Specialty Cocktails From Local Restaurants

Fresh Strawberry Margarita
(Makes 2)
2 Ounces Tequila Blanco
5 Strawberries With Stems Removed
.25 Cup Fresh Lime Juice (2-3 limes)
2 Tablespoons Agave Syrup

Add strawberries to a shaker and muddle to create strawberry juice. Add to the muddled strawberries, a half cup of ice, the tequila, lime juice and agave syrup. Shake very well. Place some kosher salt on a small plate; rim the glasses with a fresh lime wedge and place the rim in the salt. Fill the glasses with ice, and strain the shaken margarita over the ice.

French Blonde
.75 Ounce Gin
.5 Ounce Saint Germain
1 Ounce Lillet Blanc
1 Ounce Fresh-Squeezed
Grapefruit Juice
2 Dashes Grapefruit Bitters
Grapefruit Wedge

Shake all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass and garnish with a grapefruit wedge.

Shem Killer
1.5 Ounces Coconut Rum
1.5 Ounces Pina Colada Mix
Equal Parts Fresh-Squeezed Orange Juice and Pineapple Juice
A Splash of Grenadine
Sprinkle of Nutmeg
Orange Slice

Pour all ingredients over ice, shake well and pour. Sprinkle some nutmeg to top it off. Garnish with an orange slice and a cherry.

Creekside Punch
1.5 Ounces Malibu Passion Fruit Rum
1 Ounce Orange Juice
2 Ounces Pineapple Juice
Drizzle of Grenadine
Lime Slice

Shake the juices and rum well over ice and pour. Drizzle grenadine down the sides and garnish with lime slice and cherry.

Surfin Bird
1.5 Ounces Cruzan Aged Rum
.15 Ounce Cruzan Coconut Rum
.15 Ounce Campari
.1 Ounce Rumchata
.5 Ounce Pineapple Juice
.3 Ounce Coco Lopez Coconut Cream
Orange Wedge

Mix ingredients together in a shaker and shake vigorously until frothy. Pour over rocks, and garnish with an orange wedge and umbrella.

The Beachcomber
1.25 Ounces Smirnoff
.5 Ounce Parrot Bay Coconut Rum
2 Ounces Pineapple Juice
1 Ounce Orange Juice
Dry Curacao (in pump spritzer)
Orange Peel
Dirty Cherry

Fill rocks glass with ice. Pour in vodka, rum and juices. Transfer the mixture to a shaker and shake vigorously. Fill glass with fresh ice. Strain drink back into glass. Top with two spritzes of dry Curacao. Garnish with an orange peel wrapped around a dirty cherry and skewered with a bamboo pick.

Grapefruit Crush
1 Ounce Grapefruit Vodka
Fresh Grapefruit Juice (from .25 of a grapefruit)
A Splash of Triple Sec
Grapefruit Slice

Mix juice, vodka and triple sec over ice and pour. Top off with Sprite and garnish with a slice of fresh grapefruit.

Parrot Colada
1.5 Ounces Coconut Rum
2 Ounces Coconut Cream
2 Ounces Ice Cream
Strawberry Syrup
Whipped Cream
Toasted Coconut

Pour rum, coconut cream and ice cream into a blender with crushed ice and blend until smooth. Top with strawberry syrup, whipped cream and toasted coconut.

Mango Colada
1.5 Ounces Malibu Rum
1 Ounce Coconut Milk
2 Ounces Mango Nectar
.5 Ounce Pineapple Juice
Orange Wedge

Add ice, shake and pour into a Collins glass. Garnish with the cherry and orange wedge.

Citron Cumber Mule
1.5 Ounces Absolut Citron Vodka
4 Slices Fresh Cucumber
2 Lime Wedges
Goslings Ginger Beer

Muddle 3 Cucumber slices and 2 lime wedges with vodka in mixing tin. Shake with ice and strain over fresh ice into copper mule mug. Fill with Goslings Ginger Beer.  Garnish with 1 remaining cucumber slice.

Pit Master Bloody
1.5 Ounces Dixie Black Pepper Vodka
4 Ounces Zing Zang Bloody Mary Mix
Dry Rub
Lemon Wedge
Lime Wedge
Single Rib

Fill shaker with vodka and Zing Zang. Fill shaker with ice and shake to mix. Rim a pint glass with the rub, and transfer the bloody to the glass. Garnish with lemon wedge, lime wedge and the rib.

Baja Tanga
1.5 Ounces 100 Percent Agave
Blanco Tequila
1.5 Ounces Watermelon Juice
1 Ounce Rosé Wine
.75 Ounce Lime Juice
.5 Ounce Agave Nectar
Watermelon Rind

Get a ripe seedless watermelon, cut the rind off and puree the watermelon chunks. Strain this puree to get rid of the pulp. You now have watermelon juice. Add the tequila, watermelon juice, rosé wine, lime juice and agave nectar in a shaker with ice and shake vigorously. Pour into a highball glass and garnish with the rind. Side note: You can add a bit of lime juice and agave to the leftover pulp and freeze it to make popsicles for the kids.

Mandarin Mai Tai
1.5 Ounces White Rum
Two Muddled Mandarins
1 Ounce Lemon Juice
1.5 Ounces Rosemary Infused Orgeat
5 Drops Bitterman’s
Elemakule Tiki Bitters
Pinot Noir

Muddle the mandarins in a mixing tin; add all other ingredients together (except the pinot noir). In a 16-ounce glass (preferably one that’s pretty, silly – or both), add crushed ice. Strain cocktail over the crushed ice. Top with more crushed ice. Then lightly pour (float) the pinot noir over the top as if you were making a snow cone. The tannins of the pinot noir add to the complexity of the cocktail and counteract the sweetness. Garnish “Appropriately.”

Cucumber-Lemon Balm Mojito
2 Ounces Bacardi Rum
4 Cucumber Slices
3 Lime Wedges
House Made Lemon Balm
Simple Syrup (to taste)
Soda Water
Cucumber Slice
Lime Wedge

Muddle three cucumber slices and two lime wedges in a glass. Add ice, the rum and simple syrup to taste. Top off with soda water. Garnish with remaining cucumber slice and lime wedge.

TI Punch
1.5 Ounces Plantation Pineapple Rum
.5 Ounce Aperol
.5 Ounce Orgeat
.5 Ounce Citrus
.25 Pineapple Shrub
12 Dashes of Peychaud Bitters
1 Pineapple Leaf
1 Pineapple Stick

Combine all ingredients except bitters in a shaker with ice. Shake and pour into a Collins glass. Top with bitters and garnish with pineapple stick and leaf.

(A few of Chef Ken Vedrinski’s favorite wines)

Mastrogiurato 2010
Producer: Caparra & Siciliani
Grape: Gaglioppo
From: Calabria, Italy
Chef Ken says: “Tastes like an expensive pinot noir, medium body, elegant, dark fruits.”

Eruzione1614 2015
Producer: Planeta
Grape: Carricante
From: Sicily, Italy
Chef Ken says: “Pairs great with seafood, perfect balance between acid and fruit.”

Printi 2013
Producer: Monchiero Carbone
Grape: Nebbiolo
From: Piemonte, Italy
Chef Ken says: “Drinks like an expensive Barolo without the Barolo designation.”

The “Cocktail Party” Turns 100!

Mrs. Julia S. Walsh of St. Louis Missouri is thought to have thrown the first cocktail party in May 1917. She invited 50 guests to her home on Sunday at noon, many coming directly after church. A mahogany bar in her stately home was tended by a professional white-coated drinks mixer, as conversation was enjoyed for one hour, until dinner was served at 1 p.m. Cocktail parties became the rage in St. Louis after this event.

During Prohibition in the 1920s, the idea of having a cocktail became more popular throughout the country in the speakeasies that sold illegal alcohol. The quality of the gin (which does not require aging and could be made quickly) and other liquors that were secretly concocted were vastly inferior to what had been available before Prohibition. So honey, fruit juices and other flavorings were commonly added to the liquor in order to mask the lower quality.