We ALL miss the Cabana Bar these days, not just for the delicious drinks, but the smiles and energy we share with our guests. Chris, Dave, Bob and Betsy shared some of their favorite recipes for tropical cocktails so you can keep that Cabana Bar spirit going until you come and see us again! All of these recipes are for a single drink, just multiply by how many drinks you want to make, or make a great big pitcher full, we won’t judge!
Betsy’s Mojito Magic
“When you want something refreshing and not too intense, a mojito always hits the spot.” -Betsy, Cabana Bar
- 10 fresh mint leaves, plus more for garnish
- 2 ounces white rum
- 1 ounce (2 tablespoons) fresh lime juice
- 2–3 teaspoons honey simple syrup
- club soda
Honey Simple Syrup: Combine equal parts honey and water in a saucepan. Warm over medium heat until the mixture reaches a simmer, then whisk together and watch the honey melt into the water.
Add the mint leaves, rum, lime juice and honey simple syrup to a cocktail shaker. Muddle the mint (using a cocktail muddler or a wooden spoon) to release its flavors. Add 1 cup of ice. Then cover the cocktail shaker and shake vigorously for 15 seconds, until chilled. Strain into a tall glass filled with ice. Top with club soda, as well as extra mint or lime wedges for garnish, if desired.
Dave’s Steel Drum
“A fun twist on a pina colada, this drink is a party in a glass!” -Dave, Cabana Bar
- 2 oz. Coconut Rum
- 2 oz. Pina Colada Mix (we like Daily’s best)
- 4 oz. Pineapple Juice
Shake it up with ice and garnish with a slice of fresh pineapple and a cherry.
Twisted Pinkies by Chris
“This is one of my favorite drinks to prepare and it’s super easy to do at home. I love how the coconut rum cuts through the acidity of the pink grapefruit juice. It’s so refreshing!” -Chris, Cabana Bar
- 6 oz. Pink Grapefruit Juice
- 2 oz. Coconut Rum
Shake up and serve over ice.
Chris’ Rumchata Pina Colada with a Coconut Rum Float.
“This twist on the classic Pina Colada is my favorite!” Mary Ann Renfrow, Alden Director of Community Relations
- 3 oz. RumChata
- 1 oz. Light Rum
- 1 oz. Pineapple Juice
- ½ oz. Cream of Coconut
- ½ oz. Coconut Rum
Blend with ice. Top with a floater of coconut rum.
Dancing Bird of Paradise by Max Blower Rojas
Max Blower Rojas is a St. Pete Beach native who now works in New York City. He created this recipe, a favorite of Mary Ann Renfrow, as a submission for the Shake Stir USA and Cocktail Courier cocktail competition.
- 2 oz Jose Cuervo Tequila Tradicional Anejo
- 1 oz Tahitian Vanilla Bean Syrup*
- 1 oz Fresh Blood Orange Juice
- ½ oz Fresh Lime Juice
- 3 dashes Bittermens Burlesque Bitters (or any bitters you like)
Combine all ingredients in a shaker with ice.
Shake and strain into glass with fresh ice.
Garnish with Blood Orange peel.
*To make syrup, slit one vanilla bean and mix seeds into 1 cup of sugar. Add hot water and stir until dissolved. Let cool. You can also substitute the vanilla bean for 1 teaspoon of vanilla extract mixed into 1 cup of simple syrup. (Fancy bitters optional)
“The Bahama Mama is an irresistible Cabana Bar cocktail. I always have one when I arrive at the Alden and it pairs perfectly with a St. Pete Beach sunset!” -Sunshine Woodyard, AdGals social media consultant for Alden Suites.
- 2oz coconut rum
- 1 oz gold rum
- 2 oz pineapple juice
- 2 oz orange juice
- 1 oz grenadine
In a bar shaker, combine all ingredients with a few ice cubes. Shake until blended and pour over ice cubes. Garnish with maraschino cherries and pineapple wedges.
Betsy’s Secret Margarita
“🍹 Here is my personal recipe for an amazing margarita!” -Betsy
- 1.5oz Silver Tequila
- 1.5oz Triple sec
- 4oz Margarita mix
- 1.5oz O.J.
Fill w/ice shake, shake, shake. Salt/ no salt, however you like it. Float with Grand Marnier. Consume!!