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+ servings
orange-yellow cocktail with ice and chocolate covered mandarins and mint garnish

Toes in Sand(box)

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Turn your backyard into the beach with your Toes in the Sand and a summer citrus whiskey sipper with flavors of pineapple, mandarin orange, whiskey, spiced liqueur and bitters. It’s a easy to shake up cocktail and easy to double if you’re mixing for two. If you’d prefer a batch of cocktails to prepare for a small group social distancing with you in the backyard this weekend read on for batching instructions.
5 from 1 vote
Course Drinks
Cuisine Bourbon Cocktail
Servings 1


  • ¾ oz pineapple syrup**
  • ¾ oz Besamim spiced liqueur (substitute St Elizabeth Allspice dram if needed)
  • 2 oz bourbon
  • 1 oz coconut water
  • 1 juiced mandarin orange
  • 18 drops grapefruit bitters
  • Garnish: dried orange chip or chocolate dipped mandarin with a sprig of mint


  • Combine pineapple syrup, Besamim liqueur, bourbon, coconut water, the juice of one mandarin orange and bitters in a shaker and fill with ice. Shake until ice cold, and strain into a tall glass with one large cube of ice. Garnish with mandarin slices – preferably dipped in chocolate.


** Pineapple syrup: cut up one small pineapple into small pieces and weigh. Weigh out the same amount of sugar and mix the two. Let sit out on a counter for 6-12 hours, or until the pineapple syrup fills up the bottom of the mixing cup. Strain and store in the fridge. If you add a splash of vodka it will keep for 3-4 weeks. Save the sweetened pineapple chunks to top an ice cream sundae or pancakes.
Keyword allspice, bourbon ball, coconut, mandarin, orange, pineapple, quarantine cocktail
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