Have a Vacay – and dream about the great escape with an ice-cold cocktail in hand.
“Roof top BBQs, moonlit strolls & dappled skies, surprise birthdays & poolside rays, beach day breaks & all night raves, Christmas Eve’s & drinks at Steve’s, glamping excursions & cold weather aversions, hen nights & chicken dinners, blind dates & best mates.”
Vacay Craft Cocktails in a Can offers you that tantalising tropical taste of those sandy beaches and party time. The premium, gluten free, vegan cocktails have been created by a team of mixologists and culinary experts, using natural ingredients, no artificial flavours or sweeteners.
‘We created Vacay as we wanted to provide an exciting option that tastes delicious, but also allows venues to provide the speed of service they require. Sophisticated yet eccentric, Vacay was born as a confident, quirky, unique and stylish new canned cocktail brand taking cocktails out of the bar to new horizons.”
Creating a new alcopop was all about developing a fresh personality, image and identity. The bright colourful packaging is all about fun, animated designs based on sharp, simple Japanese-style illustrations.
Moscow Mule (6.5% abv) – Misty Isle Vodka, blended with ginger beer, lime juice and a dash of Angostura bitters.
The Moscow Mule was invented in 1941 at New York’s Chatham Hotel. John “Jack” Morgan, owner of the Hollywood Cock’n Bull Restaurant, and John Martin, of Heublein, collaborated by combining their respective products, ginger beer with Smirnoff vodka – a cocktail described as “inventive genius.”
The distinctive, Misty Isle Vodka from the Isle of Skye is triple distilled, made with water from Storr Lochs, resulting in a clean, crisp spirit suitable for enjoying in cocktails and mixed drinks.
This is a good size serving (330ml) – enough for a tall glass – and seriously refreshing with a tart citrus tang followed by a warming hit of ginger beer, such that the smooth, quality Vodka is a bit washed out. The typical Moscow Mule would be about 10 – 11 abv, but this lighter, sparkling version is 6.5%. A balance of sweet and spicy, perhaps a little too sweet on the alco-pop side for some palates.
Garnished with a slice or wedge of lime and mint, it is popularly served in a copper tankard, which takes on the cold temperature of the drink.
Tom Collins (6.1% abv) – 58 Gin with Sicilian lemon juice, soda water and natural cane sugar.
Created by New York saloon-owner Jerry Thomas, his original blend of gin, fresh lemon, simple syrup and soda was first published in the Bon-Vivant’s Companion, 1876.
“The Tom Collins cocktail reminds me of sitting on a porch in the summer and drinking lemonade,” says Bradley Evans, head bartender in Manhattan. “It’s a NYC staple.”
Its simplicity is said to be the beauty of this well-balanced tipple.
The Vacay version of a Tom Collins is crafted with 58 Gin, a small-batch copper distilled gin produced in Hackney Downs, and when poured into a tall balloon glass over ice, expect a burst of effervescent fizz.
Rather than lemonade, to my taste it was more like Bitter Lemon, but equally thirst-quenching and quaffable. Again, the alcoholic content may be “drowned” out by the sweetened citrus and soda but instead the aim is to offer a healthier, tipple. A lemonade for the grown ups.
Paloma (5.7% abv) – Blanco Tequila mixed with pink grapefruit, lime juice, soda water and natural sugarcane.
This jazzy orange and green can illustrated with a dancing cactus. “A Paloma in a can with a cactus doing the can can.” Such a super cute image, I would love it on a T-shirt.
The Paloma is the most popular tequila-based cocktail in Mexico. It’s said to be named after La Paloma (“The Dove”), – the popular folk song composed in the early 1860s, – created by the legendary Don Javier Delgado Corona, owner and bartender of La Capilla in Tequila, Mexico.
Vacay has selected the award-wining Espolón Blanco Tequila, double-distilled in the Highlands of Jalisco, Mexico – and it’s all about the perfect pour, with a splash, a dash and a squeeze of soda, lime juice and pink grapefruit. When I think of a classic Mexican cocktail, it’s one of my favourites – a Margarita (Tequila, Triple Sec Liqueur /Cointreau and lime juice) and this Paloma is certainly related, a sassy sister perhaps, given its similar sharp, tart citrus kick.
The aroma is a fresh whiff of grapefruit, and the taste is akin to a light, sparkling Margarita. In fact, you could smear the rim of the glass with salt for a complex sweet, sour, bitter, salty flavour. This is a zesty sparkling cocktail with the taste of the Mexican sun.
Blood Orange Vodka Soda (5.2% abv) – Misty Isle Vodka, blood orange juice and hibiscus syrup, lemon, soda water.
The simple mix of vodka with soda was jazzed up in the early 1990s, by a bar tender in Washington, as a Rose Kennedy Cocktail, named after the matriarch of America’s first family. Commonly known as a “VSS” (vodka soda splash), it’s Vodka, Club soda, garnished with a slice of lemon and just a splash of cranberry juice to give a pale pink tint.
The Vacay version of a Vodka Soda is a twist on the Rose Kennedy with Misty Isle Vodka from the isle of Skye, topped up with sparkling soda water, a slurp of hibiscus syrup and a splash of blood orange juice to give a vibrant shade of the summer sun.
Hibscus syrup has a delicate floral aroma with a tart cranberry and citrus flavour. The first taste is clearly lemon to the fore, but sweet, a tad reminiscent of lemon and honey cough mixture I had as a child. Served ice cold, it is extremely refreshing and at only 130 calories for the 330 ml can, this is a low alcohol, easy drinking cocktail. Drink Responsibly is the message.
So take time out, relax and dream of a great escape with these cool, contemporary craft cocktails. Have a Vacay, as they say!
The recommended retail price is £4.50/330ml can
For more information and to purchase on line, in packs of 4 or 24 – http://www.haveavacay.com