicated, this is a great drink to accompany your daydreaming. I think of this as a summertime drink, with ... Read the full article →

Zephyr

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The Zephyr cocktail is brandy-based and similar to the Hawaiian Brandy in flavor and mood. It’s fairly strong, with over 2 ounces of liquor in it. Most drinks with pineapple syrup are pretty sweet, but this one only uses two dashes of it. In fact, the dominant ingredient by far is the cognac, so while ... Read the full article →

El Cerro

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El Cerro means “the hill” in English. No word on how this cocktail got that name, but El Cerro is a popular name for restaurants and nightclubs, so it may have come from one of them originally. The El Cerro is a rum-based cocktail that’s fairly strong, but it has enough fruit juice to be ... Read the full article →

Fuzzy Prick

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Yes, the Fuzzy Prick really is a cocktail. It’s also a great way to insult a guy while pretending to be hospitable. Like, if you’re buying the first round, you guess what everyone wants, and when you get to the guy you don’t like, you say, “And you – Fuzzy Prick?” And he gets all ... Read the full article →

Hawaiian Brandy

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Like most cocktail recipes with the word “Hawaiian” in them, the Hawaiian Brandy is fruity and sweet. Its main ingredient is Calvados, an apple brandy from Lower Normandy. Next up is pineapple juice, followed by nicely blended touches of cherry-almond and lemon. It sounds like an impossible smorgasbord of fruit flavors that may not play ... Read the full article →

Blue Hawaiian

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The Blue Hawaiian is akin to the Pina Colada, based on rum and cream of coconut and promising a little taste of tropical paradise. The big difference is the color: as the name suggests, it’s blue. Specifically, it’s the color of a sparkling pool on a clear, sunny afternoon. Unlike unmixed alcoholic drinks, cocktails are ... Read the full article →

Painkiller

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You could think of the Painkiller as a more grown-up version of the Pina Colada. This cocktail recipe uses dark rum instead of light, and adds orange juice and nutmeg in place of the cream, making it a little more tart and sophisticated. But the easy-going tropical pineapple and coconut flavors still dominate. The original ... Read the full article →

Pina Colada

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The Pina Colada is a summertime classic that deserves more respect than it gets. It may be sweet and it may be palatable to people who don’t drink much or are just starting, but it’s a wonderful treat for seasoned cocktail lovers, too. The classic recipe is simply one part white rum, one part coconut ... Read the full article →

Singapore Sling

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The Singapore Sling looks like a glass of Koolaid, and it tastes fruity, so the alcohol effects can sneak up on unsuspecting drinkers. The original recipe was created in the Raffles Hotel in Singapore in the earliy 1900s, then forgotten for a while, then re-created from the memories of bartenders. Then it got completely revamped, ... Read the full article →

Honolulu Cooler

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You don’t often hear about the Honolulu Cooler these days. In fact, you may never have heard of it at all. But if you like pineapple, lime and peach with not a whole lot of alcohol kick, this is one you definitely need to try. The Honolulu Cooler also inspires creative presentation – it’s exactly ... Read the full article →

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