Inside Northside's June/July 2005 issue

Tropical Drinks

by Sandra S. Juneau

When the summer wind begins to fan her tropical breezes across our northshore, it’s time to chill out with long, cool refreshers. These thirst quenchers will transport your spirits with deliciously soothing tastes of the tropics. For easy entertaining on boats, in backyards or at the beach, try your hand at mixing up these delights. Then grab your drink, ease into a comfortable chair, and sit back to revel in one of our spectacular summertime sunsets.

CRU, WINE BOUTIQUE, CELLAR 98

A breath of fresh air is blowing through Mandeville at CRU, Wine Boutique, Cellar 98. Drawing on their individual talents, owners Ansley Pair and Shawn Hare have created a relaxing after-hours experience for the cocktail crowd. It is their creative approach that sets CRU apart. According to Shawn, “Although we love the northshore, and we have great entertainment options here, we wanted to open up the spectrum a little bit.” The menu of original cocktails, like Creamsicle and Flirtini, reflects their fun attitude and imaginative approach. As Ansley says, “Shawn and I feel as though we are hosting a cocktail party every night.”

CRU Sun Punch

1 1/2 oz. Captain Morgan’s Spiced Rum
1 oz. fresh orange juice
1 1/2 oz. pineapple juice
1/2 oz. Maraschino cherry juice
1/2 oz. Cointreau
3-4 ice cubes
An orange slice and Maraschino cherry for garnish

Pour rum, juices and Cointreau in order given into a cocktail shaker. Add ice cubes and shake to mix thoroughly. Pour into a chilled highball glass. Garnish with orange slice and Maraschino cherry. Serve immediately.

JACMEL INN RESTAURANT

Tucked away in downtown Hammond, Jacmel Inn features contemporary cuisine with a Caribbean flair. Perhaps owner Paul Murphy was lulled southward by tropical breezes and the adventurous spirit of Jaque de Melo, the Italian Caribbean-shipwrecked pirate for whom the restaurant is named. The eclectic architecture and leisurely setting of the newly renovated lounge area invites you to kick back and relax while Chef Phil O’Donnel’s fabulous menu will entice you with such selections as the Mediterranean Hors D’Oeuvres Plate or the Seared Sea Scallops with Hudson Valley Foie Gras. For a sparkling refresher, try this Cuban summertime favorite, served at Jacmel Inn with a Louisiana twist.

Mojito (moe-HEE-toe)

10 fresh spearmint leaves
Juice of 1 whole lime
1/2 oz simple syrup (Equal parts of sugar and water boiled to dissolve sugar. Refrigerate until needed.)
1 1/4 oz. spiced rum (Meyer’s or Louisiana Cane Rum)
7 oz. club soda
1 wedge of lime for garnish

Add to a 12-oz. glass in the following order: crushed mint leaves, gently muddled with the back of a spoon; freshly squeezed lime juice; and simple syrup. Add ice cubes and rum, and then fill glass with club soda. Stir well to thoroughly mix all ingredients. Garnish with fresh mint and top with lime wedge. Serve immediately.