Calypso Cooler
Angels is a small, independent cocktail bar in Oxford’s fashionable Jericho. It offers a unique selection of delicious cocktails as well as offering Masterclasses in Cocktail making.
Here we dive into their version of a Calypso Cooler which is quite different from a standard Calypso cooler which usually uses as it’s base a spiced or coconut infused rum.
Calypso Cooler at The Angel
Ingredients
20 ml Absolut Mandarin Vodka
20 ml Creme de Peche
20 ml Fresh Lemon Juice
15 ml Fiery Ginger Honey
75 ml Siren’s Calypso Sour Beer
Ice
Method
Traditional Calypso Cooler
Ingredients
50 ml Spiced Rum
25 ml Peach Schnapps
25 ml Grenadine
200 ml Fresh Orange Juice
25 ml Lime Juice
Orange peel
Ice
Orange Slice and Maraschini Cherry to garnish
Method
Add the spiced rum (you could also use coconut rum for a softer sweeter flavour), peach schnapps, orange juice and grenadine into a shaker with ice.
Shake well until the sides of the shaker look frosted.
Pour drink over ice in a high ball or tall glass.
Garnish with an orange slice and a cherry.
(Using Hawksbill Caribbean Spiced Rum also helps to save Turtles)
How to make Ginger Honey
Mark Summerfield's classic cold pick me up
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