Are you ready for the beach? This crazy-easy mixed drink from Claire Sprouse of Tin Roof Drink Community will take you there, no cocktail shaker or blender required.
It gets a tropical boost from coconut-flavored LaCroix sparkling water, mixed with Plantation Pineapple Rum, which was developed with the help of famed cocktail historian David Wondrich. To fill in the cocktail's fruity core, Sprouse calls for Lo-Fi Sweet Vermouth, a gently sweet and lightly bitter concoction made with white wine, sherry, and grape spirits infused with rhubarb, anise, cocoa, vanilla, gentian, and coconut. If you can't find it, you can still make a delicious drink by subbing in slightly sweet Dolin Blanc Vermouth.
- Yield:Makes 1 cocktail
- Active time: 2 minutes
- Total time:2 minutes
- 3 ounces (90ml) LaCroix Coconut Sparkling Water
- 1 1/2 ounces (45ml) Lo-Fi Sweet Vermouth
- 1 ounce (30ml) Plantation Pineapple “Stiggins’ Fancy” Original Dark Rum
- 1/2 to 3/4 ounce (15 to 25ml) fresh juice from 1 to 2 limes, to taste
- Orange slice, for garnish (optional)
Fill a Collins glass with ice. Add sparkling water, vermouth, rum, and 1/2 ounce lime. Stir gently. Taste and add more lime if desired. Garnish and serve immediately.