Don’t let shark season sneak up on you! Gather your chums together, get some fin-spiration with these killer sharktails and transform your TV-viewing party into a Jaws-dropping good time. It’ll be a real frenzy! We think you’ll agree each drink is so good … you’re gonna need a bigger glass.
Gin Cocktail Recipe: The Shark 75
- 4 ounces G&J Greenall’s Gin
- 1 lemon, juiced
- 1 cup ice
- 1 bottle blue soda (We used Jones Blue Bubblegum Soda)
- 2 maraschino cherries
- Blue gummy sharks, for garnish
Add G&J Greenall’s Gin, lemon juice and ice to a cocktail shaker. Shake, then strain mixture into serving glasses. Top with blue soda and drop a cherry into each glass. Garnish with gummy sharks on skewers. Yield: 2 servings.
If this Sharktail doesn’t quench your thirst, more gin drink recipes await your exploration!
Vodka Martini Recipe: The Shark Bite
- 2 ounces Veil Cherry Vodka
- 1/2 cup ice
- 1/2 jalapeño, sliced
- 1 ounce sweet vermouth
- 3/4 teaspoon grenadine
- Additional jalapeño, for garnish
In a cocktail shaker combine vodka, ice, sliced jalapeños, vermouth and grenadine. Shake mixture for 20 seconds, then strain into a shark glass. Garnish with jalapeño. Yield: 1 serving.
Take a deeper dive into our cocktail corner for even more vodka drink recipes.
Rum Cocktail Recipe: The Shark Tank
- 2 1/4 cup Largo Bay Silver Rum
- 3/4 cup sparkling white grape juice
- 1/4 ounce Mr. Stacks Blue Curacao
- 10 envelopes unflavored gelatin
- “Underwater” garnishes: Swedish fish, plastic sea creatures
- “Beach” garnishes: Shredded coconut, paper umbrella, plastic flamingos, plastic palm trees and other beach-themed accessories
- Container: We used a large apothecary jar, but any glass container that holds at least 2 liters will work
Add sparkling white grape juice to a medium saucepan. Turn heat on low and slowly sprinkle 10 envelopes of gelatin into saucepan with liquid. Stir until the gelatin is dissolved. Remove from heat and stir in Largo Bay Silver Rum and Mr. Stacks Blue Curacao. Pour mixture into a glass container. Put in refrigerator to chill for 2 hours, then place all “underwater” garnishes in the gelatin mix. Return container to the refrigerator to set (we left ours to chill overnight). Take container out of the refrigerator and rest the “beach” garnishes on top of the gelatin. Use a spoon to dip out gelatin into individual servings in glass cups or bowls, making sure each serving gets a special sea treat!
Yield: 5-7 servings.
Need more fin-spiration? We have a full tank of additional rum drink recipes in our cocktail corner!
Natalie Migliarini is a mixologist, cocktail stylist, photographer, and recipe developer in Seattle, Washington. Her passion is discovering new and creative ways to use booze through fabulous cocktails featuring seasonal ingredients. Check out her other delicious creations on her blog Beautiful Booze.
