Refitting the Boat Bar
Bringing Adventure to the Floating Happy Hour By John Lundin
Long lazy summer days at a calm
scenic anchorage, or the fatigued afterglow following an exciting sail often inspire us to raise a glass. The après-sail happy hour is a toast to ocean-tested friendships and shared adventures. Now before we go any further,
let’s review Poseidon’s Warning: 1) Good seamanship means always drinking responsibly, lest a sailor be struck down by Zeus. 2) Irresponsible consumption will impair your ability to deal with your boat, and make you very unpopular in any anchorage. Right then, back to adult fun. Stocking a cooler of beer or a
bottle of wine is an easy way to kick back with some friends through the scenic setting of the sun. But why not invite aboard the cocktail revolution by shaking up some gourmet libations?
Before hoisting the cocktail flag,
let’s review some of the equipment you’ll need aboard. Bringing the boat bar up to shipshape could mean a total refit for some, or just a little maintenance for others. Starting with the spirits, consider
assembling quality bottles from the main categories: whiskey, gin, tequila, vodka, brandy and rum. Save some shelf space for essentials like orange liqueur and a pair of sweet and dry vermouths. Shop within your means, you can always build the bar over time.
Make sure there’s a citrus squeezer,
channel knife, shaker, (boat-worthy) glassware and ice. Best practice means keeping fresh lemons & limes (not just good for scurvy prevention), olives, soda, tonic, bitters, simple syrup and fruit juices onboard. Don’t be shy to explore the summer’s bounty of fresh
48° North says: 48° North, Bluewater Vodka and the Shelter Lounge in Ballard
invite you to submit your ultimate fun boat drink. Not some sleezy tiki-bar knock-off but a true Northwest sailor’s sunny day celebration.
You start with Bluewater organic vodka, then use your imagination. Remember, this is a boat drink, so no toxic fumes or fire, please. Entries must be received by April 18! We’ll pick the top three recipes and announce them in the May issue. Then join 48° North for the taste-off at Ballard’s own Shelter lounge. The winner will be added to the mixology page on the Bluewater Vodka site, and go on the menu at the Shelter lounge. Plus, they’ll be a few other goodies.
Send recipes by April 18 to
richard@48north.com
48° NORTH, APRIL 2011 PAGE 36
fruits, berries and melons. If you need inspiration, a cocktail book will assist. Keep in mind that great cocktails
are the sum of great ingredients. The best cocktails also have balance, with no one flavor being too strong. The drink should have a pleasant balance of sweet to sour, and mixers to liquor. Be careful with the sweetness factor, as it will overpower the best combination of flavors.
Rather than listing recipes, I
encourage you to follow your own whims and tastes. Cocktailing is about creativity, and the possibilities are endless. You can follow the classic, pre-prohibition recipes to the letter, or explore tiki-drinks, martinis, fruit- concoctions and fizzy tumblers. Cocktails can be nicely paired with food or dessert, and even serve as an aperitif ahead of dinner. Like all boat projects, success
hinges on assembling the right tools for the job. Fitting out the boat bar will ensure exciting cocktails for the summer sunset happy hours! Sailor/distiller John Lundin makes
Bluewater Organic Vodka.
www.bluewatervodka.com
“We can’t wait anymore! Time to start celebrating the aniticpation of summer!”
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