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Wednesday, August 3rd, 2011
Written by William Morse – special to The Pensacola News Journal.
 Chocolate raspberry truffle martini from William Morse at the Fish House. (Tony Giberson/GoPensacola.com) With the vast array of liqueurs and flavor-infused liquors available today, one can create an unlimited assortment of savory cocktails. Long gone are the days of the simple gin and tonic, bourbon and water and Scotch and soda.
If you can think of a flavor, then I can almost guarantee there is a liquor or liqueur produced that portrays that same profile.
It is with this limitless range of products that your favorite bartender can so effectively combine two, three, even four or more ingredients to ultimately offer you a drink that tastes like a peppermint patty, a pineapple upside down cake or even a caramel-coated apple.
Here at The Fish House, we have taken advantage of this assortment of ingredients to create a tempting dessert drink menu (among others). On this menu you’ll find drinks such as a tiramisu martini, a white chocolate-blueberry martini and my favorite, the chocolate raspberry truffle, which combines a coffee and chocolate liqueur and a black raspberry liqueur as the main flavor-imparting ingredients.
CHOCOLATE RASPBERRY TRUFFLE
Tall glass of ice
1 ounce Stolichnaya vodka
.75 ounce Kahlua
.75 ounce Chambord
Cream or whole milk, to fill glass
Combine all ingredients and shake to thoroughly mix. Top off with a bit of whipped cream.
If you are inclined to try a cocktail with some more exotic and truly unique liqueurs, come down to The Fish House or Atlas Oyster House and ask for our full drink menu. I’m sure you’ll find something to suit your taste.
The Fish House, 600 S. Barracks St. 470-0003, or visit www.goodgrits.com.
Tags: chocolate drinks, Chocolate martini, Cocktail recipes, Happy Hour, local restaurants, Pensacola, Raspberry martini, Recipes, The pensacola Fish House
Posted in Cocktails, Recipes, Uncategorized, party planning | No Comments »
Monday, July 18th, 2011
 Our world-famous Grits à Ya Ya: A delectable Southern specialty of our smoked Gouda cheese grits smothered with a sauce of fresh cream, sauteed Gulf shrimp, spinach, portobello mushrooms, applewood-smoked bacon, garlic, and shallots. For more information visit us online: goodgrits.com
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Friday, June 24th, 2011
Special to The Pensacola News Journal
 The Hummer / John Blackie/jblackie@pnj.com Take a glass of Champagne, any Champagne, add 2 ounces of orange juice and garnish with a slice of orange and you have a mimosa. Add 1 1/2 ounces of crème de cassis to a glass of wine and you have a kir. Add the same crème de cassis to a glass of Champagne and you have a kir royale. Pour 1 1/2 ounces of Chambord (a French liqueur) into a glass of Champagne, garnish with raspberries, and you have a great kir royale.
What?
You’ve been there, done that — in the ’80s.
In that case, I’ve got a new twist. An American liqueur called Hum — made from rum infused with hibiscus, fresh ginger, green cardamom and kaffir lime — added to a crackling cold glass of sparkling Rosé is called a hummer, and is the summer kir for the new age. Pop a cork and give it a try.
The Fish House, 600 S. Barracks St. 470-0003, or visit www.goodgrits.com.
Visit Jim in seaside at our sister restaurant The Great Southern Cafe, www.thegreatsoutherncafe.com
Tags: America, Atlas Oyster House, Chef Jim Shirley, Cocktails, Fish House, Happy Hour, local restaurants, Recipes, Seaside Florida, Shelley Yates, The Great Southern Cafe, Things to do
Posted in Chef Jim Shirley, Cocktails, Fun, Pensacola, Recipes, The Deck Bar, Uncategorized, wine | 1 Comment »
Thursday, June 23rd, 2011
Written by Matthieu Rodriguez special to The Pensacola News Journal
Recently, Shelley Yates, our very own marketing director, won a very important contest. The name she entered was chosen as Pensacola’s new minor league baseball team, the Pensacola Blue Wahoos. Since I didn’t name the team, I decided to do the next best thing: Name and create the official drink for the Wahoos. The Blue Wahoo easily came to mind. The drink had to satisfy four requirements:
1. Be delicious 2. Be blue 3. Make Shelley proud 4. Include some Bacardi rum and Finlandia vodka
Given the above, I sought to create a drink that encompassed all of these, yet would be easy enough to make at home, or try at the game (wink to the owners). Let’s begin with the Bacardi flavored rum. I chose the newest addition to their lineup, Bacardi Arctic Grape. Made from the Arctic berry — also known as the lingonberry — it’s native to the Arctic tundra throughout the Northern Hemisphere, from Europe and Asia to North America.
Next, I added Finlandia Mango Vodka to give the drink a little tang.
We live in Florida, so I have to throw in some fresh orange and pineapple juices to add a tropical flavor.
The color will come from Blue Curaçao, a blue liqueur flavored with the dried peel of the laraha citrus fruit grown on the island of Curaçao.
A fresh flavor to add is Solerno Blood Orange Liqueur. Don’t be thrown off by the name; this rich orange complement will certainly match well with the orange juice and mango flavors.
Top off with a splash of Sprite, and you are ready to catch a ballgame and cheer on your new favorite local team.
THE BLUE WAHOO
1&1/4 ounces Bacardi Arctic Grape
1&1/4 ounces Finlandia Mango Vodka
1/2 ounce Blue Curaçao
2 ounces pineapple juice
2 ounces orange juice
Splash of Solerno Blood Orange Liqueur
Splash of Sprite
For an extra dimension, add some St. Germain, a botanical spirit derived from the elderflower.
Enjoy, and PLAY BALL!
The Fish House, 600 S. Barracks St. 470-0003, or visitwww.goodgrits.com.
Tags: America, Fish House, Pensacola, Shelley Yates, Things to do, Vodka
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Wednesday, May 25th, 2011
WILLIAM MORSE • SPECIAL TO THE NEWS JOURNAL • THE FISH HOUSE •
 Sangria by William Morse of The Fish House. (Katie King/GoPensacola.com)
Originating in Spain and now enjoyed worldwide, the sangria has much appeal. It was first introduced to the U.S. in 1964 at the World’s Fair in New York, and quickly became a summertime favorite. It is basically a punch, with wine being the base ingredient and including sliced oranges, lemons, limes, apples (or any fruit that suits your taste), triple sec, brandy, fruit juices or pretty much anything else the person mixing it chooses.
The reason sangria is so popular is its versatility. Deriving its name from the Spanish word for blood, “sangre,” red wine is normally used, although white wine can also be used (sangria blanco). There are pretty much no rules on how to make this drink. It is left entirely up to the one making it. Some may like to add a kick to theirs by adding brandy, while others may like a fruitier taste and add fruit juices to theirs. Whichever your preference, remember that there is no wrong way to make it, and make sure you have fun doing so.
To make this at home, I recommend using a medium-size pitcher. Pour in red wine — I suggest a slightly spicy wine like a zinfandel — or, if you like a softer-style sangria, use a merlot. Select fruits like lemons, limes, oranges and such. Slice up fruit, but do not dice, for this will break down somewhat while “marinating.” Add sliced fruit to pitcher of wine. Add some Cointreau, peach and banana liqueurs, and a bit of orange juice. Then chill this concoction for 24 hours. Just before serving this to your guests, add ice and top off the pitcher with sprite or sparkling water. (more…)
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Wednesday, April 13th, 2011
Written by Rebecca Ross – The Pensacola News Journal
 The crowd listens and takes photos as Frank and Stephanie White are congratulated by Smith Anderson for finishing first to win the $10,000 Simon G Diamond Ring in the Elebash's Diamond Dash treasure hunt held Saturday. The diamond was provided by Elebash's Jeweler.
Like something from a J.R.R. Tolkien novel, the glittering ring beckoned them all.
But only one person would win — and wear — the $10,000 sparkler in Elebash’s Diamond Dash.
On Saturday, the streets of downtown Pensacola swarmed with treasure hunters. Studying clues in text messages, about 500 people walked, jogged and flat-out ran from location to location, hoping to solve challenges and earn points in the two-hour competition.
“Come on, phone,” Tyrone Wicks, 50, muttered as he anxiously checked his messages. “We need to go!”
Within seconds, he and fiancee Bridgette Price, 45, were hustling down Palafox Street to determine the color of the flowers surrounding a plaque at St. Michael’s Catholic Church. Other teams searched the T.T. Wentworth Jr. Florida State Museum for an alligator skull and calculated menu prices at The Fish House.
The hunt, which served as both a downtown Pensacola showcase and fundraiser for teen volunteer group Chain Reaction, began at 10 a.m. at Seville Quarter. There, Smith Anderson with Boston-based SCVNGR, explained the race rules to the 250 two-member teams.
“One cellphone per team and no cheating,” he warned the eager crowd. “And no cars, either. This is a human-powered competition.”
During the Diamond Dash, SCVNGR employees sent text messages about 50 downtown locations and area-specific challenges to each team. Points were earned by texting the correct answers back to SCVNGR.
Bridal veils billowing behind them, Team Diamond Digger, consisting of Mary Wright and Ginny Jeudevine, got stumped by a pair of painted pelicans.
“I don’t understand this one at all,” Wright complained, studying the military-themed birds on Palafox Street. “Part of our clue must be missing.”
A variety of prizes were awarded to the top 10 teams at a post-race party at The Fish House. But all eyes were on the top prize: a Simon G diamond ring donated by Elebash Jewelry Co.
Each team had plans for the ring, which many competitors had tried on earlier at the Palafox Place jewelry store.Wicks hoped to give it to his fiancee, “because a happy bride guarantees a happy groom.”
MaryBeth Chambers and Tammy Duncan, 40-year-old friends from Molino, planned to have the ring divided into two rings if they won.
Joanne-Claire Vickers, however, had no intention of sharing her potential prize with best friend and teammate Christine Mikitaw.
“The ring is mine,” Vickers, 35, stated coolly as Mikitaw laughed. “She knows I deserve it more.”
But, in the end, a married couple claimed the grand prize. With 90 points, Frank and Stephanie White of Pensacola won the ring, which Frank White presented to his wife on bended knee.
“It’s definitely an upgrade,” Stephanie White said, grinning. “I can’t believe we won.”
Elebash’s Diamond Dash raised $1,200 for Chain Reaction.
And if you didn’t win this race, there may be another down the road.
“It’s a great event that shows people what downtown Pensacola has to offer,” Pensacola Mayor Ashton Hayward said, congratulating the winners. “I would love to see it back next year.”
Tags: America, Fish House, local restaurants, Things to do
Posted in Local Pensacola Business, Pensacola, The Deck Bar, Uncategorized, Weddings, fund raising | No Comments »
Wednesday, April 13th, 2011
WILLIAM MORSE • THE FISH HOUSE • APRIL 6, 2011
 Purchase this Photo Lime Lychee Gimlet by William Morse of The Fish House. (John Blackie/GoPensacola.com)
Undoubtedly, we all have heard of the gimlet, a classic yet simple concoction of gin (historically; nowadays, some prefer vodka) and lime juice. While its inception is difficult to determine, it has obviously been around for some time.
One account of how it received its name refers to a hand tool, the gimlet, which was used for drilling small holes in wood, thus suggesting the cocktail as having similar penetrating effects on the person drinking it.
Yet another, more likely, account refers to the old maritime sailors and their efforts to prevent scurvy. These sailors would generally stock quantities of lime or lemon juice preserved with rum and would ration it out for the duration of the voyage in order for the sailors to receive the necessary amount of vitamin C. In 1867, the United Kingdom passed the Merchant Shipping Act, which actually required all vessels to carry daily rations of lime juice — hence the nickname “limeys” for British sailors.
It just so happens that in this same year, Lauchlin Rose (a self-described lime and lemon juice merchant) of L. Rose & Company developed a process that prevented fermentation and preserved fruit juices without alcohol. This new process, combined with the passing of the Merchant Shipping Act, was the beginning of the now widely known Rose’s Lime Juice.
Now let me introduce you to a lychee liqueur named SOHO Lychee. A lychee is a fruit with a thin, brittle red skin surrounding grape-like flesh with a brown pit. It is a fragrant, exotic, sweet fruit that truly has a unique flavor. It has been revered as a symbol of love and romance for centuries in Asia, most likely due to its heart-like shape. While low in alcohol and expressing the same qualities as the fruit, it blends beautifully with an assortment of liquors and mixers.
So now, from our new spring/summer menus, I offer you a drink that is proven (well, kinda) to have romantic and medicinal qualities.
LIME-LYCHEE GIMLET
2-3 limes
Pinch sugar
Ice
1 ounce SOHO Lychee Liqueur
1 1/4 ounces Bombay Gin
1/4 ounce Triple Sec
Splash lime juice
Sparkling water, to top
Lime, for garnish
To make this exotic twist on a classic cocktail, muddle 2 to 3 limes in a cocktail shaker, along with a generous pinch of sugar. Add ice to shaker, then add lychee liqueur, gin, Triple Sec and lime juice. Shake well and pour over ice in a tall glass. Top off with sparkling water. Garnish with a lime.
Try this delicious drink any time at our house. Don’t forget happy hour every day! “The Big Mix from 4 to 6.” This is every day, every bar, from 4:00 p.m. until 6:00 p.m., and it is “buy one, get one free” — any drink.
Tags: America, Atlas Oyster House, Cocktails, Fish House, gimlet, gin, Happy Hour, local restaurants, Pensacola, Things to do, Vodka
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