Sun. Sand. Beach. Fried chicken. Clams. Salads. Cherry pies. What's missing from this equation? Cocktails of course! This week I've created the ultimate kite flying beach picnic party and a cool, tropical cocktail fits the theme perfectly. In this case, nothing can beat the classic mai tai - they are easy to make in large batches and can be packed up in an oversized thermos. For the designated drivers, a delicious hibiscus ginger tea is thirst quenching and revitalizing. For those who don't want a cocktail I'll fill my cooler with other options: Great White Beer (it's fruity taste and beachy name are ideal for a beach party), a New Zealand white Gewürztraminer called Patutahi, and still and sparkling water. For the mai tai and tea recipes,
1 oz (2 tablespoons) dark rum
1 oz (2 tablespoons) amber rum
2 tablespoons fresh orange juice
1/2 oz (1 tablespoon) Cointreau or triple sec
1 tablespoon fresh lime juice
1 teaspoon orgeat syrup or 1 drop pure almond extract
1 teaspoon superfine granulated sugar
Dash of grenadine
an orange slice, optional for garnish
Shake all ingredients in a cocktail shaker with 1 cup ice cubes, then strain into a glass filled with ice cubes.
1 tablespoon thinly sliced, peeled fresh ginger
3/4 cup sugar
4 hibiscus tea bags
2 tablespoons fresh lemon juice
Lemon wedges, for garnishing
- Put 4 cups water, ginger, and sugar into a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat; add 4 hibiscus tea bags. Cover, and let steep 15 minutes.
- Pour through a fine sieve into a bowl set in an ice-water bath. Let cool.
- Stir in 2 tablespoons fresh lemon juice. Serve over crushed ice, and garnish with lemon wedges.