50

GU M B Y

SLUMBER
My friend Elizabeth Harrell knows a thing or three about porch entertaining:
her 1920s Tampa home has one of Hyde Park’s most hospitable verandas. That’s
even more true when she’s serving her favorite drink from Little Palm Island
Resort & Spa, midway between Key Largo and Key West. The drink was named
by one of the resort’s earliest bartenders, who noticed how the concoction
leaves guests in a Gumbylike (pliable) state, desirous to slumber in a hammock.
Consider this a massage in a glass.
1 ½ OUNCES PINEAPPLE JUICE
1 ½ OUNCES CRANBERRY JUICE
1 ½ OUNCES ORANGE JUICE
1 ½ OUNCES SPICED RUM

1 ½ OUNCES COCONUT-FLAVORED OR
WHITE RUM (SEE NOTE)
GARNISH:

PINEAPPLE SLICE

(OPTIONAL)

(SEE NOTE)

Combine the juices and rums in an ice-filled cocktail shaker. Shake well and
strain into a highball glass filled with ice. Garnish, if desired.

NOTE: LITTLE PALM ISLAND RESORT & SPA USES
CAPTAIN MORGAN SPICED RUM AND CAPTAIN MORGAN
PARROT BAY RUM.

DO TELL:
HA MM OC KS WE RE
DESIGNED BY EARLY
LATIN

AMERICANS TO KEEP
THEMSELVES SAFE FROM
SNAKES,
INSECTS, AND MUD
AND
WATER WH EN IT

SE

R

V

E

S

1

RAI NE D.

porchparties_INT.indd 50-51

11/18/09 11:25:35 PM

50

GU M B Y

SLUMBER
My friend Elizabeth Harrell knows a thing or three about porch entertaining:
her 1920s Tampa home has one of Hyde Park’s most hospitable verandas. That’s
even more true when she’s serving her favorite drink from Little Palm Island
Resort & Spa, midway between Key Largo and Key West. The drink was named
by one of the resort’s earliest bartenders, who noticed how the concoction
leaves guests in a Gumbylike (pliable) state, desirous to slumber in a hammock.
Consider this a massage in a glass.
1 ½ OUNCES PINEAPPLE JUICE
1 ½ OUNCES CRANBERRY JUICE
1 ½ OUNCES ORANGE JUICE
1 ½ OUNCES SPICED RUM

1 ½ OUNCES COCONUT-FLAVORED OR
WHITE RUM (SEE NOTE)
GARNISH:

PINEAPPLE SLICE

(OPTIONAL)

(SEE NOTE)

Combine the juices and rums in an ice-filled cocktail shaker. Shake well and
strain into a highball glass filled with ice. Garnish, if desired.

NOTE: LITTLE PALM ISLAND RESORT & SPA USES
CAPTAIN MORGAN SPICED RUM AND CAPTAIN MORGAN
PARROT BAY RUM.

DO TELL:
HA MM OC KS WE RE
DESIGNED BY EARLY
LATIN

AMERICANS TO KEEP
THEMSELVES SAFE FROM
SNAKES,
INSECTS, AND MUD
AND
WATER WH EN IT

SE

R

V

E

S

1

RAI NE D.

porchparties_INT.indd 50-51

11/18/09 11:25:35 PM

59

wat e rme lon
c oo l e r
This is the dreamiest drink I’ve had in ages. So agree the friends I most
recently shared it with. They, like me, love how it’s naturally sweetened with
honey. It’s a lot of fun to serve in chilled jelly glasses.
4 CUPS 2-INCH CUBES WATERMELON

2 TABLESPOONS HONEY

1 CUP VODKA, CHILLED

GARNISH: SMALL WATERMELON WEDGES
WITH RIND (OPTIONAL)

(SEE NOTE)

Freeze the watermelon chunks in a zip-top plastic bag until just frozen, about
1 hour. Remove from the freezer and add to a blender. Pour in the vodka and
honey.
Process until blended and pour into frosted cocktail or jelly glasses. Garnish,
if desired.

NOTE: USE STANDARD HONEY (SAY, CLOVER) INSTEAD OF A DARK OR OTHER
STRONGLY FLAVORED VERSION; OTHERWISE IT’LL CHANGE THE DRINK’S FLAVOR IN
A DISAPPOINTING WAY.

LL:
DO TE
W H IT E

SE

R

V

E

S

4

OFT
UNG, S
ESS”
T H E YO
SEEDL
IN A “
Y
S
D
E
E
FECTL
S
RE PER
LO N A
E
,
Y
M
L
R
L
E
A
CTU
WA T
E S T. A
O IN G
D R IN K
F IN E T
R
U
O
Y
MAKE
THEY
MORE
EVEN
LO O K
- Y.
M E LO N
WA T E R

porchparties_INT.indd 58-59

11/18/09 11:25:37 PM

59

wat e rme lon
c oo l e r
This is the dreamiest drink I’ve had in ages. So agree the friends I most
recently shared it with. They, like me, love how it’s naturally sweetened with
honey. It’s a lot of fun to serve in chilled jelly glasses.
4 CUPS 2-INCH CUBES WATERMELON

2 TABLESPOONS HONEY

1 CUP VODKA, CHILLED

GARNISH: SMALL WATERMELON WEDGES
WITH RIND (OPTIONAL)

(SEE NOTE)

Freeze the watermelon chunks in a zip-top plastic bag until just frozen, about
1 hour. Remove from the freezer and add to a blender. Pour in the vodka and
honey.
Process until blended and pour into frosted cocktail or jelly glasses. Garnish,
if desired.

NOTE: USE STANDARD HONEY (SAY, CLOVER) INSTEAD OF A DARK OR OTHER
STRONGLY FLAVORED VERSION; OTHERWISE IT’LL CHANGE THE DRINK’S FLAVOR IN
A DISAPPOINTING WAY.

LL:
DO TE
W H IT E

SE

R

V

E

S

4

OFT
UNG, S
ESS”
T H E YO
SEEDL
IN A “
Y
S
D
E
E
FECTL
S
RE PER
LO N A
E
,
Y
M
L
R
L
E
A
CTU
WA T
E S T. A
O IN G
D R IN K
F IN E T
R
U
O
Y
MAKE
THEY
MORE
EVEN
LO O K
- Y.
M E LO N
WA T E R

porchparties_INT.indd 58-59

11/18/09 11:25:37 PM

68

ER
P I T {COF H
}
JULEPS
Stanley Dry is a real inspiration. The Louisiana native chose to leave the intoxicating swirl of being a food editor for Food & Wine in New York City for a more
enviable position in New Iberia, Louisiana, where he works the land (his garden,
actually). He also figured out how to make the easiest batch of mint juleps you’ll
ever meet. Do know that these juleps are minty-sweet, which is indeed wonderful
but a bit deceptive—you may not realize how powerful the bourbon-y elixir is.
2 CUPS WATER

2 CUPS BOURBON

¾ CUP SUGAR

GARNISH:

FRESH MINT SPRIGS

(OPTIONAL)

3 CUPS LOOSELY PACKED MINT
LEAVES

Combine the water and sugar in a medium saucepan over medium heat: stir
until the sugar dissolves. Add the mint and bring to a boil. Remove from the
heat, cover, and let steep at least 30 minutes.
Strain mint syrup through a fine-mesh sieve or coffee filter and let cool. Combine with the bourbon in a sealable container. Keep well chilled.

SE

R

V

E

S

8

Transfer the julep to a serving pitcher. Pour into cocktail or julep cups filled
with ice. Garnish, if desired.

porchparties_INT.indd 68-69

11/18/09 11:25:39 PM

68

ER
P I T {COF H
}
JULEPS
Stanley Dry is a real inspiration. The Louisiana native chose to leave the intoxicating swirl of being a food editor for Food & Wine in New York City for a more
enviable position in New Iberia, Louisiana, where he works the land (his garden,
actually). He also figured out how to make the easiest batch of mint juleps you’ll
ever meet. Do know that these juleps are minty-sweet, which is indeed wonderful
but a bit deceptive—you may not realize how powerful the bourbon-y elixir is.
2 CUPS WATER

2 CUPS BOURBON

¾ CUP SUGAR

GARNISH:

FRESH MINT SPRIGS

(OPTIONAL)

3 CUPS LOOSELY PACKED MINT
LEAVES

Combine the water and sugar in a medium saucepan over medium heat: stir
until the sugar dissolves. Add the mint and bring to a boil. Remove from the
heat, cover, and let steep at least 30 minutes.
Strain mint syrup through a fine-mesh sieve or coffee filter and let cool. Combine with the bourbon in a sealable container. Keep well chilled.

SE

R

V

E

S

8

Transfer the julep to a serving pitcher. Pour into cocktail or julep cups filled
with ice. Garnish, if desired.

porchparties_INT.indd 68-69

11/18/09 11:25:39 PM