32 Cocktails exotiques que vous pouvez préparer en quelques minutes

1. Combine all ingredients (except garnishes) in a cocktail shaker
2. Add crushed ice and shake well
3. Strain the mixture into a tall tiki glass or Collins glass filled with fresh crushed ice
4. Garnish with three maraschino cherries and a pineapple spear, representing the three dots and a dash in Morse code

1. Fill a cocktail shaker with ice
2. Add light rum, dark rum, lime juice, pineapple juice, simple syrup, Angostura bitters, grenadine, and orange juice
3. Shake well until chilled and combined
4. Strain into a tiki mug or glass filled with crushed ice
5. Garnish with a pineapple wedge, cherry, and mint sprig

1. Combine ingredients: In a cocktail shaker, combine the pisco, passion fruit syrup, pineapple juice, lime juice, and Angostura bitters.
2. Shake: Fill the shaker with ice and shake vigorously for about 15-20 seconds until well-chilled.
3. Strain: Strain the cocktail into a chilled glass, preferably one that resembles Inca pottery.
4. Garnish: Garnish the cocktail with an orange wheel and, if desired, a sprinkle of edible gold flakes to represent the Inca's love for gold.

1. In a cocktail shaker, combine the mango puree, lime juice, ginger syrup, and chili-infused vodka.
2. Fill the shaker with ice and shake vigorously for 15-20 seconds.
3. Strain the mixture into a chilled glass filled with fresh ice.
4. Garnish with a chili pepper, lime wheel, and mint leaves.
5. Serve immediately and enjoy!

1. In a cocktail shaker, combine the dark rum, light rum, 151-proof rum, fresh lime juice, grapefruit juice, cinnamon syrup, and falernum
2. Add a dash of Angostura bitters
3. Fill the shaker with crushed ice and shake vigorously for 10-15 seconds
4. Strain the cocktail into a tiki-themed glass filled with fresh crushed ice
5. Garnish with a mint sprig and a grapefruit peel

1. In a cocktail shaker, combine the following ingredients:

• 2 oz pomelo juice
• 1 oz grapefruit juice
• 0.5 oz simple syrup
• 0.5 oz fresh lime juice
• 1.5 oz vodka

2. Fill the shaker with ice and shake well until chilled.
3. Strain the mixture into a chilled cocktail glass.
4. Garnish with a grapefruit twist and a sprig of mint.

1. Prepare the glass:

• Rim a chilled cocktail glass with a pinch of salt

2. Combine ingredients:

• In a cocktail shaker, add tequila, blue curacao, lime juice, simple syrup, and orange juice

3. Shake it up:

• Fill the shaker with ice and shake vigorously for 10-15 seconds

4. Strain and serve:

• Strain the mixture into the prepared glass and garnish with a lime wheel or plastic tarantula (optional)

1. Fill a cocktail shaker with ice.
2. Add the rum, passion fruit syrup, lime juice, grenadine, Angostura bitters, and pineapple juice to the shaker.
3. Shake well until all ingredients are combined and chilled.
4. Strain the mixture into a highball glass filled with fresh ice.
5. Garnish with an orange wheel and a grenadine-soaked cherry.

1. Fill a cocktail shaker with ice.
2. Add the rum, pineapple juice, passion fruit syrup, lime juice, orgeat syrup, and Angostura bitters.
3. Shake well until chilled and combined.
4. Strain the mixture into a glass filled with crushed ice.
5. Slowly pour the grenadine over the top of the drink, allowing it to sink to the bottom and create a layered effect.
6. Garnish with an orange wheel and a maraschino cherry.

1. Fill a cocktail shaker with ice
2. Add the gin, yellow Chartreuse, apricot brandy, and lemon juice (if using)
3. Shake well until chilled
4. Strain the mixture into a chilled cocktail glass
5. Enjoy!

1. In a cocktail shaker, combine the vodka, lychee liqueur, lychee juice, and fresh lime juice.
2. Fill the shaker with ice and shake vigorously for about 20 seconds, or until well-chilled.
3. Strain the mixture into a chilled martini glass.
4. Garnish with a lychee fruit on a cocktail pick.

1. In a cocktail shaker, muddle the Thai basil leaves, mint leaves, and lemongrass.
2. Add the white rum, fresh lime juice, and simple syrup to the shaker.
3. Fill the shaker with ice and shake well.
4. Strain the mixture into a glass filled with ice.
5. Top with club soda and gently stir.
6. Garnish with a slice of lime and a sprig of Thai basil.

1. Brew the tea:

• In a heatproof container, combine the Thai tea mix and boiling water.
• Let it steep for 5 minutes, then strain the tea through a fine-mesh sieve into a pitcher.
• Discard the tea leaves.

2. Sweeten the tea:

• Stir in the granulated sugar until it's completely dissolved.
• Allow the tea to cool to room temperature.

3. Assemble the cocktail:

• Fill a tall glass with ice cubes.
• Pour the white rum over the ice.
• Slowly pour the cooled tea over the ice and rum, leaving about an inch of space at the top of the glass.
• Gently pour the half-and-half over the back of a spoon, so it floats on top of the tea.

4. Serve:

• Give the cocktail a gentle stir before drinking, to mix the layers together.

1. Rim a margarita glass with black salt.
2. In a cocktail shaker, combine tequila, passion fruit puree, lime juice, and agave nectar.
3. Fill the shaker with ice and shake until well chilled.
4. Strain the cocktail into the prepared glass.
5. Garnish with a lime wheel and serve.

1. Fill a shaker with ice.
2. Add all the ingredients to the shaker.
3. Shake well until the outside of the shaker becomes frosty.
4. Strain the cocktail into a Tiki mug filled with crushed ice.
5. Garnish with a lime wheel and a cherry.

1. Chill a cocktail glass.
2. Combine 1.25 oz of vodka, 0.75 oz of fresh lime juice, 1.25 oz of passion fruit juice, and 0.25 oz of almond syrup in a shaker.
3. Fill the shaker with ice and shake vigorously.
4. Strain into the chilled glass.
5. Garnish with a lime wheel or a sprig of mint.

1. Fill a shaker with ice cubes.
2. Pour 1 oz of white rum and 2.5 oz of pineapple juice into the shaker.
3. Shake well until the outside of the shaker feels cold.
4. Strain into a chilled glass filled with ice.
5. Garnish with a fresh pineapple wedge on the rim of the glass.

1. Fill a shaker with ice cubes.
2. Add the light rum, banana liqueur, cream, and grenadine to the shaker.
3. Shake well until the mixture is chilled.
4. Strain into a chilled cocktail glass.
5. Garnish with a light dusting of nutmeg on top.

1. Prepare Hibiscus Simple Syrup:
   • Boil water, steep hibiscus flowers, strain, dissolve sugar, and cool.
2. Salt the Rim:
   • Rub rim with grapefruit wedge, dip in kosher salt.
3. Mix the Cocktail:
   • In the glass, combine grapefruit juice, lime juice, and hibiscus syrup.
   • Stir in tequila.
   • Add ice and top with club soda.
4. Garnish:
   • Place grapefruit wedge on the rim or float it in the drink.

1. Rim the edge of a margarita glass with a lime wedge and dip in salt.
2. Fill the glass with ice.
3. In a cocktail shaker, combine tequila, hibiscus tea concentrate, grapefruit juice, and simple syrup.
4. Shake well.
5. Strain the mixture into the prepared glass.
6. Garnish with a lime wedge.

1. In a cocktail shaker, combine 2 tablespoons of sugar with 1 ½ ounces of freshly squeezed lime juice.
2. Stir well and let the mixture sit for about 10 minutes, stirring occasionally until the sugar dissolves.
3. Fill the shaker halfway with ice.
4. Pour in 3 ounces of white rum and 6 ounces of passion fruit juice.
5. Shake vigorously for 10 seconds.
6. Strain into two cocktail glasses.
7. Optionally, scoop the pulp of half a passion fruit into each glass.
8. Garnish with a slice of lime on the rim of the glass.

1. Combine all the ingredients in a shaker with ice.
2. Shake well to chill the mixture.
3. Strain the mixture into a glass filled with crushed ice.
4. Optionally, use a Pearl Diver glass or a tiki mug for an authentic presentation.
5. Garnish with a mint sprig or a tropical fruit wedge.

1. Muddle the Pineapple: In a cocktail shaker, muddle the fresh pineapple squares to release their juice.
2. Mix Ingredients: Add the fresh lime juice, green Chartreuse, and white crème de cacao to the shaker.
3. Add Rum: Pour in the gold Puerto Rican rum.
4. Shake: Fill the shaker with ice and shake vigorously until well-chilled.
5. Strain: Strain the mixture into a chilled cocktail glass. For a smoother drink, double-strain through a fine mesh strainer.
6. Garnish: Optionally, garnish with a pineapple wedge or lime wheel.

• Fill a mixing glass with ice.
• Pour 1oz of Abasolo Mexican Corn Whisky over the ice.
• Add 1oz of Nixta liqueur.
• Measure and pour 1oz of Americano bianco.
• Stir all ingredients until well-chilled.
• Strain the mixture into an ice-filled glass, preferably with a large block of ice.
• Garnish with a twist of lemon or a small corn husk for an authentic touch.

1. Combine 1 1/2 ounces of bourbon, 1 ounce of lemon juice, 1/2 ounce of passion fruit syrup, and 1/4 ounce of grenadine in a blender.
2. Add 1 cup of crushed ice.
3. Blend at high speed for 5 seconds.
4. Pour unstrained into a Port Light glass, adding more ice if needed.
5. Garnish with a swizzle stick.

1. Fill a cocktail shaker with ice.
2. Add 3 ounces of gin, 1 ounce of fresh lemon juice, 1 1/2 tablespoons of agave nectar, and 6 ounces of ruby red grapefruit juice to the shaker.
3. Shake vigorously for 10 seconds.
4. Strain the mixture into a coupe or martini glass.
5. Optionally, garnish with edible flowers.

1. In a shaker, combine the tequila, lemon juice, lime juice, grenadine, and orgeat syrup.
2. Add the egg white to the shaker.
3. Dry shake (without ice) vigorously to emulsify the egg white.
4. Add ice to the shaker and shake again until well-chilled.
5. Strain into a chilled cocktail glass.
6. Garnish with a lime wheel on the rim of the glass.

1. Fill a mixing glass with ice.
2. Pour the cognac, sweet sherry, and banana liqueur over the ice.
3. Stir the mixture until well chilled.
4. Strain the cocktail into an ice-filled short glass.
5. Garnish with an orange twist.

1. Prepare the Glass: Wet a rocks glass and rim half the glass with chile piquin.
2. Mix the Ingredients: Add 2 ounces of Del Maguey Vida mezcal, 3 ounces of freshly squeezed grapefruit juice, 1/2 ounce of simple syrup, and 1/4 ounce of freshly squeezed lime juice into a shaker with ice.
3. Shake: Shake the mixture until well-chilled.
4. Serve: Strain into the prepared glass over fresh ice.
5. Top Off: Gently top with 2 ounces of chilled club soda.
6. Garnish: Add a cilantro sprig, grapefruit quarter-wheel, and jalapeño round for garnish.

To craft the perfect Banana Mai Tai, follow these steps:

1. Fill a shaker with ice cubes.
2. Pour in the light rum, dark rum, banana liqueur, lime juice, orgeat syrup, and orange curaçao.
3. Shake vigorously until well chilled.
4. Strain into an ice-filled glass.
5. Garnish with a mint sprig and a banana slice on the rim of the glass.

1. Muddle the Fruit: In a mixing glass, muddle 1 slice of fresh papaya with the agave nectar to release the flavors.
2. Combine Ingredients: Add the añejo tequila, Aperol, and freshly squeezed lime and orange juices to the glass.
3. Shake: Fill the glass with ice and shake vigorously.
4. Strain: Strain the mixture over fresh ice into an old-fashioned glass.
5. Garnish: Garnish with the remaining slice of papaya.
6. Serve: Enjoy your refreshing Papaya Smash!

• Add 1.5 oz of cacao & coffee spiced rum to a shaker.
• Pour in 0.5 oz of Falernum.
• Measure and add 1.5 oz of banana tea.
• Include 0.67 oz of fresh pineapple juice.
• Squeeze in 0.33 oz of fresh lime juice.
• Add 2 dashes of Angostura bitters.
• Fill the shaker with ice and shake vigorously.
• Fine strain into a chilled glass.
• Garnish with a slice of banana or a pineapple wedge.