Summer Cocktails from ‘Tiki with a Twist’

Photo: Karen Wise

Whether you’re a huge fan of Lynn’s Hula Hut (426 West Lake Drive, Montauk) or just want to try a great new cocktail, Lynn Calvo’s Tiki with a Twist is a great read. Check out these authentic tiki cocktail recipes!

Coco Loco Cocktail
2 ounces Coco Loco Infusion*
2 ounces pineapple juice
¼ ounce lime juice
1 pineapple wedge* for garnish
Fill a rocks glass with ice. Add the Coco Loco Infusion, pineapple juice, and lime juice. Stir, then garnish with a pineapple wedge

*Coco Loco Infusion
This perfectly balanced and versatile infusion is great when chilled and served straight up in a martini glass or on the rocks.
1 pineapple
1 ¼ liters Milagro® Silver or other premium silver tequila
¾ liter coconut rum

Rinse the pineapple thoroughly, lay it on its side, and slice off the top and bottom. Stand the pineapple upright and cut the skin off the sides in strips, starting at the top. Lay the remaining cylinder of pineapple flesh on its side and cut it into 1- to 2-inch slices. Quarter the slices and place them in a large glass jar. Add the tequila and rum, and seal the jar tightly. Let stand on the counter, out of direct sunlight, for at least 1 week, stirring daily. Makes approximately 2 liters.

*Pineapple Wedge
Rinse the pineapple thoroughly in warm water, and place it on its side on your cutting board. Slice off the base and the leaves. If you want to remove the skin, set the pineapple on its base, and slice off the skin, sawing downward and working your way around the fruit. To remove any remaining eyes, cut a V-shaped groove diagonally down each row, again working your way around the fruit. Lay the pineapple on its side, align your knife perpendicular to the two ends, and cut it in half. Place each half flat side down, align your knife perpendicular to the two ends again, and cut it into quarters. Stand each quarter on its end, and slice downward to remove the woody core (optional). Lay each quarter on its side, and slice it into wedges ½-inch to ¾-inch wide. Make a 1-inch cut through the “core point” of each wedge for straddling the edge of a glass. Cover with a damp paper towel, and refrigerate for up to 48 hours before serving.

Reprinted with permission from Tiki With A Twist © 2016 by Lynn Calvo, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Karen Wise


More from Our Sister Sites