By Jan Norris
The only way to beat the stifling summertime heat is to pull up a piece of shade by the pool and act like you’re on vacation.
That requires only sunglasses and a cool drink in your hand. Clothing is optional.
There are a number of watering holes in our area to find libations, if you’d rather buy than build a decent drink, but these recipes are so good, you’ll want to add them to your repertoire.
To honor The Coastal Star, the bar staff at Caffe Luna Rosa in Delray Beach came up with the spectacular blue beauty — the Coastal Star. Though it’s not served on a bed of sand with seaweed, you’ll feel like you’re breezing along on a sailboat next to beautiful beaches as you sip this luscious concoction. (They’re an exclusive at Caffe Luna Rosa and cost $9.)
The Coastal Star
2 ounces Van Gogh North 44 huckleberry vodka
1/2 ounce curaçao
2 ounces Kennesaw Natural Lemonade
ice cubes
sugar for rimming glass
lemon wheel for garnish
Shake all ingredients in a cocktail shaker with ice; pour into martini glass rimmed with white sugar. Serve with a lemon wheel or wedge.
Tim Bauer of Delray Beach’s Falcon House suggests two coolers packed with a punch. A Cayman Lemonade is actually made with 7-Up and gin. The Falcon Lemonade is fresh lemonade and a berry-flavored vodka.
Cayman Lemonade
1.5 ounces gin
splash of Triple Sec
splash of peach schnapps
equal parts to fill glass:
cranberry juice
7-Up soda
lemon wheel to garnish
Shake all ingredients in cocktail shaker with ice. Serve in a tall cooler glass over ice with a lemon wheel garnish.
Falcon Lemonade
2 to 3 lemon wedges
½ teaspoon granulated sugar
1.5 ounces Van Gogh North 44 acai-blueberry vodka
splash of club soda
mint sprig to garnish
Muddle the lemons with sugar in the bottom of a cocktail shaker. Add cubed ice and vodka. Shake well. Pour over ice in a cooler glass and finish with splash of club soda. Garnish with mint sprig.
The Banana Boat, directly on the water, has a number of chill-down drinks. Here’s their mango-flavored bay breeze. There are three simple ingredients — easy enough for any amateur.
Mango Bay Breeze
1-1/4 ounces mango schnapps
Equal parts:
Pineapple juice
Cranberry juice
Shake ingredients together with ice in cocktail shaker. Serve in a rocks glass with cubed ice and a cube of fresh mango or pineapple to garnish.
Martinis are the bar’s top sellers at Callaro’s Prime Steakhouse in Manalapan — it’s a steakhouse thing. But the bar there features a number of summery drinks that go beyond shaken or stirred. Check out the creamy, complex Fantasy Island.
Callaro’s Fantasy Island
Equal measures of:
Crème d’ banana
Galliano liqueur
Amaretto Di Saranno liqueur
Bailey’s Irish Cream
Coconut rum
Measure all ingredients into a cocktail shaker, shake with ice and pour over ice in a cocktail glass.
At the Old Key Lime House in Lantana, bar manager Danny Hooker pours up a slice of pie in a glass with the Key lime martini. Have crushed graham crackers on hand.
Key Lime House signature Key lime martini
1.5 ounces vanilla vodka
1 ounce Keke Beach Key lime liqueur
1 ounce pina colada mix (bottled or homemade)
1 ounce fresh orange juice splash of fresh lime juice
crushed graham crackers for rimming glass
lime wheel for garnish
Shake all ingredients in a cocktail shaker with ice; pour into a martini glass rimmed with graham cracker crumbs. Serve with a lime wheel.
Jan Norris is a local food writer. Read her blog at www.jannorris.com or E-mail her at jan@jannorris.com.
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PS - did i tell you that Jerry's paying job went away? And he's having a hip replaced on Monday?