These blender-friendly cocktails will offset summer’s heat and humidity like a dip in the cool, blue sea

STORY: Lia Picard
PHOTOS: Erik Meadows

If you can’t swing a four-hour drive to the beach, why not bring the beach to you? At least, grab a few of the best elements of a beach getaway: frozen cocktails. All you need is rum, a few key ingredients and a blender, and you’ll be on your way to beach bliss from the comfort of the backyard patio.

Mention tropical cocktails such as mai tais, daiquiris and piña coladas, and cloyingly sweet frozen concentrates and syrups may spring to mind. Damian Clark, the beverage manager at Establishment in Midtown, advises to forget all that. “Your drink is only as good as its weakest ingredient,” he says. “I can use the highest-end tequila and Demerara sugar but then, if I use store-bought juice? I just ruined the whole thing.” Instead, use freshly squeezed juices or even fresh fruit for beach drinks that are refreshing without the familiar sickly sweet aftertaste.

Besides being a wiz with a shaker, Clark is also the Atlanta ambassador for Brugal 1888 Rum. Produced in the Dominican Republic, 1888 is smooth and spicy with notes of coffee and red fruits. “The rum is aged for eight years in used bourbon barrels, which gives it a lot of oakiness and vanilla notes,” he explains. After aging in the barrels, it’s aged again in sherry casks, adding another layer of smokiness. Because of its similarity to bourbon, it’s a good introductory rum. While it can be enjoyed neat (the company recommends bringing it to 75 degrees, the temperature it’s tasted at in the distillery), it also works wonderfully in blended tipples. Here, Clark share recipes for three easy beach drinks. Grab your lei and get mixing.

DAIQUIRI
Serves 1

A daiquiri in its purest state shouldn’t be confused for a slushy like the ones you had on spring break in Cabo.

2 oz. rum
3 oz. fresh lime juice
¾ oz. simple syrup
1 c. ice
Lime slice, for garnish

Combine ingredients in blender and blend until smooth. Pour into a coupe glass and garnish with lime.

PAINKILLER
Serves 1

A heavenly twist on the classic piña colada, this classic will chase the summertime blues away.

2 oz. rum
3 oz. fresh pineapple juice
1 oz. fresh orange juice
1 1/4 oz. cream of coconut
Pineapple slice, for garnish
Dash of nutmeg, for garnish

Blend ingredients together and serve in a hurricane glass. Garnish with nutmeg and pineapple slice.

HURRICANE
Serves 1

Warning: This drink will rock you like a, well, you know.

3 oz. rum
2 oz. passion fruit juice
½ oz. simple syrup
½ oz. grenadine
Maraschino cherry, for garnish
Orange wheel, for garnish

Blend ingredients together and serve in a hurricane glass. Garnish with cherry and orange wheel.

Establishment
1197 Peachtree Street N.E., 30305
404.347.5291
establishmentatlanta.com