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.
Welcome summer with splashy cocktails
Spicy Susan at Chanson Restaurant
Diego 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
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
Basil Martini at Cafe Med
Blood Orange Paloma at Burger Craze
1 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.