KeyDelights - Longboat Key News

Page 8
Friday, August 14, 2009
Longboat Key News
KeyDelights
The best cocktails of summer — from the experts
Local restaurants weigh in with their favorite libations for cooling off this summer.
Columbia Restaurant
St. Armands Circle
Founded in 1905 by Cuban immigrant
Casimiro Hernandez, Sr., the Columbia
Restaurant is Florida’s oldest restaurant
and the world’s largest Spanish restaurant.
It began in Tampa’s Ybor City, (pronounced EE-bore) as a small corner café
known for its Cuban coffee and authentic
Cuban sandwiches,
frequented by the
local cigar workers. Now Sarasota
visitors flock to The
Columbia to sample
their famous Paella,
seafood dishes and
Polla menu. The one
common order among visitors is the
Sangria. This traditional Spanish drink
was first made in Spain in the 1600s,
where the traditional Rioja wine was
used along with local brandy and fruits.
In southern Spain, it was made from
peach and nectarines. It was called Zurra.
It began to spread throughout Europe as
other countries began to make it with
their own local wine varieties. In 1964,
sangria made its first appearance in the
United States at the world’s fair. It has
since then become a popular punch that
is made from a variety of wines and fruit
juices.
Sangria
Columbia Restaurant Recipe
John Monetti, General Manager
Ingredients:
1 bottle Spanish red wine
¼ cup Spanish brandy
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon sugar
1 cup club soda
1 sliced lemon
1 sliced orange
2-3 whole cherries
Preparation:
Mix all ingredients in a large pitcher. Stir
with a wooden spoon until well mixed.
Pour into large wine glasses. Garnish
with orange slices and cherries. Add ice
to pitcher. Serves 4.
Hot tip: Columbia Sangria is special
because of the wine they use, Torres, and
their “secret” ingredient…Torres brandy.
The brandy adds a wonderful flavor to
this cool and refreshing beverage.
Tommy Bahamas
St. Armands Circle
Tommy Bahamas claims this cocktail
will remove the stress from your life, the
furrow from your brow with just one
sip.
The Coconut Cloud Martini is the latest
installment of Tommy Bahama’s drink-ofthe-month. Made with Tommy Bahama
Rum, an ultra premium spirit from
Barbados, this exclusive seasonal cocktail
is the perfect way to relax whether you
are lounging at home or haning out with
friends.
Coconut Cloud Martini
Tommy Bahamas Restaurant
Ingredients:
1 part Tommy Bahama White Sand
Rum
1 1/2 parts Vanilla Vodka
1 1/2 Parts Coconut Rum
1/2 Park Cream of Coconut
Preparation:
Float toasted coconut as garnish.
Bayou Tavern
Longboat Key
You can take a trip to Italy to enjoy a
classic Negroni, or better yet, just visit
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Longboat Key’s Bayou Tavern located on
the North End in the Whitney Beach Plaza
over looking Bishop’s Bayou. Owners,
Angelo and Domenic, both native Italians,
shared their recipe for this classic Italian
cocktail.
This Italian concoction was invented in the early 1900s. Mixed with gin,
Campari and sweet vermouth, it was
named after Camillo Negroni in Florence
who always ordered the same cocktail.
Today Negroni is often consumed as
a pre-dinner cocktail to stimulate the
appetite for dinner. Aperitif is a European
invention and it came to America in the
early 1900s. Campari is also an Italian
product, invented by Gaspare Campari in
the early 1800s.
Classic Negroni
Bayou Tavern
Ingredients:
Gin
Campari
Martini Red
(Sweet Vermouth)
Preparation:
Pour ingredients into a rocks glass
with ice cubes. Stir well. Garnish with an
orange slice.
Hemingways
St. Armands Circle
Rum Runners were invented at the
Holiday Isle Tiki Bar in the late 1950s,
when a new bartender took over and
discovered he was overstocked on Hiram
Walker blackberry brandy, banana liqueur,
and light rum; the drink is named after
the felonious former inhabitants of the
Florida Keys, as well as the generous portions of rum used in the recipe. Sweet
and fruity, these babies pack more than
just punch.
Hemingway
Key West Rum Runner
Pam Berry, Bar Manager
Ingredients:
1/2 Shot Blackberry Brandy
1/2 Shot Banana Liqueur
1/2 Shot Bacardi Rum (White)
Equal parts:
Orange Juice
Cranberry Juice
Sour Mix
1/2 Shot Dark Myers Rum (as topper).
Colony Beach Resort
Longboat Key
This is the very best seller on the
Colony’s martini list and a personal
favorite of both Dr. Klauber’s and Kate
Moulton.
Colony’s Pineapple Martini
Colony Beach Resort
Ingredients:
Muddle slice of fresh pineapple
in a shaker
Add Ice
1 oz of Vodka
T of Vanilla Vodka
T of of Coconut Rum
Preparation:
Shake well and strain into a frosty martini glass. Skewer the other ∏ pineapple
slice to garnish.
Hot tip: To create your home-infused
pineapple vodka to use either for a party
or keep in the fridge for whenever you’re
in the mood:
In a pitcher or other container slice
one large pineapple.
Add:
1 BT of vodka
T of BT Vanilla Vodka
T of BT Coconut Rum
Cover and allow the mixture to rest in
the refrigerator for two days or up to one
week.
To make a martini using your homeinfused pineapple vodka:
Muddle a piece (or two depending on
how many you are making at a time) of
infused pineapple in a shaker
Add ice, your home-infused pineapple
vodka, shake well and strain into a well
chilled martini glass.
Skewer a slice of the vodka infused
pineapple and garnish the martini.
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Preparation:
Pour first six ingredients over ice in a
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