I had rum and fruit juice today at a bar overlooking the beach:
The Crab’s Claw is an oceanfront Caribbean restaurant in Atlantic Beach, North Carolina.
The drink was their Hurricane Isabella:
Myers Dark Rum, Malibu Coconut and Banana, Triple Sec with a Splash of Grenadine and Pineapple Juice. Always Shaken (things) up. Served on the Rocks.
Last year at this same place I had a cucumber-basil mojito, but today I was in the mood for a sweet and stereotypically touristy drink.
And I had to get a pic of their tiki fountain:
Here’s a photo of a cocktail I made for LochNessie last night:
A classic Blinker cocktail:
This drink is one I have saved in my Highball app.
Highball is a really great app for saving cocktail recipes. It’s easy to use, it’s pretty minimalist and it allows you to save and share your recipe cards.
Here’s my recipe card for The Blinker:
When I made the Blinker last night, I didn’t stick exactly to the recipe.
I didn’t use grenadine for the drink, as the only grenadine on hand was the typical pre-packaged grenadine full of sugar and preservatives and whatnot.
Instead, I used a grenadine-style simple syrup comprised of Pom Pomegranate juice and my restaurant’s housemade simple syrup.
It’s not a full-blown grenadine, as it’s missing a few ingredients and flavor components, but it’s a start — and it’s a nice flavored simple syrup to have on hand.
Here’s a link with more info about Jeffrey Morgenthaler’s method.