Spicy Tropical Coolers Recipes

TROPICAL COOLER

Steps:

• Just before serving, combine the first 4 ingredients in a punch bowl. If desired, garnish with fruit or edible flowers.

SPICY TROPICAL COOLERS

Steps:

• Make the jalapeno syrup: Bring the sugar, 2/3 cup water and half of the jalapeno slices to a simmer in a small saucepan, stirring to dissolve the sugar. Remove from the heat and let cool completely, about 20 minutes.
• Meanwhile, muddle the remaining jalapeno slices in a large liquid measuring cup with a wooden spoon. Add the pineapple juice; let sit while the syrup cools.
• Strain the jalapeno syrup and pineapple juice mixture into a pitcher. Stir in the vodka, mango nectar and lime juice and refrigerate until ready to serve. Pour into ice-filled glasses; garnish with skewers of pineapple, jalapeno and mango.

TAMARIND GINGER COOLER

Steps:

• Break up tamarind with your fingers into a small heavy saucepan. Add 2 cups water and simmer, stirring occasionally and breaking up tamarind as it softens, 20 minutes. Remove from heat and let stand 15 minutes. Strain through sieve into a bowl, pressing on and then discarding solids.
• Whisk together ginger syrup, tamarind purée, remaining 5 cups water, and kosher salt in a large pitcher. Chill until cold.
• Stir drink (it will separate as it stands), then pour into glasses filled two-thirds with ice. Top off with soda water.

MELON-CUCUMBER COOLERS

Steps:

• Combine the melon, cucumber, sugar, lemon juice and 1 cup water in a blender and puree until smooth. Strain through a fine-mesh sieve into a pitcher, using a ladle to push the mixture through.
• Add the vodka and liqueur to the pitcher and stir to combine. Refrigerate until cold, at least 30 minutes or up to 4 hours. Divide among ice-filled glasses; garnish with cucumber spears.