The warm weather is here, and what better way to celebrate than with a delicioso cocktail? We’ve picked our favorite drinks and tell you how to whip ‘em up. We strongly encourage trying them all. (Just not all at once.)
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Sugey Palomares, Associate Digital Editor: Mojito
“Mojitos are always my go-to drink in the summer. The mix of mint sprigs, sugar, lime juice and touch of rum is the sweetest combination. Salud!”
Dan Koday, Director of Digital: Caipirinha
“The Caipirinha is Brazil's national cocktail and I had such an amazing time traveling through that country; I probably also had one too many caipirinhas while I was there, but now it takes me back to that time and place in my life. Sure, it's a little on the sweet side, but it's a great alternative for someone who doesn't like margaritas. I highly recommend watching your bartender as he creates one; so much effort goes into making just one drink, but it's all well worth it in the end!”
Verky Arcos, Fashion Editor: Caipiroska
“It’s another take on the Caipirinha. I like the sugar and lime in a Caipirinha, but the Brazilian liquor, Cachaca, is too strong and harsh for me, so I replace Cachaca with vodka, making it a Caipiroska.”
Get the recipe (replace Cachaca with vodka)!
Sally Mercedes, Digital Marketing Manager: Raspberry Basil Mojito
Samantha Leal, Online Editor: Margarita
“Keep things simple. I mean, what’s better than a good margarita? Seriously.”
Jesus Trivino, Entertainment Editor: Colombian Refajo
"My mother-in-law introduced me to this drink. It's sweet, carbonated fun. It's a favorite among our summer BBQs.”
Get the recipe! (Note: if you can't get Colombiana, you can replace with Coca-Cola.)
Grace Bastidas, Deputy Editor: Coco Suave Cocktail
“It's creamy without being thick, and pairs nicely with grilled fish.” The Coco Suave cocktail was created by mixologist Sean McClure using Zacapa Rum from Guatemala..
1 1/4 ounces Zacapa Rum 23
1/4 ounce Amontillado Sherry
1 2/3 ounces coconut cream
1/3 ounce fresh lime juice
3 drops Peychaud’s Bitters
Toasted coconut for rim
1. Blend Zacapa Rum 23, Amontillado Sherry, coconut cream, fresh lime juice and Peychaud’s Bitters until well mixed.
2. Rim glass with toasted desiccated coconut.
3. Pour contents into rocks glass.
Ideal Serving Glass: