Bloody Port Royal

Posted by Sarah Kiino at 4/25/2007 7:14 AM
Categories: Drinks






This past Saturday, Brian and I attended our first wedding of the season—-his cousin Sean's, in Ft. Lauderdale, Florida. It was a typically busy wedding weekend, packed with parties and reunions with relatives and snatches of R & R:


  


The most memorable food experience of the trip was a little tussle I had with a golden crab at a restaurant called The Rustic Inn. Brian and his parents very sensibly avoided the more labor-intensive entrees. I, of course, did not. (Hey, when in a crabhouse . . . ) What I didn't realize is that the folks at this place apparently believe nutcrackers are for wusses. They do not stock them. I asked. For the task of extracting the meat from a bowl of hard-shelled, butter-drenched crab parts, you get a wooden mallet that ensures you and all your tablemates will end up spattered with grease and bits of shell, and a stubby plastic instrument that I wrote off as completely useless. (Eventually, my father-in-law realized the plastic thing could be used to cut through the shell if maneuvered properly, but too late—I was utterly defeated.)

Crab battles aside, the balmy weather, palm trees, reggae (Brian's family is Jamaican), and weird tropical wildlife made me think this would be a great time to bring back the Bloody Port Royal, which I wrote about last year.

So make yourself a drink, kick back, and check out those strange pigeons they have down in Florida:





BLOODY PORT ROYAL

2 ounces dark Jamaican rum
2 ounces blood orange juice*
4 ounces ginger beer**
Candied ginger

Shake rum and juice well with ice. Pour into an ice-filled highball glass, top with ginger beer, and stir gently. Garnish with candied ginger.

*If blood oranges are out of season, use regular orange juice. The color won't be as pretty, but it will still taste good.
**Use a good, spicy ginger beer—not ginger ale.

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