When Paradise Grill proprietor Mary Beth Hansen dons her mixology apron to create new cocktails for her popular restaurant/bar in Nokomis, she prioritizes seasonal fruit and fresh herbs – like rosemary she grows on the premises.
“We had fun making the drinks and the staff and I had fun drinking them,” says Mary Beth. The Pineapple drink was the hardest to pin down. “We made four of those. The other two we got on the first try,” she adds.
To complement these summer drink specials, Paradise Grill introduced a new summer menu featuring an abundance of fresh fish.
STRAWBERRY MINT LEMONADE
Muddle 2-3 crushed strawberries and 3 mint leaves in a glass. Add 2 oz vodka. Top the glass with lemonade. Stir the drink gently for about 15 seconds then garnish with a strawberry and a sprig of mint.
WATERMELON ROSEMARY CRUSH
In a glass, muddle ¼ cup of watermelon with a few rosemary sprigs. Add 2 oz of gin and a few ice cubes. Top the glass with grapefruit soda. Use a toothpick to skewer the rosemary to the watermelon for a garnish.
PINEAPPLE UPSIDE DOWN COCKTAIL
Combine 3 oz pineapple juice, 1 oz coconut rum, 1 oz vanilla vodka, and 1 oz amaretto in mixing glass. Stir gently. Fill a serving glass with ice cubes, pour the mixture over the ice, then add 1 oz cherry juice or brandy. Garnish with a pineapple slice and cherry.