Three Cocktail Recipes to Make You Feel Like You Are on Vacation

Now that spring is officially here, you’re probably excited for a warm breeze to hit your skin during a summery getaway in a few short months. But while we can’t change the weather, we can serve up some vacation-inspired drinks from Classic Cocktails Done Well, by Faith Hingey, until then. Check out our favorite selections below.

Garibaldi

Clare Barboza

SERVES 1 • ROCKS GLASS • FEW INGREDIENTS • BUILT

This classic Italian cocktail makes a perfect brunch drink. This refreshingly bitter delight is very simple with just two ingredients, and the process makes all the difference. Most important, freshly squeezed orange juice is a must. Store-bought juices undergo significant preservation processing, which completely changes the flavors. Secondly, you’ll want to froth and aerate the orange juice, preferably with a blender.

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Tools:

Blender, milk frother, or jar with lid
Rocks glass
Jigger
Bar spoon

Ingredients:

4 ounces fresh orange juice
1 1/2 ounces Campari
1 orange wedge

Pour the orange juice into a blender and give it a few whirls until lighter in color. You can also use a milk frother or add the orange juice to a jar and shake it fervently to create aeration and bubbles.
Fill a rocks glass with ice, then add the Campari.
Add the aerated orange juice and stir.
Perch the orange wedge across the top of the glass for garnish.

Hint: To batch for a crowd, multiply the recipe by the number of servings and serve in a pitcher or bowl with plenty of ice.

Queen’s Park Swizzle

Clare Barboza

SERVES 1 • COLLINS GLASS • MUDDLED

This early 1900s drink was created and served at the Queen’s Park Hotel in Trinidad. Trader Vic’s later enthusiastic promotion of this drink at his American tiki bars played a big role in its lasting popularity. Though somewhat similar to a mojito, this treat is richer in flavor.

Tools:

Collins glass
Jigger
Bar spoon
Muddler (optional)

Ingredients:

8 to 10 fresh mint leaves, plus more for garnish
1/2 ounce simple syrup
Lime wedge, for muddling
2 ounces gold rum
1/2 ounce fresh lime juice
8 to 10 dashes Angostura aromatic bitters

In a collins glass, combine the mint, simple syrup, and the lime wedge.
Use a bar spoon or muddler to gently bruise the mint leaves without pulverizing them.
Add the rum and lime juice and stir.
Fill the glass with crushed ice, then stir until the glass is frosty cold.
Top off the drink with more crushed ice.
Shake the bitters over the top until it forms a nice layer of color.
Add a fresh bouquet of mint on top and enjoy with a straw.

Hint: For consistent flavor, mix the bitters into the cocktail before drinking. The layered look is mainly for presentation.

Air Mail

Clare Barboza

SERVES 1 • COUPE • SHAKEN

The drink is named for the airmail system, which began service in Cuba. During Prohibition (1920−1933), Americans flocked to Cuba, looking for drinks and a good time. The Air Mail is sweet, tart, and bubbly—a refreshing, light sipper. Think of it as a rum version of the French 75, or a bubbly version of a Daiquiri.

Tools:

Shaker
Jigger
Strainer
Coupe glass
Bar spoon

Ingredients:

1 1/2 ounces gold rum
1/2 ounce fresh lime juice
1/2 ounce honey syrup
2 ounces sparkling wine
Lime slice, for garnish

In a shaker, combine the rum, lime juice, and honey syrup, then fill the shaker with ice. Seal and shake for 20 seconds.
Strain into a coupe glass.
Top with the sparkling wine, give it a brief stir, and place the slice of lime inside the glass.

Hint: Some gold rums are mild, honey-like, and light, while others are pungent, heavy, and full of deep oak warmth. Cuban rums follow the Spanish style of distillation and are usually lighter in flavor. Choose a Spanish-style rum for something similar in flavor profile.