Fourth of July Cocktails at Tin Fish West Palm Beach

The Fourth of July is just around the corner {already!}.

Every year I find myself in the same predicament: Trying to come up with creative and festive recipes... extra points for a red, white, and blue color scheme.

This year, I got a little help from my friends over at Tin Fish Clematis in downtown West Palm Beach. They invited me over to test out some of their Independence Day cocktails, which will be available at the Top of the Fish bar {upstairs} and main dining room starting this Thursday {June 27}, and will run until July 8.

I got to chat for a second with the mastermind behind these fabulous Fourth-themed concoctions, bartender Kelsey. She let me sample two out of three of their special patriotic drinks and even gave me recipes to share with you!

Creative AND adorable!

First up: The Star Spangled Martini

A true salute to the red, white, and blue, The Star Spangled Martini {$9} combines muddled raspberry, citrus vodka, blue curacao, and a white sugar rim {plus, check out that cute fish!}. Since I know that vodka is not my best friend, I took a little sip and let my husband {who came along for the ride} sample the rest.

The citrus flavor with the fresh raspberries created a sweet, fruity combination that is perfect for those who like their cocktails bordering on candy-like!

Next, I tried out Kelsey's inventive Patriotic Punch {$6/glass, $18/pitcher}. A "punchy" harmony of Pinot Grigio with apricot and peach accents made this drink more my style. Filled to the brim with berries and accessorized with pineapple cutouts, this festive twist on white wine sangria will appeal to wine drinkers and fruit lovers alike.

The last "cocktail" wasn't really a drink at all... but rather, a Jell-O shot for patriotic party-goers! The "My Jell-o Americans" shot {haha!} features berry flavored gelatin with a boozy kick topped off with Pop Rocks. I didn't get to sample this one as the gelatin was taking its time setting, but judging from Kelsey's description, it sounds it is sure to dazzle the taste buds and end the night with a bang!

While you're sipping at Tin Fish, you may also want to munch on some of their most popular menu items. The Fried Clam Strips {$4.95} make a nice crunchy snack, and the ever-popular Fish Tacos {either grilled Mahi, $4.95 each or fried Cod, $3.95 each.} are always a favorite among patrons.

My favorite was the Spicy Kaboom Shrimp {$9.95} featuring flash fried tender shrimp, in a sweet and spicy sauce.

While Tin Fish features many fried classics, Tin Fish also offers a number of delicious dishes that appeal to your lighter cravings, so be sure to peruse their menu!

{Tin Fish Tip: If you like margaritas, ask for the "Kelsarita", a delightful blend of 1800 Coconut Tequila and Chambord [raspberry] liquor... I couldn't get enough!}

Steve and I had a great time hanging out with the Tin Fish crew. While we enjoyed the menu offerings and agreed that we'd return for a fun happy hour, it was the laid back atmosphere and warmth of the owners and staff that would really draw us back in.

If you find yourself near downtown West Palm Beach, stop in to Tin Fish for a bite and a beverage. Kelsey and the crew are sure to take care of you! Visit their Facebook page for special events and promotions!

Meanwhile, you can recreate some of Kelsey's lively libations right at home. They're sure to be a hit at Fourth of July celebrations!

Thanks again, Tin Fish Clematis, for a great evening!

Disclosure: The food and drinks mentioned in this post were provided to me free of charge. As always, the opinions you read here are all my own!

Star Spangled Martini
Created by Kelsey Simon, bartender at Tin Fish, West Palm Beach

4-5 muddled raspberries

2 oz {1 1/2 shots} of citrus vodka 

1/2 oz of lemonade

1 oz blue curacao 

For Rim: Granulated sugar

1.  Dip the rim of a martini glass in a shallow dish of water, then into granulated sugar to create the sparkly rim.

2. Carefully muddle the raspberries in the glass, crushing until broken down. {Alternatively,  you can do this in a sturdier glass and transfer the raspberries over to the martini glass with a spoon.} 

2. In a cocktail shaker filled with ice, combine citrus vodka and lemonade. Shake until frosty and pour over raspberries.

3. Hold a spoon upside down over the glass close to the liquid. Carefully and slowly pour chilled blue curacao over the back of the spoon. It should create a separate layer on top of the vodka. 

4. Serve immediately.

Patriotic Punch
Created by Kelsey Simon, bartender at Tin Fish, West Palm Beach

1 ½ {1125 ml} bottles Pinot Grigio

1 oz Apricot Brandy

1 oz Peach Schnapps

1 oz Pure Cane Syrup/simple syrup {or more depending on how sweet you'd like it}

Splash of Orange Juice

Blueberries

Raspberries

Pineapple slices, shaped with a cookie cutter if desired

1. In a large pitcher, combine Pinot Grigio, apricot brandy, peach schnapps, pure cane syrup, and orange juice. Stir together.

2. Add fruit and refrigerate, ideally overnight to let the flavors marry. 

3. Serve over ice. 

Red, White, & Blue Jell-O Shots

I mentioned my Jell-O shot fiasco briefly yesterday but never explained exactly what happened.

{I needed a break from thinking about it.}

After browsing tons of festive ideas over the last few weeks, I decided on a rummy version of this fun recipe from That's So Michelle for "Bomb Pop Jell-O Shots".  {You know, those rocket shaped popsicles you loved as a kid.} I thought I'd bring the along to the 4th of July cookout along with the healthy Tex-Mex 3 Bean Salad with Grilled Corn & Avocado I put together yesterday. {Balance is key!}

I was so successful in following Michelle's instructions that I didn't even consider that it might be a little difficult to remove these little cuties from their molds.

I started with the ones I made in mini-muffin tins because I figured they'd be easier than the stars. If "easy" means part of the Jell-O stays stuck to the tin, then yeah... real success. It was not looking good for that star mold.

Once I did a little research, I determined that the best chance of sliding the shots out of their cozy little trays would be to soak the bottom of the pans in super hot water to loosen up the gelatin and help them release without sticking. Genius!

As I attempted this strategy for the first batch, I got completely distracted and left them soaking for a few minutes too long. The result was completely liquified Jell-O, and purple shots. Not quite what I was looking for.

Attempt number 2 was much more successful, except I wasn't expecting them to slide out SO quickly. When I flipped the tray, the shots slipped right out... along with a stream of blue liquid gelatin. All over my counters. Yep.

Finally, using all the info I'd gathered from the last 3 disastrous batches, I the final tray was my biggest success. {Took long enough.}

 You're lucky you have someone to get all that "trial & error" stuff out of the way for you. I'm confident yours will be just perfect. ;)

Happy 4th of July, friends!

Red, White, & Blue Layered Jell-O Shots
Adapted from That's So Michelle

Blue Layer
1 {3 oz} box Berry Blue Jell-O
2/3 cup water
2/3 cup Cruzan Vanilla Rum

1. Microwave 2/3 cup water in a large heat proof measuring cup until boiling {about 3 minutes}. Add gelatin packet, and stir until dissolved. Add rum.

2. Pour blue mixture into a lightly greased mini-muffin tin, mold, or small cups. {30-45 mins.} Refrigerate and allow blue layer to solidify slightly before adding white layer. {Should be sticky & jiggly, but not watery.}

White Layer
1/2 cup coconut milk
2 table spoons sugar
1 packet Knox Gelatin
1/2 cup Coconut Rum {I used Commander's Call}

1. Pour milk into a small sauce pan, and sprinkle gelatin packet on top. Let it sit for about 5 minutes. Stir. Turn burner to medium heat and warm until gelatin dissolves. Add sugar and stir until dissolved. Add rum.

2. When white jello mixture has cooled, pour it on top of the solidified blue layer. {Do not pour the red layer until the white layer is solid.} Refrigerate until jiggly and not wet.

Red Layer
1 {3 oz} box Strawberry-Banana {or your favorite red} Jell-O
2/3 cup water
2/3 cup Cruzan Vanilla Rum

1. Microwave 2/3 cup water in a large heat proof measuring cup until boiling {about 3 minutes}. Add gelatin, and stir until dissolved. Add rum.

2. Once white layer is sticky but not wet, pour red mixture on top for the final layer. Refrigerate for 4 hours or overnight.

Unmolding
{Helpful tools: A toothpick, a platter or lined pan, non-stick cooking spray}

1. Lightly spray the surface of a pan or platter with non-stick cooking spray}. Optionally, you can run a toothpick along the outer edge of each mold to ensure that it comes out easily, but this may not be necessary.

Submerge tins or mold in a bit of hot shallow water in the sink or deep roasting pan {should come about half way up the side of mold} for about 20 seconds - if it starts to look liquidy or cloudy, remove immediately!

2. Quickly {and carefully, there will be liquid!}  flip tray or mold over onto platter or pan... preferably over the sink. Shots should slide out easily.

3. Carefully move shots to serving tray sprayed lightly with non-stick cooking spray and arrange. {They were super jiggly & kind of hard to hold, but it's possible.}

Like Buttah

Ah, it's great to be able to breathe! And taste! And, well, move!

As I mentioned in yesterday's post, I've been a bit under the weather. While I'm still not quite feeling 100%, I'm back and ready to share some new and exciting things. Ok... exciting to me, bearable to you. Whatev.

I know the 4th of July was over a week and a half ago, and while I'm obviously late to the party, I figured it's better to post about it now rather than 6 months from now when it's really obsolete. Although, honestly, when is cake ever obsolete? Never!

My mother-in-law asked if I would bake something to bring along to their 4th of July get together and I was more than happy to oblige. She had no specific requests, but I knew it had to feed over a dozen hungry party-goers, be tasty, and of course, look festive.

In true Dianna fashion, I chose to stress myself out challenge myself by trying out Swiss Meringue Buttercream, a frosting that I had not yet added to my baking repertoire. After doing the requisite research, I decided that I could - and would - master SMB for this project, as well as a new piping technique while I was at it. {As a side note, I should mention that unless you are prepared to fail miserably and start from scratch or come up with an alternate plan, you should probably not cook something for the first time when you are making other people eat it. Do as I say, not as I do. Just sayin'.}

So, back to my research. I already knew that I wanted an easy, predictable cake - one less variable. The 1-2-3-4 Cake recipe from the back of the Swan's Down cake flour box makes for a simple, tasty layer cake that comes together quickly. I decided on a simple layer of fresh strawberries between layers. For the buttercream, I found a great tutorial from Sweetapolita, and got to work.

Like a good little baker, I read through the directions to make sure I had all the ingredients and understood all the steps before getting elbow-deep in egg whites and sugar. And then... I saw it. "It" being the amount of butter the recipe called for. And I couldn't believe my eyes. {No, really. I called Steve over and made him look to make sure I wasn't hallucinating.} ONE POUND OF BUTTER?! WTF?? {What The Frosting, obviously. Potty mouth! :P}

After the initial shock passed, I marched on with the SMB and said a little prayer that I wouldn't kill anyone by bringing their arterial flow to a screeching halt with a butter barricade. Sometimes you just have to trust that people will have self control {or really good, heart healthy genes}. 

So, guess what? My SMB turned out great. And guess what else? I couldn't bring myself to add that 4th stick of butter, so I only used 3 and it was still just fine. And my final discovery? I don't particularly enjoy Swiss Meringue Buttercream. {Oh my, I feel like a mob of food bloggers may end up at my front door with torches, ready to oust me for muttering such blasphemy. Yikes.}

SMB isn't for everyone. If you are the type that salivates at the thought of rolling a stick of butter in sugar and taking a bite, then by all means, give it a try. At the risk of sounding like an idiot {oh, wait... lol}, this buttercream tasted a lot like... butter. Sweet, light, fluffy and delightfully smooth butter. But butter nonetheless. And as I'm pretty sure I've mentioned before, I'd much rather take my calories in the form of cheesecake or sweetened condensed milk right out of the can. And that's all there is to say about that.

{It does, however, make for a lovely frosting to decorate with I must say. Check out the quick tutorial on making SMB ruffles. So easy and SO pretty!}


Not perfect, but still pretty!

The good news? Everyone loved the cake. Both the presentation AND the flavor. {Although I did notice about 50% of the crowd left the outside layer of frosting on the plate.} And the even better news? Everyone was still alive & kickin' when they left the party. ;)

So, if you want to make your own layer cake with "killer" SMB, find the recipe I used here. {And remember you can leave out that last stick of butter.}

**P.S. This particular 3 layer cake required making 2 batches of SMB for filling & frosting. I only used about 1 full batch and a little over 1/4 of the second.