We absolutely refuse to accept it’s now September here at the Beauty and the Dirt offices! So we’re continuing on the summer vibes and crossing our fingers for an Indian summer with some tropical tipples…

‘Pash Me’ Batida

Glass: Hurricane

Ingredients
40ml Boca Loca Cachaça
20ml Passoa Passion Fruit Liqueur
20ml Orgeat Syrup
40ml Almond Milk
30ml Papaya Juice
10ml Gomme
½ Fresh Passion Fruit

Garnish
Banana Leaf wrapped around centre of glass with mini clip & orchid flower

Method
1 squeeze ½ passion fruit into Boston Tin
Add remaining ingredients to tin
Add cubed ice
Shake and double strain into chilled glass over crushed ice
Garnish and serve

Pink Protocol 

Glass: Long Cocktail Glass

Ingredients
25ml Ocho Reposado
10ml Coquelicot Liqueur
20ml Agave Nectar
20ml Lime Juice
25ml Guava Juice
2 strands Fresh Lemon Thyme
1 piece Dragon Fruit (muddled)
2 dashes Peychaud Bitters

Garnish
Thin slice of Dragon Fruit with Fresh Lemon Thyme

Method
Muddle dragon fruit in base of Boston tin
Add Lemon Thyme to tin then remaining ingredients
Add cubed ice to tin
Shake and double strain into chilled glass over crushed ice
Garnish & serve

Rum Forest Rum

Glass: Copper Collins

Ingredients
20 ml Ciroc Pineapple
15 ml Captain Morgan’s Spiced Rum
10ml Bold London
10ml Creme de Banane
10ml Lime Juice
25ml Coconut Water
10ml Gomme
2 dashes Orange Bitters

Garnish
Dehydrated Pineapple & 2 pineapple leaves

Method
Add all ingredients to Boston tin
Add cubed ice to tin
Shake and double strain over crushed ice
Garnish & cap with crushed ice

Piscola 

Glass: Retro & Cubana Fizz

Ingredients
30ml La Dia Blada Pisco
15ml Crème de Bergamot
20ml Demerara Gomme
30ml Guava Juice
10ml Lemon
20ml Egg White
1 Kaffir Lime Leaves

Garnish
1 dehydrated Lime wheel & 1 dried Kaffir leaf

Method
Place 2 Kaffir Lime Leaves into base of Boston Tin
Add remaining ingredients
Add cubed ice to tin
Shake and double strain into chilled glass
Garnish and serve

Guana Del Rio 

Glass: Rocks

Ingredients
20ml Havana 3yr Rum
20ml Kalani Coconut Liqueur
10ml Midori
20ml Guanabana Juice
10ml Lime Juice
10ml Gomme
½ Fresh Kiwi

Garnish
Balled Kiwi rolled in coconut shavings on heart skewer

Method
Add ½ Fresh Kiwi to base of rocks glass and muddle
Add remaining ingredients to glass
Add crushed ice to glass
Churn to mix ingredients and cap with crushed ice
Garnish and serve