Fun in the Sun
Love this drink! Sweet and fun it hits all the flavor marks for a summer cocktail. We love the Raw Vanilla Liqueur, not the Schnapps, by Dr. McGillicuddy. It brings a great smoothness and rich flavor to the drink. Did we say we love it!
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Florida Citrus Breeze
This cocktails if chock full of Citrus. Makes you feel like you’re in the middle of a drink Florida commercial if they had alcohol in them! All the citrus juices and liqueurs blend well together and it’s a great late afternoon or early evening drink.
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Fern Gulley
A riff on a Pina Colada but less sweet and much more kick. Then there’s that slight taste of cherry, yum.
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Enlightened Martini
Elegant and sophisticated in both looks and taste the Enlightened Martini is pretty amazing. We started by using organic Dry Fly® Gin, a light clean gin with a smooth taste and just the barest hint of juniper. This drink combines that with substituting the vermouth with another botanicals, Elderflower Liqueur. We used Thatchers® which is also organic for one of the smoothest takes on a martini we’ve had in a while.
Frozen Daiquiri
Daiquirí became popular in the 1940s. Wartime rationing made whiskey, vodka, etc., hard to come by, yet because of Roosevelt’s Good Neighbor policy (which opened up trade and travel relations with Latin America, Cuba and the Caribbean), rum was easily obtainable. The Good Neighbor Policy (also known as ‘The Pan-American program’), helped make Latin America seem fashionable. Consequently, rum-based drinks (once frowned upon as being the domain of sailors and down-and-outs), also became fashionable, and the Daiquirí saw a tremendous rise in popularity in the US. Originally served over cracked ice, Bacardi Rum, sugar and fresh lime juice it is now served frozen with a variety of different flavors. Two of our favorites are the lime and peach are included as well. Other fruits that translate well are peach, strawberries, raspberries or papaya.
Blue Hawaiian
Blue Hawaiian gets its name from the beautiful blue of the Pacific Ocean off the coast of Hawaii. Created by Harry Yee at the Hilton Hawaiian Village in 1957 when a sales rep asked him to make a drink using Blue Curaçao liqueur. Curacao is an orange based liqueur that is often colored blue or orange and used extensively in tropical themed drinks. It does have a tie to the Elvis movie “Blue Hawaii” but it is fairly loose in nature. This drink, and like many like it, were an off shoot of the 60’s love of all things Hawaiian and tiki. Having sat at the pool bar at the Hilton Hawaiian Village and looked out over Waikiki Beach, I can see where they got the name.
Pisco Sour
The modern version of the Pisco Sour wasn’t born until late 1920s, when bartender Mario Bruige added Angostura bitters and egg white. However, the Pisco Sour can trace its origins much further back to the creation of its base: the strong, brandy-like liquor, Pisco.
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Bahaman Breeze
Bahaman Breeze sweet and tropical this drink is the perfect summer punch that also mixes up great as a batch!
Bacardi Cocktail
Bacardi Cocktails were originally a Daiquiri served straight up just Rum and lime juice. As the drink became Americanized it included grenadine which gives it a sweeter taste and red color.