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    Home » Recipes » Cocktails » Pool Drinks {cocktails}

    LAST UPDATED: May 18, 2018 • FIRST PUBLISHED: May 4, 2011 By Toni Dash 13 Comments

    Pool Drinks {cocktails}

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

     

    cocktail with straw and orange slices

    I really don’t love the pool scene. Though I feel constantly cold in the winter, I tire quickly of being overheated as well. I get bored just sitting. As I stare out over the shoulder-to-shoulder partially reclined lounges snaking around every inch of the pool perimeter, I feel like a sardine. A warm sardine mind you which is better than a frozen one I suppose.

    I’m not a tanner either. A far cry from the frenzy of my Hawaiian Tropic tanorexic youth which drove me to use baby oil mixed with iodine and to lay on tin foil on top of the dog house (it got me 2 extra feet closer to the sun.)

    Beach Ball in Swimming Poo

    Where is all this leading? It’s time for a poolside cocktail.

    menu on pool chair

    It’s mid day in the high desert and I’m on a mini vacation. Very mini. Micro actually. I’m easily tempted by things called ‘Kokopelli’s Cabana Colada’ (though I don’t prefer the ‘Pina’ variety). They leave me ever hopeful the server will also come armed with palm fronds, and grapes to feed me. Even if it doesn’t come with anything other than a plastic cup and straw, the microsecond of imagining something other than my burgeoning email inbox needing attention is worth it.

     Rum Cooler cocktails on tray
    A tray of Kokopelli’s Cabana Coladas (Malibu Coconut Rum, Cabana Boy Vanilla Spiced Rum, Pina Colada Mix, a float of Black Strap Dark Rum and a Honey Dipped Toasted Coconut rim)
    The tanners on the other side of the pool are all the hue of Willy Wonka’s Oompah Loompahs signaling their intent is for maximum sun exposure, not the finer aspects of poolside languishing. I on the other hand after a morning of loving texts and emails from friends about the horrible winds and snow in Colorado, am ready to try a new beverage as a personal affirmation summer does lie in my future. Over my few day escape, I sampled and chit chatted with the servers and bartenders to break the code on the fresh, new beverages I’m passing along for you to begin planning your first pool party of summer.
    Mango Strawberry Tequila cocktail
    MANGO TANGO-RITA
    Yummy tequila laced smoothie drink featuring mango and strawberry flavors.  Thick, creamy and very tropical.
    ·         1 ounce Sauza Gold Tequila
    ·         Mango puree*
    ·         Strawberry puree*
    ·         Freshly squeezed lime juice
    ·         Triple Sec if desired to sweeten
    This was one of those drinks the bartender clearly doctors the portions of with each making.  Pour a small amount of strawberry puree in the bottom of a 16 ounce glass.  In a blender place 1 cup of ice and mango puree to desired thickness, adding more puree if desired.  Squeeze in ¼-1/2 lime.  Add tequila.  Blend again.  Add Triple Sec to sweeten if too tart from lime juice.  Pour into glass.  Strawberry puree will begin to creep up the sides of the glass rendering a beautiful sunset coloration.
    *This resort uses Island Oasis fruit purees.  I might be tempted to make my own from actual strawberries and mango each put into a blender and pureed.
    Waterside Splash cocktail
    WATERSIDE SPLASH
    This is a very light, fresh and refreshing pool side libation that slowly works its wiles on you.
    ·         1 ounce Smirnoff Raspberry Twist vodka
    ·         1 ounce Smirnoff Citrus Twist vodka
    ·         Lemonade (8 ounces?)
    ·         Grenadine
    Fill a 16 ounce glass with ice.  Pour a splash of grenadine in the bottom of the glass.  Add the two flavors of vodka and fill with lemonade.  Garnish with an orange slice.
    Waterside Splash cocktail
    Quail eating Hamburger
    I’m not an Ornithologist but I feel quite certain abandoned poolside burgers and fries are not the natural diet of the Arizona quail.

     Pool side Prickly Pear Margarita

     

    PRICKLY PEAR MARGARITA
    This tastes like smoky flavored danger.  I took one sip and passed it to a willing friend.  The prickly pear nectar (from the cactus) is what makes in of this region and can be purchased at liquor stores or online.
    ·         Prickly Pear Cactus Syrup (only use a few drops)
    ·         1 ounce Sauza Gold tequila
    ·         ½ ounce Grand Marnier
    ·         Splash Triple Sec
    ·         Splash Cointreau
    Rim a 8 ounce glass with salt (if desired).   Fill with ice.  Combine all ingredients in a separate glass or shaker and pour over the ice. Garnish with a lime wedge.
    Prickly Pear Margarita
    Pool side mouse
    And look who I found guarding my sunscreen….
    « Caramel Apple Ice Cream, Caramel Apple Martini and Shot
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Jazz Rules says

      May 20, 2011 at 3:38 pm

      The Waterside Splash looks very thirst quenching!

      Reply
    2. Boulder Locavore says

      May 06, 2011 at 5:49 pm

      Gwenevere: For the Mango Tango Rita you certainly can withhold the alcohol and make the same. Not as sure for the other two. There is virgin margarita mix that you could add the Prickly Pear syrup/nectar to for a similar flavor profile sans the alcohol.

      The Poet Herself: I actually called the resort after reading your comment. They confirmed the quantities are correct. This glass was packed with ice which I think contributed to the volume. One idea they gave were one to want to make the recipe with less ice in the same size glass was to supplement with the non-alcohol components of a margarita. Of course it can be blended too.

      Reply
    3. The Poet Herself says

      May 06, 2011 at 3:05 am

      Is there something else in the prickly pear margarita? Doesn't seem to add up to how much liquid is in the cup. I'm intrigued!

      Never seen a quail stealing leftovers before–that's a new one. The rodent, however…ick!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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