written by: Kevin McFadden As the last frost of the winter chill melts quietly away in the face of summer’s radiance... oh wait, there’s
no such thing as winter chill here in the Sunshine State! At any rate, summer is once again upon us, which should signal two things to every red-blooded American. First, that superhero movies will gross enough at the domestic box-office to feed, clothe, and provide sustainable infrastructure for a medium-sized developing nation for at least five years. And second – and more urgently – that it’s time to strip down to our board shorts and bikinis, fire up the barbeque, and dust off the blender, cuz it’s pool party season! And not to worry, your friends here at Pulse have compiled a list of everything you need (other than an actual pool, of course) to host the ultimate backyard bash. So, to paraphrase the artist formerly known as the Fresh Prince before he abdicated his hip-hop throne to save the world from aliens, vampires, renegade robots and DJ Jazzy Jeff, just sit back and unwind, and let us hit you and get you equipped for the summertime!
cessful summer shindig is the same as with every other adult social engagement: large quantities of alcohol. The type of libations you decide to offer depends entirely on the kind of crowd that will be in attendance. For instance, if you’re catering to a bunch of college coeds just returning home from final exams, you’re probably safe with just packing a bathtub full of ice, loading it with Keystone Light, spiking a bowl of punch with whatever swill is kicking around your liquor cabinet, and then flopping down on an old inner tube for the duration. But in case the party in question is not being held in the back
DRINKS: As we all know, the key ingredient for any suc-
of a frat house with beaded curtains separating each room, consider stepping up your game. Spring for fresh fruit such as strawberries, mangoes and cubed watermelon, line up a couple of blenders next to the tequila, and you’ve got yourself a “make your own margarita” bar. Simply pick up some affordable plastic margarita glasses so that none of your guests get hobbled by a foot full of broken glass shards on the pool deck. Safety first! No pool party in SWFL would be complete without that vener-
ated summer concoction, the Mojito. This glass of traditional Cuban deliciousness is made with light rum, crushed mint leaves, sugar, lime
juice, and topped off with soda water (tip: add a splash of sprite to sweeten further). The mint leaves are muddled just enough to release their natural oils, making this cocktail a delightfully refreshing treat on a hot summer day. Though the Mojito probably reached the height of its popularity a few years ago, there’s still no drink more satisfying when trying to beat the Florida heat and get a buzz on at the same time. As an added bonus, it will keep your breath fresh and minty – nobody wants to breathe hot fire in the face of that sexy single by the cabana! For more fun summer cocktail recipes, check out the website
www.drinksmixer.com. Cheers!
of guests throughout the course of a pool party. At first, many people are intent on eschewing the food table in order to maintain maximum hotness upon the initial “unveiling” of their beach bodies. After all, they worked so tirelessly to tone and tighten in the months leading up to summer! However, a few short hours and a rogue’s gallery of cocktails later, many of those same partygoers are guaranteed to be throwing down tortilla chips like The Situation popping pills at a prescription painkiller buffet. It’s important to be prepared for the inevitable onslaught. I’m a traditionalist, so for me, a giant bowl of homemade guacamole is the staple of any good party. Some fresh av- ocados, diced tomato, a few tablespoons of lime juice, salt and pepper, a dash of chili powder, a couple small cloves of garlic (smashed), and just a few pinches of finely chopped cilantro will have guests praising your culinary prowess. As for the grill, I’m going to let you in on a secret gem of bar-
FOOD: It’s quite entertaining to watch the eating habits
becuing connoisseurs everywhere: it’s called tri-tip. Tri-tip is a cut of beef from the bottom sirloin primal cut, and is so named because it is a small triangular muscle, usually weighing 1.5 to 3 pounds per side of beef. For years now, tri-tip has been a barbeque favorite on the west coast, particularly in the central coast area of California, where many BBQ pits have become famous for their tri-tip alone. However, in recent years, its popularity has spread to other parts of the country, including Florida. It has a full flavor, surprisingly low fat content, and is far cheaper than many other steak varieties. It’s meant to be mari- nated and grilled whole, then sliced thin, making it perfect for large groups. Throw a couple of tri-tip pieces on the grill, grab a bag of small sourdough sandwich rolls for sliders, and I promise your party patrons will be in barbeque heaven. For a robust smoky flavor, make sure that there’s a slight char on the outside of the meat before remov- ing it from the grill. Add a large tub of potato salad, and you’ll have a full buffet of summer comfort food without breaking the bank.
36 | Pulse Magazine SWFL
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