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Tropical Drinks You Can Make At Home


With spring kinda, sorta, maybe in the air, we tend to get a little overly excited and ahead of ourselves. You know, under dressing for the weather in the hopes that summer will magically arrive TODAY, or stubbornly insisting that it’s warm enough to sit out on a patio and then slowly freezing to death as you realize sun doesn’t always = patio weather.

During this hopeful time while we wait for temperatures to rise so we can break out the sunscreen, there are other ways to trick ourselves into an early summer. We always associate fun and fruity tropical drinks with beach vacations and summer pool days, but why not try some of these recipes at home? Turn the heat up a few degrees and voila! Instant vacay…just don’t look out the window for another few weeks! So grab some fun glasses and cocktail umbrellas and whip up a few of these liquid delights:

Piña Colada by the sea

Best Pina Colada This Side of The Caribbean



50ml coconut milk

50ml golden rum

75ml fresh pineapple juice

1-2 tbsp sugar syrup (2 parts white sugar to 1 part water)

Juice of ½ lime

Slice of pineapple, maraschino cherry, cocktail umbrella etc, to decorate


  1. Using enough ice to fill your glass to two-thirds, blend in a blender until crushed, or place the ice in a clean tea towel and whack repeatedly with a rolling pin, rounders bat or similar, then put in a cocktail shaker.
  2. Stir the coconut milk to make sure it hasn’t separated into water and cream, then add to the ice along with the rum and pineapple juice. Blend or shake until well blended, taste and add the sugar syrup and lime juice as required. Pour into a cold glass.
  3. Garnish with pineapple and cherry and serve immediately – as if you weren’t already going to!

tropical bahama

The Original Bahama Mama


1/4 ounce coffee liqueur

1/2 ounce dark rum

1/2 ounce coconut liqueur

1/4 ounce 151 proof rum

juice of half a lemon

4 ounces of pineapple juice


  1. Fill a collins glass with cracked ice. Pour all the ingredients in and stir. Garnish with a strawberry or maraschino cherry.
    tropical cucc

Cucumber Chili Lime Dream


1 1/2ounces tequila

1 1/2ounces Cointreau

1/4cup fresh lime juice

8 thin slices of cucumber

cayenne pepper

1 lime wedge

kosher salt



  1. In a shaker, mix together the tequila, Cointreau, lime juice, cucumber, and cayenne pepper. Shake or stir.
  2. Rub the rim of a glass with a lime wedge, then dip the edge in a dish of kosher salt. Fill the glass with ice and top with the mixed margarita.

tropical tai

Your Tai


3 ounces light rum

6 ounces dark rum, divided

1 ounce orange liquor

4 ounces pineapple juice (fresh if possible)

4 ounces (about 1-2 limes) lime juice, freshly squeezed

Limes, pineapple chunks, maraschino cherries (for garnish)


  1. Fill 2 glasses with ice cubes.
  2. Pour 1 1/2 ounces (1 standard-sized shot) light rum and dark rum, 1/2 ounce orange liquor, 2 ounces pineapple and lime juice into each glass.
  3. Garnish with pineapples, lime slices, or maraschino cherries, if desired. Just before serving, top each glass with a remaining 1 1/2 ounces dark rum.

tropical blue maui

Blue Maui


1 oz coconut rum

1 oz vodka

1 oz blue curacao

3 ozs pineapple juice

1/2 oz sweet and sour

Fresh pineapple cubes and maraschino cherries for garnish


  1. Blend all ingredients except garnish together and refrigerate for at least one hour.
  2. Fill glasses with ice, pour cocktail mixture into glasses and garnish with pineapple and maraschino cherries.

By Susannah Kiernan, @susannahkiernan

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Susannah Kiernan

Susannah Kiernan is a writer, actress, singer, and comedian who currently resides in Toronto. She has worked extensively in stage, film, and television in Canada and the United States. Her female comedy duo, "L'il RasGALS", writes and performs shows across the country and regularly in Toronto, and were nominated for "Best Sketch Troupe" by Now Magazine. In the summer of 2014, Susannah sang back-up for the band Heart at some of their Canadian tour stops. She is also a graduate of the Fashion Management Program at George Brown and is acting as Managing Editor and writer at Chloe Magazine.

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