SPIRITS By Nanette Wiser
Celebrate National Cocktail Day All Month Long
National Cocktail Day is March 24th, so start experimenting with spring’s best spirit trends now. Norman’s Liquors in St. Pete Beach is an adult candy store, with all the newest liqueurs and liquors, craft brands and more.
Herbaceous Cocktails: From lavender-infused tequila margaritas to tarragon syrup tequila cocktails, herbs are blooming in mixologists’ recipes. To make tarragon syrup, simply blanch 1½ oz. of tarragon leaves (no stems) for 15 seconds in boiling water, then transfer the leaves to an ice bath. In a blender, combine the leaves with 2 cups of simple syrup and blend until smooth. Store in the refrigerator for up to 1 month.
Coffee Cocktails: If you love an espresso martini, you’ll enjoy cold brew-inspired cocktails such as an Espresso MarTIKI (dark rum, Mr. Black Cold Brew Coffee Liqueur, espresso shot, pineapple juice and orgeat syrup) or cold brew coffee with cognac, amaro, and ginger syrup. Experiment with different cold brews (we love Bandit and Kahwa) and coffee liqueurs (Tia Maria, Kahlua) in your cocktail, especially St. George Nola Coffee Liqueur and Patron XO café.
Craft Gins: Remember when beer was just beer? Just like the introduction of craft bourbons, gin is busting out in international flavors. Just discovered Brooklyn Halftone Spirits, featuring Halftone Gin (hawthorn berry, sumac, pink peppercorn, almond), Wavelength, a naturally colored pink gin with rose hip and lemon verbena and Modular, a Japanese-style gin with yuzu, genmaicha green tea, Szechuan peppercorns, and black sesame seed.
Easter Brunch: From Italy with love, Prosecco Rose from $12-$22 arrives in the U.S. just in time for Easter. From dry to light sweetness, sip the Mionetto or LaMarca bubbly with your eggs and chocolate bunnies.
Florida Wines: According to Wine Enthusiast Magazine, Florida is cultivating a love affair with the indigenous muscadine grape to produce reds, whites and roses with medium to full body that are meant to be consumed immediately rather than aged. Also perfect for spring spritzes are wines made from kiwi and mango.
Coconut Dreams: Pina Coladas have gotten sophisticated. We especially like this Sherry Colada, especially with Sunday brunch. In a cocktail shaker, combine 2 ounces amontillado sherry, 1 ounce pineapple juice, 1 ounce coconut cream and 3/4 ounce lemon juice; add ice and shake until chilled. Pour into a highball glass, add crushed ice and garnish with a pineapple wedge and a dash of Angostura bitters.
