Featured Recipe: Tradewinds
As the weather continues to warm, Autumn and I have recently been craving fruity, coconutty blended drinks. Maybe we’re just feeling nostalgic to our trip to Belize (where every drink has an element of coconut).
This weekend, we tried the Tradewinds cocktail – a light, citrusy, and coconut-infused tiki cocktail that nicely balances the tastes of rum, fruit, and rich coconut cream. It’s an odd mix of heavy and light simultaneously, which makes it a perfect cocktail for warm pseudo-summer nights.
The following feature will provide the historical context of the drink, necessary ingredients, and steps for making it at home. We’ve also provided the Wayward Spirits Twist on the cocktail, if you are feeling especially coco-nutty!
Full Disclosure: In my research, I did not find a whole lot of information about the Tradewinds Cocktail.
What we do know is that the cocktail hails from the Caribbean in the 1970’s (on the tail-end of the tiki craze) and was originally a party or punch drink made in large quantities.
Luckily, the recipe was preserved and adapted in Jeff “Beachbum” Berry Remixed, which provides instructions on how to make it as a punch. The following recipe has been adjusted to produce a single serving of the Tradewinds cocktail and adapted to add a hint more coconut.
Glassware: Tiki Mug (tall) or Collins/Zombie Glass
Coconut Cream Recipe (if needed):
Combine all ingredients into a cocktail shaker and shake with ice. Strain into glass over crushed ice. Alternatively, you can also flash blend this cocktail with ice for a “slushier” feel
Lemon wedge speared with an inside-out cocktail umbrella (obviously blown open by the mighty tradewinds)
Wayward Spirits Rating and Twist:
Overall Score – 4
The Tradewinds is truly a delicious summertime cocktail, balancing the flavors of citrus, coconut, and fruit. The drink starts with a citrusy nose, and leads to a rich coconut and apricot finish, giving the drink a unique savory experience.
Even though we adjusted our recipe to double the amount of coconut cream, we still felt like the drink did not have enough coconut flavor and leaned a bit too heavy into the taste of rum and lemon.
As a twist, try replacing the lightly aged rum with a light Puerto Rican rum (such as Bacardi Superior White Rum), and scaling the lemon juice back by a quarter ounce. This may help bring the coconut forward in the drink.
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