BEACH COCKTAILS by Coastal Living offers Ethnic-Inspired Summer Recipes

Ethnic-influenced classic cocktails are now joined by most contemporary versions of satisfying, thirst-quenching flavored cocktails of the coast just in time for summer at the beach or at home.  BEACH COCKTAILS by Coastal Living offers a collection of the best.  The book features how to perfect such favorites as  Hawaiian Mai Tais, Cuban Daiquiri’s, Key West Rum Runners or a Brazilian Caipirinhas.

We love Brazilian Caipirinhas from Fogo de Chão Restaurant
and are ready for a do-it-yourself lesson at home.

The editors at the magazine have excellent teaching credentials.  Over the last 20 years Coastal Living has provided readers with the best of seaside life, and now with BEACH COCKTAILS they serve up delicious cocktail recipes alongside beautifully photographed coastal scenery to delight the casual reader, mixologist, or guest alike.

More than just a pretty cocktail book, BEACH COCKTAILS covers it all: learn the origin and key ingredients of tiki bar favorites, gear up with the 4-1-1 on must-have bar essentials, and refresh your bar-basics like making simple syrups, creating fun garnishes and learning to muddle.

The book includes a cutting-edge contemporary toddy and also refreshing mocktails. (All cocktails Excerpted from Beach Cocktails by the Editors of Coastal Living).

Matador

(Serves 1)

Pineapple juice infuses this tequila tipple with true tropical flavor.

1 tablespoon (1/2 ounce) fresh lime juice

3 tablespoons (1 1/2 ounces) white tequila

1/4 cup (2 ounces) unsweetened pineapple juice

1/2 teaspoon (about 1/16 ounce) Simple Syrup (below)

Garnishes: pineapple chunk, lime wedge

Combine the first 3 ingredients and, if desired, the Simple Syrup in an ice-filled cocktail shaker, and shake vigorously. Strain into an ice-filled rocks glass. Garnish, if desired.

Simple Syrup   (Makes 1 1/4 cups)

1 cup water

1 cup (8 ounces) sugar

Combine the water and sugar in a saucepan over medium-high heat. Boil until the sugar dissolves. Remove from heat, and let stand 30 minutes. Strain and chill until ready to use.

Mint Julep Iced Tea

Serves 6

This tea holds all the tasty secrets of the mint julep—bracingly fragrant mint and the sweet burn of bourbon—along with fresh lemon, lime, and sweetened tea. Mix it up to create a summer-ready drink for the adults in your circle.

8 fresh mint leaves

1 lemon, sliced

1 lime, sliced

1 cup (8 ounces) bourbon

3 cups (24 ounces) cold sweetened tea

Garnishes: fresh mint sprigs, lemon and lime slices
Combine the first 3 ingredients in a 2-quart pitcher. Crush with a spoon until mint is bruised. Stir in bourbon and tea. Serve over ice. Garnish, if desired.

Tequila Sunrise (left in shared image with El Diablo)  (Serves 1)

When Keith Richards of the Rolling Stones ordered a margarita at The Trident bar in the seaside town of Sausalito, California, in the early 70s, bartender Bobby Lozoff shook up this concoction instead. While it may have been The Eagles who crooned “Just Another Tequila Sunrise,” it was the Stones who took this ombre-hued, three-ingredient cocktail on the road to infamy.

1/3 cup (about 2 1/2 ounces) fresh orange juice (about 1 orange)

3 tablespoons (1 1/2 ounces) silver tequila

1 tablespoon (1/2 ounce) grenadine

Garnishes: Orange slice, Maraschino Cherry

 

Pour the orange juice and tequila over ice in a highball glass; add Grenadine. Do not stir. Garnish, if desired.

El Diablo (right in shared image with Tequila Sunrise) (Serves 1)

This Trader Vic’s cocktail from the 40s is a blushing tequila spin on today’s trendy Moscow Mule. A dash of crème de cassis, French black currant liqueur, adds a touch of sweetness and lends the drink a devilish color. The complex flavor of aged reposado tequila is a good match for ginger beer’s assertive flavor. Reposado is aged in wood barrels that lend a mellow character to the liquor. Be aware that some versions contain added flavorings and colorings. See page 41 for more about tequila.

1 tablespoon (1/2 ounce) fresh lime juice

1 tablespoon (1/2 ounce) crème de cassis

3 tablespoons (1 1/2 ounces) reposado or añejo tequila

1/3 cup (about 2 1/2 ounces) ginger beer or ginger ale

Garnishes: lime slice, sliced fresh ginger

Combine the first 4 ingredients in an ice-filled cocktail shaker, and shake vigorously. Strain into an ice-filled highball glass. Garnish, if desired.