Cocktails & Spirits

Winterfest Boat Parade's Official Cocktail is Kapow's Winterfest Anchor Clanker (Recipe)

The 42nd-annual Seminole Hard Rock Winterfest Boat Parade with Grand Marshall Tracy Morgan is this Saturday, December 14, officially making south Florida the absolute coolest place to celebrate Christmas without snow. The Boat Parade kicks off at 6:30 p.m. in downtown Fort Lauderdale, heads east on the New River, then north on the Intracoastal to Lake Santa Barbara in Pompano Beach.

That means that practically all of Fort Lauderdale's waterfront will be filled with people celebrating on their lawns and docks, and on restaurant patios. An everyone is going to want a cocktail to toast the boats as they go by.

See also: Winterfest Boat Parade 2013: Five Places to Eat and Watch the Show

We suggest making the official cocktail of the 2013 Winterfest Boat Parade -- the Winterfest Anchor Clanker, created by Kapow! Noodle Bar's Angela Vieux Dugan. The cocktail was crowned the winner of the Winterfest's cocktail competition yesterday at Dubliner, narrowly beating out the other two finalists.

Will Moscaritolo, bartender at Melting Pot Coral Springs, melted our hearts with his Winterfest Blue Ice, a blend of Absolut Razz, Malibu, Blue Curacao, orange juice, and sour mix.

Lisa LaFay of the Historic Downtowner Saloon won second place status for her Winterfest Absolut Paradise, a tropical libation made with Absolut Grapevine, pineapple, mint, coconut water, and ginger ale.

But it was Angela's Winterfest Anchor Clanker that stole the show! Combining Absolut with fresh Thai basil and Fresno peppers, the cocktail was sweet and spicy -- perfectly reflecting the naughty-and-nice in all of us this holiday season!

Here's the winning recipe, so you can make the official 2013 Winterfest cocktail at home.

Winterfest Anchor Clanker

by Kapow! Noodle Bar's Angela Vieux Dugan

1 1/2 oz. Absolut vodka

3/4 oz. agave

1/2 oz. fresh lime juice

1/2 inch slice of Fresno pepper (this is sort of a milder Jalapeno, so substitute accordingly for heat).

4-5 Thai basil leaves (extras for garnish)

Dash smoked black pepper

Muddle lime juice, Fresno pepper, basil leaves, and smoked black pepper in a mixing glass. Add agave, Absolut, ice, and shake. Double strain into an Old Fashioned Glass filled with ice. Garnish with Thai basil.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss