Boat Drinks
Photos via Trifecta Tavern
Is there anything better than boat drinks? Cold, refreshing, probably a little too sweet for any sort of endurance drinking…They’re typically rum based, usually full of crushed ice and if you’re drinking them, you better be wearing Sperry Docksiders. You might not think of Portland, Oregon as a hub for boat drinks, but deep in the heart of the “Rose City,” Trifecta Tavern has doubled down on the warm-weather cocktail by creating a full menu of “Yacht Drinks” for summer drinking. The menu was created by bar manager Colin Carroll, who mixes classics with new concoctions. Here are five you need to be making at home, or on your boat, this summer.
Mai Tai
Ingredients
2 oz. Plantation 3 Star Rum
2 oz. Pineapple reduction
.75 oz. House made grenadine
.5 oz. House made Allspice Dram
.5 oz. Oloroso Sherry
Directions: Build all ingredients in a mixing glass and stir. Serve over crushed ice.
Pina Colada
Ingredients
1.5 oz. Havana Club Anejo Blanco
1.5 oz. Pineapple reduction
1 oz. 50/50 mix of sweetened condensed milk and coconut cream
.5 oz. Tresmontaine “Tabacal” Rancio
Directions: Build in a mixing glass, stir, then serve over crushed ice. Top with toasted coconut.
Blue Hawaii
Ingredients
1.5 oz. House made Blue Curacao
1 oz. Capitol Vodka
.75 oz. Pineapple
.25 oz. Fresh lemon
Directions: Build in a mixing glass, pour into a tall glass over ice. Top with soda and garnish with all of the Tiki fixings (umbrella, pineapple, cherries).
El Diablo
Ingredients
1.5 oz. Cimarron Blanco
1 oz. House made Chambord
.5 oz. Fresh lemon
.5 oz. Jacobsen Salt Scorpion Chili Honey syrup
Directions: Combine all ingredients in a mixing glass and stir. Pour into a tall glass over ice. Top with ginger beer and garnish with lemon wheels.
Dr. Cocktail Swizzle
Ingredients
1.5 oz. House made Swedish Punsch
1 oz. Smith & Cross rum
.5 oz. Fresh lime
2 Bar spoons of house made grenadine
1 Bar spoon Laphroaig 10yr
5 Mint leaves
Directions: Build the cocktail in a mixing glass and stir. Stuff mint leaves in the bottom of a tall glass, then fill it with crushed ice. Carefully pour the cocktail over the ice. Top with one bar spoon of Amargo-Vallet. Garnish with more mint.