March 7th, 2012 by Jim

SKYY Has No Limit


SKYY Vodka, the first premium vodka released in America, has added yet another infusion flavor in its line of flavored alcoholic deliciousness. Not ready to stop with infusions like Dragon Fruit, Blood Orange, Pineapple, Ginger, Cherry, Grape, Citrus, Raspberry and Passion Fruit, they have just released SKYY Infusions Coconut. And we here at DMC couldn’t be happier.

At first sip, my friends and I agreed that it tastes like the beach smells. As long as the beach you’re at has women in bikinis slathered in coco butter tanning products. The coconut flavor is light and pure, not something contrived. Because the coconut is infused and not added, the flavor tastes like it belongs there. You definitely know it’s vodka with its 80 proof bite, but the flavor is refreshing.

But, let’s face it, this stuff isn’t made to drink neat or on the rocks. Where it shines is using it for delicious tropical drinks. So stock up for your next trip to the beach (mine is next week) or just your next beach themed party. Some of these recipes have some exotic ingredients, but it’s not like you have the SKYY already laying around your home bar yet. So make a list, and head to the stores, call your friends over, put on some beach music and try some of these.


–Jim R.

Skyy Chai
1.5 oz. SKYY Infusions Coconut
1 oz. chai-infused almond milk
.75 oz. vanilla simple syrup
Toasted coconut topping

Pour all ingredients into a shaker. Shake well and pour into a coupe glass. Garnish with toasted coconut on rim of glass.

Lime in the Coconut (naturally skinny)
1 1/2 oz. of SKYY Infusions Coconut Vodka
3 oz. of Coconut Water
3/4 oz. fresh lime juice
8 mint leaves

Combine mint and SKYY Infusions Coconut in mixing glass and muddle gently.
Add ice, lime juice and coconut water and shake quickly for 1-2 seconds.
Transfer into 12 oz. highball service glass with same ice and mint leaves.
Garnish with grated coconut and fresh lime wheel.

Coco Fizz
1 oz. SKYY Infusions Coconut
½ oz. simple syrup
2 splashes orange bitters
1 sugar cube
Sparkling Rose

Pour SKYY Infusions Coconut into a shaker and add ice. Shake vigorously. Put one sugar cube into a champagne flute and top with orange bitters and SKYY Infusions Coconut. Then top with champagne. Stir ingredients in the glass with a long spoon, but do not crush the sugar cube. This will add a nice fizz. Garnish with an orange peel.

SKYY Island Tea
1 ¼ oz SKYY Infusions® Coconut
¾ oz SKYY Infusions® Pineapple
1 oz Unsweetened tea
½ oz Lemon juice
Splash soda water

Mix all ingredients over ice in a highball glass.

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