Cocktail Escapism

The start of spring is just a few weeks away but it feels like winter will never end. And while most of us are still bundled up in winter coats and schlepping around in sturdy boots, college students are heading for the beach. From Acapulco and Cancun to South Padre Island, it’s officially spring break season. Clearly the life of a college student is so rough that they deserve a week-long vacation in paradise…or at least somewhere warm near the water with an endless supply of cheap booze. And while we don’t suggest you join the party (or go on a week-long bender), you do deserve a spring break. If you can’t be at the beach, you can at least drink like you’re there, which for us means mixing up some tropical rum drinks. We asked Martin Cate, the talented mixologist and owner of San Francisco bar Smuggler’s Cove for a couple of recipes from his menu. A glass or two of his Barbados Rum Punch or a Caribeño and you’ll start to feel the sand between your toes. Those kids don’t know what they’re missing.

Barbados Rum Punch

Contributed by: Martin Cate

INGREDIENTS:

• 1 oz Lime juice
• 1 oz Rich simple syrup (2 parts sugar, 1 part water)
• 2 oz Aged Barbados rum (Mount Gay Sugar Cane)
• Dash Angostura Bitters
• Garnish: Pinch fresh grated nutmeg and lime wedge
• Glass: Collins

PREPARATION:

Shake all the ingredients with ice and strain into a Collins glass filled with fresh ice. Garnish the drink with a pinch of fresh grated nutmeg and a lime wedge.

Caribeño

Contributed by: Martin Cate

INGREDIENTS:

• .25 oz Lime juice
• .25 oz Rich simple syrup (2 parts sugar, 1 part water)
• 4 oz Coconut water
• 2 oz Puerto Rican white rum
• Garnish: Lime wedge
• Glass: Collins

PREPARATION:

Shake all the ingredients with ice and strain into a Collins glass filled with fresh ice. Squeeze a lime wedge into the glass and drop it in the drink.