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
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.
1.5 ounces gin
splash of Triple Sec
splash of peach schnapps
equal parts to fill glass:
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.
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
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
Amaretto Di Saranno liqueur
Bailey’s Irish Cream
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 firstname.lastname@example.org.