4 hot weather TROPICAL drinks to try this summer

Welcome back, friends. It's Anders, and it is summer here in Chicago. Pretty much. I don't think it's officially summer till the 21st of June, but it's hot. It's warm. Today, we are talking about tropical drinks that you can make for summer for all of you in the Northern Hemisphere. If you're in the Southern Hemisphere, bookmark this video and revisit it in about six months. It will make more sense that you're new to the channel. Hit that subscribe button for more sips, tips and recipes. And let's make four tropical drinks for summer to the bar. Number one, the Mai Tai. This is not the original Mai Tai. And there are a number of variations on the Mai Tai. Rum, orgeat, orange liqueur, lime juice. That's really all you need. But I do like a split of Jamaican rum and rum agar-cola, two different styles of rum that complement each other in this drink. Very, very well. Into a shaking tin, start with one ounce of Jamaican rum, one ounce of rum agar-cola, half an ounce of orange curacao, one ounce of lime juice and half an ounce of orgeat. Add some crushed ice. Give it a quick shake. Not very long. This is going to dilute and chill very quickly. But we want to incorporate everything. Add a little bit of air and then go ahead and open dump into a double rocks glass. Add a little bit more crushed ice if you need to add more crushed ice. Now, this is going to be good as is. But I do like a little float of dark rum on top. Specifically this one, Kaloa Kauaian dark rum. And what I like about it is it tastes like vanilla. In fact, the original Mai Tai, there was a vanilla syrup involved. Half an ounce float right on top for garnishing. I like a big sprig of mint. Then I like to do a little fun thing here with an inverted lime shell. So it makes this weird fuzzy hat looking thing. That's actually going to be a bowl. We're going to do it upside down. Drop a cherry in. That's pretty much a traditional classic Mai Tai presentation. Now, this is optional. You don't have to do this. But I like to add a little 151 rum right into that little lime shell bowl. Now, 151 rum is flammable, and I like to light flammable rum on fire whenever I have the opportunity. If you want to, then go ahead and carefully light it on fire. I would not recommend doing this outside under bright lights like the sun. The blue flame is really hard to see in bright light. But if you are in a dimly lit bar, it's a sight to behold. We'll turn the light down and show you what it looks like. I promise you it's hot. So blow out that flame before you go in for a sip. Don't burn your face off. Oh, also, you don't really burn off all the alcohol of the 151. So if you want to turn up this cocktail in terms of ABV, you just kind of push with your straw that 151 right in there. This is if you have nothing else to do for the rest of the day. Ooh, yeah. I, however, do have other things to do today, like three more cocktails. On to number two, the trade wins. Now, this tiki drink has some coconut involved. A lot of times I will swizzle this cocktail because that way I can make it really quickly. But today I'm going to shake it up just like I did the Mai Tai. It's going to be all equal parts. So start with one ounce of dark rum and add one ounce of gold rum, one ounce of apricot liqueur, one ounce of cream of coconut and one ounce of lemon juice. Add a little crushed ice. Give it a quick shake. Open pour into a chilled Collins glass topped with a little bit more crushed ice. Then we can garnish however you'd like. I'm going to garnish with pineapple fronds, grated nutmeg on top because it is really good. And a straw. The trade wins. I should say that my garnishes here are not anything extraordinary. I actually did look to get some edible orchids because back when I was making these drinks on the regular, I had access to edible orchids and they're beautiful. They are actually edible, but I would have to order like a case of 50 of them, and I couldn't justify it. But if you work at a restaurant or you have access to these orchids, they're great on the drink. Maybe in the future, I'll get some. I'll splurge and I'll grab some edible orchids. Something about coconut and apricot is a delight. On to number three. This is actually one of my personal favorite tropical drinks called the Bali Bali. Now, this drink is a little bit more complicated. I wanted to have one on here that had multiple ingredients. Think of like zombies, jet pilots that are a number of ingredients and they're all really good. It's 10 ingredients. Don't be scared. Let's go in a shaking tin. Start with three quarters of an ounce of a dark Jamaican rum. Three quarters of an ounce of a light rum. Three quarters of an ounce of cognac. Three quarters of an ounce of dry gin. Half an ounce of falernum. Half an ounce of passion fruit syrup. I'm using my homemade, but as always, if you're looking for a store bought option, I would highly recommend Library & Company. Their passion fruit syrup tastes pretty much the same as my homemade passion fruit syrup. But if you want to make your own, I've got a video. Focus. We're not finished. Three quarters of an ounce of pineapple juice. Three quarters of an ounce of orange juice. Three quarters of an ounce of fresh lime juice and quarter of an ounce of simple syrup. Whoo. Now you can add a little bit of crushed ice. Give it a quick shake. Open pour into your favorite fancy glass. Top it off with crushed ice. Throw it everywhere. Going to do some pineapple fronds. And this one deserves an umbrella. Drop in a straw and you are good to go. The Bali Bali. Oh, it's hot in here. Another thing about this studio is in the warmer months, you have to turn off the air conditioning to film and it gets rather warm. That is awesome. Tart. You get the pineapple. Get a little bit of passion fruit. There's a lot in here. So be responsible. It's really quite tasty. Finally, on to the last one. Now, with this list, I did have to include an original cocktail because I get to decide what's on the list. And this is one that I made years ago. And I call it the Plum Island Punch. I call it the Plum Island Punch because where I grew up, there's an island called Plum Island. It's in the middle of Lake Michigan, far from any tropical zones. It tastes like a fun sangria, but more complicated in a shaking tin. Start with one and a half ounces of Lille Rouge. Add one ounce of gold rum. Three quarters of an ounce of simple syrup. Now I am using my semi rich syrup, so it's one and a half parts sugar to one part water, but a straight one to one simple syrup will work just fine. Three quarters of an ounce of lime. One bar spoon of absinthe. You could use pastis if you don't have absinthe. Then six drops. This is the secret ingredient. Six drops of almond extract. Now you look at this and there's simple syrup and there's almond extract. You could in a pinch use Orgeat, but Orgeat also has orange blossom water. And that's more complicated. So I'm doing it this way. This is my drink. I'm doing it my way. Six drops. No more, no less. And then we can add a little bit of crushed ice and give it a quick shake. Open pour right into a Poco Grande glass. I know kind of three for a loop there. You could do a hurricane glass. You could do a Collins glass. You could whatever glass you want. I'm using this Poco Grande glass because I have it and I don't use it for anything else. Top it off with more crushed ice, just like all the others. Now we can garnish with pineapple fronds. Do a little grated nutmeg on top because I love nutmeg. Add a cocktail umbrella. This drink, actually, I really like with the orchid. If I'm going to be completely honest with you again, garnish it, however you'd like, drop in a straw, take a sip and be happy. If you're in the Chicago area, let me know if there's a place where I can buy orchids in smaller batches. Plum Island Punch. It also is kind of a plum color. I think about these things. There is a baking spice element, a fruitiness for sure. Anise flavor from the absinthe. And then the almond is what binds it all together. I like this drink. I'm actually going to cut off the list at four, because if I keep going, I think I'm going to pass out due to heat exhaustion. Oz, are you doing OK back there or is it just me? I don't know, it's f***ing hot. Right? Enjoy the sun. Put on sunscreen, drink responsibly. I will see you next time. Cheers. Get out of here. Bye bye. 86. I don't know what that is in Celsius, but it's hot.