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5 cocktails that will be a big hit on any Yacht charter

Many famous exotic cocktails are referred to as "Boat drinks", a name made popular by the Jimmy Buffet song “Boat Drinks” in 1979. These types of drinks, also commonly referred to as ‘Tiki Drinks’ usually have a higher fraction of alcohol, with one or more fruit juices.
Typically they are garnished with Maraschino cherries and or other fruit and are often very ornamental. Who doesn't like a cocktail umbrella in their drink?

Below are recipes and video demonstrations by Shakers Barschool.

Mojito

The Mojito has its origins in the 17th century when Admiral Francis Drake of the British Navy offered sailors a mixture of mint and rum to eliminate stomach and respiratory problems and the Mojito was born.

Ingredients
2–4 lime wedges
12.5ml – 25ml sugar syrup or
1–2 barspoons sugar (adjust to taste)
8–16 large mint leaves (adjust to taste)
Crushed ice
50ml Bacardi Superior Rum
Soda water

Add the lime and sugar to a Collins glass and muddle with a barspoon. Add the mint leaves and place the flat-end of the bar spoon in the glass. Fill the glass with crushed ice and pour in the rum. Rapidly raise and lower the spoon to thoroughly mix the drink, and then top with soda. Garnish with a sprig of mint, rubbing the leaves before serving to release the bouquet.

Mai Tai

‘Trader’ Vic Bergeron claims to have created this drink for two friends in 1944 at his bar in Oakland, California. The couple had just returned from Tahiti and when they sipped the drink they exclaimed ‘Mai Tai Roa Ae’ meaning ‘out of this world, the best’ in Tahitian.

Ingredients
Glass: 10 oz rocks
Method: shake & strain
50ml 10 Cane Rum
12.5ml orange curaçao
25ml lime juice
12.5ml orgeat (almond) syrup
5 ml sugar syrup

Add ingredients to a mixing glass, add ice and shake vigorously, strain into an ice filled rocks glass and garnish with mint sprig and lime wedge.

Pina Colada

Pina Colada’s Spanish translation meaning ‘strained pineapple’. The origins of this popular modern classic are found in Puerto Rico in the 1950s–60s.

Glass: hollowed-out pineapple or
12 oz hurricane
Method: shake & fine strain
37.5ml Bacardi Superior Rum
12.5ml coconut rum
75ml pineapple juice
12.5ml coconut cream
12.5ml Double cream
5 ml sugar syrup

Add ingredients to a mixing glass, add ice and shake vigorously, strain into an ice filled hollowed-out pineapple or 12 oz hurricane and Garnish with a pineapple leaf.

Margarita

The Margarita, meaning daisy in Spanish, was supposedly created in 1946 by Margarita Sames at a cocktail party in Acapulco, Mexico!

Glass: 10 oz rocks or 5 oz Martini
Method: shake & strain
25ml tequila
25ml Cointreau/triple sec/Grand Marnier
25ml lime juice
1 barspoon of sugar/agave syrup

Put all the ingredients into a mixing glass and fill with ice. Cap with a Boston shaker and shake for a few seconds. Strain either over ice in a rocks glass or fine strain straight up into a cocktail glass that has been frosted with salt. Garnish with a ‘perky’ lime wedge or lime wheel which can be used to take the salt off the rim of the glass.

Caiprina

This is a traditional cocktail from Brazil, also known as ‘Peasant’s Drink’. The Caipirinha is a very intense drink containing a whole lime, sugar and spirit.

Glass: 10 oz rocks
Method: muddle
1 lime cut into 6 wedges
2 barspoons sugar or
1 oz sugar syrup
Crushed ice
50ml spirit (Vodka, rum or whisky)

Dice the lime wedges and place in a rocks glass. Pour over the sugar or syrup and muddle with a large muddler. Fill the glass with crushed ice and add the spirit of choice and stir. No garnish is required for this drink as the lime remains in the glass.
If you are interested in taking a cocktail course either individually or as a team, check out Bluewater's Cocktail Course run by Shaker's Barschool.

About the author

IT Manager
Bitten by the travel bug at a young age, I lived in 4 different countries before settling in France. While computers have always been a hobby for me, I am very passionate about the environment and 'night life' and have been lucky enough to work as an environmental analyst, bartender and night club manager in various places around the world.