Deerfield Beach

Ocean Potions

LOCAL NEWS May 24, 2017

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[/vc_column_text][vc_text_separator title=”Spicy Susan at Chanson Restaurant” color=”black” border_width=”2″][vc_column_text]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.[/vc_column_text][vc_text_separator title=”Mai Tai at Burger Craze” color=”black” border_width=”2″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

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.

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2 lime wedges

½ ounce simple syrup

3 mint leaves

1 ½ ounces Black Magic Rum

½ ounce Amaretto

Moscato

dash of bitters

mint leaf

Muddle the lime and mint in the bottom of a cocktail shaker. Add the simple syrup, rum, amaretto and a dash of bitters. Shake and strain into a wine glass filled with ice. Top off with Moscato and garnish with mint leaves.

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2 lime wedges

½ ounce simple syrup

2 large basil leaves, plus more for garnish

1 ounce ruby red grapefruit juice

1 ½ ounces Deep Eddy Vodka

Muddle the lime and basil in the bottom of a cocktail shaker. Add the remaining ingredients and fill the shaker with ice. Shake and then strain into a chilled martini glass and garnish with a basil leaf—because you’re fancy.

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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.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator title=”Atlantic Breeze at Patio Bar” color=”black” border_width=”2″][vc_column_text]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.[/vc_column_text][vc_text_separator title=”Tropical Mule at Patio Bar” color=”black” border_width=”2″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

2 ounces Deep Eddy Peach Vodka

1 ounce pineapple juice

club soda

Place all ingredients in a cocktail shaker with ice. Shake and strain into a martini glass and top with club soda.

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