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Brooks Tropicals


Tropical soft cider

Before everyone splits off drinkwise either to watch the foam form on their microbrew or sniff their choice of grapes swirling around in a glass, offer a hard cider that has a bit of both the seasonal look and taste of fall. It's kind of nice to start the occasion on the same note, and it won't be hard to tempt folks with hard-to-miss tropical garnishes, which are quite munchable, as a prelude to the coming appetizers. Find a hard cider that isn't sparkling, and soak those fruits in the drink for a couple of hours.


2 cups hard cider, chilled*
2 oz apricot brandy
2 tbs sugar
1 Solo papaya
1/4 Groovy Coconut

Yield: 2
Prep time: 20 minutes

EZ open - Caribbean Red papaya


1. Slice a Solo papaya in half. Discard the seeds. Scoop out the flesh and cut into long pieces.
2. Open a Groovy Coconut, then extract the white flesh. Slice across the middle for circular pieces.
3. Divide the first three ingredients between two glasses. Stir to combine until the sugar is completely dissolved.
4. Add a sliver of papaya and a couple of coconut rings to the glass. Serve immediately.
*This recipe can be made ahead of time, with the tropical fruit getting saturated with the cider, but not with sparkling hard cider; it's hard to keep it bubbly once you've opened it.

Brooks Tropicals    |    Caribbean Red Papaya Facts    |    Tropical Nutrition