Sip your way into May

May brings many things: Cinco de Mayo, Memorial Day, and unfortunately, the first big blast of summer heat. What better way to cool down than with with a fresh cocktail?

My passion for blending craft ingredients, such as farm fresh strawberries, peaches and blueberries into new infusions and cocktail recipes is a refreshing experience at the award-winning Table Creekside.

For the beginning of May, I am working with VP Amy Berlin on strawberry infused tequila along with a strawberry rhubarb infused vodka. So for Cinco De Mayo- think fresh macerated strawberries that have soaked in high-quality tequila for 24 hours. Mix with fresh lime juice, a splash of fresh lemon juice and a hint of lemongrass, tequila and shale hard with lots of ice. Serve with Chef Pedro’s ahi tuna tacos and boom! A fiesta for all senses. Mothers will love our Mimosas by the water while they enjoy brunch or dinner menu starting at 10:00am. For an extra tickle, ask me if my blueberry infused vodka is ready and try that over the rocks with a sprig of mint and soda water. Light and refreshing…. For Memorial Day- well, we have a few surprises ready to break out for the ultimate steak, roasted red snapper and seafood paella so stay tuned to our next article coming mid-May.