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Paradise Cocktail

Paradise Cocktail

  • Prep 5min
  • Total5min
  • Servings1

This aptly named gin cocktail, made with gin, apricot brandy and orange juice, was popular in the 70s.MORE+LESS-

ByMichelle P

Updated September 29, 2014

Ingredients

Orange slice for garnish, if desired

Steps

Hide Images

  • 1

    Pour ingredients into an ice-filled cocktail shaker.

  • 3

    Strain into a chilled glass. Garnish with an orange slice if desired.

Nutrition Information

No nutrition information available for this recipe


Summer may be coming to an end, but these cocktails never go out of style! From the beaches of The Bahamas to your home bar, here are three delicious Bahamian cocktail recipes to try at home. Make a batch, sit back, and dream of warm Paradise Island nights.

Bahama Mama

The Bahama Mama is a classic Bahamian Cocktail. It features a Bahamas favorite, rum, as well as the tropical flavors of pineapple and coconut. You'll practically be able to hear the breeze in the palm trees while you sip on this refreshing concoction.

Sky Juice

Sky Juice is another popular Bahamian cocktail that combines gin, coconut water, sweet milk and spice. Don’t let the sweetness of this drink fool you - it packs a punch! Mix up a round of these, then close your eyes and imagine yourself in the sunshine at Arawak Cay.

Goombay Smash

There’s perhaps no cocktail that’s as authentically Bahamian as the Goombay Smash. It’s named after The Bahamas’ unique musical tradition, Goombay, and is filled with classic tropical flavors like coconut, rum, and pineapple. Mix up a batch of Goombay Smash, throw on a Caribbean playlist, and you’ve got yourself a party!

What are you waiting for? There’s no better way to celebrate the taste of the tropics than with these classic Bahamian cocktails - except perhaps planning a Bahamas vacation!


There’s more than one way to get to Paradise, as is evidenced by this recipe. There’s not a bit of gin in it, but it still keeps with the spirit of the Paradise cocktail by combining various spirits with fruit juice. Although it is fruity and easy to drink, probably the coolest thing about this drink is that it’s got a cool layered look to it that makes it as much fun to look at as it is to drink.

Ingredients

  • 1/2 oz. Grenadine
  • 3 oz. Pineapple juice
  • 1 oz. Malibu coconut rum
  • 1/4 oz. Blue curacao
  • 1 oz. Water
  • 2 oz. Vodka
  • Ice

Directions

  • Pour Grenadine in the baseline of the glass
  • Fill the glass with ice
  • Mix Malibu rum and pineapple juice together in a separate container
  • Pour pineapple juice mixture into glass
  • Stir blue curacao, water and vodka together in a separate container
  • Pour into glass
  • Garnish with pineapple or lemon wedge
  • Serve

Paradise (cocktail)

The Paradise is an IBA official cocktail, and is classified as a "pre-dinner" drink, an apéritif.

The earliest known in-print recipe for the Paradise Cocktail was written by Harry Craddock in 1930. This cocktail is prepared using gin, apricot brandy (apricot liqueur), and orange juice in a 2:1:1 ratio, with a splash of lemon juice. [1]

The Paradise cocktail plays a key part in the 1932 Warner Bros. romantic film One Way Passage as the drink of the two star-crossed lovers played by Kay Francis and William Powell. [2]

On May 27, 2018, Snoop Dogg set the world record for the largest "Gin and Juice", a 500-litre (132 gallon) paradise cocktail that contained 180 bottles of gin, 154 bottles of apricot brandy, and 144 liters (38 gallons) of orange juice. [3] [4]

  1. ^ Harry Craddock (1930). The Savoy Cocktail Book. Constable & Company, London. ISBN1-86205-296-4 .
  2. ^
  3. "One Way Passage -- (Movie Clip) Paradise Cocktail". Turner Classic Movies.
  4. ^
  5. Mccluskey, Megan (May 29, 2018). "Snoop Dogg Breaks Guinness Record for Biggest Gin and Juice". Time . Retrieved 2021-01-10 .
  6. ^
  7. "New record: Largest Paradise cocktail". Twitter. Guinness Book of Records . Retrieved 30 May 2018 .

This mixed drink–related article is a stub. You can help Wikipedia by expanding it.


Ten Spot

The Ten Spot is the Aperol cocktail for gin lovers. Think of it as a poolside alternative for when it’s too early in the day for Martinis.

It was created by John Walter at Seattle’s Outlier bar and gets its name from being based on Tanqueray No. 10 – Tanqueray’s premium small-batch gin crafted specifically for Martinis. It’s also pairs well with a splash of Aperol and citrus juices, but hey, nobody’s stopping you from using your own gin of choice. Your house, your rules.


Fleur de Paradis

A bright, floral and bubbly gin drink, the Fleur de Paradis comes from New York City bartending vet Kenta Goto. A lightly botanical gin, a floral liqueur, a mix of citrus juices and some bubbly wine all come together to evoke a paradise flower, the South African flower from which the drink gets its name. Though the cocktail is a little busy with seven ingredients, they’re fairly common ones that can find their way into other drinks.

The Fleur de Paradis starts with Plymouth gin, a moderately priced dry gin that is well respected by bartenders for its nuanced botanicals. While it bears many similarities to London dry gins like Tanqueray, Beefeater or Bombay Sapphire, there are a few differences. Plymouth gin is less juniper-forward and also includes botanicals such as coriander, cardamom and angelica root, all of which give it an earthier tone. This distinction is important to the Fleur de Paradis, as swapping the gin for a more traditional London dry style will cause it to be a touch more bitter.

St-Germain elderflower liqueur gives the drink most of its sweetness (which is enhanced with some simple syrup) as well as lovely overtones of white flowers. It pairs lovingly with the gin and grapefruit juice in the Fleur de Paradis, as well as the Champagne that finishes it. Like with many other cocktails that call for Champagne—like the Mimosa or French 75—that part is flexible. Goto uses Perrier-Jouët, a pricey and celebrated Champagne label, but if you’re not looking to splurge, another dry sparkling wine can fill in. However, stick to a white sparkling wine—using a sparkling rosé will change the color of the drink from its namesake’s signature golden-orange hue.

To complete the floral image and give the drink a touch of extra color, Goto garnishes it with an edible pansy, though it’s not a required step.


Suze in Paradise

Ingredients
  • 1 1/2 ounces Suze
  • 1/2 ounce crème de framboise or crème de cassis
  • 3 ounces freshly squeezed pink grapefruit juice

Garnish: grapefruit, orange or lemon twist

Directions
  1. Mix the Suze, crème de framboise and grapefruit juice in a large footed goblet or wine glass.
  2. Add the tonic water and fill the glass with ice.
  3. Stir briefly, and garnish with the citrus twist.

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Bird of Paradise Cocktail

Ingredients

  • 40ml Kentel One Vodka
  • 20ml Chambord
  • 10ml Cointreau
  • 35ml Cranberry Juice
  • Touch of Grenadine syrup
  • Egg white from one egg
  • Edible gold powder to garnish
  • Edible flowers to garnish

Method

  1. Add the vodka, Chambord, Cointreau, cranberry juice, Grenadine syrup and egg white into a cocktail shaker.
  2. Shake the cocktail until there is a white foam on top.
  3. Pour the shaken cocktail onto ice to keep it cool.
  4. Serve the cocktail in a goblet or balloon glass, with more ice at the bottom.
  5. Add the edible gold powder and a few edible flowers on top to garnish.

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Cocktail recipes inspired by the tropical paradise of Fiji

If you're feeling excited for your luxury couples holiday to the Jean-Michel Cousteau Resort, why not start the celebrations early by learning how to create three tropical South Pacific-inspired cocktails in your very own home?

So, what are you waiting for? Dig out the cocktail umbrellas, shaker and rum, and have your own little Tiki party!

Pina colada

It's a tropical cocktail classic, and one that features a heavenly blend of three typically Fijian ingredients: rum, pineapple and coconut. The below recipe yields two glasses, so adjust accordingly depending on your party size.

Ingredients

  • 1 ½ cup ice.
  • 50 ml pineapple juice.
  • 50 ml white rum.
  • 30 ml coconut cream.
  • Pineapple wedges and glacé cherries to serve.
  • Pulse all ingredients except pineapple wedges and cherries in a blender until smooth.
  • Pour into chilled highball glasses and garnish with pineapple wedges and glacé cherries.

Passion fruit mojito

Give the classic mojito a tropical twist by adding the fruity flavour of passion fruit – you won't regret it!

Ingredients

  • 1 tsp brown sugar.
  • 5 – 10 fresh mint leaves.
  • 1 tbsp fresh lime juice.
  • 1 tbsp passion fruit syrup (this can be found in most supermarkets).
  • 2 tbsp white rum.
  • 70 ml soda.
  • 1 cup ice cubes.
  • Lime wedges and extra mint to garnish.
  • Muddle (gently combine) mint, sugar and fresh lime juice at the bottom of the glass.
  • Stir in rum, passion fruit syrup and 70 ml soda.
  • Add ice cubes to fill and garnish with lime wedges and fresh mint sprigs.

Mai Tai

While the Mai Tai may have originated in Oakland CA, this tropical concoction certainly embodies the island flavours of Fiji. This rum-based cocktail yields one serving.

Ingredients

  • 2 tbsp dark rum.
  • 2 tbsp light rum.
  • 2 tbsp orange juice.
  • 2 tbsp pineapple juice.
  • 1 tbsp Curaçao.
  • 1 tbsp lime juice.
  • 1 tsp white sugar.
  • 1 tsp orgeat syrup or 1 drop of pure almond extract.
  • Dash of grenadine.
  • 1 cup ice cubes.
  • Fresh mint to garnish.
  • Place all ingredients into cocktail shaker (except grenadine) and shake for 20 – 30 seconds until shaker is frosty on the outside.
  • Strain into short glass filled with ice cubes.
  • Add a dash of grenadine into the top and garnish with fresh mint and a straw.

These three cocktails are the perfect accompaniment to our Fijian-inspired recipes, that you can learn to create here. And of course, you can enjoy all these and more in our very own bar lounge when staying at the Jean-Michel Cousteau Resort.


Ingredients

Step 1

Combine sugar and ¼ cup water in a jar, cover, and shake until sugar is dissolved.

Step 2

Combine Aperol, rum, pineapple juice, lime juice, and ¼ oz. syrup in a cocktail shaker filled with ice. Cover and shake vigorously 30 seconds. Strain into a glass filled to the brim with crushed ice and garnish with a pineapple leaf, if desired.

How would you rate Bird of Paradise?

So good. I usually skip out on the simple syrup as the pineapple juice is pretty sweet already. I've been using Plantation OFTD overproof rum. Cheers!

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Watch the video: How To Make A Paradise Tropical Layered Cocktail. Drinks Made Easy (November 2021).