I moved...

We've Moved! With all the work we are doing on Destination Special, it just made sense for me streamline and move these over onto the same link as DS. Recent & a couple older posts have been shifted over and all new content will post there.

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Thank you, CHEERS, 

Lindsey

 https://whatcha-drinkin.blogspot.com/

Summer Is Dreaming of Something Sweet

Strawberry Dream

Summer is the perfect time of year for sweet, fruity cocktails, and with strawberries hitting their peak, they are a must-have. People have a desire for blended concoctions on these hot summer days, but bartenders have a slight aversion to them, so I thought I would create a martini that mimics a daiquiri, but without the appliances.

In this martini the coconut milk adds a rich smoothness, passion fruit’s sweetness complements the strawberry, and the tart lime juice is a wonderful contrast. Now I know what you must be thinking … ”Geez, this girl tops everything with sparkling wine!” But it really does serve a purpose. It lightens up the cocktail and adds an elegant effervescence. That and I do love some bubbly!

Your strawberries can be pureed ahead of time and kept in the fridge until you’re ready, so this is a great martini for your next party. A perfect option for a girls’ get-together, engagement party or Sunday brunch. So pop a bottle of champagne and break out the martini glasses — you’re about to have summer in a glass.

Strawberry Dream

3 strawberries, pureed
1½ ounces Bacardi Dragon Berry Rum
¾ ounce coconut milk
¾ ounce passion fruit puree or nectar
½ ounce Licor 43
2 slices lime, juiced
1 ounce sparkling wine
Strawberry and slice of lime for garnish

Blend strawberries and rum together until smooth. Combine rum puree, coconut milk, passion fruit, Licor 43 and lime juice together with ice in a shaker tin. Shake vigorously to combine and chill ingredients. Strain into a martini glass, top with sparkling wine and garnish with a strawberry and slice of lime.

So Refreshing It Deserves an Umbrella

Jamaica Chiller

In Mexico, the hibiscus flower, known as Jamaica (pronounced huh-MY-ih-kuh), is used to make tea and other drinks to quench people’s thirst on those hot days in the desert. The dried flower is simmered in water, or put in with tea, and adds a tart, refreshing flavor to different drinks. Although it’s not a desert, Pensacola can be brutally hot in the month of August and many of us really appreciate a cool, refreshing cocktail.

I once had a Jamaica punch that had cherry juice in it, so I wanted to incorporate it into my cocktail. I also figured tequila would be a natural pairing, since the initial inspiration for the drink was Mexico. For us here in the South, there are few things more refreshing than a nice glass of fresh lemonade; the hibiscus tastes great with citrus and really quenches that thirst! This cocktail has some big flavors in it, so I wanted to use a tequila that you could taste even with everything else going on. I used Jose Cuervo because it’s not too mild and you don’t want to cover up the flavor of those fancy tequilas. Use something you enjoy, but won’t disappear under the cherry and citrus juices. Just the other night I made it with 1800 Coconut tequila (because I'm coconut obsessed!), and it was absolutely delicious! The coconut went really well with the cherry and the tequila flavor was subtle, but noticeable.

This cocktail takes a little prep work, but is well worth the effort. That being said, it’s not something you’ll find at every bar down the road, so you may want to try this one at home or come by the Fish House for a special refreshment.

Jamaica Chiller

3 ounces cherry juice
1¼ ounces tequila
½ lemon, juiced
½ lime, juiced
¼ ounce hibiscus syrup (recipe to follow)
Crushed ice
Sugar for the rim of the glass

For the hibiscus syrup, put an ounce of dried hibiscus flowers and 2 cups of water into a small saucepan. Bring to a simmer, let it simmer for about 5 minutes, then turn the heat off and let it sit and steep for almost an hour. Then, strain out the flowers and pour your liquid back into the pan. You should have about 1½ cups. Add ½ cup of sugar and simmer for about 20 minutes. The sugar should be totally melted and the syrup reduced to 1 to 1¼ cups. Pour into a storage container and allow to cool.

To build your chiller, wet the rim of the glass and dip in sugar. Pour the cherry juice into the sugared glass and carefully top with ice. In a shaker tin, juice your lemon and lime, add tequila and top with a little ice. Shake to chill, then slowly strain into the glass. It looks better if you can attain the “layered” look. Finish with a drizzle of hibiscus syrup around the top and garnish with a wedge of lime.

Now you are ready to fight off those hot August nights.

Garden of Eden

When April showers lead to May flowers, the days start to warm up and the nights get a little stickier. Schools are starting to let out, vacations are beginning, and wardrobes are shifting to suit the weather. There is something sensual about this time of year. Seeing a bit more flesh and experiencing the sultry evenings really set a tone for the season. We eat a little later, or maybe a little lighter, and our drinks of choice lighten up. I know I look for something cool and a little sweet — but not too sweet. Something I can sip slowly that doesn’t fill me up. With bikini season in full swing, it’s time to set those beers aside and pick up a sexy martini.

The blending of tropical and botanical flavors is a great way to lighten up your martini and add a little smooth sweetness. The French are known for their sensuality, and their OR-G vodka liqueur is just that. Blending flavors like persimmon, mango and lime with premium French vodka produces something that is refreshingly supple. In this cocktail, Garden of Eden, the sweetness of the OR-G is mellowed by the tart botanical richness of Hum liqueur and brightened with a bit of sparkling wine. The sweet yet tart martini lingers on the palate and seduces you in.

We ran this martini as a feature at work and it was a huge staff favorite! They had no trouble selling it to their guests. Plus, with such a fun name & ingredients, it made for great table conversation!

Garden of Eden

1¼ ounces OR-G vodka liqueur
¾ ounce St. Germain Elderflower Liqueur
½ ounce Hum liqueur
2 ounces (approx.) dry sparkling wine
Orchid, for garnish

In a shaker tin with ice, add your OR-G, St. Germain and Hum. Shake until well chilled and strain into a chilled martini glass. Top with a nice dry sparkling wine of your choice and garnish with a lovely orchid.

Lazy Wolf

Lazy Wolf

Research and development are always fun for me, especially when one of my bartenders says, “Hey Lindsey, check out this new product we just got!” I can tell from their excitement that it’s probably going to be something really good. So when this happened yesterday, I scooted right behind the bar to check it it out and see if it was something I’d like to play with.

Todays new arrival was another Bacardi flavored rum...
Bacardi is a staple behind every bar, most offering at least four or five of their huge array of flavors (eleven flavors and counting) Some are better than others, so I wasn’t holding my breath. The newest to join the line-up are Black Razz and Wolf Berry, the later being my “muse”. The Bacardi Wolf Berry is a blueberry and wolfberry (more commonly known as goji berry) flavor blend that is fruity and floral, but not overly sweet.

I love blueberry and lemon together, so I decided a citrus flavor combo was a must. Pinnacle Vodka (also known for their huge repertoire of flavors), has a delicious line of “whipped” flavored vodkas that adds a sweet smoothness to any cocktail they are involved with.  

The Lazy Wolf is best served over ice while enjoying a relaxing evening on the deck alone, or with a pack of friends.

¾ oz Bacardi Wolf Berry Rum
¾ oz Pinnacle Whipped Key Lime Pie Vodka
1 lime wedge
10 blueberries
Club Soda

Muddle 5 or 6 blueberries with your wedge of lime in a short rocks glass. Top with ice and your remaining blueberries, then add your rum and vodka. Finish with club soda and stir.

D’ussé Blossom

D’ussé Blossom

As the weather teases us with a couple of nice days, then back to chilly ones, we start to long for all the things that spring brings. The blossoms on my trees are in full bloom and surviving the wind; St. Patty’s Day has come and gone and Easter is just around the corner; restaurants are changing their menus for a little lighter fare and selections that are more seasonable.

With a change in food menus comes a change in cocktail menus as well. People start to look for something a little lighter and more refreshing — something you can enjoy in the evening on your porch swing.

Cognac isn’t really the first thing people think of in regards to springlike cocktails, but paired with the right mixers, you’re in for a real treat. D’ussé (pronounced “dew-say”) is a newer cognac that Bacardi has brought to the market. As far as cognacs are concerned, D’ussé is a little lighter than most, making it much more approachable, with soft notes of spice and subtle honey sweetness.

To lighten the cognac a little, I paired it with fresh lemon juice and Chambord raspberry liqueur. The honey syrup sweetens it up just a touch. This cocktail is great before or after dinner for anyone, even those of you who think you don’t like cognac. This might just change your mind.

1¼ ounces D’ussé Cognac
¾ ounce Chambord raspberry liqueur
2 lemon wedges, juice of
1 teaspoon honey
1 tablespoon hot water
Cubed ice and crushed ice
1 lemon wedge for garnish

In your rocks glass, mix honey and water until the honey dissolves and makes a syrup. In a shaker, add cubed ice, squeezed lemons (add whole wedges after squeezing for more zing), D’ussé cognac and Chambord. Shake vigorously to chill and release oils from the lemon peels. Fill your glass with crushed ice and strain the cocktail on top. Give a light stir with a straw and garnish with a lemon wedge. 

Game Day Smoky Mary

Game Day Smoky Mary

All right, folks, it is almost time to get out every serving dish you have and fill it with chips, dips, nuts and whatever finger food you can think of. Super Bowl is just around the corner, and I am ready to drink some beer and eat some 7-layer dip and hot wings. This may be the one party that most men enjoy planning and attending. Bloody mary bars are always crowd pleasers because they give your guests something to do and lets them make their drink as spicy as they want and add any garnish they feel like.

For those of you who will be setting up the bar, I have a treat for you — Smoky Bloody Marys. This recipe is a blend between a Creole-style and Boston-style bloody Mary with my own little twists. What really makes this cocktail different is the use of Hangar One Chipotle Vodka; it adds a real rugged smokiness to the drink. The Hangar One distillery is known for the use of interesting flavors and subtle smoothness, which comes from actually infusing the flavors into their vodkas, as opposed to chemically adding flavor.

The Smoky Bloody Mary makes a great game-day sipper, or for those of you who are breaking out the raw oysters, it is also perfect for oyster shooters. The horseradish and spice pair well with the briny oysters. Just make sure you save as much of the oyster liquor as you can for those shots!

Smoky Bloody Mary

5 ounces V8 juice
1 ounce beef broth
1 teaspoon horseradish
2 teaspoons whole-grain mustard
1 teaspoon Fish House Hot Sauce
3 shakes Worcestershire
3 shakes Tabasco
1/8 teaspoon celery seed
Squeeze of 1 each lemon and lime wedge
Salt and pepper to taste
2 ounces Hangar One Chipotle Vodka

Mix all ingredients well and pour into a pint glass filled with ice. I like it when my bloody marys come with a whole garden of garnish, so I add a celery stalk, pickled green beans, green olives and a wedge of lemon.