It’s summer and you should have a full arsenal of tasty drinks at your beck and call. That’s why tonight I’m bringing you a martini of sorts that you might never have heard of but that definitely deserves a look [and taste].
This recipe deals in “parts” so make as much as you want. :)
Coconut Cloud Martini
Ingredients:

1 part Tommy Bahama White Sand® Rum
1½ parts Vanilla Vodka
1½ parts Coconut Rum
½ part Coco Lopez®
ice

Directions:
Take a martini glass and fill it with ice and set aside. Add your alcohol to a shaker with ice and shake until it gets so cold that you …read more

The classic cocktails, you know, the ones from the 50’s and earlier, are making a comeback in today’s lounges and bars, and Dubonnet is one of those classic ingredients.
Dubonnet, like Absinthe, is one of those liquids developed in the mid-1800’s (1846 to be exact) to help make quinine more palatable for the soldiers battling malaria in North Africa (wow, apparently quinine is a horrid-tasting substance!).
Created by Parisian chemist/wine merchant, Joseph Dubonnet, Dubonnet’s mix of fortified wine and proprietary blend of herbs, spices and peels has earned it legendary status in the world of sophisticated drinks. (image source: Heaven-Hill …read more

Summer is a time of patios, sunshine and hanging out with friends, and what better way to do that but with a lovely cocktail in hand?
Here are Drinks After Dark’s picks for the top 10 summer cocktails.
#10: Daiquiri – There are several versions of the Daiquiri, but those that gained international fame are the ones made in the El Floridita bar in Havana, Cuba. They, and #5, the Mojito, were favourites of Ernest Hemmingway, who spent a lot of time in Havana.
To make:
2 oz light rum
1 oz lime juice
1 oz simple syrup
Put ice in a cocktail shaker. Add light …read more

It’s time to give back to our loyal Drinks After Dark readers. One of the best summertime drinks has got to be the Caipirinha. Personally, I prefer my Leblon Cachaca in some of the other recipes they sent along.
Between the two of us, Leblon and I decided to make it easier for Cachaca drinkers to mix up their drinks, and so have a lovely prize package for one lucky winner.
Answer one of the two questions below correctly in the comments, and you will receive:

A Leblon recipe book so you know what to put in your pitcher
A Leblon Carnaval 2008 CD …read more

Brewha-ha is hosting this month’s theme day, Some Like It Hot. This month’s  theme is all about the Summer BBQ, and what better way to enjoy a summer BBQ other than with the quintessential summer drink, the classic Gin and Tonic?
This cocktail was introduced by the army of the British East India Company in India.
Tonic water contains quinine, which was used to prevent malaria. Because the tonic water consumed to prevent malaria in the 18th century was extremely bitter, gin was added to make it more palatable. The bitter flavor of quinine complements the green notes of gin (flavoured with …read more

One of my favourite summer drinks is a good Sangria (but not blue Sangria. Just regular good Sangria).
From a good friend of mine comes the following recipe:
Bottle of red wine
1 1/4 cups blackberry brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1 orange, cut in pieces
1 apple, cut in pieces
1/4 cup cherries halves (Optional. I use a cherry pitter to take the pits out.)
1 tablespoon of sugar
1 cup diet sprite (you can use regular if you want)
Mix in a large jug. Stick in the fridge for a few days and enjoy. If you make this today, you’ll have a gorgeous sangria …read more

Ok, I know Americans are a patriotic people, and the July 4th weekend is one of the most highly celebrated US holidays. I’ve seen cakes and cake contests, and you guys take the entire week off in July.
 
That’s all fine and well, and I actually kinda like it that you guys are all quiet through the holiday. It works for me. But the one thing that doesn’t work for me about this holiday?
Tri-coloured Sangria.
Yes. Red, White and Blue sangria. That’s just wrong.

If you really want to commit the sacrilegious step of making blue sangria, the recipe …read more

I’ve only seen Caipirinhas (pronounced Kai-Pur-Een-Ya) on restaurant menus, but had never tried them before. When I was offered a bottle of Leblon Cachaça (Ka-Sha-Sa) to try, I said “sure!” and then turned to my best friend, Google, and asked her what the hell cachaça was. Turns out, it’s a Brazilian rum-based spirit used to make all kinds of yummy drinks, including Caipirinhas which are the national cocktail of Brazil.
The Wall Street Journal said that “Cachaça is the next Tequila, and Leblon is its first high-end brand.” and I have to say, Leblon is gorgeous. It was a fantastic …read more

The summer solstice always reminds me of Finland. I got an opportunity to go above the Arctic Circle and experience a full day when the sun did not set. I watched it hit the horizon and almost … bounce. It visibly rose again. Three am felt like 3 pm. And it stays this way for 73 days.
I learned, on that trip, that the Finns actually empty cities and restaurants close as everyone returns to nature to celebrate with friends and loved ones by the thousands of lakes in the countryside.
I went with Finlandia Vodka and celebrated the midnight sun …read more

I am a huge margarita fan. There was a period of time in my life (mostly my late 20’s) when I couldn’t even stand the smell of tequila – whether in a bottle, on someone’s breath or in a mixed drink. I blame it on my 21st birthday and the bottle of Silver Sauza. Ugh. Now, granted, I know Sauza is a much better tequila than it used to be, but about 12 years ago, it was cheap, it was a great big bottle, and we were stupid.
In the past two or so years, I started to like tequila again …read more