Boat Drinks

Waitress, I need two more boat drinks

Then I’m headin’ south ‘fore my dream shrinks

I gotta go where it’s warm (I gotta go where it’s warm)

I gotta go where it’s warm (I gotta go where it’s warm)

I gotta go where it’s warm!

Jimmy Buffett.  1979

Distillery Spotlight: The Real McCoy® Rum & Veritable Gin

The Real McCoy® Rum Cake

Ingredients:

• 1 1/2 cups (285g) granulated sugar
• 1/2 cup (118 ml) vegetable oil
• 2 tablespoons (28g) unsalted butter, melted
• 2 large eggs
• 2 egg yolks
• 1 tablespoon (15ml) vanilla extract
• 1 teaspoon (5ml) rum extract (optional)
• 1/2 cup (118ml) sour cream
• 2 cups (280g) all-purpose flour
• 1/2 cup (40g) Hershey’s Special Dark cocoa powder
• 2 teaspoons (8g) baking soda
• 1 teaspoon (5g) salt
• 3/4 cup (177ml) buttermilk
• 1/2 cup (118ml) The Real McCoy®

For the Glaze:

• 1/2 cup (113g) unsalted butter
• 1/4 cup (59ml) water
• 1 cup (190g) granulated sugar
• 1/2 cup (118ml) The Real McCoy®

Make the Cake:

1. Preheat the oven to 350°F. Generously grease and dust a 10-cup size bundt pan with a mixture of flour and cocoa powder.
2. In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, egg yolks, vanilla, and rum extract. Beat on medium speed until the eggs and oil are well incorporated. Scrape down the bowl as needed. Next, mix in the sour cream and beat until well combined.
3. In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the liquid ingredients (buttermilk and rum) at a time and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
4. Pour the batter into the prepared pan and bake at 350°F for 35-40 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool for about 30 minutes.

Make the Glaze:

1. In a medium saucepan, melt the butter over medium heat. Then stir in the water and sugar. Bring to a boil on medium for 5 minutes, stirring frequently to prevent burning. The mixture will become thick and bubbly as the water evaporates.
2. Remove the saucepan from the heat and stir in the rum until combined.
3. Remove the cake from the pan, ensuring it won’t stick. You may have to use a knife or long toothpick to help loosen the cake from the middle and edges. If you’d like a bit of the glaze on the top of the cake, pour it into the bottom of the pan. Then place the cake back in the pan and poke holes with a fork or toothpick all over the bottom of the cake. Pour the glaze over the cake, and pull the edges away from the sides, allowing the glaze to drip down. Allow the cake to sit in the pan for 30 minutes and then remove and cool completely.

Recipe adapted from Beyond Frosting

Veritable G&T

Be sure to use this gin; it is clean and full of botanicals that take this drink to the next level. A great way to add color and intrigue to your traditional gin and tonic by adding just a hint of pomegranate flavor and one of the best gins!

Ingredients:

• 1 oz. pomegranate juice
• 2 oz. Veritable Gin
• 4 oz. tonic water (adjust to taste)
• Fresh mint, a slice of lime, and fresh pomegranate seeds for garnish

Instructions:

1. Start with a chilled glass and add ice.
2. Add in Veritable Gin.
3. Add tonic water, then drizzle in the pomegranate juice.
4. Garnish with a slice of lime, mint, and pomegranate seeds.
5. Enjoy!

The weather is getting warmer, and visions of weekend boat relaxation dance happily in my mind. While I love talking about all the great food to be had, we cannot forget about making some delicious liquor concoctions. I make these now because they both have to sit for a bit before consumption, but with a little effort, you will be all set for the summer (and fall) to create a number of yummy cocktails on the cheap.

Limoncello and Kahlúa. I grew up with both of these homebrews being made. My father made Kahlúa. I don’t remember if it was for house consumption or gift giving but every year I now make a vat of it. It is seriously easy to make. I like to bottle it in mason jars, giving me an easy grab as a hospitality gift or to take on the boat for a mudslide or two. The rule with my recipients is that if you return the jar, you get a refill. Many jars have been left on my front porch. One year I did not make it and believe me…I heard about it! 

Limoncello was not something that was created in my home but my mother every year would go to her best friend’s house to zest a mountain of lemons to make this nectar. This memory came up while visiting this friend last year and I wanted to give it a go. To say it was a big hit is an understatement. It now must stay in my spring calendar. 

Now the Mocktail…. The mocktail is on the rise in many upscale establishments and frequently featured with great flourish. Owners are recognizing rest individually for a variety of reasons such as diet and sobriety, individuals are forgoing alcohol but still want a beautiful and delicious drink served in a nice piece of stemware instead of the Diet Coke and Shirley temple variations of the past. While exploring various options I chose to play around with this version for two reasons. It is delicious and the base can be made in bulk and frozen in cubes for easy preparation. 

So let’s start a little bootlegging. The process is easy…the wait is excruciating! 

What you will need:

Kahlúa 

• 6 cups of water
• 6 cups of sugar
• 1 cup cold brew ( 3/4 instant coffee and 2 cups of water will work too)
• 2 Vanilla beans ( or 3 tablespoons of vanilla extract. I prefer the beans for flavor as it sits. I get mine on Amazon) 
• 1 liter of Vodka 

Instructions:

• This is an easy two-step process. I am almost embarrassed to share it but here we go….
• Bring water to a simmer.
• When water is at a constant simmer slowly add the sugar and coffee, stirring frequently until you reach a syrup-like consistency.
• Remove from heat, and once cooled, add the vodka.
• Transfer into a large container and let sit for a week or so until all the flavors come together. 

That’s it. You have Kahlúa. You can bottle it in mason jars or pour it back into the vodka bottle for storage. 

Limoncello 

Ingredients:

• 5 lbs unwaxed lemons ( I get mine from Amazon for $20) 
• 4 cups of sugar 
• 4 cups of water
• 1 handle of over 100 proof of Vodka 

Instructions:

• With a potato peeler, remove skin from the lemons, being careful not to go down to the white.
• Place in a glass receptacle and pour in the vodka.
• Let sit for 1-3 weeks, swirling it every few days to keep things moving. It’s done when the lemon taste is predominant.
• With a fine strainer and a cheese cloth, strain the mixture, and then add the simple syrup to taste.
• Bottle and enjoy!

limoncello lasts longer in the freezer if you are not using it during the season. 

Watermelon Mockjito 

Ingredients:

(Play with quantities to taste. I like mine with a 4-1 ratio of club soda to ginger ale.)

• Seedless watermelon (cubed)
• Mint
• Club soda
• Ginger ale 

Instructions:

• In a blender purée watermelon 
• Muddle mint
• Club Soda 
• Ginger Ale 
• Garnish with mint and watermelon slices

Have a big watermelon? Freeze the purée in an ice cube tray for easy preparation of your next batch. It is great to have it on hand. I have added a cube to lemonade, and it is delicious.