If you’re lying out on the beach with a fruity cocktail in hand and sunglasses permanently fixed to your face, then you know: Summer has officially begun—and you’re doing it right. But your tropical fruit juice-filled drinks can get better. All you have to do is upgrade your glassware. Pineapples and coconuts aren’t just the perfect warm-weather cocktail ingredients. These versatile summer fruits double as cocktail vessels. Here, three tropical cocktails that use every part of the fruit—including the rind. No glasses or tiki mugs required.
3 Showstopping Cocktails Made Inside Tropical Fruits
Inspired by classic tiki cocktails, this showstopper of a drink is served in a hollowed out pineapple rather than the traditional Polynesian mug. While it takes a little extra effort to core the pineapple, juice the fruit and craft your pineapple mug, we promise it’s worth it. The bright acidity of fresh pineapple juice boosts the deliciousness in ways canned pineapple never could. Plus, there’s nothing more fun that drinking a boozy cocktail straight out of a pineapple.
Don’t be ashamed if you’ve never tasted dragon fruit. Not only does this Asian fruit look like an alien egg from outer space, but at about $5 a piece, the fruit can be a little intimidating to purchase. We assure you though, dragon fruits are well worth the price (and risking having an alien hatch in your kitchen). With a flavor similar to a kiwi, these light, refreshing fruits are extremely high in vitamin C (10 percent of your daily requirement), antioxidants, fatty acids, protein and carotene. While they are delectable on their own, we find their speckled flesh even better mixed up into a health-conscious cocktail. Best of all, if you scoop them out carefully enough, you can use the exotic, bright pink hull of the fruit as your cocktail glass.
Fresh coconut water is the perfect balm for a hot summer’s day. Thirst quenching, hydrating and deliciously floral, it’s also incredible in a cocktail—especially one made inside of the coconut itself. This summer sipper was inspired by a cocktail we had at a beach bar near Puerto Vallarta. When ordered, the bartender would crack open a freshly picked coconut with a giant machete, squeeze fresh lime juice into the shell and spike it with a straight pour of booze. While we don’t recommend hacking open your coconut with such an extreme knife, we do suggest you try to keep your coconut shell intact so you can use it as a drinking vessel.