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. 

Tailgate Thursday: Alabama Edition!

Oh, my. I am so, so, sooo excited that today marks the very first Tailgate Thursday of the series here on TKP!

It is no secret that my husband and I are big college football fans... especially when it comes to our team. I've shared before that we met while we were attending the University of Florida. And that we fully buy into the greatness of Tim Tebow. And that we try to attend at least one game in Gainesville every year to relive the nostalgia of our college years. Yup, we're Gators, alright.

I got to thinking about what makes football season so much fun, especially here in the south. {I use that term loosely here in South Florida, because despite our coordinates on the map, we aren't extremely "southern".} It all came down to three things: The camaraderie. The tradition. And {most importantly} the food and drinks!

And so, the idea for Tailgate Thursday was born! The theme: {drink.dress.devour}. The mission: To spread the football-watching, team-color-wearing, tailgate-snacking love this season, no matter what team you follow!

Each week I'll be featuring one SEC school and sharing a team-themed cocktail, outfit, and recipe that would make for a perfect tailgate party. Hopefully it'll inspire you to get creative with your own game day get togethers. :)

I have been a busy little bee gathering the best tailgate recipes & fashions for this football season. But I can't take full credit for all the great stuff I'm going to be sharing over the next 12 weeks of college football. So, let me introduce you to the fabulous ladies that I've been working with to help me bring it all together!

We've got Liz from Twelve Saturdays sharing her gameday fashion know-how...

And Carla from Haute Cocktail mixing up some tailgate-worthy cocktails...

I am so very glad that I found these two lovely, creative girls to make this project a reality.

Now that all the proper introductions have been made, let's talk tailgate!

I'm kicking off Tailgate Thursday by featuring the  Alabama Crimson Tide, last year's National Championship winners. The University of Alabama is located in Tuscaloosa, Alabama, a place oozing with Southern hospitality and plenty of down home cookin'.  One of the games the hubs & I attended a while back was against Alabama and I can tell you without a doubt that they take their football, food and tailgating fashion seriously.

When I planned out the Alabama tailgate menu, I stuck with the theme of Southern charm:

 

{Scroll down for recipes} 1. Crimson Cooler by Haute Cocktail, 2. Shrimp & Grits Bites, 3. Roll Tide Elephant Ears
Dress: Bama Belle from Twelve Saturdays

Admittedly, I had never tried shrimp and grits together before making these little bites, but I've got to say, I can understand why it's a popular combination! The Roll Tide Elephant ears {Alabama's mascot features an elephant... harhar} are an easy little treat sure to satisfy your game day sweet tooth. And that Crimson Cooler? It's a potent concoction that will make it easy to pass the time before kickoff. {Sip responsibly!}

Along with the Bama Belle dress from Twelve Saturdays, this is one game day that's brimming with school spirit. Who says a tailgate can't be fashionable?

I've got TONS of great things coming up for more teams over the course of college football season, so I hope you'll keep an eye out for your school and spread the word to other football-following friends!

Happy Game Day, Y'all! ;)

Crimson Cooler
created by Haute-Cocktail

1/2 oz. Southern Comfort
1/2 oz. Vodka
1/2 oz. Coconut Rum
1/2 oz. Raspberry Liqueur {such as Chambord}
1/2 oz. Lemon-Lime Soda
1/2 oz. Cranberry Juice

Mix all ingredients in a shaker, add ice, shake and serve in a martini glass {or mason jar!} If desired, you can double the portions and serve over ice in a beer mug. Enjoy!

Shrimp & Grits Bites

Grits:
1/2 cup quick cooking grits {not instant}
1 cup water
1/2 cup half & half
1/4 teaspoon salt
1/3 cup sharp cheddar {or your favorite} cheese, shredded
1/4 cup all-purpose flour
a pinch of salt
a pinch of black pepper

Shrimp:
1 tablespoon butter
1/3 cup white onion, minced
1/2 pound peeled & deveined fresh shrimp, tails on
1/2 teaspoon Old Bay {or your favorite} seasoning


For Grits:

Line baking pan with foil hanging over edges for easy removal. Spray with non-stick cooking spray. Set aside.

Bring water, half & half, and salt to a boil in a medium pot over high heat. Stir in grits, whisking constantly. Reduce heat to medium. Simmer until thick, whisking often.

Mix in cheese until well incorporated. Remove from heat.

Pour into prepared baking pan and spread into an even layer with a silicone spatula or oiled offset spatula. Refrigerate for 1-2 hours until firm.


For Shrimp:

Melt butter in a medium skillet over medium high heat. Add onion and saute until tender, about 3 minutes. Add shrimp, making sure each piece has contact with the skillet. Sprinkle with seasoning.

Cook for about 2-3 minutes on first side, then flip and cook for another 2-3 minutes until opaque and cooked through. {Do not overcook} Remove from heat. {Keep pan for next step.}

Assembly:

Remove grits from pan using foil flaps and cut into desired shapes. {I used a champagne flute to get small rounds, but you can also cut with a pizza cutter or knife to get squares, etc.}
In a small cup or bowl, combine 1/4 cup flour, and a pinch of salt and pepper. Drop each cut out piece of grits into flour and dredge, shaking lightly to remove excess.

Spray pan used to cook shrimp with non-stick cooking spray. Place each dredged piece in pan {I had to do this in 2 batches to avoid crowding.}, and cook on each side for about 2-3 minutes or until lightly browned.

Remove from heat.

Take one piece of shrimp and skewer onto a toothpick so that tail is facing upward. Place skewered shrimp atop each grit cake, pushing slightly to skewer into place.

Arrange on a serving platter & serve warm.

Roll Tide Elephant Ears

1 sheet frozen puff pastry, thawed
1/3 cup semi-sweet chocolate chips, melted
1/4 cup cherry {or raspberry or strawberry} preserves
1 egg, beaten and mixed with 1 tablespoon water

Preheat oven to 425 degrees. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Roll out puff pastry into a 12x14 inch rectangle. Spread melted chocolate in an even layer over puff pastry, leaving a 1/2 inch border all the way around. Repeat with fruit preserves.

With one of the long sides facing you, roll up dough {jelly roll style} to center of rectangle. Repeat with the other side so that both rolls are meeting in the middle.

Refrigerate for 30 minutes. With a sharp knife, cut 1/2 inch slices from roll, and place 2 inches apart on baking sheet. Brush each piece with egg wash and bake for 12-15 minutes or until puffed and golden.

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.}