How did everybody like last week’s quarantinis? As I write this, I’m thinking about making the Rx Cure while I pickle-brine some chicken to fry for dinner. And the blood orange marg from PinPoint also has been calling my name. It’ll be a good “excuse” to buy agave nectar.
This week I’ve been focusing on frozen drinks. Last night I made piña coladas, with equal parts gold rum (but feel free to use locally made white rum from End of Days Distillery), coconut cream liqueur, unsweetened coconut milk and mango pineapple juice—plus, a little bit of honey for sweetness. I added a bunch of ice and blended until smooth, then served with a sprinkle of Aperol on the top and of course a cocktail umbrella. But don’t tip me for this. Instead, try one of the quarantinis below, contributed by local Wilmington bartenders, and show them your appreciation by donating to their Venmo accounts instead.
FAT TONY’S ITALIAN PUB: Bury Me In The Sand
Fat Tony’s has been serving up Italian fare in downtown Wilmington since 2003. Bar Manager Daniel Barbour and general manager Erin Dodge have been creating crafty cocktails going on three years. Barbour lent us hid recipe for Bury Me In The Sand—sure to delight.
1 oz Raspberry rum
1 oz Malibu rum
1 oz orange juice
1 oz pineapple juice
Pour contents into shaker over ice, shake, and strain into a martini glass. Garnish with a swirl of raspberry syrup.
BLIND ELEPHANT: WEEKEND TUXEDO
Downtown’s swanky speakeasy is known for fanciful cocktails, mixed with bitters and tinctures galore. When the quarantine is over, readers may want to head back to Blind Elephant to try their small batch, barrel-aged spirits.
In the meantime, try out this boozy, bourbon-based creation by bartender Matt Long.
1.5 oz Larceny bourbon
0.5 oz Luxardo maraschino cherry liquor
0.5 oz agave syrup.
0.5 oz orange juice
0.5 oz juiced ginger
Dash of Bitterman’s hellfire habanero shrub, or add a couple jalapeño/habañero slices
Serve on the rocks and garnish with torched orange peel.
If using pepper slices, make sure to strain. Smoke the glass for extra goodness. (Check out YouTube to learn how to torch orange peel and smoke a glass.)
LAZY PIRATE: Life’s A Beach & Foamin’ Ocean
During this crazy coronavirus time, Carolina Beach residents can still count on Lazy Pirate for delicious eats—takeout only, of course. They can also make below cocktails at home, coming from the minds of bartenders Lindsay Chase and Chris Magrini, respectively.
Life’s A Beach
1 oz spiced rum
1 oz coconut rum
0.5 oz banana liqueur
1 oz each pineapple juice, orange juice, and grenadine
Serve on the rocks with orange and pineapple slices for garnish
1.5 oz black cherry rum
1 oz watermelon liquer
0.5 oz blue curacao
2 oz pineapple juice
Shake with ice to combine, and serve on the rocks. Garnish with a pineapple slice.
CAPRICE BISTRO: Lock Down Drank
When quarantine is over, I insist everyone go to the Caprice Bistro sofa bar, order mussels and frites, and a cocktail from Chris Tolbert. Tolbert has been a artender and server for nine years, and is instrumental in writing cocktails for the menu. He dreams up the dreamiest libations.
2 oz white rum
3 or 4 mint leaves
1.5 oz fresh lemon juice (a little over half a lemon)
1 tsp granulated cane sugar
About 1/2 oz red wine (I prefer pinot noir)
Combine rum, mint leaves, lemon juice and cane sugar in a shaker. Fill almost 3/4 with ice and shake it hard! The goal is to infuse the mint and sugar and get it really cold. Shake until the shaker is nice and frosty. Strain over ice in a high ball glass.
Then take some old red wine that’s been sitting around or leftover from last night (the oxidized wine works really well with this) and float a nice layer on top. Garnish with a lemon twist and enjoy.
Or for hop heads out there: Swap the lemon for grapefruit and top with a nice, fresh IPA instead of wine.