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By Jenn Meyers, Bartender, Safari Endeavour

When I volunteered to blog about my department, I had no idea what I was going to write about…then it dawned on me. What is the number one question asked of any bartender? Can I get the recipe for that?

The Safari Endeavour is currently sailing in Baja Mexico's Sea of Cortés. I am given the freedom to pick and choose post-excursion (i.e.snorkeling, hiking, paddle boarding) beverages and “Cocktail of the Day” – a delightful happy hour concoction. I am constantly experimenting with infusions, off-the-wall liqueurs, and fresh ingredients. I have chosen to highlight my top three cocktails and one CALIENTE after dinner drink….Enjoy!

Tools you will need:
Pint Glass
Martini Shaker and Strainer
Double Boiler

Nectarine Mint Mojito

Nectarine Mint Simple Syrup:
1 cup white sugar
1 cup water
3 large nectarines, sliced
25 mint leaves

Cook all ingredients on high. Bring to a
boil. Remove from heat. Let sit for 2
hours. Strain out nectarines and mint.

In a Pint Glass:
3 lime wedges
10 mint leaves
1.25 oz Nectarine Mint Simple Syrup
Smash (mull) mixture to release oils

Add a scoop of ice and 1.5 oz
Bacardi Light. Shake well. Strain into
Collins glass full of ice. Top with splash
of soda water. Float .25 oz Myers Rum.
Garnish with nectarine slice, mint sprig.
Nectarine Mint Mojito
Cucumber Cameo

In a Pint Glass:
4 lime wedges
10 cucumber quarters
1/2 scoop ice

Muddle vigorously...
Add 1/2 scoop of ice
1.5 oz Hendrick’s Gin
1 oz Triple Sec
1.75 oz St. Germain

Shake. Strain into martini glass.
Garnish with cucumber wheel.

Cucumber Cameo
Cucumber Cameo
Baja Margarita

Fresh Sour Mix:
1 cup fresh squeezed lime juice
1 cup fresh squeezed lemon juice
1 cup simple syrup
Mix well.

In a Pint Glass:
3 lime wedges
1 orange wedge
1/2 scoop ice

Muddle vigorously…
Add 1/2 scoop ice
1.5 oz tequila of your choice
1 oz Cointreau
1.75 oz sour mix

Shake. Strain into salted-rim pint glass full
of ice. Top with splash of soda water.
Float .25 oz Gran Marnier.

Baja Margarita
Baja Margarita
Mexican Hot Chocolate
Yields 4 servings

Hot Chocolate:
1.5 cups dark baking chocolate
4 cups milk of your choice
2 pinches cayenne pepper
4 pinches cinnamon

Place dark chocolate in double boiler.
Start heating milk. Once chocolate is
melted, stir in cayenne and cinnamon.
Scoop melted chocolate into heated
milk. Mix well.

In Individual Coffee Mugs:
0.5 oz gold tequila
1 oz Kahlua
Stir in hot chocolate mix. Relax and enjoy by the bonfire!
Bonfire in Baja
Enjoy a Mexican Hot Chocolate while sharing
stories with friends around the bonfire

There are many more recipes I am happy to share (Basil Gimlet, Coconut Bliss, Watermelon Daiquiri, Strawberry Basiltini), so please feel free to ask in comments below.

Baja Signature Cocktails


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