Nautical Cocktails to Toast the Boat Show From Paige Nast at Tap 42

If there is anything you should know about sailors is that they like to drink. A lot. Starting yesterday, the the 54th-annual Fort Lauderdale International Boat Show has brought thousands of maritime professionals to town for a weekend of work and, well, copious drinking. Since we know there is going...

By Sara Ventiera

November 1, 2013

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If there is anything you should know about sailors is that they like to drink. A lot.

Starting yesterday, the the 54th-annual Fort Lauderdale International Boat Show has brought thousands of maritime professionals to town for a weekend of work and, well, copious drinking.

Since we know there is going to be plenty of alcohol consumption taking place over the course of the next few days, we asked Tap 42's mixologist and beverage director Paige Nast to mix up some nautical-inspired cocktails for the show.

Hemingway

"This is a take on a classic hand-shaken Daquiri, said to be the drink of choice for Ernest Hemingway; although, he often added a splash of grapefruit," said Nast.

2 oz. Atlantico Rum

1 oz. Fresh lime

1 oz. Simple syrup

1 egg white

Step One: Shake the egg white in a cocktail shaker, by itself, with no ice.

Step Two: Add the remaining ingredients and shake vigorously; you'll end up with a nice froth on top.

Step Three: Pour into a glass with fresh ice.

Step Four: Garnish with an Amarena Cherry and a lime wheel

.

Nauct-Tai

According to Nast, "This is my spin on a Mai-Tai; light and refreshing and a great use of Mt. Gay Black Barrel Rum!"

1 oz. Mount Gay Eclipse

1 1/2 oz. Pineapple Juice

3/4 oz. Disaronno Amaretto

1/2 oz. fresh lime

3/4 oz. Simple syrup

Top with 1 oz. of Mount Gay Black Barrel Rum

Step One: Shake all ingredients, except for the Black Barrel, in a mixer.

Step Two: Strain and pour into a glass with fresh ice.

Step Three: Top with Black Barrel, garnish with Lemon wheel.

Basil Collins

"Gin is a favorite of the Yacht industry," said Nast. "And this is a light, refreshing cocktail perfect for a hot day at sea. Also, a signature drink of ours."

1 1/2 oz. Nolet's Gin

1 oz. simple syrup

3/4 oz. fresh lime

Three basil leaves

Champagne

Step One: Shake Nolet's, simple syrup, lime, and basil in a cocktail mixer with ice.

Step Two: Pour into a highball glass with fresh ice, leaving a bit of room in the glass.

Step Three: Top it off with Champagne or Prosecco and garnish with a Basil leaf.

Tap 42 is located at 1411 S. Andrews Ave. in Fort Lauderdale. Call 954-463-4900, or visit tap42.com.

Follow Sara Ventiera on Twitter, @saraventiera.

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