With yachting season just round the corner, avid drinker Iggy Fenech serves us some delicious cocktail recipes that can be enjoyed at sea or on land.
I’ve never been a big fan of summer, but I do love spending a day out at sea with nothing but good friends and the horizon to keep me company.
To that mix, we often have to add a skipper, as neither I nor any of my friends can actually manoeuvre a boat... And we wouldn’t have it any other way, as that’s given us the opportunity to figure out the best cocktails that go with the ethereal haze being sandwiched between sea and sky often induces, while also sparing us any YUIs (yachting under the influence).
Fear not, however, the mystical world of mixology is really not that hard to grasp, and many of the cocktails that have become legendary are also incredibly easy to make. So grab your shakers and your captain’s hat and get ready to go on an alcoholic voyage through five syrupy seas of tasty cocktails.
The Margarita
The alchemy of cocktail-making has produced some great classics, and while some may think of them as being clichéd, it’s important to keep in mind that they’ve become iconic for a reason: they’re absolutely delicious. One such cocktail is the Margarita, a tequila-based drink that’s zesty and zingy, and which goes down a treat as you soak up the sun.
What you’ll need: 6oz reposado tequila; 2oz triple sec (Cointreau); 4oz lime juice, freshly squeezed; 4 lime wedges; fleur de sel; ice. Serves 4.
What to do: Spread the salt on a small plate, rub the lime wedge around the rim of the glass, dip moistened rim of glass in salt. Set aside. In a shaker, add the lime juice, the triple sec, tequila and ice. Shake and strain. Serve with more ice in the salt-rimmed glasses.
Nigella’s Bloody Mary
Much like a traditional English breakfast, a Bloody Mary can be enjoyed at any time of the day, and it’s especially good when you’re afloat and you need all the nourishment and sustenance you can get. The traditional recipe – tomato juice, vodka and Tabasco sauce – is well-known, but I feel that Nigella Lawson’s recipe gives it an edge that makes this drink even more delicious.
What you’ll need: 10oz chili vodka (or ordinary vodka with Tabasco sauce); two thimblefuls dry sherry; 20oz tomato juice; the juice of half a lemon; Worcestershire sauce; celery salt; sea salt; 3 celery sticks. Serves 3.
What to do: Pour all the liquid ingredients into a jug and stir using the celery sticks. Add a few dashes of Worcestershire sauce, and sprinkle in some celery salt and sea salt. Stir again. Serve at just below room temperature with a celery stick.
Pimm’s & Lemonade
Fruit is good for you and it’s even better when it’s drenched in alcohol. Joking aside, the classic Pimm’s & Lemonade really makes the most of the fruits yielded over summer, and their juicy, tasty texture contrasts beautifully with the sharp, bitter pops of the fizzy lemonade. The best part about this cocktail is that you can leave it aside and have a cupful whenever you fancy it; I particularly like having it with some fresh Maltese bread covered in emerald green, extra virgin olive oil.
What you’ll need: 250ml Pimm’s; 1 litre lemonade; 1/2 cucumber, chopped; 1 apple, cored and chopped, 1 orange, sliced; 5 strawberries, slices; 1/2 lemon, sliced, 1/2 lime, sliced; ice. Serves 6.
What to do: Mix all the ingredients together in a large punch bowl. Leave to rest for five minutes to allow the fruits’ juices to infuse with the liquid. Serve over ice.
Maltese Negroni
Florence is a city where every nook and every corner is flamboyantly adorned with beautiful art; and over the past 500 years, it has become renowned for its aspiring aesthetic, which puts style and substance over everything else. The classic Negroni was invented there in 1919, and true to the city’s ethos, the bold and rich flavours of this cocktail come together to create an artful dance of sapori in your moth. I like mine with a Maltese twist, and there’s no better way to do that than with a generous helping of Kinnie. This, however, can also be substituted with soda water, or even left out completely.
What you’ll need: 6oz sweet vermouth; 6oz campari; 6oz gin; 6oz Kinnie; an orange, sliced; ice. Serves 4.
What to do: Pour all the liquid ingredients into a pitcher and stir well. Garnish with orange and serve ice-cold.
Bellini
Decadence is often associated with the intricate and the time consuming. But unlike the strings of saffron, which are individually hand-harvested, or an haute couture dress that’s been hand-stitched and hand-beaded, a Bellini offers the same amount of satisfaction without any of the back-breaking labour. What I love about this cocktail, is that it really captures the feeling of luxury and serenity that comes with being intentionally stranded out at sea thanks to its smooth and opulent taste and texture.
What you’ll need: 2 ripe peaches, peeled, halved and stoned; chilled champagne; a blender.
What to do: Puree the peaches in a small blender until completely smooth – this part can be done well in advance and kept refrigerated. Spoon out a dollop of the golden smoothie into a champagne flute and top up with champagne. Ideally, a Bellini should be one part peach purée and two parts champagne – but that’s completely up to you!