You don’t need to be at a tropical resort to drink like you’re on vacation. Restaurants are turning fruit into edible tumblers just as you’d expect to find at island beach destinations. Here are five cocktails served in fresh fruit and are designed to be (at least) partially consumed once they’re emptied.
Coco Loco at Seaspice & Modern Garden, Miami, Florida
After slicing open a sweet Thai coconut, a jigger of Havana Club rum is poured into its depths. The boozy coconut water is only half the treat, however. The other half is the rum-infused coconut meat, which makes for an intoxicating treat. Make a reservation at Seaspice & Modern Garden.
Shotocado at Hank’s Oyster Bar, Washington, D.C.
Who needs avocado toast when you can have this ‘cado cocktail? Made with Bols Genever, mignonette, ceviche brine, and hot peppers, it packs a punch. Bonus: it’s loaded with potassium, vitamin K, and a variety of other nutrients. Make a reservation at Hank’s Oyster Bar.
Fire in the Hole at Ranch 616, Austin, Texas
Jalapeño is the focal point of this drink. One of the piquant peps holds a spicy shot made with vodka, orange liqueur, and lime juice. After you knock it back, take a bite of the green shooter to cleanse your palate. Make a reservation at Ranch 616.
Maison Colada at Maison Premiere, Brooklyn, New York
This blend of Santa Teresa 1796 Solera Rum, lime juice, coconut water, and pineapple juice aims to refresh. It’s cooled down with coconut water ice cubes, resides in a coconut branded with the restaurant’s iconic M, and comes garnished with a fistful of fresh mint and shaved coconut. Its rummy meat serves as a heady post-colada snack. Make a reservation at Maison Premiere.