Beach Life upscales yogurt & cocktails

 

I hope I can continue a “beach life” series, because my experiences are by invitation, and I want to keep on this list. My hostess serves breakfast in stages, each one with more treats than many enjoy in an entire day. Everything’s better at the beach. It’s no surprise that yogurt, layered into a parfait with crunchy things and berries, becomes an impressive showstopper. Try this at home!

Meditative reflection time often meets fun with friends and family time at the coast. Catch a sunrise, collect some shells and talk into the night. We’re lucky to live along the Gulf. Read on for a new book that mixes flavor into your beach date.

 

“Beach Cocktails”

You’re going to need a bigger blade.

Surely you’ll be blending fruits and crushing ice all the more after perusing this handy guide.

Let’s talk garnish. If you’ve got lime slices or wedges, edible flowers or cinnamon sticks, you’re prepped to enjoy “Beach Cocktails,” edited by Allyson Reedy. But have you tried a pineapple frond garnish? Just snip off a green stalk and stick it in your glass. Presentation is everything, maybe, but the flavor is in these recipes, too.

Get fancy, then get relaxed with guests with tips from this book. There’s a beauty on every page, from famous resorts, etc. I’m impressed that so many come from Colorado.

            Mix up Dark Sea Scoundrel, Pink Sand Citrus Sunset, The Curse, The Pasadena or The Little Tiger. Make Szechuan Peppercorn and Five Spice-Infused Tequila.

There are also snacks to encourage you to eat like you’re on vacation every day. Remember to sprinkle cotija cheese on your guacamole. Chipoltle powder bakes into plantain chips and Area 31 Hummus in Miami comes with a tropical topping that includes grilled pineapple.

Eye-catchers include:

·       The Eye of the Storm, from Angel Horta Lupiac, Kimpton Surfcomber: Bacardi Superior blanco rum, strawberry puree, passion fruit puree, lime juice and lime slice for garnish.

·       Spirit of Aloha, Royal Lahaina Resort & Bungalows, Maui: Ubi syrup makes this coconut rum and lime drink purple enough become a Port Neches favorite. Of course it has pineapple. It’s from Hawaii.

·       Bog Cutter, Jake Powell, Death & Co., Denver: Four Pillars navy strength gin is new to me, and it’s just one libation in a drink with “more layers than a wedding cake.” Orgeat syrup makes it creamy almond.

 

Darragh Doiron is a Port Arthur area foodie whose white noise is tuned to “ocean waves.” Reach her via panews@panews.com