We are getting colonial this Friday, Saturday and Sunday for Your Weekend Cocktails, and slinging some sips that have a decided colonial taste. So climb aboard a tall ship and enjoy a dram of rum. Cheers!
Friday: Happy Hour
Kick start the weekend with a blast from the Yucatan, and everyone’s favorite Parrothead, Jimmy Buffet. The margarita is America’s number one tequila cocktail, and for good reason—they’re great! (Channeling my inner Tony the Tiger). So when it comes to the margarita, we figured might as well go directly to the source, Margaritaville. Below is Jimmy’s favorite recipe, now if we could only find that lost shaker of salt…
The Perfect Margarita
- 1 oz. Margaritaville Gold Tequila
- ½ oz. Margaritaville Silver Tequila
- ½ oz. Triple Sec
- ½ oz. Orange Curacao
- ½ oz. Limejuice
- 2 Lime Wedges
Rim margarita glass with salt. Combine ingredients in a shaker filled with ice. Squeeze limes and add to tin. Shake vigorously and pour into a margarita glass and enjoy.
Recipe courtesy of Margaritaville
Saturday the Sophisticate
This past Monday (April 9th) was International Gin and Tonic Day—who knew? Gin and tonic has always been my cocktail of choice, a simple one-to-one mix, some ice and a twist of lime is a classic.
The gin and tonic, like most classic cocktails, has a pointed tale of origin. In the case of the gin and tonic, the cocktail came about not in some seedy bar or Bleeker St., but through the life and death struggle with malaria in the 18th century. According to legend, the army of the British East India Company added gin to tonic water to make the bitter taste go down easier. Tonic water contained a large amount of quinine in the 18th century, an ingredient often used to prevent malaria. The gin made the quinine and tonic water much more palatable, and thus, gin and tonic was born.
To celebrate the colonial cocktail, Britain’s own Hendrick’s Gin offers up a unique twist on the classic gin and tonic with a decided Sub-Continent flare added to the mix.
Most Unusual Gin and Tonic
- 1½ oz. Hendrick’s Gin
- ½ oz. freshly squeezed limejuice
- ½ oz. freshly squeezed lemon
- 1½ oz. coconut water
- ½ oz. Falernum liqueur
- Tonic water to taste (up to 1 oz.)
Build all ingredients in a highball glass over cracked ice. Stir to chill and mix the tipple. Garnish with a both a cucumber and lemon wheel and a sprig of fresh mint.
Recipe and image courtesy of: Hendrink’s Gin
Sunday Funday: Get Stormy
A liquor that has come to represent piratical attitudes, prohibition bucking boat smuggling and island lifestyle as whole, rum is South Florida’s unofficial bevvy of good times. But when it comes to a serious sip, eschewing the light, sometimes flavorless rums coming from the Caribbean Sea, Bermuda’s portfolio of casks are for the real connoisseur. And none are as well known, as that of Gosling’s an institution on the small archipelago in the middle of the Atlantic.
Black rum is a Bermuda tradition. Smooth and flavorful, Bermuda black rum strikes a different chord from the lighter sugar-based liquors coming from Caribbean islands. To get most out of this brooding liquor, there is no substitute for the Dark & Stormy, and Gosling’s recipe is best, especially when using Stormy Ginger Beer—not to be mistaken with ginger ale (if you can’t find the Stormy Ginger Beer, don’t even bother).
Dark and Stormy
- 1½ oz. Gosling's Black Seal Rum
- Gosling's Stormy Ginger Beer
In a tall glass filled with ice add 4 - 5 oz. of Gosling's Stormy Ginger Beer and top with Gosling's Black Seal Rum. Garnish with a lime wedge (optional).
Recipe and image courtesy of Gosling’s