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Cocktail Tour: The Caribbean

Maybe it’s these gloriously long August days or the impending end of summer, but we’re itching to go away. Even if you can’t trade your shoes for flip-flops and head to the beach, a tropical concoction can temporarily transport you to an exotic locale.

To get you on your way, we scored signature cocktail recipes from three of the Caribbean’s top resorts and watering holes. These refreshing tipples are guaranteed to help you escape the heat.


As one of the most luxurious hotels on Martinique, Cap Est Lagoon Resort & Spa serves plenty of the island’s best-known beverage, Ti Punch. The establishment hews closely to tradition, using just sugar, lime and complex rhum agricole to make the drink. But forget about ice—the colonists who invented this libation didn’t have access to freezers.

Looking for something a bit more…modern? Try the creamy, frozen Dirty Banana. You can find the rum-and-Kahlua creation that incorporates a whole banana on the menu at Cain at The Cove, a pool bar inside the massive Bahamas resort complex Atlantis.

And finally, there’s the Painkiller (pictured above). Any trip to the British Virgin Islands isn’t complete without at least a couple of these Piña Colada cousins. Our version comes from Tortola-based Pusser’s, which not only produces a British Navy-style rum but also operates a series of bars throughout the West Indies.

Fix all three and you’ll swear you feel sand between your toes. Bon voyage!

Ti Punch

Contributed by Cap Est Lagoon Resort & Spa

  • Half a lime
  • 1 to 2 tsp Cane sugar
  • 1.5 oz White rum (preferably a rhum agricole from Martinique)
  • Glass: Punch or rocks

Squeeze the lime half into a punch cup or rocks glass and drop in the lime shell. Add the sugar and stir until it begins to dissolve. Add the rum and stir with a swizzle stick. (This drink is traditionally served without ice, but you can add it if you’d like.)

Dirty Banana

Contributed by The Cove Atlantis

  • 1 oz Kahlua
  • 1.5 oz Bacardi Gold Rum
  • .5 oz Banana liqueur
  • 1 Banana, peeled
  • Glass: Tall
  • Garnish: Cherry

Add all the ingredients to a blender, along with 1 to 1.5 cups of ice. Blend until smooth and pour into a tall glass. Garnish with a cherry.


Contributed by Pusser’s Rum

  • 2 oz Pusser’s Rum
  • 4 oz Pineapple juice
  • 1 oz Orange juice
  • 1 oz Cream of coconut
  • Glass: Hurricane or snifter
  • Garnish: Orange wedge, cherry and nutmeg

Add all the ingredients to a Hurricane glass or large snifter and fill with ice. Stir to combine and garnish with an orange wedge, a cherry and freshly grated nutmeg.

Series & Type: Trends
Appears in 1 Collection

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