Warm, sunny days and ice-cold sexy cocktails go together like strawberries and cream. Refreshing spirits, bubbly vibes and fruity drinks are just the go to's for a spectacular summer season. With this in mind we have paired our favorite summer aperitifs with our gorgeous Mustique Mules, a summer match made in vacation heaven. Think about it... you on an island feeling the hot summer rays and the ocean breeze, with a delicious drink on your hand and slipping on our mules that match that paradise feeling.
What is your favorite summer drink? I don't know about you but I love some sweet and savory piña coladas and turquoise martini or blue lagoon drinks that say ocean please! Turquoise and yellow are the ultimate summer colors because they symbolize the sun and the sea. Beach paradise takes on a whole new meaning with these unmistakable bright hues. Pair our yellow Mustique mules with a delicious piña colada or take out our turquoise mules for a stroll down the shore line with a cool turquoise martini.
This bespoke cocktail recipes will be the perfect accessory to your fave pair of slip on mules.
1 ounce fresh pineapple juice
3/4 ounce vodka
3/4 ounce white rum
3/4 ounce coconut-infused blue curaçao (recipe below)
1/2 ounce fresh lime juice
Pineapple wedge, for garnish
- Make the coconut-infused blue curaçao: Combine 4 ounces blue curaçao with 2 tablespoons unsweetened shredded coconut. Stir and let sit for 30 minutes. Strain and re-bottle. Infused blue curaçao will keep for up to three weeks in a cool dry place.
- Make the blue coconut garnish: Reserve the strained, used coconut flakes from the infusion. Spread them on a sheet tray and let sit to dry in a sunny place, around 5 hours. Store in an airtight container, and the flakes will keep for up to three weeks in a cool dry place.
- To make the drink: Combine all ingredients in a cocktail shaker. Fill with ice and shake vigorously for 15 seconds. Pour entire contents of the shaker, including ice, into an Old-Fashioned glass. Garnish with a blue coconut-dusted pineapple wedge.
Piña Colada Recipe:
60ml white rum
60ml coconut cream
wedge of pineapple, to garnish (optional)
For a frozen blended version:
Mix the juice, rum and coconut cream together and freeze in ice cube trays. Then whiz the frozen cubes (with a couple of ice cubes if you like) to a slushy consistency.