The weekend is meant to be celebrated. To help, we have called upon area mixologists, restaurants and bars to kick start the weekend festivities with cocktail recipes for Friday’s Happy Hour, Saturday’s soirees and Sunday Funday. Enjoy the sips, drink responsibly and remember, Monday is just around the corner, so cheers!
Friday: Happy Hour
Last week the Honda Classic broke records and wowed spectators at PGA National Resort & Spa. If you were among the 167k that walked along the Champion course throughout the six-day golf spectacular, then you are well aware that the iBar was coolest respite from the beating heat along the links. And for those that were not nursing their aluminum-bottled $8 macro brews, know that the gifted staff of mixologists at iBar were probably the busiest group in all of Palm Beach County, slinging three fingers of Scotch and fruity cocktails to a bevy of nameless faces. Now that they have a chance to breathe, they sent along an interesting sip with some Eastern flare that made the rounds during the Honda.
Sake to Me
- 1 oz. Yuzu
- 1 oz. Sake
- 2 oz. vodka
- 3 oz. lemonade
- Squeeze of honey
- Dash of orange juice
In a cocktail shaker add all ingredients over ice and shake vigorously until all ingredients are combined for an even golden color. Strain into a martini glass and enjoy.
*Courtesy of PGA National Resort & Spa
Saturday: The Sophisticate
Celebrating 60 years of style this month, Palm Beach Illustrated’s Diamond Anniversary has been filled with one soiree after another, each filled delectable bites and fancy sips. This Saturday take your cues from Palm Beach’s style leader and add some dazzle to your drink with one of the two signature cocktails from PBI’s Diamond Anniversary party, held at the Flagler Museum on March 1.
- 1 (1 ½ oz.) part Bacardi Superior
- 3 (4 ½ oz.) parts Club soda
- 12 mint leaves
- ½ lime
- ½ part sugar
Muddle mint, sugar and lime. Add Bacardi and top with club soda. Mix well and serve while doing your best cha-cha-cha dance step.
- 1 part (1 ½-2 oz.) Grey Goose Vodka
- 1 part (1 ½-2 oz.) Chambord
Add Grey Goose and Chambord into a stainless steel shaker with ice. Shake and pour (with ice) into a stackable old fashion glass. Garnish with a raspberry et viola, Palm Beach Illustrated’s 60th anniversary Diamond Martini.
*Recipes courtesy of Premier Beverage
Make no bones about it; the Sunshine State loves its citrus. And in Palm Beach, where the mimosa and Sunday brunch has become a regional sacrament, the mimosa is all but an art. Enter the Ritz-Carlton, Palm Beach and the mad mixologist skills of Temple Orange’s citrus sommelier and the Stir Bar barkeeps, who have graciously given us these two citrusy ditties.
- 2 oz. Hanger One Buddha's Hand Citron
- 1 oz Passion Fruit Puree
- 1 oz Fresh Squeezed Blood Orange Juice
- 4 oz sparkling wine
Combine vodka, passion fruit puree, and fresh squeezed blood orange juice in a mixing glass with ice and shake vigorously. Strain into a champagne flute and top with sparkling wine. Garnish with burnt orange. Enjoy!
PB Freshest Margarita
- 2 oz. Don Julio Real Anejo Tequila
- ½ oz. Agave Nectar
- 1 ¼ oz. Fresh Squeezed Lime Juice
- 1 oz. Grand Marnier 100
Combine tequila, lime juice, agave nectar, and Grand Marnier 100 in a mixing glass and shake vigorously. Strain over new ice in a salted rim rocks glass (in picture's case, martini glass). Zest lime over libation. Enjoy!
*Courtesy of the Ritz-Carlton, Palm Beach
If you would like to nominate a cocktail recipe to appear in our latest series "Weekend Cocktails," email the online editor here.