Hang out on the beach in style with The Summertime Anytime Cookbook by Dana Slatkin, featuring Beach Bar Essentials; Sunset Cocktails; White Asparagus Salad with Blood Orange Vinaigrette; and Pappardelle with Wild Mushrooms, Rosemary, and Light Tomato Sauce.
Greet your guests with something deliciously icy and let the good vibrations flow! Here are the top six most popular cocktails at Shutters (and now at my house). I've given you the measurements traditionally in ounces but also in cups and tablespoons in case you do not have a jigger handy. Also see Beach Bar Essentials.
Pomegranate syrup and rose water are available at Middle Eastern markets and specialty gourmet stores (see Source Guide). You can substitute pomegranate juice, which is just as refreshing but less concentrated (for this recipe, use about 1/2 cup).
In a cocktail shaker, shake the vodka, lemon juice, and pomegranate syrup vigorously with ice, then strain into a chilled martini glass. Add a dash of rose water, if desired. Garnish with a twist of lemon.
In a cocktail shaker, shake the rum and juices with ice, then strain into a highball glass filled with ice. Garnish with a dash of grenadine syrup and a wedge of orange.
Rub the edge of a cocktail glass with the lime wedge, then dip the glass into a saucer filled with coarse salt. In a cocktail shaker with ice, combine the tequila, Grand Marnier, lemonade, and orange juice. Shake well and strain into the salted cocktail glass. Garnish with the lime wedge.
In a cocktail shaker filled with ice, shake the rum, Amaretto, and orange juice. Strain into a highball glass filled with ice. Add the grenadine and garnish with a strawberry.
In a cocktail shaker filled with ice, shake the vodka, schnapps, Chambord, and juices well; strain into a chilled highball glass. Garnish with a pineapple or orange slice.
In a cocktail shaker filled with ice, shake the vodka, lemonade, Curaçao, and Sprite well; strain into a chilled martini glass. Garnish with a slice of lemon or orange.
This page created August 2008
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