Belinda Hulin

Sit comfortably. Close your eyes and listen to the surf rolling in and out, in and out. Feel the warm breeze. Now, take a deep breath. Exhale. Raise the icy elixir to your lips and sip, sip, sip. Return to your starting position and chant “mmmmmmmmmm.”

Isn’t that better? Done properly--that is to say repeatedly--this seasonal meditation can soothe body and soul, transcend thirst and quiet inner demons. In other words, never underestimate the power of a surfside chair and a well-mixed summer cocktail to cure what ails you.

Happily for those who seek such solace, the coastal southeast has a rich tradition of slings, slushes, punches, coolers and frappes that can be splashed, mixed, blended, stirred and spiked on demand. Our collective cocktail karma draws from the great mélange of cultural influences drawn to our seductive shores. We’ve got the sophisticated cocktail party rituals perfected by sun-seeking East Coast swells, the reckless abandon of West Indies rum-runners and pirates, Southern honey-let-me-freshen-that hospitality and the laid-back manana is another day credo of our Caribbean neighbors. Somewhere in that mix, there’s a drink and drinking style for all who thirst.

Of course, whether your vibe-to-imbibe pays homage to Nick and Nora by-the-sea, or more closely resembles a long sojourn in Margaritaville, you’ll still need a guide. Experienced gurus are available at most waterside watering holes. Graciously, some of the top mixologists in our midst offered to share recipes for their signature summer coolers. Do try these at home... and don’t forget to breathe deeply.


Penthouse Sunset Martini
Mixologist: Mark Vandaloo
Casa Marina Hotel, Jacksonville Beach

1 ½ ounces mango sorbet
1 ounce coconut vodka
½ ounce Chambord
Splash pineapple juice
Splash Grenadine for color
¾ ounce half-and-half
1 ½ cups ice, cracked or small cubes

Garnish:
Kiwi and raspberry syrup
Champagne
Fresh fruit on sugarcane skewers
Whole vanilla bean
Fresh mint

Combine first seven ingredients in a blender and process until smooth. Drizzle a large, chilled martini glass with kiwi and raspberry syrups. Pour blender contents into glass. Top with a layer of Champagne and garnish with skewered fruit, vanilla bean and mint.

Comment: This drink reflects the personality of Jacksonville Beach today--it’s classic but trendy. The martini, Jacksonville Beach and this hotel have all been revived, so it’s fitting.


The Amelia Island Mojito
Mixologist: Julie Bundy
The Ocean Bar, The Ritz-Carlton Amelia Island

Juice of one Lemon
1 ounce simple syrup, (1/2 water,1/2 refined sugar)
Several fresh mint leaves, torn into pieces
3 ounces Bacardi Limon
Splash of Cointreau
Splash of Sprite

In a shaker combine the first three ingredients, muddle. Add final ingredients with ice, shake for a count of 5, stain and pour over ice. Garnish with a lemon twist and a fresh sprig of mint. Makes one drink.

Comment: This drink was first made in our Lobby Lounge on a hot summer day, by myself, for a couple celebrating an anniversary. They wanted something tropical and refreshing, but not too sweet. It’s now served throughout our resort.


Goombay Smash
Mixologist: Sirgo Rojas
The Conch House Lounge, St. Augustine

8 ounces Myer’s Rum
8 ounces Coconut Rum
5 ounces 151 Rum
3 ounces apricot brandy
8 ounces orange juice
Pineapple juice to fill jug (about 16 ounces)

Combine ingredients in a large pitcher, stir to mix and pour over ice. Makes 8 drinks.

Comment: This is the Conch House Lounge’s most popular signature drink. Whether it’s spring, summer, fall or winter, one sip and you’ll feel like you’ve escaped to an island paradise!


Island Punch
Mixologist: Michael McGee
High Tides Bar, Ponte Vedra Inn & Club

3/4 ounce coconut rum
Equal parts orange juice and pineapple juice
Dash creme of coconut
Grenadine splash
3/4 ounce Myers Dark Rum
Garnish with nutmeg, pineapple slice, and a cherry

Fill a hurricane glass with ice. Combine rum, orange juice and pineapple juice, and crème of coconut in a shaker. Shake to mix and pour into hurricane glass. Sink a splash of Grenadine into the drink and float the dark rum on top. Garnish. Makes one drink.

Comment: This is a flashy, more complex tasting alternative to the Planter's Punch. Watching our bar staff build this specialty drink temps long before the first taste of one of its colorful layers.