With Mardi Gras just behind us and St. Patrick’s Day just ahead, I decided to dedicate one drink column to two drinking holidays. Being so close to New Orleans and Mobile, how could I not celebrate the bead-throwing, Hurricane soaked, mask-wearing debauchery that is Mardi Gras? But as a Catholic bartender who cut her teeth pouring green beer in New York, how could I not give a nod to the Irish-singing, Guinness-soaked, green-wearing ruckus that is St. Patrick’s Day?

The two are little more tnan a week apart this year, making this a perfect time for a festive cocktail. So how could I possibly choose just ONE to raise my shaker to this month? Well, I just couldn’t decide, so in true, Swiss fashion, I will remain neutral and create one all-encompassing cocktail that you can prepare two ways to celebrate either holiday — or better yet, both!
The March Madness 2 ounces pineapple juice 1D2 ounce fresh lemon juice 1ÿ1D2 ounce Skyy Dragonfruit infused vodka 1 ounce pineapple rum

1 teaspoon Madori (or melon liqueur)

Purple sugar (for a Mardi Gras variation)

Key lime dessert syrup (for a St. Patrick’s Day variation)

For the Mardi Gras version, combine pineapple juice, lemon juice, vodka and pineapple rum over ice in a cocktail shaker and shake vigorously. Rim a chilled martini glass with the purple sugar and pour in the strained contents of the shaker. Invert a teaspoon and position over the cocktail so that the rounded end of the spoon is against the side of the martini glass. Slowly pour the Madori over the spoon so that it runs down the side of the glass and sinks to the bottom.

For the St. Patrick’s Day version, combine all ingredients except Key lime syrup over ice in a cocktail shaker and shake vigorously (about a minute) so there is sufficient foam. Strain into a chilled martini glass. Use the Key lime syrup to draw a four-leafed clover on the foam.

Join us for our 3rd Wine and Tapas Social featuring wines from The Chilenis Reserva. This is a special treat as the grapes used to make these wines were thought it to be extinct. Our Chef has already made a fabulous menu and we are hosting ‘Gulf Beach Hwy’, a two man acoustic band for your listening pleasure. We can’t wait to share the evening with you! Please call today to make your reservation.

Featured article in the PNJ… , Bar Manager
Come January 1st everyone has made their resolutions to eat healthier, quit smoking, workout daily and generally achieve awesomeness. Now that the end of the first month of 2010 is nearing to a close, most people have forgotten these resolutions after the holiday luster has worn down.
Here at the Angus, one of our resolutions was to become more environmentally friendly. While this decision has its own socially conscious implications, it’s also a great way to save money in the long run. Remember Pensacola, green is the new cheap! In addition to recycled paper, eco-friendly cleaning supplies, and energy efficient fixtures, our bar menu is also chipping in to do its part with a new menu of organic wines and cocktails.

Come by our new lounge area and enjoy a game of Trivial Pursuit and one of our new cocktails, like the Lavender Lemondrop or the Grape Escape, made with Rain organic vodka. Perhaps on your next visit, pair your meal with a glass of wine from the organic King Estate or Frogs Leap vineyards.
Whichever you like, your enjoyable decision to go organic can go a long way towards a sustainable earth friendly year.
*Although this cocktail features Rain Lavender Lemonade vodka, you can substitute any citrus flavored vodka for a similar cocktail.

LAVENDER LEMONDROP

3oz Rain Lavender Lemonade organic vodka

1 oz fresh lemon juice

Dash of Chambord

2-3 drops of Blue Curacao (for color)

Splash of sprite

Shake with ice and strain into a chilled martini glass. Garnish with a lemon spiral. Enjoy!