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.