- 2 Ounces fresh watermelon juice
- 4 or 5 basil leaves
- 1.5 Ounces bourbon
- 3/4 Ounces fresh lemon juice
- 3/4 Ounces St-Germain elderflower liqueur
- Freshly ground black pepper
- Watermelon wedges
Combine the watermelon and basil leaves in a mixing glass or shaker and muddle until the watermelon is crushed and juicy.
Add the bourbon, lemon juice and St-Germain, along with ice, and shake vigorously.
Strain into a cocktail glass and garnish, if desired, with a sprinkling of black pepper and a wedge of watermelon.
Calories Per Serving288
Folate equivalent (total)16µg4%
Cocktail DuJour: Drink Like Bill Murray
New Yorkers are no strangers to celebrity sightings. With the sheer number of stars calling the city their home, for those visiting New York for work or pleasure it’s almost a rite of passage to see a celebrity out and about in their natural habitat.
One such ubiquitous star is Bill Murray, who caused a furor this past summer while in town to film the upcoming St. Vincent de Van Nuys. Even if you haven’t run into Murray yourself, you can channel the Lost in Translation actor this weekend by making yourself a Murricane, courtesy of The Anchor, one of his regular New York City hangouts. Originally called the Love and Trust, the drink’s name changed after the bartenders agreed to honor the actor’s affinity for it.
4 or 5 basil leaves
1 nice-sized chunk of fresh watermelon
1.5 ounces Bulliet bourbon
3/4 ounce fresh lemon juice
3/4 ounce St. Germain elderflower liqueur
Freshly ground black pepper and watermelon wedge, for garnish
Combine the watermelon and basil leaves in a mixing glass or shaker and muddle until the watermelon is crushed and juicy. Add the bourbon, lemon juice and St-Germain, along with ice, and shake vigorously. Strain into a cocktail glass and garnish, if desired, with a sprinkling of black pepper and a wedge of watermelon.
Zesty Chicken Tostadas
Who doesn’t love an opportunity for a themed dinner?! These Zesty Chicken Tostadas make a mean main course for your Cinco de Mayo celebration or just a plain ol ’ weeknight meal. Crisp- ify your tortillas in the oven and add a mountain of toppings! This recipe utilizes ground chicken and black beans as the protein, and red cabbage, cilantro, radishes and more to add crunchy freshness to your plate. Modify it to suit your dietary needs using meat alternatives or dairy-free substitutions.
Total time: 45 minutes
- 1 pound ground chicken
- 1 small yellow onion, minced
- 6 large garlic cloves, minced
- 6 tablespoons olive oil
- 1 medium lime, juiced
- 2 tablespoons tamari
- 2 teaspoons honey
- ½ teaspoon crushed red chili flakes
- 12-6” corn tortillas
- 15 ounce can black beans, rinsed and drained
- 6 radishes, thinly sliced
- 2 cups red cabbage, finely shredded
- ½ bunch cilantro
- ½ small red onion, julienned
- 8 ounces sour cream
- Preheat oven to 350 F.
- In a medium skillet, heat oil over medium heat. Add onion and chilis and sauté until translucent. Add chicken, breaking up pieces to form a crumbly texture. Cook mixture until chicken is no longer pink. Add garlic and cook for another minute. Turn off heat and add lime juice and tamari.
- Meanwhile, place corn tortillas on a baking sheet and baking in oven for 5 minutes or until desired crispness. Set aside to cool.
- Prepare toppings as described above.
- Assemble tostadas by evenly dividing chicken mixture between tortillas. Repeat with black beans, cabbage, radishes, and red onion. Drizzle with sour cream and garnish with cilantro.
The Mercers of Yorkshire
The Mercers of Yorkshire is a quality conserves and condiments producer based in Yorkshire. There’s a whopping 43 products being sold by the company, and these products sold nationwide in large supermarkets, but Mercers still retains a small producer’s pride in their products production is never subcontracted, quality British ingredients are always used (where available) and everything is hand crafted in small batches.
The Mercers of Yorkshire – Red Onion Marmalade
This love of the product shines through in the quality of it. I tried the red onion marmalade first, and it makes a standard sausage sandwich taste quite incredible. It’s a very sweet chutney, so I think it would also go well with something quite rich and heavy, like chicken liver pate.
I also got to sample Mercer’s Lemon Cheese. I’ve been undecided about whether I like lemon curd (or cheese – I think there’s little difference between the two nowadays). Having loved it when I was little, I span around and suddenly took a huge dislike to it. But that could have been because a lot of them can be really sharp and overwhelmingly sweet, with little else in the mix flavour-wise. Not so with Mercer’s. Their Lemon Cheese has a mellow, fruity quality to it, but it’s vibrant too, in a kind of lemon sherbet way. It’s zingy, and it’s delicious.
I made a Lemon Curd Spring Roll with it, which worked really well (if I do say so myself). I used James Martin’s swiss roll recipe – he says to heat half the sugar before adding it to the aerated egg and sugar mix, and I think this might help to set it? It certainly makes it more stable, as the mixture held the air really well even when folding in the flour, and it was like mousse when it went in the oven. Once the cake cooled, I added a thin layer of lemon cheese, followed by a thin layer of whipped cream before rolling and sprinkling with caster sugar.
This cake would be perfect on spring and summer afternoons, with a large pot of tea.
The Mercers of Yorkshire can be found exhibiting at the BBC Good Food Spring Show on Stand Q80.
Crafting the Best Hurricane
“At its best (and most basic), a Hurricane should be a very simple sour style swizzle — 2 parts rum, 1 part citrus, 1 part sweetener,” Gergö Muráth, bar manager at Trailer Happiness in London, says. Many of the neon-red Hurricanes that you’ll drink at bars use upwards of 4 ounces of rum, which is a bit hefty if not balanced properly. In the case of Muráth’s swizzle template, that would mean there would be 2 ounces each of citrus juice and syrup, if you were to include 4 ounces of rum.
Fresh citrus, not sour mix, is key. “The citrus is sometimes lime, but I prefer lemon,” Muráth says. To balance the sour, the sweetener is where many bartenders go wrong. If you are cocktail-savvy and can pull off a quality fassionola syrup, go for it otherwise, sticking to a passion fruit syrup is the safe bet. “There are decent commercial options (Monin comes to mind), but your best bet is to buy a decent passion fruit puree (Boiron especially), and mix it with sugar syrup,” Muráth says. “I like using 2:1 (sugar to water), because it gives you fantastic texture, and you need less to achieve the ideal ratio.” Another great craft passionfruit syrup worth trying is by Small Hand Foods.
When it comes to which rum to choose, it’s best to employ a blended rum, or develop your own custom blend for depth and complexity. “For our house Hurricane (which happens to be my favorite drink on our menu) we use 2 ounces of Real McCoy 3 year from Barbados,” Muráth says. Muráth says it’s ideal to select something funky and flavorful from Jamaica, Barbados, or Guyana or all three in the case of Black Tot rum. Rums such as Equiano, Denizen Merchant’s Reserve, and the Haitian Rhum Barbancourt are other expressions worth considering.
One you have your citrus, sweetener, and rum ready to mix, you’ll need lots of crushed ice as the dilution and temperature are key to crafting the perfectly balanced Hurricane.
Find out what's happening in Gulfport with free, real-time updates from Patch.
Packets of olive oil are easily stowed. If difficult to find, you can set some aside and store it in BPA-free recycled bottle. A container of lemon juice helps punch up the tang in food cooked outside. Grab a fresh lemon or lime- the zest can be used to flavor rice, pasta, salsa and soups and you can squeeze it on tuna or into tea.
If you lose power, there are many cooking options. You can purchase disposable charcoal grills, that aren't terribly messy. Single grills run about $10 and party sizes cost about $16. Both are sold in four-packs, which offer a more economical option for a potentially active hurricane season. I've found them at party stores, on-line and at Target, Publix, Lowe's and Home Depot.
Hurricane Drink Recipe!
- 1 oz vodka
- 1/4 oz grenadine syrup
- 1 oz gin
- 1 oz light rum
- 1/2 oz 151 rum or a dark anejo rum makes a good substitute
- 1 oz amaretto almond liqueur
- 1 oz triple sec
- grapefruit juice
- pineapple juice
Pour all but the juices, in order listed, into a “Hurricane” glass three-quarters filled with ice.
Fill with equal parts of grapefruit and pineapple juice, and serve.
A Nice Option: Rum drinks are famous for a rum “float” on the top. A dark anejo rum such as “Brugal Rum” makes a nice finishing touch. Usually a 151 is called for, but for flavor, try the anejo!
The creation of the “Hurricane” cocktail is credited to Pat O’Brien of New Orleans. O’Brien had to get rid of the rum he was forced to buy before he could purchase other spirits, so he whipped up the concoction and gave it away to the sailors. It turned out to be a hit and remains a popular rum drink today!
WARNING! Another of the 5 ounce relationship builders. Be careful and go easy with this one, unless resting face down in the parking lot is high on your to do list! Always Drink Responsibly! Never Drink and Drive !
Have a drink With Jim Finegan
The Tiki Bar owner Jim Finegan was thrown behind the bar at his father's restaurant at a very young age in 1977. For the shy, introverted kid, it was a shocking but life-changing event. Says Jim, “I have worked behind a bar and watched every succeeding generation and their tastes in cocktails around this country and others. Over all of those years, the prevalent trend has been to hide the taste of alcohol.”
Any special bartending tips? This is an easy drink Jim recommends pouring the grenadine after the pineapple so it doesn't collect on the bottom of the cup too quickly. This makes mixing the drink by shaking that much quicker.
The Tiki Bar
Near Boyertown on the Ragin’ Manatawny
Also look them up on Facebook
Jim recommends you pair The Hurricane with ANYTHING on the menu. Drink it with abandon –but only if you have a designated driver.
Sea and be Scene
As has been the tradition here on Sea and be Scene – with each “Summer of..” celebrated by the Atlantic Film Festival – so too do we celebrate. with the creation of an adult beverage.
Last year, for the Summer of Spielberg - inspired by his 1997 hit CLOSE ENCOUNTERS OF THE THIRD KIND - we created a trio of liqueur infused ice creams named appropriately enough Close Encounters of the Third Kind - a truly tasty grown up dessert!
Now we won't kid you - we're thrilled that the Atlantic Film Festival has declared this the Summer of Sandra- WE LOVE SANDRA BULLOCK and we knew we had to come up with something as lovely and delightful as the Oscar winner herself. I'm pleased to say we've done it.
It's a blend of wonderful flavours reflecting her great range as an actress, it's beautiful like Ms.Bullock and it's an alliteration. can't beat it. so without further ado.
Our Feature Presentation.
Popular in Europe for hundreds of years - Sangria is based on a traditional red wine punch with a variety of fruits and juice thrown in.
Sounds simple enough, but between you and me I'd never made a Sangria before, but I knew that I wanted it to have it's own unique taste and that I wanted the spirits to be from Atlantic Canada.
With that in mind. for the red wine - a great bottle of 100% Annapolis Valley grown wine from Domaine de Grand Pré called, as luck would have it, NS.RED. Described as a "medium body with spicy, rustic notes and flavours of blackcurrant and blackberry" - it was PERFECT for our Sangria! Shout out to the team at the Chester NSLC for their great product knowledge and stellar service (that's probably why they just won Store of the Year -wahoo. )
The remaining spirited ingredients are the incredible products of Ironworks Distillery in Lunenburg. Now most Sangria recipes call for brandy - but you haven't lived until you've tried Ironworks Apple Brandy. wow! That had us on our way to amazing and then came the really unique addition that pushed the recipe to being absolutely Bullock-worthy. Ironworks Blueberry Liqueur.
Add in the juices, the fruit and berries plus lemon Perrier and then sweet fancy Moses - you've got a marvelous mixture fit for movie star!
1 Bottle of NS.RED from Domaine de Grand Pré 750ml (chilled)
1/4 cup Ironworks Apple Brandy
1/4 cup of Ironworks Blueberry Liqueur
1 Cup of Orange Juice (with pulp)
1 Cup of Strawberries (hulled & quartered)
2 Granny Smith Apple (peeled & cut into 1/2 inch pieces
(more citrus fruits for garnish if desired)
In a large pitcher mix liquid ingredients
Add sugar and stir to dissolve.
Wash berries, cut up fruit and add to liquid mixture
Usually served in a wide bowl style wine glass, but also fun to serve in mason jars for a casual get together.
Good idea to have a ladle on hand to ensure each glass gets a good portion of the soaked fruit and berries
Garnish with a slices of lemon & lime.
ALWAYS refrigerate Sangria until you're ready to serve and return unused portion to fridge until you need more.
While you're here be sure to check out our previously concocted "Summer of. " Signature Cocktails and desserts. Click on the picture below to go to the recipe
2 Comments »
I told dad to purchase some rum not cranberry wine when we were visiting ironworks on July 25 during tall ships! But alas we have cranberry wine equally as good for Christmas dinner (if not consumed before hand) sounds deliscious, do you have any other rum recommendations for a substitution? If yes email me Stephanie please!
Comment by Charlotte Flewelling — August 3, 2012 @ 1:26 pm
Hey Charlotte - if you've got the Ironworks Cranberry Liqueur you've got my FAVOURITE from them. click on the recipe for the SEA AND BE SCENE cocktail above - I use that great stuff for that cocktail! Cheers! xosb