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Ocean Potions

Spice up your summer with these cocktail recipes from mixologists at the Wyndham Deerfield Beach Resort and Chanson Restaurant at the Royal Blues Hotel.

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Welcome summer with splashy cocktails

An iced cold beer on a blistering Florida summer day usually hits the spot. Nevertheless, there are times that call for something with a little more pizazz. The folks over at the Wyndham Deerfield Beach Resort and Chanson Restaurant at the Royal Blues Hotel were kind enough to share a few recipes. Of course, some of these drinks are a bit labor intensive — so there is always the option of heading over to the beach and enjoying a cocktail while you admire the sea.

Spicy Susan at Chanson Restaurant

The Spicy Susan at Chanson RestaurantDiego Sena Ribeiro, the Bar Manager and Mixologist at Chanson Restaurant at the Royal Blues Hotel, created the Spicy Susan in honor of Point Publishing’s own Creative Director.

3 ounces St. George green chile vodka

3/4 ounce house-made lime cordial (recipe follows)

splash of agave splash pineapple juice

topped with prosecco

garnished with lime zest

Place the vodka, lime cordial, agave and pineapple juice in a cocktail shaker with ice and shake. Strain into a martini glass and top with prosecco. Garnish with lime zest. Lime Cordial is a reduction or organic lime juice, sugar, lime zest and kaffir lime leaves.

Chanson’s new summer cocktail menu will be available starting in June.

Mai Tai at Burger Craze

Mai Tai at Burger Craze

Mai Tai at Burger Craze

1 ½ ounces Don Q Rum

¾ ounce Fee Brothers Orgeat syrup

¾ ounce Triple Sec

¾ ounce pineapple juice

¾ ounce lime juice

¾ ounce dark rum floater (optional)

Place all ingredients except the floater rum into a cocktail shaker with ice. Shake and strain into a highball glass filled with ice and garnish with a cherry.

Italian Mojito at Cafe Med

Italian Mojito from Cafe Med

Basil Martini at Cafe Med

Basil Martini from Cafe Med

Blood Orange Paloma at Burger Craze

Blood Orange Paloma at Burger Craze

½ ounces Blue Nectar tequila

½ ounce Thatchers Blood Orange Organic Artisan Liqueur

¾ ounce grapefruit juice

club soda

Place the tequila, blood orange liqueur and grapefruit juice into a highball glass filled with ice and stir. Top with club soda and garnish with a grapefruit twist.

Atlantic Breeze at Patio Bar

2 ounces Deep Eddy Vodka

1 ounce Cointreau

1 ounce pineapple juice

1 ounce cranberry juice

Place all ingredients in a cocktail shaker with ice. Shake and strain into a highball glass filled with ice and garnish with a cherry.

Tropical Mule at Patio Bar

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