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POLK TOP 10

TAPAS TUESDAY

Aug. 2, 5:30-9pm. On the first Tuesday of each month, Chef Steven Rojas of Nutwood invites you for a dinner of eight deliciously curated Spanish small plates, paired with a selection from their exclusive wine list. The event is one price per person, gratuity and tax are not included. Email your preferred time and how many people in your party to info@nutwoodwh.com to reserve your spot. They will confirm with you if space is available. Price updated on Facebook @NUTWOODWH.

TUESDAY ART NIGHT

7pm-midnight every Tuesday. Quinteassence Kava Bar is welcoming you every Tuesday Night to participate in Art Night! Artists will be prompted with a subject of the night to create. This is a free-toattend event. Please bring your own supplies, materials, and mediums to create your pieces. Some artwork will be featured on their social media. A great night to make new friends and be creative.

BACK TO SCHOOL KICK-OFF

Aug. 6, 8am-1pm at the Visit Central Florida’s Welcome Center. The first 400 students will receive a free backpack (child must be present to receive a backpack). Attendees will also have the opportunity to take advantage of a BOGO ticket special: Buy a one-day Bok Tower Gardens combo ticket and get a second ticket free. The event includes a caricature artist, free school supplies and kid-friendly giveaways (while supplies last). Free to attend. 863-420-2586

COMPASSIONATE COMMUNICATION

Aug. 6, 9am-noon at Bok Tower Gardens. Explore a way of communicating designed to increase active listening and empathy skills. Learn how to move from blame and shame to curiosity and connection. Compassionate Communication promotes practical tools that can help you transform your relationship with yourself and others. Included with general admission or membership, registration required. boktowergardens.org

STRANGER THINGS TRIVIA

Aug. 10, 6:30pm at Swan Brewing. Friends don’t lie. Friends play trivia about Stranger Things. While you’re there, enjoy some award-winning locally-brewed beer on tap, and a food truck out front from Gin Khao. Joyce & Hop would want you to play, and they hope you win. Good luck and watch out for the demogorgon in the lake.

FAMILY GAME NIGHT

Aug. 19, 6-8pm at the Wabash Community Center. It’s game on at Polk County Parks & Recreation’s Family Game Night. This is a free event for the whole family to enjoy. The night will feature life-size board games, prizes, and giveaways. Check out the nacho bar for a tasty snack (first come, first served). For more information, please call the Wabash Community Center at 863- 284-4223.

FINE ART AT THE MAGNOLIA

This is an annual 2-day Invitational Fine Art Show held on Aug. 20 & 21 from 10am-5pm at the Historic Magnolia Building, next to Hollis Gardens in Lakeland. The show features 19 accomplished artists & craftsmen from Florida. Founded and curated by local Lakeland artist, Betsy Bohrer, this event emphasizes the promotion of education, awareness & advancement of the working artists of Florida during the summer. FB @FineArtMagnolia

FIFTY SHADES OF ROSÉ

Aug. 21, 2-5pm at The Ritz. Join Obscure Wine Company for a Sunday Funday packed full of rosé wines from around the world. DJ Jenks will be spinning on the main stage, lite fare will be served & of course fifty different rosés! Please wear your favorite shade of blush, the best outfit will win a $100 gift card to OWC. A silent auction benefiting Girls Inc. will start at 3pm. All proceeds to benefit The Historic Ritz Theater & Girls Inc. of Winter Haven. Purchase tickets in advance. centralfloridatix.com

POLK EMERGING LEADERS AWARDS

Aug. 25, 6pm at the Bartow Civic Center. The Polk Emerging Leaders Awards annually recognizes five young professionals from across Polk County making significant contributions and commitments to our community. In its 11th year, the awards are once again hosted by the three young professional groups in Polk County, Emerge Lakeland, Engage Bartow, and Endeavor Winter Haven celebrating collaboration across city borders. Purchase tickets in advance. winterhavenchamber.com

SPIRIT AND THE COSMIC HEART

Aug. 27, 8pm at The Ritz. Florida’s Spirit and the Cosmic Heart offer a warm pop sound, with lush instrumentals and soft vocals, and have memorable and tuneful writing. Subtly reminiscent of sixties pop, Moments EP (2021) is an accurate representation of the band’s songful character. Brett Staska opens for them. centralfloridatix.com

ORLANDO TOP 10

FOOD & WINE FESTIVAL

The Epcot International Food & Wine Festival runs through Nov. 19. With more than 25 Global Marketplaces, you can try cuisines from across the globe. Kids can try Remy’s Ratatouille Hide & Squeak scavenger hunt throughout the park and the family can listen to live music at the Eat to the Beat Concert Series. Make park reservations in advance. disneyworld.disney.go.com

WEKIWA SPRINGS

This Florida State Park is open daily at 8am. Swim or snorkel in crystal-clear Wekiwa Springs where the water is a refreshing 72 degrees year-round. The spring’s natural open setting is perfect for spreading a blanket on the grassy slope, having a picnic, and enjoying the day. Attendance is first come, first served so arrive early. floridastateparks.org

CRAFT BEER FESTIVAL

Fridays, Saturdays & Sundays all month long. Featuring more than 100 craft brews, wines, seltzers, and cocktails. Plus try more than 20 food items paired to match your preferred brew. And to top it all off, festive entertainment will keep the party going all day long. Purchase tickets online, in advance. seaworld.com/orlando

MURDER FOR TWO

Aug. 4 - 28 at the Winter Park Playhouse. Only two actors, 13 characters, and one piano. Everyone is a suspect in this hilarious murder mystery with a twist. This show is a blend of classic musical comedy and madcap mystery, with a “killer” whodunit element. Suitable for ages 11+. Purchase tickets in advance. winterparkplayhouse.org

FRIDAYS ON THE PLAZA

Every Friday, 7 - 9pm in Downtown Winter Garden at the Centennial Plaza Gazebo. These free, familyfriendly concerts showcase local talent. August 5- Porchdogs (Cajun, Zydeco), August 12- Nicole Equerme (Country, Acoustic), August 19- The Lynn Gibson Project (Folk, Bluegrass), August 26- Safia Hudson & the Tomcat (Hits through the Decades). cwgdn.com

CELEBRATION OF RUNNING 5K

Aug. 13, 7:30am at Orlando Cultural Park. Track Shack’s Celebration of Running 5k presented by AdventHealth kicks off Florida’s running season. Registered runners receive a finisher medal,a genderspecific shirt, live music at Track Shack, a post-race party, free AdventHealth for Children Kids’ Run, and more. Virtual option available. trackshack.com/event/233

YOGA IN THE GALLERIES

Aug. 14, 4 - 5:50pm at the Orlando Museum of Art. Join the museum for a highlights tour of the galleries followed by a yoga practice led by College Park Yoga. Highlights Tour begins at 4pm, yoga begins at 4:30pm. Please bring your own mat to this class. Yoga mats will not be available. Purchase tickets in advance. omart.org

SCIENCE NIGHT LIVE

Aug. 20, 8 - 11:30pm at the Orlando Science Center. Enjoy everything you love about the Science Center – without the kids! Special programming is designed just for adults. Explore interactive exhibit halls, try hands-on experiments in Dr. Dare’s Lab, and catch special guest speakers. No two Science Night Live events are the same. Must be 21 years or older to attend. osc.org

ROGER WATERS

Aug. 25, 8pm at the Amway Center. “This Is Not A Drill” is a new rock and roll/cinematic extravaganza performed in the round. It’s an indictment of the corporate dystopia in which we all struggle to survive and a call to action to love, protect and share our precious and precarious planet home. The show includes a dozen great songs from Pink Floyd’s golden era alongside several new ones. amwaycenter.com

UKRAINE BALLET BENEFIT

Aug. 27, 7:30pm at the Dr. Phillips Center. The National Ballet of Ukraine from the Taras Shevchenko National Opera and Ballet Theater is making a special appearance. The performance will feature excerpts from ballets while also highlighting Ukrainian culture. This is a charity event for Ukraine, which has been organized by the Ginsburg Family Foundation and Ukrainian producer Vadim Fedotov. drphillipscenter.org

TAMPA TOP 10

TAMPA FRINGE FESTIVAL

Through Aug. 7 at the HCC Ybor Performing Arts Building. All shows are an hour or less, with 20 companies, and 86 separate performances all in one building. The Tampa Fringe is dedicated to making the performing arts accessible for everyone, and acting as an incubator for new genres, and disciplines, in the Tampa Arts scene. tampafringe.org

WOMEN’S WORK

Women’s Work: A Survey Of Female Photographers on view through Sept. 11 at the Museum of Fine Arts in St. Pete. This exhibit highlights work by female photographers like Julia Margaret Cameron (1815–1879), Gertrude Käsebier (1852–1934), Margaret Bourke-White (1904–1971), Diane Arbus (1923–1971), Sally Mann (b. 1951), and Imogen Cunningham (1883-1976). mfastpete.org

STORYLAND

Through Sept. 11 at Glazer Children’s Museum. Storyland: A Trip Through Childhood Favorites transforms seven beloved books — The Tale of Peter Rabbit, The Snowy Day, Where’s Spot?, If you Give a Mouse a Cookie, Chicka Chicka Boom Boom, Abuela, and Tuesday into three-dimensional play and bi-lingual learning environments. glazermuseum.org

FIRST FRIDAY FLOETRY

Aug. 5, 7:30 - 10pm at The Factory in St. Pete. This is a night for all lyricists in the Tampa Bay area to come and share their written or improvised expressions on the mic. Spoken word, hip hop, and RnB is the focus but other styles of written lyrics are welcome. There will also be an open freestyle session for the freestyle MC’s. Hosted by Awakening Karim. thefactorystpete.com

BOLTS BREW FEST

Aug. 5, 8pm at Amalie Arena. Hosted by the Tampa Bay Lightning featuring craft beers, oversized games, ThunderBug, and more. Purchase a VIP ticket for early access, which includes an extra hour of sampling and access to AMALIE Arena’s Ashley VIP Lounge. Purchase tickets in advance. amaliearena.com

Aug. 6, 8pm at the Carrollwood Cultural Center. 1969 is a multimedia musical tribute to the music that was recorded that year. Journey back as Peace of Woodstock performs songs by Fifth Dimension, Creedence Clearwater Revival, the Rolling Stones, and more. By incorporating videos, slides, and facts about the year 1969, you will feel like you took a step back in time. carrollwoodcenter.org

ART MARKET

Aug. 14. Second Sunday Market + Art Walk takes place every second Sunday of the month, from 11am – 3pm, at Armature Works. The event features a rotating group of artists and makers selling handmade goods, jewelry, art, and more. The event also features an art walk in the Courtyard and Western Walkway, showcasing dozens of local and regional artists.

PUNK FLEA

Aug. 14, noon – 6pm at The Factory in St. Pete. Daddy Kool Records presents this Punk Rock Flea with live music, food trucks, drinks, vinyl vendors, and tons of artists and makers from all across Central Florida. Basically, everything you love about the Lakeland Punk Flea, but in St. Pete! This is an indoor event, with plenty of AC to go around. thefactorystpete.com

CASABLANCA (1942)

Aug. 20 & 21 at the Tampa Theatre. This film is routinely listed as one of the top two or three movies of all time. It’s the definition of a Hollywood masterpiece. Casablanca has a hero with shades of grey in his past, a female lead who wants something she can’t have, humor and tragedy, and doomed love. Watch this classic on the big screen. tampatheatre.org

THE BLACK KEYS

Aug. 25 at the MidFlorida Credit Union Amphitheatre. Grammy Award-winning, The Black Keys bring you the Dropout Boogie Tour with very special guests, Band of Horses & Early James. The Black Keys are Dan Auerbach playing the guitar and Patrick Carney playing the drums, they formed in Ohio in 2001. After hard work and three self-published albums, their big break finally came in 2010 with the studio album Brothers, which along with its popular single “Tighten Up”, won three Grammy Awards. fairgroundsamphitheatre.com

WORDS Kelly Sanford & Amy Sexson PHOTOGRAPH Amy Sexson

We’re raising a glass to our readers this summer! It’s the perfect time for a cocktail party, so we’ve compiled a list of popular cocktails through the ages that have graced lips from the fabulous flappers of the 1920s to the patron saint of the Cosmopolitan herself, Miss Carrie Bradshaw. We’ve included differing recipes for the cocktail contrarian, spirited purist, and even the abstainer. Along with each classic recipe, we’ve featured an elevated and mocktail version. Read up on the history of your favorite nightcap or beach booze as you take a tipsy time travel from the turn of the century through Y2K. Cheers!

HISTORY

The Gin Rickey was originally created with bourbon in Washington, D.C. at Shoomaker’s bar by bartender George A. Williamson in the 1880s, purportedly in collaboration with lobbyist Colonel Joe Rickey. Its popularity increased when made with gin a decade later. A recipe for the Rickey appeared as early as 1903, in “Daly’s Bartenders’ Encyclopedia” by Tim Daly.

CLASSIC RECIPE:

2 ounces gin .5 ounce lime juice, freshly squeezed club soda lime wheel garnish

In a highball glass, fill with ice, gin, and lime juice. Top with club soda, garnish with lime wheel.

LET’S ELEVATE IT!

2 ounces gin 1 ounce lime juice, freshly squeezed ¾ ounce simple syrup splash of soda water 3 slices of kiwi plus 1 for garnish 2-3 mint leaves plus more for garnish

Try experimenting with different fruits and herbs. Our favorite combination is kiwi-mint. Simply muddle the fruit with the lime juice in a mixing glass, then add the gin, mint, simple syrup (the addition of sugar will really make those fruit flavors pop!), and ice. Shake well then double strain into a highball glass over ice. Top with soda and garnish with a kiwi slice and fresh mint leaves. So refreshing!

MOCKTAIL:

1 cup lime juice, freshly squeezed 4 ounces simple syrup 12 ounces club soda lime wedges for garnish

Fill a pitcher with all ingredients and stir. Pour into glass over ice, garnish with lime. You can also incorporate the flavors from the elevated version.

Gin Rickey

Aviation

history

The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York in the early twentieth century. The first published recipe for the drink appeared in Ensslin’s 1916 “Recipes for Mixed Drinks.” Ensslin’s recipe called for 1.5 ounces El Bart gin, .75 ounce lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette, a violet liqueur that gives the cocktail a pale purple color.

classic recipe:

1.5 ounces gin .5 ounce lemon juice, freshly squeezed 2 dashes maraschino liqueur 2 dashes crème de violette cherry for garnish

In a cocktail shaker with ice, add all ingredients and shake. Strain into a coupe glass, garnish with a cherry.

let’s elevate it!

2 ounces gin .75 ounce lemon juice .5 ounce butterfly pea flower syrup, directions below 1 egg white or 2 tablespoons aquafaba (vegan) 2-3 dashes cherry bitters cherry for garnish

Combine all ingredients in a cocktail shaker (without ice) and dry shake for 20-30 seconds. Add ice and shake for another 20-30 seconds. Double strain into a coupe glass, making sure to get as much of the froth as possible so that there is a creamy layer on top. Garnish with a Luxardo cherry or edible flower. Note: To make the syrup, bring ½ cup water, ½ cup sugar, and ¼ cup dried butterfly pea flowers to a boil and simmer for 5 -10 minutes. Let cool, strain through a fine mesh sieve, and store in an airtight container in the refrigerator for up to 1 month.

mocktail:

2 ounces club soda .5 ounce lemon juice, freshly squeezed .5 ounce simple syrup dash of cherry bitters cherry for garnish

history Bee’s Knees is a prohibition-era cocktail made with gin, fresh lemon juice, and honey. It is served shaken and chilled, often with a lemon twist. The name comes from prohibition-era slang meaning “the best.” The drink is credited to Frank Meier, an Austrian-born bartender from the Hôtel Ritz Paris during the 1920s. It’s a simple extension of the classic Gin Sour (gin, lemon, sugar) that features honey instead of sugar. The honey creates a richer drink, and it may have been employed to mask the taste of subpar gin, which was prevalent at the time.

classic recipe:

2 ounces gin .75 ounce lemon juice, freshly squeezed .5 ounce honey syrup, recipe below lemon twist for garnish

In a cocktail shaker with ice, add all ingredients and shake until well chilled. Pour into chilled cocktail glass, garnish with a lemon twist.

honey syrup:

.5 cup honey .5 cup water

Add honey and water to a saucepan over medium heat. Stir until dissolved, allow to cool. Store in an airtight container in refrigerator.

let’s elevate it!

We found the addition of lavender really brings this cocktail to another level! Try infusing your gin or honey syrup with dried, food-grade lavender flowers or adding a few dashes of lavender bitters to the finished drink when garnishing.

mocktail:

Substitute the gin with Seedlip Grove 42. The blend of bright citrus and ginger enhance the drink without overpowering the other flavors.

Bee’s Knees

Corpse Reviver

History

Several variations are commonly thought to be tied to the American Bar at the Savoy Hotel, especially those by Harry Craddock that dates back to at least 1930. The first widely popularized Corpse Reviver cocktail is a cognacbased cocktail that calls for two parts cognac, one part Calvados or apple brandy, and one part Italian vermouth. In bartender Craddock’s notes, he says “To be taken before 11am, or whenever steam or energy is needed.” In other words, it’s a perfect “hair of the dog” drink.

Classic Recipe:

1 ounce cognac 1 ounce apple brandy .5 ounce sweet vermouth orange peel for garnish

In a mixing glass with ice, add all ingredients and stir until well chilled. Strain into a cocktail glass. Garnish with orange peel.

Let’s Elevate It!

This cocktail is what it is but the addition of orange bitters (or even a few drops of apple cider vinegar) and the use of top-shelf spirits will enhance your sipping pleasure. Or, switch out the cognac with other spirits like whiskey or mezcal. Cynar works well here also, adding a complexity of flavors that is “intoxicating.”

Mocktail:

¼ cup fresh apple juice 1 tablespoon simple syrup .5 tablespoon lemon juice, freshly squeezed

In a cocktail shaker with ice, add all ingredients and shake. Strain into a cocktail glass, enjoy! Try adding a dash of orange bitters or apple cider vinegar from our elevated version, too.

history

Nobody knows the real origins of the Daiquiri Cocktail. However, many agree on its creator, Jennings Stockton Cox, and its birthplace, the iron mines of Daiquiri in Cuba. The drink became very popular in the 1940s. World War II rationing made whiskey and vodka hard to come by, yet rum was easily obtainable.

classic recipe:

1.5 ounces rum .75 ounces lemon juice, freshly squeezed .5 ounce simple syrup, or to taste lemon peel for garnish

In a cocktail shaker filled with ice, add all ingredients and shake well. Strain into a chilled cocktail glass, garnish with lemon peel.

let’s elevate it!

This cocktail can be enhanced by adding virtually any fruit to the simple syrup when cooking. Guava, pineapple, strawberry, mango, raspberry, passion fruit, etc. Simply combine 1 part sugar, 1 part water, and 1 part fruit (or fruits) of choice, bring to a boil and simmer for ten minutes, smashing the fruit while it cooks. Once the mixture cools, strain through a fine mesh sieve and store in an airtight container in the refrigerator. Use your fruit syrup in place of the simple syrup in the original recipe and enjoy!

mocktail:

Replace gin in the original recipe with club soda and enhance your simple syrup with fruit from the elevated version. Don’t forget the garnish!

Daiquiri

Martini

History

The popularity of the martini never seems to go away, variations just change. It was particularly popular during the 1950s and 1960s when the “three martini lunch” was a widespread practice for executives and businesspeople. The original martini was made with gin, however, we’re using vodka for the 1950s version.

Classic Recipe:

2 ounces vodka .5 ounce dry vermouth 3 olives for garnish

In a cocktail shaker filled with ice, add vodka and vermouth. Shake for at least 30 seconds. Strain into a chilled martini glass, and garnish with olives.

Let’s Elevate It!

2.5 ounces olive oil washed vodka, directions below .5 ounce dry vermouth .5 ounce olive brine (omit if you don’t want your martini dirty)

Pour all ingredients into a mixing glass filled with ice and stir until well chilled. Strain into a chilled martini glass and garnish with a rosemary sprig and a blue cheese stuffed olive.

Tip: Fat-washing your liquor will give this cocktail a creamy mouthfeel that is absolutely dreamy! Combine 1 ½ cups vodka and 2 tablespoons of high-quality olive oil in an airtight, freezer-safe container and shake vigorously. Let the mixture sit for at least 12 hours and up to 5 days to infuse, then freeze overnight. Discard the solids, strain the liquid through cheesecloth, and store it in an airtight container for up to 6 months.

Mocktail:

Try making this with ArKay alcohol-free vodka, omitting the vermouth. Chill your glass and garnish with olives.

History

The mai tai is an iconic tropical rum cocktail. The drink’s name means “out of this world” in Tahitian and was reportedly the first mai tai drinker’s reaction to taking that initial sip. Though others have claimed to invent the mai tai, the accepted story credits it to Victor Bergeron in 1944 at Trader Vic’s original location in Oakland, California.

Classic Recipe:

1 ounce aged rum or light rum .5 ounce orange curaçao liqueur 1 ounce lime juice, freshly squeezed .5 ounce orgeat syrup .25 ounce simple syrup 1 ounce Jamaican dark rum fruit for garnish

In a cocktail shaker, pour the aged or light rum, orange curaçao, lime juice, orgeat, and simple syrups. Fill with about 2 cups of crushed ice. Shake until frosty. Pour into a double old-fashioned glass, do not strain ice out. Turn over a spoon and hold it over the top of the drink. Slowly pour dark rum over spoon so it floats on top. Garnish.

Let’s Elevate It!

Add a pinch of salt when mixing to enhance the flavor profile.

Mocktail:

Combine 2 ounces orange juice (preferably fresh-squeezed), 1 ounce lime juice, freshly squeezed, and 1 ounce orgeat in a cocktail shaker with ice. Shake until well mixed and strain over ice. Top with .5 ounce dark brown sugar syrup and garnish with a lime wheel.

Note: To make the syrup bring ½ cup water and .5 cup dark brown sugar to boil and simmer for 10-15 minutes. Remove from heat and stir in ½ tsp. vanilla extract, let cool, and store in the refrigerator for up to one month.

Mai Tai

Tequila Sunrise

History

The original tequila sunrise contained tequila, creme de cassis, lime juice, and soda water, and was served at the Arizona Biltmore Hotel where it was created by Gene Sulit in the 1930s or 1940s. The more popular modern version of the cocktail contains tequila, orange juice, and grenadine, and was created by Bobby Lozoff and Billy Rice in the early 1970s while working as young bartenders at the Trident in Sausalito, California north of San Francisco. With only three ingredients, it’s served unmixed to create the colors of a sunset.

Classic Recipe:

2 ounces blanco tequila 4 ounces orange juice, freshly squeezed .25 ounce grenadine orange slice & cherry to garnish

Add tequila and orange juice to a chilled highball glass filled with ice. Top with grenadine which will sink to the bottom to give the sunset effect. Garnish with fruit.

Let’s Elevate It!

There are several options to enhance this cocktail. First, forget the store-bought grenadine and make your own! Bring 2 cups pomegranate juice and 1 ¼ cups sugar to a boil until syrupy. Let it cool, and then store in the refrigerator for up to one month. Second, use fresh oranges for the juice and try experimenting with different types such as Cara Cara, Honeybell, or even tangerines. Third, try using Aperol in place of the grenadine for a more bitter, slightly herbaceous cocktail.

Mocktail:

Use the classic recipe omitting the tequila, you’ll never miss it. Try incorporating fresh juice like in the elevated version.

History

There have been many claims to this drink, and all of them are linked to Puerto Rico. Restaurant Barrachina alleges that their head bartender, Ramon Portas Mingot, created the beverage in 1963, while some believe that the drink belongs to 19th-century pirate, Roberto Cofresi. It is thought that he made a combination of rum, pineapple juice, and coconut milk.

Classic Recipe:

2 ounces light rum 1.5 ounces cream of coconut 1.5 ounces pineapple juice .5 ounce lime juice, freshly squeezed pineapple wedge for garnish

In a cocktail shaker filled with ice, add rum, coconut, and juices. Shake vigorously for 30 seconds. Strain into a chilled glass filled with crushed or pebble ice. Garnish with pineapple.

Let’s Elevate It!

If you like Pina Coladas, then you already know, that as long as you’re using Coco Lopez Cream of Coconut, the original recipe is second to none. However, fresh fruit can always be added by blending it together with the original ingredients.

Mocktail:

1 cup ice 4 ounces pineapple juice 2 ounces cream of coconut fruit for garnish

In a high-speed blender, add ice, juice, and coconut. Blend until slushy. Pour into a chilled glass and garnish.

Pina Colada

Espresso Martini

History

One of the more common claims about the creation of this drink is by Dick Bradsell. He supposedly created it in the late 1980s while at Fred’s Club in London for a young lady who asked for something that would both wake her up and get her drunk. The recipes for an espresso martini vary depending on the source. Traditionally, they include Kahlúa or Tia Maria.

Classic Recipe:

2 ounces vodka .5 ounce coffee liqueur (like Kahlúa) I ounce espresso, freshly brewed or cold brew concentrate .5 ounce simple syrup coffee beans for garnish

In a cocktail shaker filled with ice, add vodka, coffee liqueur, espresso, and simple syrup. Shake until well chilled. Strain into a chilled martini glass. Garnish with 3 coffee beans.

Let’s Elevate It!

2 ounces top-shelf vodka .5 ounce Borghetti espresso liqueur .5 ounce J. Rieger Caffè Amaro .25 ounce crème de cacao .25 ounce macadamia liqueur .5 ounce heavy cream

Shake all ingredients with ice until the cocktail shaker is frosted. Double strain into a coupe glass, making sure to strain out as much froth as possible. Garnish with a dusting of freshly ground coffee.

Mocktail:

2 ounces Chameleon Vanilla Cold Brew

Concentrate (or espresso) 1 ounce heavy cream 1 ounce dark brown sugar syrup pinch of salt (optional)

Shake all ingredients in a cocktail shaker until well chilled. Strain into a coupe glass.

History

The cosmopolitan gained popularity in the 1990s and into the 2000s when it was popular among young women because of its mention on the television program Sex and the City. Sarah Jessica Parker’s character, Carrie Bradshaw, commonly ordered the drink when out with her girlfriends. Many people have claimed to create the original drink. We do know with the introduction of citrus-flavored vodka in the 90s, bartenders were ready to experiment.

Classic Recipe:

1.5 ounces citron vodka .75 ounce Cointreau .75 ounce lime juice, freshly squeezed .5 ounce cranberry juice cocktail lime for garnish

In a cocktail shaker filled with ice, add vodka, Cointreau, lime juice, and cranberry juice. Shake until well-chilled. Strain into a chilled martini glass. Garnish with lime.

Let’s Elevate It!

1 ounce citrus vodka .5 ounce Aperol .5 ounce orange liqueur .5 ounce cranberry syrup .5 ounce lime juice, freshly squeezed dash of orange bitters

Mix like the classic version and garnish with expressed orange peel.

Mocktail:

Simply use equal parts orange juice, cranberry juice, lemon juice, and lime juice, 1 ounce each per mocktail. Mix in a cocktail shaker with ice, and strain into glass.

Cosmopolitan

mule moscow

history

The Moscow Mule was allegedly born in the 1940s in Los Angeles. The mule is categorically defined by the presence of ginger, so most suggestions for a proper mule start at the (ginger) root.

classic recipe:

2 ounces vodka .5 ounces lime juice, freshly squeezed 4 ounces ginger beer lime wedge for garnish

Fill a copper mug or a collins glass with ice and add vodka and lime juice. Top off with ginger beer and garnish with a lime wedge.

let’s elevate it!

1.5 ounces vodka .5 ounce Barrows Intense Ginger Liqueur .5 ounce lime juice, freshly squeezed .5 ounce simple syrup sparkling wine fresh mint for garnish

Combine all ingredients except sparkling wine in a cocktail shaker with ice and shake for 20-30 seconds. Double strain into a coupe glass filled with ice, top with sparkling wine, and garnish with fresh mint.

mocktail:

Use the classic recipe omitting the vodka. Ginger beer has no alcohol.

History

The story of the Negroni begins in 1919 at the Caffè Casoni in Florence. It is believed that Count Camillo Negroni invented the drink when he ordered an Americano made with gin in place of the usual soda water. It was a success and not long after, the Negroni family founded the Negroni distillery, which produced a ready-to-drink version of the cocktail that they called Antico Negroni 1919.

Classic Recipe:

1 ounce gin 1 ounce sweet vermouth 1 ounce Compari orange twist for garnish

In an old-fashioned glass filled with ice, pour the gin, vermouth, and Compari. Stir well. Squeeze the orange twist over the glass, then add it to the drink as a garnish.

Let’s Elevate It!

1 ounce hibiscus tea-infused gin 1 ounce Campari 1 ounce strawberry simple syrup ½ teaspoon balsamic vinegar

Shake all ingredients with ice until the cocktail shaker is frosted. Double strain into a rocks glass over cubed ice. Shake a basil leaf to release its aromatics, then place it on top of the cocktail.

Note: To infuse gin, pour 4.5 ounces of gin into a clean Mason jar and add one hibiscus tea bag. Shake vigorously, let sit for 6 minutes, then squeeze the tea bag and remove.

Mocktail:

1 ounce hibiscus tea 1 ounce strawberry simple syrup ½ teaspoon balsamic vinegar club soda to top

In a cocktail shaker filled with ice, add tea, syrup, and vinegar. Shake until well-chilled. Strain over ice, and add club soda to top it off.

Negroni

WORDS Tara Crutchfield PHOTOGRAPH Amy Sexson

Flourish Baking Co.

“Constantly creating is what keeps me going,” said Kaley Odom, owner and baker of Flourish Baking Co. – and she means it. Nurturing her creativity and making food for others is a form of self-care for the Lakeland-based baker. Odom started Flourish during a difficult season of her life, and it was just what she needed.

A one-woman show, Odom has built a Flourish following of cruller cravers for her beautifully decorated (and even better tasting) doughy delights. She makes each time-consuming cruller herself, from dough and toppings to glazes and buttercream, and individually garnishes them. Odom hopes to continue to grow her budding business, encourage others in their entrepreneurial pursuits, and break down the stigma of mental health struggles.

FOOD IS MY LOVE LANGUAGE

Odom and her husband, Earnest, moved to Lakeland in 2019. Before that, the Auburndale natives found themselves meandering the farmers market every Saturday and envisioned living there. It was a sense of community, Odom said, that drew them to the Swan City.

A self-described foodie, Odom’s earliest memories are in the kitchen. “I’d always bake with my mom and my Nana,” she said. “Making food for people is definitely my love language. I’ve carried that throughout my life.”

Odom entered the culinary program in ninth grade at Tenoroc High School. “My teacher, Mrs. Urick, I’m so thankful for her,” she said. Mrs. Urick gave Odom creative freedom to cook and was the one who taught her how to pipe cupcakes and decorate pastries, a skill she’s carried with her into Flourish.

Out of high school, Odom didn’t have a set career path. She loved making food – baking and cooking – but didn’t want to pursue one over the other. She enrolled in a baking and pastry program at Valencia College but dropped out after two semesters – she wanted to do it her way.

A CREATIVE OUTLET

Twenty-sixteen was a particularly hard year between moments of joy. It was the year she got engaged and the year her mental health took a turn.

“I always struggled with ADHD and constantly needed a serotonin boost,” Odom said. “That’s why I’ve always been a creative person. I constantly have to be creative, or else I do fall in those slumps.” But 2016, “That was the first time in my life I’d ever felt truly depressed.”

She decided to combine her love of plants and baking and make succulent cupcakes. She’d make them for friends’ baby showers or her family and upload photos on social media. “Ever since I was younger, I knew I wanted a business of my own,” Odom said, though she didn’t know what form that would take. “I just knew I wanted to feed people because that’s what makes me happy.”

She started her baking business, Flourish, on the side as a creative outlet to manage her depression. “You’re never fully out of it, but it definitely helped,” she said.

In 2016, Odom started working as a barista at Black & Brew Coffee House and Bistro. After a few years into her time working there, the coffee shop opened a second location on Lake Morton at the Lakeland Public Library. Owner Chris McArthur asked Odom to start a baking program there. This would be her first time in any sort of managerial position, her first time implementing a pastry program, but she jumped into the deep end and learned to swim. In addition to overseeing their in-house baked goods, Odom became operations manager for their ice cream sandwich company, A Cow Named MOO. Without those opportunities at Black & Brew, Odom said she wouldn’t be where she is now. “I’m forever grateful to Chris and Charity for taking that chance on me.”

In March of 2021, Odom suffered a miscarriage. “That was really sad and depressing,” she said. “I want to be very open about miscarriage. It should be talked about. It’s really heavy, and I didn’t know a lot about it at the time.” Still reeling from their loss in the spring, Odom and her husband found out they were expecting again in August. “I was terrified going through that process again, but very hopeful,” she said candidly.

That was the push she needed. Odom loved her time working at Black & Brew and the people she worked with, but she’d hit her creative ceiling there, and it was time to leave the comfort of that nest and fly with Flourish. She expressed abundant gratitude for the community, connections, and confidence she gained at the Lakeland coffee house.

The mom-to-be remembered thinking, “I have to do this for this baby and for my family, and I have to start now.”

Odom admittedly only makes foods she likes to eat – donuts and crullers are high on that list. “I’ve always been fascinated by choux pastry,” she said. Choux pastry is the delicate dough used to make fluffy pasties like éclairs, churros, and crullers.

Over the summer, she’d fried up some crullers at home and posted them on her personal Instagram account. She offered boxes of four, including flavors like strawberry glaze, blueberry, hibiscus, and vanilla. She sold over twenty boxes just to her friends on social media.

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Another thing that motivated her to get serious about Flourish was Buena Market. Odom and her husband met Buena Market founder Stephanie Bernal Gregg and attended the first pop-up market. “We went to that first market, my husband and I, and we just loved it,” she said. “It brought me so much joy, and I was like, ‘I want to do this.’”

That was her goal – to sell her Flourish treats at Buena Market one day. She continued to attend markets and mingled with vendors there like Bandidas and Pinoy Cravings. “They’re all so inspiring. That’s what pushed me to get into Catapult and get started.”

All the while, her husband, Earnest, encouraged her too. “My husband is my biggest supporter,” she said. Earnest is another creative force in the family. He’s one of the founders of Lakeland media collaborative, werlostboys.

FLOURISH BECOMES OFFICIAL

In October, she attended her first Buena Market as a vendor selling her signature crullers. She thought she had the perfect recipe then, but it continues to evolve. That’s part of the moniker, Flourish, “I’m growing constantly,” she said.

She offered fall-flavored crullers like S’mores with a chocolate glaze, graham cracker crumb, and toasted marshmallow, Pumpkin Spice topped with candied pepitas, Spicy Maple Bacon, and Maple Pecan. Flourish sold out in the first twenty minutes.

Recipe development remains a favorite part of the process for Flourish owner and baker Kaley Odom. She enjoys creating seasonal flavors like Strawberry Lemon, Blackberry Lime, and Key Lime for summer.

November was her first time popping up at Catapult. Odom proved she could do more than just sweets, curating a Thanksgiving-themed menu including a Thanksgiving Sammy, caramelized onion grilled cheese and tomato soup, and apple pie pancakes. “The turnout was so good, and it was so much fun,” she said.

Throughout her pregnancy, Odom continued in the kitchen as a one-woman operation. As her belly grew, so did the demand for her pastries. In April, she held a ‘Before I Pop Pop-Up’ at Catapult and gave birth to her son, Sebren (the sweetest little pastry she ever baked) a week later.

As Flourish… well… flourishes, Odom looks to start offering monthly brunches. “I want to pair up with other local businesses and make the brunches a big deal – something people look forward to every month.” She’s already planning the menu for her first brunch – breakfast tacos, sandwiches, crullers, cold brew, hashbrowns – need I say more? She’s also flirting with the idea of monthly pastry subscription boxes.

One day, Odom said, Flourish Baking Co. may take shape as a brick-andmortar cafe offering coffee, brunch, and comfort food. Follow Flourish on social media to see when and where Kaley will pop up next, and check out her website to pre-order a box of crave-worthy crullers.

Mental health remains a focus of Odom’s personal life and business. “I just want to talk about it and break the stigma,” she said. “I still struggle.” The Flourish owner encourages folks to push themselves to follow their dreams, even when it’s tough. “You have to show up for yourself every day when it comes down to it.”

Flourish Baking Co. www.flourishbakingco.com FB @flourishlkld IG @flourish_lkld