A lush tiki sour on a split base of dark Jamaican and light rum, the Trade Winds layers apricot liqueur and cream of coconut over a generous measure of fresh lemon that keeps all that sweetness in check. Shaken or swizzled with crushed ice and poured unstrained under a windblown umbrella, it drinks rich, bright and unmistakably tropical — the coconut lending a silky body, the apricot a soft orchard depth.
Garnish: Cocktail Umbrella
Shaken · Tiki Mug · Crushed
add
Combine the dark/Jamaican rum, light rum, apricot liqueur, cream of coconut, and lemon juice in a shaker with crushed ice.
shake
Shake briefly but energetically to chill and integrate.
strain
Pour unstrained into a tiki mug, then add fresh crushed ice to fill.
garnish
Garnish with a cocktail umbrella (traditionally turned inside out).
No inventor is on record for the Trade Winds, which began life as a Caribbean tiki drink of the 1970s before slipping into obscurity. Tiki historian Beachbum Berry brought it back to light, writing it up in Beachbum Berry Remixed. Smuggler's Cove in San Francisco, the bar associated with Martin Cate, then adapted the recipe and gave the drink the modern form it is known by now.