The Friday Tipple: Bananarama

Bananarama

We’re beach-bound, Boozers. Shimmering waves and soft breezes are calling to us seductively, but we still have 24 hours of packing and planning to go. Vacation-itis has hit us hard, and we find ourselves daydreaming of breakfast in bed and leisurely hours spent gamboling along the shoreline. We roundly curse the last-minute projects dumped on our desks.

Which is why it’s time for a daiquiri. Screw the projects. The vacation starts now.

Rum is a must-have in vacation cocktails. It reminds us of devil-may-care pirates sucking down grog with gay abandon as they swing on ropes across the bow of a schooner bedecked in the skull-and-crossbones.  It signals reckless freedom in the fierce sunshine of a tropical spring. Wherever you are and whatever the weather, rum transports us to the Caribbean of our souls. Revel in it.

Bananarama

Some people use up overly ripe bananas in muffins or quick bread. We prefer a daiquiri. This is not the frosty variety that you might find on a cruise ship, topped with a mound of whipped cream, but a more subtle version that slips softly down the gullet. We like to use Gosling’s Gold or Mount Gay rum, which truly taste of the tropics, but a good quality Puerto Rican white rum like Don Q Cristal will also do the trick. Because we like the flavor of coffee with banana, we added a dusting of powdered coffee mixed with a little sugar (this is a great way to use up those packets of Starbucks VIA instant coffee).

1 very ripe banana

2 ounces chilled coconut water

1.5 ounces rum (we recommend a gold or white rum)

1 teaspoon light agave nectar

juice of half a lime

1/4 teaspoon instant coffee mixed with a little granulated sugar(optional)

Put first 5 ingredients in a blender and blend on high until smooth. Pour into a margarita glass and dust the top with instant coffee. Yo ho ho!

 

The Friday Tipple: Flashback Cooler

Consider the wine cooler, Boozers. Remember the 80s, when the summer beaches were full of bikini-clad babes swilling popsicle-flavored bottles of Bartles & Jaymes, with Duran Duran wailing on the portable cassette deck? Good times.

The thing is, a wine cooler really is a perfect summer beverage — it’s fruity, refreshing, slightly acidic, and a little fizzy. It’s just enough alcohol to make you feel relaxed while you work on your tan, but not quite enough to have you baring it all for a spontaneous game of Naked Beach Volleyball.

So make a batch for a crowd,  sync “Purple Rain” to your iPod, and party like it’s 1985. But keep your suit on.

Flashback Cooler

Waste not, want not, we always say. We recently made a really tasty Pineapple Sage Simple Syrup for our version of a Tom Collins, so we used that again here. If you aren’t up to the task, then you can substitute some orange blossom honey or even the syrup from a can of peaches. Just throw the peaches onto the compost heap.

1 bottle white or rosé wine (chilled)

2 large oranges

3/4 cup Pineapple Sage Simple Syrup

1/2 cup triple sec or Cointreau

1 cup chilled club soda

sliced fruit or berries for garnish

Pour the wine, simple syrup, and triple sec or Cointreau into a large pitcher and squeeze in the juice from the two oranges. Throw the juiced oranges in and refrigerate for one hour. Then remove the orange halves and stir in the club soda. Serve immediately in wine glasses over ice, with fruit garnish.

The Friday Tipple: Bikini Shot

Bathing suit season is on the horizon, Boozers. Buxom babes are overtaking magazine covers, glowing with cocoa butter on far-flung tropical beaches. Whether you hope to be a buxom babe or merely to attract a buxom babe, the approach of Spring Break prompts us to ponder the winter flab so cleverly hidden by chunky sweaters. It’s time to detox.

While we could consider exercising a little more — or at all — we prefer to go the route of a desperate last-minute liquid diet in order to shed those unwanted pounds. Protein shakes, spinach smoothies, and lemon juice spiked with cayenne are all on the menu, but as happy hour approaches, we feel the need for a little special cocktail to reward ourselves for all that self-denial.

Our detox drink of choice is our Bikini Shot — combining the health benefits of kiwi fruit, laden with vitamin C and E and colon-cleansing dietary fiber, with a vodka-laced grapefruit granita. It starts off tart and cold and ends up sweet and smooth, not unlike easing yourself into a pool. The Bikini Shot may not actually make that saggy old Speedo fit any better, but it sure will make you feel like a million bucks. Go ahead — hit the beach. Hang ten!

Bikini Shot

A granita is similar in texture to a shaved ice, made with fresh fruit juice, sugar, and, in this case, alcohol. We used Square One Cucumber Vodka for this recipe, as the cucumber essence adds a fresh note to the grapefruit, but it would work beautifully with gin. We’ve also had success with a blackberry granita made with Catoctin Creek’s Mosby’s Spirit, which has a certain grappa-like quality that makes us feel like we are vacationing on the Amalfi coast.

One whole grapefruit, juiced and retaining some of the pulp

3 ounces vodka or gin

2 ripe kiwi fruits, peeled and cut into chunks

1 orange, juiced

1 teaspoon light agave nectar

To make the granita: combine the grapefruit juice, pulp, and vodka or gin and pour into a shallow freezer-safe dish (like a pie pan). Place uncovered in the freezer for an hour, then scrape with a spoon to loosen the ice crystals. Return to the freezer for another hour. It can be scraped into a freezer-safe container at this point and kept in the freezer until ready to use.

To make the kiwi fruit juice: Put kiwi, orange juice, and agave nectar in a blender and blend until smooth. Strain through a sieve to remove seeds (optional). Chill for 30 minutes.

Pour two ounces kiwi juice into a shot glass or aperitif glass; top with a spoonful of grapefruit granita. Enjoy.

The Friday Tipple: Beachy Beer Sangria

Today’s Tipple is a day at the beach in a glass. Beer cocktails have been popping up on menus everywhere lately; in the old days, a beer cocktail was a bottle of Corona with a wedge of lime stuffed in the neck, but a recent article in Imbibe Magazine about a Spanish summer red wine called a tempranillo (think raspberries and sunshine) inspired us to consider a beer sangria. For the beer, we first tested a summery pale ale, but finally settled on Port City Brewing Company‘s Porter — you may think of a porter as a cold-weather beer, but this porter is rich without being syrupy and has a refreshing hoppiness which contrasts perfectly with the fruitiness of the wine.

The Beachy Beer Sangria calls for layering the flavors, which will create that beach experience no matter where you are today. At the top is a cold foam that leads you into the crisp porter, sort of like that moment when you first dive through the waves and your warm skin tingles like peppermint from the chill of the water. As you continue to drink, you’ll begin to encounter the cool smoothness of the wine, reminiscent of that mellow mid-afternoon drowsiness as you lay back in your chair at the water’s edge, the tide gently lapping across your feet. The very last sip is both sweet and spicy, the sunset stretching across a perfect summer day. Life is good.

Beachy Beer Sangria

fresh fruit (berries, cherries, grapefruit, limes, lemons, oranges, etc.)

Blackberry-Lavender Simple Syrup (a good quality honey will also work)

Black peppercorns

Chilled fruity red wine, such as a Spanish tempranillo or a garnacha

Chilled porter (we like our local Port City Brewing Company‘s brew, but experiment to your heart’s delight)

Foam topping (optional) with a smidge of Grand Marnier

Make the simple syrup (our recipe is here). To make the foam topping, pour about a 1/4 cup of the porter in a small mixing bowl, add a splash of Grand Marnier, and whisk until foamy. Place in the freezer for about 10 minutes.

To assemble the drink, place a few peppercorns and some chunks of different fruits at the bottom of the glass. Drizzle with about a teaspoon of the simple syrup, then muddle lightly to crack the peppercorns and release the fruit juices. Pour 2/3 of a cup of wine over the fruit, then tip the glass slightly and slowly pour 1/2 cup of porter into the glass. Top with a spoonful of the chilled foam and garnish with fresh fruit. Awesome, dude!