As the novel Coronavirus (COVID-19) disrupts travel and social distancing becomes a necessity to prevent its further spread, travel agents can connect with their clients and inspire them to bring a taste of their favorite tropical resorts into their own homes with these signature resort cocktails.
6. Buenaventura Golf & Beach Resort
The Buenaventura Golf & Beach Resort in Panama offers 109 rooms and 9 suites, and is situated in close proximity to the world class beaches of Playa Blanca and El Faro. The resort has five separate pools just steps from the beach, and offers an array of activities including tennis, golf and a high-course rope park. It’s signature cocktail is the Coclé Tropical Mojito, served at the Palapa Bar and created by master mixologist Miguel Diaz. Its key ingredient is the local rum, Ron Abuelo, which is one of the most widely represented rums in Panama. Fruits and spices are sourced from the nearby Santa Monica Farm, and the recipe incorporates flavors such as pineapple, passion fruit, coconut, and cinnamon that are common elements used in local homes in the Coclé region.
Coclé Tropical Mojito
1.7 Oz. Ron (rum) Abuelo XV Tawny
12 mint leaves
1.35 Oz. passion fruit juice
6 pieces of lemon, juiced
1.35 Oz. syrup with cinnamon, coconut and sugarcane
Candied pineapple slices
Muddle the mint and lemon in a mixing glass. Add the rum, passion fruit juice and syrup. Shake and strain over fresh ice and garnish with mint leaves, dry pineapple slices, shaved coconut and a burnt cinnamon stick.
5. Ocean Club Resort
Ocean Club Resort is situated on Grace Bay Beach in Providenciales, Turks and Caicos. It consists of two all-suite sister properties with direct beach access and which feature a kitchen, washer/dryer and porch area. Watersports, bike rentals, tennis courts and beachside activities can all be found at the resort and are included in the stay. The resort’s signature drink is a ginger lemonade that can be served either as an alcohol-free cocktail or with white rum.
Ocean Club Resort’s Ginger Lemonade
1 piece of 10 cm (70g) of ginger peeled and chopped
1 cup of lemon juice (about three to four lemons)
1/3 cup of maple syrup
6 cup of water
2 lemons cut into slices for garnish
Place the ginger and lemon juice in a blender or food processor until smooth, then add water and maple syrup. Add white rum if desired, and then shake and strain over ice.
4. Cayo Espanto
Cayo Espanto is a luxury island resort located three miles off the coast of Belize that is home to seven villas. Each villa offers a personal butler, private dock area and customized meals devised by an on-island world-renowned chef. Guests can swim, snorkel, dive or kayak in the waters of the Great Blue Hole, which is the world’s second largest coral reef system, and home to tropical fishes, sea turtles, nurse sharks and more; or be taken to mainland Belize to explore ancient Mayan ruins. The resort’s on-island staff are available to help guests customize the ideal experience for each traveler throughout their stay.
Cayo Espanto’s Espanto Wave
1 Oz. of Captain Morgan Rum
0.5 Oz. of Blue Curacao Liquor
0.3 Oz. of Amaretto
0.5 Oz. of Triple Sec
1 Oz. of Pineapple squash
1 Oz. of Lime juice
1 tablespoon of sugar
Place all ingredients in a blender and mix until smooth and frozen.
3. Grand Residences Riviera Cancun
Grand Residences Riviera Cancun is a hidden gem located in what was once a small fishing village about 30 minutes outside of Cancun. All-inclusive and room-only options are available, and guests can enjoy an onsite spa as well as activities such as Zumba classes, cooking demonstrations, tequila tasting, Spanish lessons and more. The resort also provides a roundtrip car service to and from the airport. It’s signature cocktail is the Blueberry Mezcalita.
Grand Residences Riviera Cancun’s Blueberry Mezcalita
2 Oz. Mezcal
2 Oz. Cranberry juice
2 Oz. Sprite
1/4 cup of blueberries
2 slices of green lime
4 Mint leaves
1 sprint of mint for garnish
1 blackberry for garnish
Muddle the lime, blueberries and mint leaves in a mixing glass. Add the ice, mezcal, cranberry juice and sprite. Stir and strain over fresh ice and garnish with blackberry and sprig of mint.
2. Hawks Cay Resort
Hawks Cay Resort in the Florida Keys offers 177 guest rooms in the main hotel, as well as a selection of two-, three-, and four-bedroom townhome-style villas that each feature a full kitchen plus washer and dryer. The 60-acre property boasts six restaurants and offers an array of activities for all ages including watersports, snorkel excursions, dolphin encounters and offshore fishing. Its signature cocktail is the Key Lime Pie Mojito.
Hawks Cay Resort’s Key Lime Pie Mojito
1.5 Oz. Conch Republic Rum
0.5 Oz. Keke Key Lime Cream Liqueur
0.5 Oz. Fresh lime juice
0.5 Oz. Simple syrup
2.5 Oz. Club soda
8 Mint leaves
1 Mint sprig
Muddle the mint leaves and lime in a mixing glass. Add the rum, cream liqueur and ice, and then shake and strain over fresh ice. Top with club soda and garnish with sprig of mint.
1. Harbour Village Bonaire
Harbour Village Bonaire is situated on four acres on the lesser known Dutch Caribbean island of Bonaire. Its position outside the hurricane zone ensures that it can be enjoyed all year long, and its pristine private beach offers activities such as kayaking, fishing or simply relaxing on the sand. The resort is renowned for its unique diving and snorkeling experiences in the island’s coral reefs that are teeming with schools of fish, turtles and more. A personal diving concierge is provided for each guest, and the resort’s PADI five-star dive center allows visitors of all ages to get lessons onsite. It boasts two signature cocktails, the Rinconcera, named after the island’s oldest town Rincon; and the Masha Danki, meaning “Thank you very much” in Papiamentu.
Place ingredients in a blender or food processor and mix until smooth and froze. Serve in a wine glass.
Masha Danki (The Bonaire Mule)
Fresh lemon juice
Muddle the mint leaves, ginger, lemon and sugar in a mixing glass. Add rum and ice, shake and strain over fresh ice in a copper cup, top with ginger ale and garnish with mint.