Orange forward cocktail for a hot evening.

Triple Sec, gin, dry vermouth and orange juice

This has a lot of ingredients in it… one ounce each of white rum, dark rum, pineapple juice, orange juice, banana liqueur, blackberry liqueur and then a dash of grenadine.

Great drink for a warm sunny day by the pool. Shake 4 oz of pineapple juice and 2 oz of Malibu Rum and pour in a cocktail glass. Then gently pour in an ounce of blue curacao !

Picked up this recipe from Mr. Boston Drinks. But I cannot find the history behind the name. Sounds very Thai origin. I think Ko Adang is the bigger island next to the Ko Lipe island in Thailand that has the famous Pattaya beach.

Very tropical is its ingredients, this has two kind of rums – Anejo rum and Coconut rum along with lime juice, mango juice, coconut water and ginger liqueur.

Like I mentioned yesterday, I am still experimenting with the coconut water Sharmila has bought. Today, I picked up a recipe from Trisha Yearwood from Food Network.

The original recipe called for ginger, but I went with a mix of ginger-garlic. Not because I had a sudden revelation but simply because that is the paste Sharmila had. Apparently, we are fresh out of ginger. In retrospect, it actually came out really well…

I used aa spoonful of lime juice, two ounces of vodka (Titos), two ounces of coconut water, a spoonful of agave nectar and a dash of ginger-garlic paste.

Was great – both to the nose and the palate. And the tiny bits of ginger-garlic floating in the cocktail as an emulsion gave it a nice look.

Sharmila got coconut water. Ergo, I had to experiment with it in some cocktails. Picked up the first one from a cocktail magazine. Did not turn out to be great. It is lime juice (one spoon) with two ounces each of coconut water, gin and tonic poured in a glass of ice and then stirred.

The coconut was fairly lost and the bitterness of the tonic water somehow came thru more pronounced. Will try something else next time…

Lychees were an interesting fruit growing up. There was the menacing looking outer shell. Fortunately, it came off very easily. And then just as you put the nice luscious fruit in your mouth, you realized there was little truth in the advertisement. The soft fruit pulp came with a humongous seed!

Still, many a summer afternoon was spent eating a few of those juicy fruits. Sweet, great texture and very soft aroma.

Today’s drink is made from Lychee juice. Half an ounce of lime juice, two ounces of lychee juice, one and a half juice of gin, half an ounce of simple syrup, half an ounce of triple sec and ice thoroughly mixed in a glass and then poured in a martini glass first lightly rimmed with some sugar.

Was a big hit at our home this evening. Even Sharmila skipped the evening wine for this cocktail.

Fairly mild on the nose, the palette is that of the lime, sugar and lychee. The distinct finish of the juniper came way at the end.

Was getting tired of the tamarind flavor. Looked in the bar refrigerator and found a bottle of guava juice. Some amount of research later, found out this cocktail. If you like guava, you are bound to like this taste. It is geared more for tropical climates though. I will do this one more time when it gets really hot in summer.

This has lime juice, pineapple flavored rum, cointreau and guava juice.

While looking for cocktails that use Spicy Tamarind vodka, I came across this recipe. It actually does not use tamarind vodka. Instead, it uses tamarind paste (which I had!!).

Thoroughly mix half a lime worth of juice, couple of pinches of Tajin salt, quarter spoonful of tamarind sauce and a spoonful of sugar in a mixing glass. Pour ice, 2 ounces of vodka (I used Tito’s) and 3 ounces of water and mix thoroughly. Pour into a martini glass that has been rimmed with Tajin salt.

Nice tarty taste with a kick from the Tajin salt…

This is a variation of Moscow Mule. Instead of vodka, it uses Cachaca. I used Sagatiba Cachaca (1.5 ounces), Ginger Beer, 18.21 ginger lemon bitters and some lime juice.