Oh, there are no photographs, as we were enjoying the moment far too much to bother recording. As usual.
But here’s a recipe for a cocktail we created last weekend.
Get invited to two of your dearest mates’ place for a kind of housewarming on a Saturday night. Go to the Yandina farmers’ markets in the morning (or, as we like to call them, the Good Markets) and buy a lovely pineapple and a bag of limes. Ask your dad if you can have a handful of mint from the garden (which, sadly, you forget. Mint would have made this drink even more awesome.)
Grab a bottle of Stoli, for old times’ sake, and hope that your friends have coconut cream in the cupboard after you forget to pick some up at the IGA. Throw in some mixers.
Deposit the lot on the kitchen counter and have a few glasses of Champagne. Hug old friends. Share some jokes.
Later, grab some accomplices. Gather ice. Chop half the pineapple into chunks. Add these to the bowlful of ice in Lindy’s big thermo thing that presides over the kitchen bench. Ask Justin how much alcohol. He’ll add about ¼ bottle of vodka and 1/3 bottle bacardi to the ice. That sounds about right. While Justin and Lou are trying to talk over the noise of the ice-and-pineapple-smashing machine, muddle a few massive teaspoons of sugar and limes (3? 4? Something like that) with a mortar and pestle. Wish you’d remembered the mint. Steal a can of coconut cream from the cupboard. Grab the ginger beer from the fridge.
When it’s smooth, pour the mashed ice/pine/vodka/bacardi into 2 jugs (it won’t fit in one). Into each, add: 1/2 can coconut cream, half the juice from the muddled sugared limes, and a good slosh of ginger beer. Stir.
Roll the rim of whatever glass you choose in the lime and pineapple juices which are probably still drenching your chopping board, then dump into leftover sugar for super sugarrimmed glamour.
Gently lower a chunk of pineapple to the bottom of the glass. Try to balance a slice of lime on the rim, fail, and drop that into the bottom as well. Fill with the blended goodness of pineapple, ice, vodka, white rum, lime, sugar, ginger beer, and coconut cream.
While glasses are being filled, take a baking tray and fill to about 2cm deep with the Esplanade mix. Secrete it into the freezer. In a few hours, you’ll remember that you did this, and you’ll be delighted to find you’ve got the beginnings of a delightful vodka granita. Or you’ll forget, but it will be perfect for tomorrow’s hangover.
That is how you create the Esplanade.