Oolite's Backyard Mango Cocktail and Wessel's BBQ Shrimp: The Perfect Summer Meal

Laine Doss July 31, 2014 9:48AM

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Summer doesn't stop at the dinner plate. Oolite's cocktail menu (specialty cocktails are $11) is filled with Floridian influences. A Negroni is brightened up with grapefruit bitters and a take on a classic Ramos gin fizz is lightened by substituting coconut milk for cream.

Especially delicious is the Backyard Mangrove. Made with fresh mangoes taken from writer Jen Karetnick's backyard and a touch of honey, then garnished with a slice of dehydrated mango, it's the perfect use for all those slightly bruised mangoes you might find on the ground. Wessel modernized his Uncle Bob Wessel's recipe for a mango cocktail, proving once again that fresh mango juice (with a touch of rum) is a classic.

Escape the blaring summer sun for a Backyard Mangrove cocktail and some BBQ shrimp, or make chef Wessel's cocktail at home using this recipe. Either way, it's a sure way to beat that Miami heat.

Uncle Bob Wessel's Backyard Mango Cocktail

With an update on ingredients circa Miami 1953

3 oz. Santa Teresa Claro rum

1 oz Mango pulp

4 drops mango honey

1/2 oz. fresh lime juice

3 drops blossom bitters

1 piece dehydrated mango

Hand stir pulp, honey, lime juice, bitters and Rum. Rim glass with fresh lime. Garnish with dehydrated mango.

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.

Contact: Laine Doss

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Twitter: @lainedoss