Coco Lopez Cream of Coconut inspires riffs on classics cocktails calling for a modern tiki vibe. Keep it simple and authentic, and a bartender can do no wrong.

 

The skillful task of the bartender is to masterfully create paradise cocktails using quality ingredients and components that make them memorable. Tropically designed drinks with bright fresh flavors like coconut and pineapple usually do the trick.

 

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Cape Colada

Ingredients:

• 2 oz. Coco Lopez Cream of Coconut
• ¾ oz. vodka
• ¾ oz. peach-flavored schnapps
• 2 oz. cranberry juice
• 1 oz. sweet and sour mix
• 2 cups crushed ice

Preparation: Blend for 60 seconds and garnish with a pineapple.

 

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Coconut Daiquiri

Ingredients:

• 1 ½ oz. Coco Lopez Cream of Coconut
• 1 ½ oz. rum
• ½ oz. lime juice
• 1 cup ice

Preparation: Mix in blender until smooth.

 

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Mimosa Lopez

Ingredients:

• 2 oz. Coco Lopez Cream of Coconut
• 3 oz. champagne

Preparation: Mix until smooth. Serve over ice.

 

The post 3 Must Mix Tropical Riffs on Classic Cocktails appeared first on Chilled Magazine.

Source: Mixology News