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    Beach Cocktails: Favorite Surfside Sips and Bar Snacks
    Beach Cocktails: Favorite Surfside Sips and Bar Snacks
    Beach Cocktails: Favorite Surfside Sips and Bar Snacks
    Ebook361 pages1 hour

    Beach Cocktails: Favorite Surfside Sips and Bar Snacks

    By The Editors of Coastal Living

    ()

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    About this ebook

    Cheers! Bottoms Up! It's time for a beach cocktail! Whether you are on the shores of a sandy beach or at home with a gathering of friends, serve up thirst-quenching flavored cocktails of the coast like Hawaiian Mai Tais, Cuban Daiquiri's, Key West Rum Runners or a Brazilian Caipirinhas!

    Over the last 20 years Coastal Living has provided readers with the best of seaside life, and now with BEACH COCKTAILS they serve up delicious cocktail recipes alongside beautifully photographed coastal scenery to delight the casual reader, mixologist, or guest alike.

    More than just a pretty cocktail book, BEACH COCKTAILS covers it all: learn the origin and key ingredients of tiki bar favorites, gear up with the 4-1-1 on must-have bar essentials, and refresh your bar-basics like making simple syrups, creating fun garnishes and learning to muddle! Whether you prefer a classic sip on the sand, a cutting-edge contemporary toddy, or a refreshing mocktail while watching the tide roll in, BEACH COCKTAILS is your thirst-aid kit.
    LanguageEnglish
    PublisherLiberty Street
    Release dateMay 2, 2017
    ISBN9780848753559
    Beach Cocktails: Favorite Surfside Sips and Bar Snacks

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      Book preview

      Beach Cocktails - The Editors of Coastal Living

      cocktail.

      In The Mix

      Simple Syrup

      Blend sweetness into cold drinks with this sublimely versatile syrup.

      Makes 1 ¼ cups

      1 cup water

      1 cup (8 ounces) sugar

      Combine the water and sugar in a saucepan over medium-high heat. Boil until the sugar dissolves. Remove from heat, and let stand 30 minutes. Strain and chill until ready to use.

      Variation:

      Mint Simple Syrup: Add 1½ cups fresh mint leaves to the water and sugar mixture and proceed with the recipe.

      Lime-Basil Simple Syrup

      This syrup adds exotic flavor to our Basil Tonic.

      Makes about ⅔ cup

      ½ cup water

      ½ cup (4 ounces) sugar

      1 tablespoon lime zest

      1 large fresh basil sprig

      Combine the water and sugar in a small saucepan. Cook over medium-high heat until the sugar dissolves, about 12 minutes. Remove from heat, and stir in fresh lime zest and basil sprig. Steep 10 minutes and then cool for 1 hour. Strain and chill.

      Lemongrass Simple Syrup

      This adds a bright citrusy zing to Pineapple Mojitos.

      Makes 1 ¼ cups

      1 cup (8 ounces) sugar

      1 cup water

      Pinch of salt

      2 (12-inch) fresh lemongrass stalks

      1. Combine the sugar, water, and salt in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar dissolves. Remove from heat.

      2. Trim both ends of the lemongrass stalks, and remove coarse outside leaves. Cut into 3-inch pieces, and crush to break up fibers. Place lemongrass in sugar mixture, and let stand 30 minutes. Transfer to a glass container; cover and chill overnight. Strain syrup, discarding lemongrass, and chill.

      Jalapeño-Honey Syrup

      Seed the jalapeño for less spiciness in this uncommon syrup that lends sweet heat to cocktails like our Christopher Robin.

      Makes ¾ cup

      1 jalapeño chile, halved

      ½ cup honey

      ½ cup boiling water

      Stir together all the ingredients; steep 1 hour. Strain.

      Ginger-Honey Syrup

      This syrup adds a spicy shot to Zesty Ginger-Lime Cooler. Keep the syrup in the refrigerator up to two weeks so you’ll be ready to mix up this favorite cocktail anytime.

      Makes 2 cups

      ¼ cup chopped fresh ginger

      1 tablespoon finely minced lime zest

      1 cup water

      1½ cups honey

      Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer 2 minutes. Remove from heat; let stand 1 hour. Strain mixture through a fine wire-mesh strainer, discarding solids. Store in refrigerator up to 2 weeks.

      Strawberry Syrup

      Pressing jam through a sieve is a shortcut to a flavorful fruit syrup. Try orange marmalade thinned with orange flower water or cherry jam thinned with Kirsch, a cherry brandy.

      Makes about ⅓ cup

      ¼ cup strawberry jam

      1½ tablespoons Grenadine

      Combine the strawberry jam and grenadine in a small bowl. Press through a fine wire-mesh strainer, discarding solids.

      Cucumber Simple Syrup

      This fresh syrup is perfect in a Pimm’s Cup, an ice-cold glass of lemonade, or tequila over ice with a squeeze of lime.

      Makes 1¼ cups

      1 cup water

      1 cup (8 ounces) sugar

      1 English cucumber, peeled and coarsely chopped

      Bring the water and sugar to a boil in a small saucepan over medium-high heat, stirring constantly until sugar dissolves. Cool. Combine cooled syrup and cucumber in a food processor; process until well blended. Steep 1 hour; strain. Store in an airtight container in the refrigerator up to 5 days.

      Toasted Orgeat Syrup

      Nutty orgeat (OR-JAY), from the French orge for barley, is a sweet syrup originally made with barley and almonds. Try it in our Grapefruit Trinidad Sour.

      Makes 1 cup

      1½ cups Demerara sugar

      1¼ cups water

      10 ounces (about 2 cups) raw skin-on almonds, lightly chopped and toasted

      1 ounce (2 tablespoons) vodka

      1 teaspoon orange blossom water

      Combine the sugar and water in a saucepan over medium-high. Boil, stirring, until sugar melts. Cook, stirring, 1 minute. Add nuts; cook, stirring, 1 minute. Remove from heat; let stand 3 hours. Pour through a wire-mesh strainer into a bowl; discard solids. Transfer to a glass jar with a lid. Stir in the vodka and orange blossom water. Cover and store in refrigerator up to 2 weeks.

      Falernum Syrup

      Aromatics and spices come together in this classic tiki syrup.

      Makes about 5½ cups

      1 (10-ounce) package blanched whole almonds, chopped

      2 quarts distilled water

      1 tablespoon cardamom pods

      1 tablespoon coriander seeds

      2 teaspoons whole cloves

      3 star anise pods

      4 cups cane sugar

      ½ cup chopped peeled fresh ginger (4-inch piece)

      3 large lemon peel strips, chopped

      7 ounces (¾ cup plus 2 tablespoons) ovenproof rum (such as Bacardi 151)

      1. Place the nuts in a large jar with a lid. Add 1 quart of the distilled water; seal and let stand 30 minutes, shaking every 10 minutes. Drain the almonds. Rinse jar, and return nuts to jar. Add remaining distilled water. Cover and chill 4 hours, shaking occasionally.

      2. Combine the whole spices in a large saucepan over medium-high, stirring often, until fragrant, about 1 minute. Stir in the sugar, ginger, and chilled nuts (including water). Clean and dry jar; set aside. Boil mixture, stirring often; remove from heat. Stir in chopped lemon peel; let stand until cool, about 1 hour.

      3. Return the mixture to clean jar. Cover and chill 8 hours.

      4. Pour the mixture through a fine wire-mesh strainer lined with 2 layers of cheesecloth, pressing on solids to extract liquid. Discard solids. Stir in the rum. Divide the mixture among clean glass jars; cover with lids, and store in refrigerator up to 2 weeks.

      Grenadine

      Derived from the French grenade and Spanish grenada, which both refer to the pomegranate, today’s store-bought grenadine is made mostly of corn syrup, artificial flavors, and food dye. This homemade syrup is flavorful and simple to make but not as atomic red a mixer as its commercial cousin.

      Makes 1 pint

      1 cup superfine sugar

      1 cup pomegranate-cherry juice, at room temperature

      ¼ cup bottled pomegranate molasses

      1 ounce (2 tablespoons) vodka

      2 teaspoons orange blossom water

      Combine the sugar and juice in a quart-size glass jar with a tight-fitting lid. Cover jar with lid, and swirl until sugar is dissolved, 2 to 3 minutes. Add pomegranate molasses, vodka, and orange blossom water. Cover with lid, and shake gently to combine. Store in refrigerator up to 2 weeks.

      Surprisingly, pomegranates aren’t grown on this 32-island chain that shares the cocktail syrup’s name.

      Sweet-and-Sour Mix

      Sweeten your favorite tiki cocktail with this tart-sweet mixer that also makes an appearance in the Summer Sangria.

      Makes 2¼ cups

      1 cup (8 ounces) sugar

      1 cup water

      1 cup (8 ounces) fresh lemon juice

      1 cup (8 ounces) fresh lime juice

      Combine the sugar and water in a saucepan over medium heat. Cook, stirring often, until sugar dissolves. Remove from heat. Stir in the lemon and lime juices. Cover and chill.

      Sour Mix

      More tart than sweet, this sour mix lends more than flavor to drinks. The addition of egg whites adds body to the mix, giving cocktails a rich mouthfeel. Our Palm Beach Martini is a perfect example to sample.

      Makes about 3 cups

      1 cup (8 ounces) sugar

      2 large pasteurized egg whites

      ½ cup (4 ounces) fresh lime juice

      ¼ cup (2 ounces) fresh lemon juice

      ¼ cup (2 ounces) fresh orange juice

      2 cups water

      Stir together all the ingredients until sugar dissolves and mixture is well blended.

      Homemade Peach-Vanilla Bitters

      Bitters are infinitely adaptable by substituting different flavored syrups for the one used here. Due to a high alcohol content, it keeps indefinitely in a cool, dark place. Wormwood is a woody herb that can be found at spice stores, such as Penzeys.

      Makes ⅔ cup

      Aromatic Mixture:

      4 ounces (½ cup) vodka

      2 ounces (¼ cup) pure grain alcohol

      2 tablespoons dried lemon peel

      2 tablespoons ground coriander

      2 tablespoons ground fennel

      1 tablespoon dried orange peel

      ½ cup plus 2 tablespoons water

      Bitters Mixture:

      6 ounces (¾ cup) vodka

      2 ounces (¼ cup) pure grain alcohol

      2 tablespoons dried gentian root

      1 tablespoon dried wormwood

      ½ cup plus 2 tablespoons water

      Peach-Vanilla Syrup:

      1 cup chopped dried peaches

      1 cup (8 ounces) sugar

      1 cup water

      1 vanilla bean, cut in half lengthwise

      1 fresh lemongrass stalk, cut into thirds and crushed lightly with the back of a knife

      1. Day 1, prepare Aromatic Mixture: Combine first 6 ingredients in a small glass jar. Cover and let stand in a cool, dark place 10 days.

      2. Day 11, pour mixture through a wire-mesh strainer into a bowl; reserve vodka. Place solids in a saucepan. Add the water.

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