Friday Happy Hour: Palm Beach Lately
The ladies over at Palm Beach Lately and the mastermind behind the Island’s hottest eateries, Clay Conley of buccan and Imoto, have come up with a new twist on an old favorite, the Mimosa. The cocktail is simple: champagne, grapefruit juice and cherry syrup, but is big on flavor and slim on the calories. Here is a sneak peak at the cocktail, recipe et al, which will make its grand debut May 16 at Imoto.
Palm Beach Lately Cocktail
- 1 part champagne
- 1 part fresh squeezed grapefruit juice
- Splash of fresh cherry syrup
In a champagne flute, pour grapefruit juice and champagne. Add a splash of fresh cherry syrup and enjoy.
If you want to celebrate the launch of the Palm Beach Lately Cocktail with its creators, May 16 at Imoto, 6-8 p.m., RSVP to Hello@PalmBeachLately.com or 561-628-3058
**Photo courtesy of Alissa Dragon of South Moon Photography
Saturday Gets Spicy!
If you are like me, you simply cannot get enough of Sriracha. In my home, ketchup has officially been kicked to the curb to make way for this smoky chili sauce. Its good on anything, from bananas to ice cream, well, maybe not those items, but I like it…a lot. There is even a cookbook dedicated to this red bottle of goodness, aptly named The Sriracha Cookbook. So when I saw that Cha Cha’s Spicy Beijos features this nectar of the fire gods, I just fell over myself trying to stomach-up to the bar to get a taste. Here’s the recipe for Cha Cha’s Spicy ‘Kisses’ [Beijos] fellow Rooster Sauce fans, viva la Sriracha!
- 2 oz. vodka (2 oz.)
- 1 oz. Cointreau (1 oz.)
- ½ oz. passion fruit puree
- ½ oz. mango puree
- Sriracha hot sauce
- Splash of lime juice
Start off by filling a pint glass to the top with ice, next add 2 oz. of vodka, 1 oz. of Cointreau, then 1 oz. of passion fruit and mango puree, heavily shake the ingredients for 30 seconds. Add small amount of hot sauce to the bottom of the martini glass. Strain into a martini glass, garnish (with lime, orange slice, orange twist, berries) and serve.
*Recipe courtesy of Cha Cha’s
Sunday Funday: We Love You Mommy!
Now that we are old enough to sling a few with dear old mom, forget stirring up a caldron of bubbly mimosas for Sunday’s festivities, and go with these mimosa alternatives—heavy on the tropical fruit, light on the champagne.
Hennessy Black Apricot Sunray Punch
This cocktail punch is a twist on two Sunday Funday favorites: Sangria and Champagne Punch. This punch from Hennessy is packed with flavor, each ingredient bringing something special to the table, and the perfect addition to the Mother’s Day festivities.
Yields one large punch bowl (i.e. call in sick Monday)
- 1 bottle of Hennessy Black (375 ml.)
- 1 bottle of Chandon Brut
- 24 oz. Orchard Apricot Liqueur
- 12 oz. Kern’s Apricot Nectar
- 12 oz. freshly squeezed lemon juice
- 12 oz. freshly squeezed blood orange juice
- 15-20 apricot slices
- 5 thinly sliced lemons
- 1 blood orange, halved and thinly sliced
- 12 brandied cherries*
In a large punch bowl, add all ingredients and stir with ice.
**Recipe and image courtesy of Hennessy
For this cocktail you may want to buy brandied cherries, seeing that these things take some time to cure. Nonetheless, here’s a recipe. Good luck.
Yields I quart
- 1 ½ lb. cherries
- 1 cup brandy
- ¾ cup sugar
- ¾ cup water
- 2 tbs. lemon juice
- 4 cardamom pods
- 2 whole cloves
- 2 whole allspice
- 1 cinnamon stick
Pit cherries and set aside. In a saucepan, bring sugar, water, lemon juice and spices to a boil. Reduce heat to light simmer for about 10-minutes, until mixture is reduced and thickened. Turn off heat and stir in brandy and cherries. With a slotted spoon, put cherries into a 1-quart Ball Jar, add cooking mixture to jar so that cherries are completely covered.
For the long haul, in a pot of boiling water, add the covered jar of cherries for 10 minutes. Remove and let cool, store in a cool, dark place for a minimum of six-weeks. Once the jar is opened, it must be refrigerated.
On the flip, eschew the hot water processing of the cherries and store in the refrigerator directly after jarring.
The Adjustable Rate
A cocktail that is Florida all the way, The Adjustable Rate may be the only good thing to survive the great housing bubble burst (remember 2007?). Give it a try, but in moderation, just like ARMs, they'll sneak up on you.
- 1 part Hornitos Blanco Tequila
- 1 part Cruzan Blackberry Rum
- ½ part DeKuyper Tropical Pineapple Coconut Liqueur
- 5 parts pineapple juice
- Splash of orange juice
Add ingredients in a cocktail shaker with ice. Shake vigorously. Strain into a highball glass filled with ice and garnish with pineapple.
*Recipe courtesy of Prime One Twelve Restaurant, Miami – bartender Derek O’Neill
If you would like to nominate a cocktail recipe to appear in our latest series "Weekend Cocktails," email the online editor here.
Tools of the Trade
Become a master mixologist, or at least look like one, with the tools that make the trade.
- Muddler: This little tenderizing stick is a godsend and a must for any home bar. If fruity cocktails are in your future, the muddler is the only way to unlock fruits’ flavor.
- Handheld Citrus Juicer: nothing beats freshly squeezed juice, but it be a pain. Invest in a handheld citrus juicer, they are cheap and do the trick tout de suite.
- Cocktail Shaker: Don’t be a chump, stirring your martini like a noob; purchase a nice shaker and become a master home barkeep.
- Jigger: This little apparati will make mixing the perfect drink as easy as pie, with a 1 ½ oz. and 1 oz. bowls for perfectly measured pours every time.
*Pictured available at Williams-Sonoma