Ah, 4th of July! Love how it’s one of those holidays that unites everyone: smiles get bigger, people say hello more readily, and everyone looks pretty darn cool in our red, white and blue. Let’s not forget the spectacular fireworks, and the little important thing called food and drinks. Bonus points for anything red, white and blue, of course.
When I learned that one of my favorite restaurant clients, Tin Fish in Downtown West Palm Beach, was preparing a few Independence Day-themed cocktails available at the restaurant and upstairs at its Top of the Fish through the 8th, I knew I had to break my little rule of not mixing the PR firm with TAGG — these were just too good not to share. This Star Spangled Martini made by the bartender, Kelsey Simon, who by the way is the sweetest and most talented gal, is so easy to prepare (plus I can’t get enough muddling after making this), and totally offers the wow factor this 4th! Enjoy… and if you’re too lazy, stop by to see Kelsey. Get the chowder and the salmon on slaw, too. It’s so good, with a slaw that’s vinegar based instead of mayo. They need to package it. Obsessed.
Star Spangled Martini
4-5 muddled raspberries
2 oz (1 1/2 shots) of citrus vodka
1/2 oz of lemonade
1 oz blue curacao
Granulated sugar for the rim.
Directions:
Dip the rim of a martini glass in a shallow dish of water, then into granulated sugar. Pretty!
Muddle the raspberries in a separate glass, crushing until broken down, and then transfer into martini glass with a spoon.
In a cocktail shaker filled with ice, combine citrus vodka and lemonade. Shake well. Gently pour over raspberries.
Hold a spoon upside down over the glass near to the liquid. Carefully and slowly pour chilled blue curacao over the back of the spoon to create a separate layer on top of the vodka.
Serve immediately.
Tip: do not wait a long a time between each step, otherwise the layers will mesh together.