Summer temperatures are heating up, but the competition at our recent neighborhood cocktail contest was even hotter. Recently, friends and Fondren neighbors gathered for a little neighborly challenge: Who makes the best summer cocktail?
This is our third such competition and the fun keeps getting bigger and better. This year, we extended the invitation to all our immediate neighbors, and included many in the general Fondren vicinity to join in the fun. Neighbors meeting neighbors; neighbors “serving” neighbors. It was quite fun.
We also hired an amazing band, The Lonely Hearts (@thelonelyhearts_jxn) They play at many First Fondren Celebrations, the monthly street parties held in the Fondren Business District. The band entertained the crowd with just the right vibe. They played everything from Chis Stapleton and Whitney Houston, to Bonnie Raitt and Garth Brooks. All the hits that will make you want to get up and dance.
Our cocktail contest judging is simple: Everyone can vote for their favorite, and it is simply $1 a vote. You can vote as many times as you would like, and the cocktail with the most money at the end of the night, wins. We also asked Rebecca Garrison, executive director of the Fondren Renaissance Foundation, to help us select a few crowd favorites.
All this “work and competition” is in the name of raising money for some much-needed repairs and improvements to a creek and bridge running through the middle of our neighborhood. Thank you to all who made this evening fun, and we are already planning our competition for next year.
Ginger Smash
Barber and Elizabeth Boone knocked it out of the park with this gingery concoction. We had recently been on a firm retreat together and discovered a version of this cocktail at the pool. They did a little research and managed to replicate the drink. It is delicious and has a very strong ginger flavor.
2 parts ginger syrup
2 parts tequila or vodka
1 part fresh lime juice
1 part sparkling water
To make the ginger syrup: combine 1 cup water, 1 cup sugar, 1 tablespoon fresh ginger paste. Bring to a boil and simmer for one minute. Chill until ready to mix.
Just before serving stir in chilled sparkling water.
Mezcal Margaritas
Laura and Andrew Humphreys might be new to the Fondren neighborhood, but they are certainly not new to mixing a mean margarita. I had to do some research to understand the difference between mezcal and tequila.
From what I can understand, they are both distilled from the agave plant (although they use different species) but the main difference is the region of Mexico the plant originates. A similar distinction would be that all sparkling wine is not champagne. Champagne only comes from the Cham-pagne region of France.
Mezcal is also produced slightly differently than tequila. Mezcal is slow smoked, producing a slightly smoky flavor, and tequila is steamed. I am sure you can substitute regular tequila for the mezcal, but this version was excellent.
2 ounces mezcal
1ounces Cointreau
1 ounces simple syrup
1.5 ounces fresh lime juice
Add all ingredients to a shaker and shake with ice. Pour over a large ice cube into glass.
Salt the rim if desired.
The Last Night in Pompeii
(L’Ultima Notte a Pompeii)
Brenda Ware Jones just returned from Italy and brought this delicious drink that was inspired by her trip. This drink is as special as that beautiful country.
To make the pink grapefruit sorbet:
First, make the simple syrup. In a small saucepan, boil for 60 seconds: 1 cup white sugar, 1 cup water, and a handful each of crushed fresh mint and rosemary sprigs. Let steep and cool for 15 minutes. Strain.
Squeeze 2-3 pink grapefruits, or however many it takes to get 2 cups of juice. In a pinch, bottled grapefruit juice is fine, too. You may add a very small drop of red food coloring, if using regular grapefruit, or if you desire a deeper pink. Strain.
Add syrup to juice, and put the mix into a small countertop ice cream maker. If you do not have one, the sorbet can be frozen in a baking pan, but be sure to stir often to get a slushy consistency. (Hint: if you add up to 1/2 cup of gin or vodka, the mixture will not freeze completely solid.)
To serve, use a melon baller to scoop sorbet into fluted glasses. Pour chilled prosecco over, and garnish with a fresh mint leaf.
Orange Dreamsicle
The incredible team of Kay Whittington, Molly Walker, and Misty Monroe created this “walk down memory lane” with an adult version of the Orange Sherbert Push-up. Their drink also went home with the top prize of the night with the most money in the jar.
Mix equal parts: Cathead Bitter Orange Vodka, orange juice, and Fanta orange soda. Serve over a scoop of vanilla ice cream. Stir and enjoy.
Strawberry Rose Wine Punch
Jonathon and Davetta Lee are two of the most sophisticated and stylish people that I know. I would not have expected anything less from their cocktail entry. It was as elegant as it was delicious, and served with sparkles and class. Loved it.
-Sparkling Rose’ (they used LaMarca Prosecco Rose’)
-Cathead Honeysuckle Vodka
-puréed Strawberries
-sparkling water
-simple syrup
-frozen whole strawberries
-fresh basil
Mix, adjusting ingredients proportions to get the desired level of sweet and flavor.
"Senior Slushy"
Mary Alice and Donny White won the contest last year with their delicious version of a Manhattan. They tweaked it a bit and it was even better this year.
2 ounces rye whiskey
2 barspoons sweet vermouth
2 barspoons dry vermouth
2 + dashes Angostura bitters
Optional - add orange slice for garnish
Fill martini shaker with ice, pour ingredients over ice and shake well. Strain into a chilled martini glass. Add desired garnish and serve.
To prepare in advance, mix the amount you wish to serve, pour into a Ziploc bag and freeze.
Fondrenrita
Taylor and Tye Menist, as well as fellow Fondren neighbors Nancy and Owen Mayfield, mixed up this delicious version of a strawberry margarita. The tajin added an unexpected and delicious contrast to the sweet strawberries.
Tajin and salt for the rim
4-6 strawberries, sliced
2 ounces silver tequila
1 ounce Aperol
3/4 ounce Cointreau or orange liqueur
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1/3 cup ginger beer
Strawberries lemon slices for garnish
Mix salt and tajin in a shallow bowl and dip glass in a little water and then in mixture.
In a tall glass or cocktail shaker, muddle strawberries with tequila to release their juices. Add Aperol, Cointreau, lemon, and lime juices. Fill with ice and shake or stir until combined. Top with ginger beer and garnish.
THE "DON MICHELL" or Hot Honey Margarita
Don Mitchell is a lawyer in Jackson and used to be our neighbor in Belhaven. He is an incredibly fun guy, and he knows how to throw a party. He shared this delicious recipe with Danelle Garraway, and she aptly named the drink after him.
Warning: This drink tastes good: VERY good, and you will want to keep drinking more of it with its hot and spicy flavors.
2 ounces good tequila (1/4 cup)
1/2 ounce orange liqueur (1 tablespoon) such as Triple Sec or Cointreau
1 ounce lime juice (2 tablespoons)
1/2 ounce hot honey*
Garnish: Honey, Salt, Cayenne, Jalapenos, Limes
Combine all ingredients and serve chilled or over ice.
*Hot Honey
1/2 cup honey (2 ounces)
2 tablespoons Cholula hot sauce (1 ounce)
The Yellow Hammer Slammer
The yellow hammer is said to be the unofficial song and drink of the University of Alabama. Jen and Jay McGehee are big Alabama fans, and, as a graduate myself, I will admit to enjoying a few yellow hammers in my time. Roll Tide.
1/4 cup amaretto
1/4 cup vodka
1/4 cup rum, light
3/4 cup orange juice
1 cup pineapple juice
Maraschino cherries for garnish
Mix the vodka, rum, amaretto, orange juice, and pineapple juice together. Add ice to your cups, and pour half of the cocktail into each glass garnish with few cherries. Serve and enjoy!
Cucumber Lime Cosmo
Sperry and Nick Strickland brought this fan favorite. I thought it was not too sweet, and the cucumber mint vodka gives it just the right summer flavor. This drink will definitely be served at our house this summer.
1 1/2 oz. Kettle One Cucumber Mint Vodka
1/2 oz. Triple Sec
1/4 oz. Fresh lime juice
1/2 oz. Simple syrup
1 oz. 100% cranberry juice
Limes and cucumbers to garnish
Mix and serve ice cold.
Gin and Tonic
This year, the Ireland family decided to join forces on our cocktails. We went with a British theme and made two classic British cocktails.
I made a gin and tonic. Several years ago, Duane O’Neill of The Manship was kind enough to share the recipe for their delicious gin and tonic. On their cocktail menu, they call it “The Best Damn G&T,” and I totally agree!!
2 ounces of Dr. Val‘s Botanical Gin
.75 ounces Jack Rudy’s Classic Tonic Syrup
5 ounces of soda water
Slice of lime
Combine ingredients and serve over ice.
Sai’s Pimm’s Cup
As a spouse for over 25 years, I find it hard to lose an argument or anything else to my husband. However, I had to give him credit for top billing at this year’s cocktail contest. His Pimm’s Cup was the perfect refreshment on a hot summer evening. I told him that he got my vote, hands down!
Fill a tall glass with about 4 ice cubes
Add 1.5 ounces Pimm’s Original No. 1 (an herby gin-based liqueur)
Add ½ ounce freshly squeezed lemon juice
Top with ginger beer (a spicier version of ginger ale) and garnish with a lemon wedge, and a slice of cucumber.
Very refreshing and not a boozy cocktail. If you want to make a batch the ratios are: 1 measure fresh lemon juice, 3 measures Pimm’s, and 6 measures ginger beer.
Woodland Chill
Kristen and Jamie Mallinson and their extended families, came complete with a tiki hut, costumes, and this delicious drink reminiscent of the islands.
2 parts dark rum
4 parts pineapple juice
1-part OJ
1- part cream of coconut
Nutmeg for garnish
Using a shaker filled with ice, add the rum, pineapple juice, orange juice and cream of coconut. Shake the drink for a few seconds and then pour the drink into a tall glass filled with ice. Sprinkle a dash of nutmeg over the top of the drink and enjoy!
Cocktail Foods
Of course, we had to serve some simple food that did not need a lot of attention. These are a few of our selections.
Marinated Goat Cheese
Marinated goat cheese must be one of the easiest and best appetizers around. Add a mixture of fresh herbs, and it is even better. Serve in a glass bowl or jar so you can see the beautiful layers. Melissa Hutchison put together a beautiful charcuterie board that included nuts, fruit, assorted crackers, and this delicious marinated cheese.
1 (6 oz) creamy goat cheese (chevre) log, sliced into about 4-6 disks
1 tablespoon each or a combination of: Fresh dill, fresh basil, fresh thyme, fresh parsley, fresh oregano (all or any combination, but should include dill and basil) all herbs are washed and chopped
Crushed red pepper flakes
Kosher salt and freshly ground black pepper
Good olive oil
Bread or crackers, and slices of fresh pear or apple
Use a small canning jar or glass bowl so you can see the beautiful layers of cheese and herbs. Drizzle a little olive oil in the bottom. Top with one of the goat cheese disks, then a pinch of the fresh herbs, salt, pepper, and a few red pepper flakes. Top with olive oil and another disk of cheese. Continue to repeat the layering with oil, cheese, herbs, and seasonings until you finish the cheese. Top with additional olive oil and put the top on the jar.
Refrigerate for at least 24 hours. Serve at room temperature with bread, crackers, or fruit.
Cheese Crisps
2 cups (8 ounces) sharp cheddar cheese, shredded
1 cup butter, softened
2 ½ cups flour
½ teaspoon red pepper flakes (I used chipotle chili flakes)
1 teaspoon salt
2 cups crisp rice cereal
Beat first 5 ingredients with an electric mixer until well blended. Blend in cereal. Shape into 1-inch balls; arrange on a baking sheet. Flatten each ball with a fork. Bake in a 350 oven for 10-12 minutes until slightly brown.
Seasoned Crackers
1 cup butter, melted
1package, dry ranch salad dressing mix
1 ½ teaspoons dried dill
1 ½ teaspoons of lemon pepper seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon Old Bay seasoning
3 bags or containers of a variety of crackers (I used a combination of oyster crackers, Cheez-Its, pretzel sticks, and regular saltines.)
Preheat the oven to 250°. In a large bowl, mix all the crackers. Whisk together the melted butter and the seasonings in a small bowl and pour over crackers. Toss, ensuring the crackers are evenly coated. Spread on a large roasting pan and bake stirring frequently for 45 minutes to an hour until crackers are crisp and seasoning has been absorbed.
Allow to cool and store an airtight container.
Bacon and Herbed Cream Cheese Pinwheels
2 - 8-ounce packages cream cheese, softened
2 small or 1 medium shallot, peeled and quartered
1/4 cup mixed fresh herbs such as thyme, dill, basil, oregano, chives
2 pounds thinly sliced bacon, cooked and crumbled
½ cup fresh Italian parsley, chopped
1-2 packages flour tortillas, or other wraps
Combine soften cream cheese, shallot, and the 1/4 cup of mixed herbs in the bowl of your food processor. Process into well chopped and smooth.
Spread about three or 4 tablespoons of cream cheese mixture on each tortilla. Top with crumbled bacon and a few tablespoons of fresh chopped parsley. Roll up tightly and store, seam side down, in the refrigerator for about an hour.
Just before serving, remove the rolls from the refrigerator into slice into pinwheels. Secure with toothpicks if needed.
Kendall’s Braided Pork Loin
Kendall Garraway discovered this delicious and aesthetically pleasing way to cook a whole pork loin. Be sure to take photos or “present” the final product to your guests for the full effect. Once it is cooked, you can slice the roast and have small pieces of meat ready to go into a slider buns. This approach allows you to season and brown a greater surface area producing more flavor for an otherwise mild dish
1 whole pork loin, trimmed and cut according to recipe
About ¼ - ½ cup of seasoning of your choice: Kendall used barbecue seasonings, but any good meat season will work such as lemon-pepper, Cajun, Greek, Italian seasoning.
To prepare the roast: Slice the whole pork loin roast lengthwise into 3 strips, being careful to leave the end attached by about 1-2 inches. Braid the roast and secure the loose end with a large shish kabob skewer.
Prepare a charcoal or gas grill and cook meat over low indirect heat until internal temperature reaches about 150 degrees. Remove pork from grill and allow to rest for at least 15 minutes until carving. When ready to serve, remove skewer and slice.
You can prep and season the roast a day ahead.
Danelle made a delicious spread for the pork sliders. She combined about 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon prepared horseradish, a teaspoon of honey and a handful of chopped fresh parsley and dill. Combine all and spread on slider buns. Top with a slice of pork.
Emily’s Corn Dip
Emily Whitaker served this dip many years ago, and of all the thousands of corn dip recipes out there, this one has always stood out as the best to me.
2 cans Mexican corn, well-drained
1 cup sour cream
½ cup mayonnaise, less if you prefer
3 green onions, chopped
3 fresh jalapeño peppers, seeds removed and well chopped
A pinch of sugar
Tony Chachere’s Creole Seasoning, to taste
2 -3 cups finely shredded sharp shredded cheddar cheese
Mix all ingredients together and store in the refrigerator. Serve with Frito scoops.
Rosemary and Honey Chicken Bites
I attempted to recreate the delicious Rosemary and Honey chicken that used to be served at Julip Restaurant in Highland Village. It was good, but is best served hot out of the oven and did not stand the test of time outside for the evening.
1 cup honey. (I used hot honey that can be purchased at most grocery stored.)
½ cup fresh rosemary, chopped
1 teaspoon red pepper flakes
2 pounds chicken tenders or popcorn chicken
Kosher salt
Purchase or prepare chicken according to directions. When hot, toss with honey, fresh rosemary, salt, and chili flakes. Serve with toothpicks.
After our wonderful evening Jonathon Lee sent all our neighbors this wonderful quote from 20th Century lawyer, politician, and diplomat, Adlai Stevenson: “On this shrunken globe, people can no longer afford to live as strangers.” Let’s all get outside, meet our neighbors, and have some fun!
