Sandy Cay Cocktails

Coconut Breeze

Ingredients

1.25 oz White Rum

1 oz. Sandy Cay Coconut Liqueur

.5 oz. Simple syrup

1 oz. Fresh lime juice

2 oz. Mango juice

2 oz. Pineapple juice

Seven-Up soda

Lime Wedge for garnish

 

Instructions

Pour rums, simple syrup, lime juice, mango juice and pineapple juice into an ice filled shaker. Strain into a tall glass with ice. Top with Seven-Up.

Garnish with lime wedge.


Frozen Cantaloupe Daiquiri

Ingredients

3 oz. Sandy Cay Coconut rum

3 cups frozen cantaloupe chunks (rind and seeds removed)

1 oz. simple syrup

Juice of 1 lime

Melon balls or chunks on skewers for garnish

Instructions

In a blender, combine the rum, cantaloupe chunks, simple syrup, and lime juice.

Blend until smooth.

Pour into rocks glasses.

Serve garnished with the melon balls.


Fruity Blue Hawaiian

Ingredients

1 oz. Sandy Cay Coconut Rum

1/2 oz. Banana rum

1/2 oz. Blue Curacao

1 1/4 oz. Orange juice, chilled

Lemon-lime soda

Instructions

Stir together first four ingredients in an oversized martini glass. Top with soda and serve.


Salty Dog on the Beach

Ingredients

Salt for rimming the glass

Grapefruit wedge

1 1/2 oz. Sandy Cay Coconut rum

1/2 cup Freshly squeezed grapefruit juice

Ice

Instructions

Run the grapefruit wedge around the edge of an old-fashioned glass and dip the glass in salt to rim it.

Add ice to the glass.

In a shaker with ice, shake the grapefruit juice and rum until chilled.

Strain into the prepared glass.


Sandy Cay & Pineapple

Ingredients

1 part Sandy Cay Coconut Rum
2 parts Pineapple juice

 

Instructions

Pour all ingredients into an ice filled collins glass.


Sandy Cay Basil Mojito

Ingredients

1 1/2 oz. Sandy Cay Coconut Rum

10 Basil leaves

1/2 oz. Simple syrup

3 oz. Pineapple juice

Juice of one lime

Ice

Club soda, chilled

Pineapple wedge and maraschino cherry for garnish (optional)

Instructions

In a cocktail shaker, muddle the basil leaves with the simple syrup.

Add the pineapple juice, lime juice, and Sandy Cay Coconut Rum along with some ice.

Shake well to blend and chill

Strain into a Collins glass half-filled with ice.

Add the club soda to fill to the top of the glass. Stir.

Garnish with the pineapple and cherry if desired.


Sandy Cay Coconut Rum Punch

Ingredients

  • 1 cup Sandy Cay Coconut Rum
  • 2 cups orange juice
  • 2 cups pineapple juice
  • 2 cups ginger ale
  • 1 cup grenadine or cherry syrup
  • Orange and lemon slices maraschino cherries for garnish

Instructions

  1. Mix Coconut Rum, orange juice, pineapple juice and ginger ale together.
  2. Pour over ice and add grenadine
  3. Serve with orange and lemon slices and maraschino cherries for garnish.

Sandy Cay Cola

Ingredients

1 part Sandy Cay Coconut Rum
2 parts Cola

 

Instructions

Pour all ingredients into a tall glass with ice. Garnish with a lime wedge.


Sandy Cay Fizz

Ingredients

1 part Sandy Cay Coconut Rum
1 part Fresh lime juice
1 part Cranberry juice
Moletto Prosecco
Edible glitter

 

Instructions

Wet rim of glass and dip in edible glitter (optional). Pour Sandy Cay Coconut Rum, lime juice and cranberry juice into a flute and top with Moletto Prosecco.


Sandy Cay Pina Colada

Ingredients

1 part Sandy Cay Coconut Rum
1 1/2 parts Pineapple juice
1/2 part Coconut cream

 

 

Instructions

Pour all ingredients into a shaker with ice. Shake, pour into a tall glass and garnish with a wedge of pineapple.


Tropic Delight

Ingredients

1 oz. Sandy Cay Coconut rum

1 oz. RumChata

1 oz. banana liqueur

2 oz.s pineapple juice

Ice

Instructions

Combine all ingredients in a cocktail shaker.

Shake and strain into an old-fashioned glass with ice. No garnish necessary.