The early summer menu at Tempest Oyster Bar adds a few new notable cocktails. The long-popular Captain’s Daughter has been replaced by the gender equality-honoring Cabin Boy. It’s a Caribbean-inspired drink that sports both pineapple and orange juice along with triple sec. To this is added a splash of guava kombucha. The combination isn’t as sweet as you might think, and if you’re already missing the drinks at the shuttered Jolly Bob’s, this cocktail will suitably transport you to a hammock by the ocean. Cue the reggae.
The excellent Shanghai’d is a more serious drink, although it’s still quite beachy. Flor de Caña 7 Year, a fantastic rum for the money, is blended with ginger, lime, mint and a bit of prosecco. The combination is almost like a julep, although the vanilla notes of the rum and sweet lift of the prosecco make it more relaxed. A dash of Jamaican bitters, which have a hint of black pepper, rounds out the spice notes.
Dead in the Water plays off of St. Germain’s elderflower flavors while using local NessAlla Kombucha with a hit of bourbon. The kombucha gives the drink a good acidity and mouthfeel, while the raspy whiskey and floral St. Germain counteract each other. If you do happen to be in a crippled ship, you’ll want these along for the slow ride.
