Turns out our catering genius, chef-friend Libby from Austin knows how to kick a guy when he’s down.
This week for reasons that aren’t worth delving into here I’ve decided there’s been enough hot, steamy summer for the season and it should be time to have fall knocking on the door, or at least I should be spending time on a nice coastal flat chasing big redfish at sunrise.
My whining hasn’t yielded any change in the weather pattern and bay front views still aren’t visible from the porch.
Then Libby started texting pictures from the Virgin Islands a few days ago.
She’s been whisked down there to cater a wedding for an usually well-heeled client, and has had a few days to wander before the big event this weekend. She had on her list a visit to the Soggy Dollar Bar, the alleged birthplace of a now classic tropical rum beverage – the Painkiller.
Libby said to add the pinch of salt to replicate the salt air blowing in at the beach. Dammit.
2 ounces good dark rum
3 ounces pineapple juice
1 ounce orange juice
1 ounce cream of coconut (Coco Lopez)
Pinch of salt (tiny per Libby)Garnish: Generous pinch of nutmeg and an orange wedge
Combine the rum, both juices, the cream of coconut and the salt in a shaker; fill with ice and shake, shake, shake.
Strain into an ice-filled cup (Libby claims plastic cups rule the day on the beach there), dust with the nutmeg and go to it.
Enjoy.
