Cape San Blas Cookbook

If you’re looking for something bubbly and festive to serve on New Year’s Eve give this a try.  Nina and I shared a pitcher over lunch at the Columbia Restaurant while vacationing in St. Augustine and decided this was pretty tasty and worth recreating on our own.  We watched carefully as they prepared it at our table, picked up the ingredients on the way back to our inn, and enjoyed several more rounds while playing cards.  (The Columbia didn’t use Freixinet, I suspect it was a cava of some sort, though, and I think Freixinet is the best tasting, best priced cava available. The black bottle is brut, or dry; if you prefer something less dry, try the clear bottle.)  Even people who think they don’t like champagne enjoy this.

1 bottle Freixinet (in the distinctive black bottle)
1 can Sprite
1/3 C Cointreau
1/3 C brandy
1 sliced orange
1 sliced lime

• Mix all of the ingredients together in a pitcher and pour into ice-filled glasses.  Garnish with additional citrus slices if desired.

Perfect for a casual Saturday brunch out on the porch with a few close friends.  Before pouring these, I like to rub the rim of the glass with a fresh cut lime and then dip it into a saucer filled about 1/4′ deep with Old Bay Seasoning.   I’ve also tried coating the rim with Emeril’s Essence – - – talk about kicking it up a notch!!!

32-oz. V-8 Juice
16-oz. vodka
16-oz. clam juice
8-oz. beef broth
4 t horseradish
juice of 2 limes
2 T Worcestershire sauce
2 t celery salt

• Stir all ingredients together in a pitcher. 
• Moisten the rim of tall glasses with the cut edge of a lime.  Pour some celery salt onto a plate and dip the rims to coat.  Fill with ice cubes, bloody mary mix, garnish with a celery stalk and serve.
• Take away everyone’s car keys, sit back and enjoy!