Florida Sunshine And Nostalgia In A Glass

I typically approach pre-mixed cocktails with a little trepidation. I feel there is a 50/50 chance at best, that they will be good. Fresh is always best in my book, however, it is not always possible or convenient. When the folks from Sunshine Punch told me about their new product a couple of months ago, it peaked my interest. This new pre-made cocktail is Florida sunshine and nostalgia in a glass and today's Fabulous Find. It was introduced in summer but is good for Southwest Florida's climate all year long.

It's nostalgic because it is reminiscent of an orange creamsicle. In fact, the iconic summer ice cream treat served as inspiration for this. The bottled cocktail is made with oranges, cream, rum and vodka. It was not as sweet as I had feared but rather well balanced.  I tried it simply over ice. In addition, I cut a piece of fresh orange as a garnish and it was perfect to add a bit of acid. I may even squeeze a little in next time.

Rum cocktails are a must have in tropical climates. They are perfect for beach, boating and poolside. This makes life much easier. Just screw off the cap and pour in a glass, then doctor it up if your feel like it. Or leave as is.

If you want to doctor it up a bit, the drink's creators have a few suggestions. Try adding some club soda or even equal parts cold brew. If you want a pina colada twist, add pineapple and coconut rum for another idea. They have lots of recipes on their website. This new pre-made cocktail is Florida sunshine and nostalgia in a glass. Enjoy this week's Fabulous Find. A bottle will cost around $25.

Here are some new ideas for National Cocktail Day. It's today, March 29th. Isn't it nice when a day like today falls on Friday. We have National Margarita Day, National Espresso Martini Day, and everything in between. So why not a day for the cocktail in general. If you plan to enjoy an adult beverage when you get off of work today, ask your favorite bartender to make something special in honor of the day. I mean just look at this beautiful creation from Angelina's Ristorante in Bonita Springs. Besides great food, they have a great cocktail program.

However, if you just want to go home and kick your shoes off, we have some fun ideas for you. Crafting a cocktail at home isn't all that hard. There are a couple of simple things you can do to compete with the cocktails your find at local bars and restaurants.

The first thing you need is quality ingredients. Don't purchase the bottom shelf tequila or vodka. You will thank me for this in the morning. Spring for the good stuff for your home bar. That includes mixers. Mixers and tonics can make or break a cocktail. When it comes to fruit, fresh is best. Fresh squeezed juices make a difference and they contain less sugar than the processed kind. For those drinks that DO need a little touch of sweetness for balance, simple syrup is super easy to make and good to have in the refrigerator.

To make simple syrup, simply heat equal parts of white sugar and water together until the sugar dissolves. You can get fancy and add other things to infuse flavor too. Think cinnamon sticks, fruit, herbs and such.

Here are a few recipes and some new ideas for National Cocktail Day. I've included a mocktail as well.

This one requires a little advance prep. It makes for a great Easter Brunch cocktail too. The recipe and photo are from Lee Corbett, the Rogue Brussel Sprout

Ingredients:
Honey and shredded coconut for the glass
2 oz carrot juice blend
1 oz pineapple juice
0.5 oz ginger liqueur
1.5 oz Kōloa Kaua’i Dark Rum
Long, thin carrot for garnish

Paint one side of a tall, narrow glass with honey, then roll it in shredded coconut. In a cocktail shaker, combine the carrot juice, pineapple juice, and ginger liqueur and shake with ice. Fill the serving glass with ice, then strain the cocktail into the glass. Gently float the dark rum over the cocktail. Garnish with a long, thin carrot for stirring the layers together.

Ingredient Notes:
We love this cocktail best with a no-sugar-added natural carrot juice blend, such as carrot and apple. If you use straight carrot juice, you may want to increase the amount of pineapple juice to offset the bitterness of the carrot. Do you love coconut in your carrot cake? If so, add 0.5-1 oz Kōloa Kaua’i Coconut Rum into the shaken part of the cocktail (and consider decreasing the amount of dark rum accordingly).

This one comes from one of the most popular, well-known vodka brands

Ingredients

●      2 oz GREY GOOSE® Vodka

●      ¼  oz Fino Sherry

●      Orange Zest

Rinse a chilled glass with sherry and discard excess. While squeezing a large strip of orange peel over the sherry-rinsed glass, use a match to carefully flame the oils spraying into the glass; repeat several times with additional peels. Stir the vodka with ice until chilled, then strain it into the prepared glass. Flame a final orange peel over the finished drink, and garnish.

Gray Whale is a really cool gin. Its flavors come form sustainably sourced and wild harvested botanicals foraged along the migratory path of the California Gray Whale. Every bottle of Gray Whale Gin gives back through 1% for the Planet and partnership with Oceana.

Combine Gray Whale Gin, elderflower liqueur and grapefruit juice into a shaker with ice and shake. Fine strain into a glass over fresh ice and add a splash of soda water. Garnish with grapefruit wedge and lavender sprig.

I have to include a mocktail for my friends who are abstaining for lent or just for general purposes. The good thing about this mocktail is you can make a pitcher of it. IF someone wants to add a splash of vodka, rum or even tequila, it would be easy to do.

Ingredients:

Fill a wine glass with ice and 1 tsp fresh or frozen blueberries. Add spiced rum and juices. Top with lemon-lime soda.