Tropical Spice Cocktail Recipes

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TROPICAL SPICE COCKTAIL



Tropical Spice Cocktail image

Tart mango-pineapple juice gets a burst of sweetness from nutty amaretto and warming spiced rum. Garnish this with an umbrella if you're feeling fancy.

Provided by Food Network Kitchen

Categories     beverage

Time 10m

Yield 1 drink

Number Of Ingredients 8

4 ounces Mango-Pineapple Juice, recipe follows
1 1/2 ounces spiced rum
1/2 ounce amaretto
Club soda, for serving
Pineapple wedge, for garnish
1 firm mango, peel and pit removed, flesh roughly chopped
2 cups pineapple chunks
2 large, juicy limes, peel and pith removed

Steps:

  • Pour the Mango-Pineapple Juice, rum and amaretto into a tall glass filled with ice. Top with club soda and stir gently. Garnish with a pineapple wedge.
  • Juice, in this order, the mango, pineapple and limes, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired.

Nutrition Facts : Calories 282 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 5 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 2 grams

TROPICAL PASSION COCKTAIL



Tropical Passion Cocktail image

Provided by Aaron McCargo Jr.

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ice
1 cup juice from Tropical Passion Mocktail, recipe follows
1 cup vodka, chilled
1/4 cup fresh lime juice
1/4 cup orange liqueur (recommended: Triple Sec)
Fresh mint, for garnish
2 cups white grape juice
2 cups apple juice
1 cup passion fruit juice
Ice
1 liter club soda, for serving

Steps:

  • To a large martini shaker filled with ice, add the Big Daddy's Tropical Passion Mocktail, vodka, lime juice and orange liqueur. Shake well to combine, about 30 seconds. Pour the cocktail into 4 ice-filled glasses. Garnish each glass with fresh mint and serve immediately.
  • To a large pitcher, add the juices and stir to combine. Pour the juice into 7 ice-filled glasses and top off with club soda.

TROPICAL TEQUILA COCKTAIL



Tropical Tequila Cocktail image

Ree uses frozen mangos and strawberries to flavor this cocktail, which is served in a hollowed-out pineapple. However, you can use any frozen fruit that takes your fancy and, if you don't have a pineapple to hollow out, a glass will do just as well for serving!

Provided by Ree Drummond : Food Network

Categories     beverage

Time 20m

Yield 2 servings

Number Of Ingredients 7

1 large pineapple
1 cup frozen mango
1 cup frozen strawberries
2 tablespoons cream of coconut
6 ounces tequila
2 limes, one juiced and one sliced into rings
Fresh fruit for garnish, such as strawberries, pineapple and cherries

Steps:

  • Trim the top off the pineapple, then halve the pineapple crosswise. Use a spoon to hollow out the two halves, saving the flesh and discarding the core. Set the hollowed-out halves aside to use as cups later.
  • Add the reserved pineapple flesh to a blender with the mango, strawberries, cream of coconut, tequila and lime juice. Top with 2 cups of ice and blend until smooth.
  • Pour the cocktails into the hollowed-out pineapple halves. Skewer the fresh fruit, including the lime slices, to use as garnish.

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