Three Cool Summer Cocktails

Kokopelli Colada
From Just a Splash poolside grill
in JW Marriott Desert Ridge Resort & Spa, Phoenix, AZ,

3/4 ounce  Captain Morgan's Parrot Bay coconut rum
3/4 ounce  Cabana Bay vanilla spice rum
1/2 ounce  Myer's dark rum
8 ounces    Island Oasis pina colada frozen drink mix
6 ounces    Crushed ice
1 tablespoon  Honey
1/4 cup      Toasted coconut

Dip the rim of a tall glass in honey and then coat in toasted coconut. Blend ingredients, pour into glass and enjoy.

Moscow in Mexico
Created by Mixologist Gregory Seider of Summit, New York City

1 part Kahlua
1 part Absolut Vodka
1 shot of espresso
1 half part walnut liquor

Combine all ingredients into metal cocktail shaker and add ice. Hard-shake for 10 seconds and double strain through tea strainer into martini glass. Using aerolatte milk frother, froth cold milk and spoon on top of cocktail. Top with cardamom powder.

Daniel Boulud's Caipirinha

2 oz. Leblon Cachaca
1/2 oz. fresh lime juice
3 lime wedges and 1 lime wheel
1 tsp. sugar
1/2 oz. simple syrup

Fill a rocks glass with ice. In a cocktail shaker, muddle the lime juice and lime wedges with the sugar and simple syrup. Add the Leblon Cachaça and 1 cup of ice and shake vigorously. Strain the mixture into the rocks glass and garnish the caipirinha with the lime wheel.

Edited by Patricia D. Sherman

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