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Grilled Blue Whale Cocktails

Grilled Blue Whale Cocktails

When it comes time to serve up cocktails at your backyard bash, consider giving them an added depth of flavor by using grilled fruits such as those found in this Grilled Blue Whale recipe from Chris Grove of


About Clint Cantwell
With a large online following and a passion for all things barbecue and grilling, Clint is the Editor of and pitmaster of Smoke in da Eye competition barbecue and grilling team. From his childhood in Texas to several years spent in Kansas City, Wisconsin, New Orleans and New York, Clint's passion for barbecue and grilling runs deep as he travels the country in search of the people, places and tastes that define our shared grilling culture. He currently resides just outside of Memphis, TN along with his wife, three children and Charcoal the dog, sharing his experiences, recipes, tips, techniques and more via the site, social media, traditional media, cooking demos and more.


  • 6 Ounces blue curaco
  • 6 Ounces pineapple rum
  • ounces Ol Smoky Moonshine (plain) or grain alcohol
  • 32 oranges, sliced thin
  • 2 limes, sliced thin
  • 1 lemon, sliced thin
  • 2 Teaspoons white sugar
  • 2 quarts lemonade

The Blue Whale

With craft cocktail bars sprouting like fungi in a locally sourced mushroom martini made with artisanal bitters, you sometimes find yourself longing for a simpler cocktail. Perhaps, like Carrie Bradshaw in “Sex and the City,” you crave a rosy-red cosmopolitan. Or maybe you pine for a white sugar-rimmed lemon drop, like the kind you quaffed in college before passing out in the bushes by the campus bar.

When did cocktails become so serious, you find yourself wondering as you watch Tom Cruise juggle bottles of booze in the 1988 film “Cocktail.” In that movie, which celebrated an era of drinking that wasn’t afraid of a little yellow No. 5 dye, the in drinks are as bright and artificial as your grandma’s Christmas tree, and everybody seems to be having so much fun.

New Year’s Eve is the perfect occasion to raise a toast to that bygone era. After all, you don’t have 15 minutes to make each drink for the massive party you plan to throw. As an added bonus, you can ask guests to dress the part: They can wear leg warmers, leotard tops, pink polo shirts and feather their hair.

The first drink you must serve is a classic apple martini. Contrary to what some frou-frou mixologists will tell you, the apple martini is still alive and well. You can get one at Lola’s on Fairfax, which claims to have invented the drink in 1996.

“We had a bottle of Apple Pucker and a bottle of Ketel One and we combined the two and I thought, ‘It tastes just like a Jolly Rancher,’ ” says Lola’s owner, Loren Dunsworth. “We sell ludicrous amounts of apple martinis. I don’t know of any craft cocktails that people seek out the world over like they do the apple martini. I think it makes people happy.”

These days, drinking an apple martini could be considered the height of irony. And hipsters, it is widely known, love irony.

“Most bartenders I know think cocktails are getting pretentious,” says Aidan Demarest, one of L.A.'s most sought-after mixologists and the owner of Neat in Glendale. “There needs to be an irreverent moment, and cocktails need to be fun again.”

That’s why Demarest created another cocktail that should make your party list: the Blue Whale, made with lemon juice, vodka and ginger beer. The drink is based on one by the same name that was a huge hit at Houlihan’s in 1989. Demarest made his own Curacao but was unable to bring himself to color it blue instead, he serves the drink in a blue Tiki pint glass.

Blue Curacao is the holy grail of flair-style drinks, which initially rose to prominence during the late 1970s and ‘80s at preppy spots known as “fern bars,” which include places such as TGI Fridays, where you can still order a blackberry Long Island iced tea, a Horny ‘Rita or a Pink Punk Cosmo.

When it comes to craft cocktails, the L.A. market is still relatively new, says Demarest, which is why bartenders aren’t quite yet ready to “turn around and laugh at themselves.”

“If I were to make a funny move, I would serve blue Curacao in a beautiful copper mug,” jokes former Library Bar mixologist Matthew Biancaniello. “But I’m so in the opposite direction of that -- I probably take three hours to make a drink.”

Still, when Biancaniello first started bartending at the Hollywood Roosevelt Hotel’s Library Bar, the three most common drinks ordered were a dirty martini, a Bloody Mary and a Long Island iced tea.

“I knew if I could put my own spin on these and make them great, I would be able to gain customers’ trust so that they would try my more experimental cocktails,” says Biancaniello, so he created a spin on the Long Island iced tea called the Montauk.

With mezcal, gin, aquavit and vodka, the Montauk packs as much saucy punch as your run-of-the-mill Long Island iced tea while keeping it crafty. Perhaps you can have the best of both worlds.

Favorite Side Dishes

I served this dish with some simple rice pilaf and another recipe of my own - sauteed mushrooms, chickpeas and kale with pesto.

It’s a simple side dish to put together and everything can be made at the same time effortlessly.

You can find the recipe for the chickpeas and kale on my cooking website Creatively Delish by clicking here.

Recipes: Appetizers

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Larry’s Quest for the 25 Undeniable BBQ Truths

My good BBQ friend Larry, author of the BBQ Grail (tag line "a normal guy and his queorder viagra onlinest for the perfect BBQ experience"), is doing a poll from his readers on the "25 Undeniable BBQ Truths". If you have ever heard of the "Moink Ball" in BBQ Circles.

Grilled Margarita Recipe

I love grilling and I love cocktails so when I learned all about the concept of grilled cocktails it was a GAME CHANGER for me! You may recall in previous posts that I learned about the "Grilled Cocktails" food trend while attending Kingsford University earlier this.

Smoked BBQ Chicken Wings

Smoking can be quite addictive. So much so that I decided to add a touch of smokiness to my chicken wings last weekend. It only takes about 45 minutes of time on the grill to achieve serious smokiness, and you’ll be smacking your lips in satisfaction. I’ve been.

Charleston Style Coleslaw (BEST EVER COLESLAW RECIPE)

Coleslaw is the ultimate side dish for BBQ, burgers, hot-dogs, you name it. When I walk into a BBQ restaurant, I always order the slaw and judge accordingly. In my humble opinion, bad slaw will kill my review of an otherwise good restaurant. I hate an overly saturated.

Herbed Grilled Veggies Recipe

When I’m grilling, I always have a veggie I grill at the same time as the meat. This is part of my “Meal on the Grill” concept where I do everything on the grill, start to finish. Grilling veggies gives them a great char and flavor without having to add a lot of fat. The cold squash and zucchini are great the next day served added to a salad or other dishes like pizza. You can also take grilled veggies and amp up pasta dishes, make fun sandwiches paired with goat cheese for a picnic, or just great on their own.

Bacon Explosion on the Big Green Egg

The Bacon Explosion is an urban legend in BBQ, much like the "Moink Ball". Of course it's not good for you but how can you not love bacon, perfectly woven into a shell to house sausage, cheese and other goodies? My pals over at Culinary Concepts (The Weber and.

Grilled Chicken Satay Skewers

This recipe is a derivation from Mastering the Grill: The Owners Manual for Outdoor Cooking and also the blog “A Good Appetite”. There are many recipes for the peanut sauce that makes up chicken satay on the internet, but what I like about this one is that it is.

Chris Lilly’s Grilled Sweet And Spicy Pickles

I really love pickles. When I was younger, one might have considered me a pickle addict as I could knock out a jar of claussen pickles in a day! I guess I am now a reformed pickle addict. I was introduced to a lot of cool new recipes while I was at Kingsford.

Kingsford University Part 2: Grilled Cocktails- Grilled Lemonade and The “Rib Job”

I have plenty of super cool recipes to share with you in upcoming posts, but I first want to tell you about the fabulous "GRILLED COCKTAILS" that are part of Kingsford's 2011 "Food Trends". Other food trends to be aware of, and I will expand upon these in future posts.

Grill Girl’s Valentine’s Day Picks

I believe a way to a person's heart is truly through their stomach. Here are my top dishes for making Scott love me just a little bit more every time I make them! Ranging from brunch, appetizers, dinner or dessert, these are my favorites for a memorable meal on.

Super Bowl Recipes.

Well folks, it's that time of year again. Time to gorge yourself on fritos, queso dip and beer. Why not elevate your "game" a bit and try these recipes? While all of these recipes were originally made on the grill, they can easily be made in the oven. I realize that.

September Women’s Grilling Clinic Yields More Female Grilling Enthusiasts!

The September Women's Grilling Clinic was another success! I had the joy of meeting 16 wonderful women, all with a keen interest in learning to grill. We had 3 different grills out so everyone could be exposed to the grilling style that fit their needs. First things.

Salsa Skewers = Grilled Mango, Pepper and Avocado Salsa

Scott and I had great fish tacos at Surf Road Taco up in New Jersey and their "baja salsa" had something about it that made it extra special and much more addictive than all the other salsa choices. What was this secret ingredient? Char and Smoke! Nothing takes a.

McCormick Grillmates Italian Sausage and Vegetable Grinders- Easy Grilled Sandwich!

These Italian Sausage Grinders are great for feeding a crowd! They're also kid friendly! There really is nothing you can't do on the grill- including overstuffed italian sandwiches with rich melted cheese! I used McCormick Grillmates peppercorn and garlic.

Grill Girl Talks Tailgating with Jason Pugh from WPTV Channel 5

That's right folks- it's tailgating season again. Time to get your portable grills ready for another season of beer consumption, mardi gras beads matching your favorite team and of course, lots of finger food. I made my infamous (at least to myself) chipotle sriracha.

Grilled Mini Caprese Pizzas

Pizza is not just for ovens anymore. The grill is a great place to do pizza because you get nice grate marks on the dough that adds a nice touch as the grill actually cooks the pizza dough. These mini caprese pizzas are easier to do because it is easier to flip.

Fire Roasted Salsa Verde by Chris from “Nibble Me This” blog

Shhh! This is Chris from NibbleMeThis. Grill Grrrl (aka Robyn) is out this week and I thought I’d let myself in and mess around in her outdoor kitchen. I heard she’s got some cold Dos Equis in the fridge. Let’s have a few and grill something to eat. Let’s be honest.

Take Your Grill to Work Part 2: Chicken and Beef Satay

Here's part 2 of "Taking your grill to work" with Jeff Deverter including everything you need to make chicken and beef satay but first, a quick video. Now for those recipes. Did you enjoy this chicken and beef satay? Check out.

Grilling at Work Series: Part One featuring Jeff Deverter

Being GrillGirl has its perks. I get to meet lots of nice people all with one passion: GRILLING! Jeff Deverter is a grilling enthusiast I met via my blog and we share grilling adventures with each other. You can check out his adventures here.

Cuban Inspired Pork Skewers using GrillMates Applewood Rub

 Living in South Florida, Cuban inspiration abounds and I have one of my co-workers to thank for the idea behind these pork skewers. The pork shoulder meat is readily available in Latin supermarkets because it is traditionally used in the dish Masas de Cerdo Fritas.

Grilled Coconut Shrimp Skewers

Nothing says the tropics like coconut and pineapple and that is what is in this scrumptious recipe. Utilizing fresh pineapple, coconut milk and coconut rum, this recipe will easily transport you to a Caribbean Island, no matter where you live. This recipe is healthy.

Grilled Bacon Wrapped Asparagus

Grilled Bacon Wrapped Asparagus is a great appetizer for entertaining as the recipe doesn't require that much prep and you can hang out with your friends outside while the asparagus do their thing with the bacon on the grill. Your friends will rave over this dish! The.

South Florida Smoked Fish Dip

Over the years, my Smoked fish dip has become to be known as my most stellar of recipes. When friends come to visit from out of town, the request I make surplus batches so they can take it home with them in their suitcase.

Italian Sausage Skewers

This is a SUPER easy dish. Just collect your favorite vegetables for kabobs and then select your favorite type of sausage. You can serve these with rice or pasta. .

Jalapeno Poppers aka Atomic Buffalo Turds

Even people who don't like spicy food have tried these at my house and have gone back for seconds. I wouldn't classify this recipe as "healthy" .. although it is healthier than traditional jalapeno poppers that have been put in a fryer! Whenever Scott and I make.

Chipotle Sriracha Buffalo Wings

This is a fun and easy thing to serve when you are having people over as these are universally likeable and easy to make and serve. So far I’ve made these 3 times and everyone has liked both the flavor and the heat level of the sauce. Served with blue cheese sauce.

Grilled Oysters with Jalapeno Butter Sauce

There's not too much to grilling oysters, and thank God for that. I like to leave the high maintenance stuff to other people (. )

Mediterranean Sammies

This is a light yet SUPREMELY SATISFYING Mediterranean style sandwich that offers a nice alternative to your traditional ham and cheese (BORING!).

Easy Black Bean Soup with Cilantro Sour Cream

This recipe for Black Bean Soup with Cilantro Sour Cream is easy and makes enough to take to work for a few days or for a second night of leftovers. I pair this soup with a salad and bread for a full meal, or you can have this as an appetizer before a larger course.

Conch Salad, Bahamian Ceviche

I was recently in Bimini, the Northernmost Island of the Bahamas, where it is a rite of passage, so to speak, to try the Conch Salad while there. You can find conch shells literally in every nook and cranny of this island that is only 50 miles from Fort Lauderdale, as.

Chipotle Cilantro Coleslaw

This is my own recipe that came about from a few recipes I found online and then I put my own twist on it. At the time, I'm sure the ingredients I had on hand had a lot to do with it. Scott originally said he didn't like coleslaw but the first time I made this he had.

Recipe Summary

  • 2 (1- to 1 1/2-pound) whole bluefish, bonito, or mackerel (about 1 1/4 inches thick), gutted and scaled
  • 3 medium-size red or yellow bell peppers
  • 1 cup fresh Rainier cherries, stemmed (or frozen pitted cherries, thawed)
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 tablespoon white wine vinegar
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1 tablespoon plus 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon crushed red pepper, plus more to taste
  • 2 tablespoons grapeseed oil, plus more for oiling grill grates
  • 8 oregano sprigs, divided
  • 8 thyme sprigs, divided
  • Lemon or lime wedges, for serving

Pat fish dry, inside and out, with paper towels. Place fish on a wire rack set inside a rimmed baking sheet. Refrigerate, uncovered, until skin is dry, at least 8 hours or up to 2 days.

Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. (Never use charcoal lighter fluid to start a charcoal fire it will give grilled foods a chemical taste.) When briquettes are covered with gray ash, pour them onto bottom grate of grill. Insert top grill grate, and cover grill. Bring temperature to medium-high (400°F to 450°F) by adjusting top and bottom air vents.

Place bell peppers on oiled grates over hottest part of the grill grill, uncovered, turning occasionally, until charred all over, 8 to 10 minutes. Transfer bell peppers to a medium bowl, and cover tightly with plastic wrap let stand 10 minutes. Using a paper towel, scrape off skins from peppers discard skins. Slice peppers lengthwise into 1/3-inch-thick strips remove and discard seeds and core.

Place cherries on oiled grill grates, or use a grilling basket or an 8-inch cast-iron skillet. If using a skillet, preheat it on the side of the grill while peppers are cooking. Grill cherries, uncovered, turning or tossing occasionally, until they begin to char and weep, 2 to 4 minutes. Transfer cherries to a medium bowl let cool 5 minutes. Halve cherries remove and discard pits.

Stir together bell peppers, cherries, 2 tablespoons olive oil, vinegar, chopped thyme, chopped oregano, 3/4 teaspoon salt, and desired amount of crushed red pepper in a bowl. Set aside to marinate while preparing fish.

If needed, add 10 to 15 charcoal briquettes to grill to bring temperature up to 425°F. Rub outsides of fish evenly with grapeseed oil. Sprinkle outside and inside cavities of fish evenly with remaining 1 tablespoon salt. Stuff 4 oregano sprigs and 4 thyme sprigs into each fish cavity, stem ends first, to lodge them securely. Scrub grill grates clean using a grill brush. Dip a folded-up dish towel into grapeseed oil hold towel using tongs, and thoroughly grease grill grates. Place fish on grill grates grill, uncovered, 4 minutes. Using a fish spatula, gently lift up part of each fish to see if the skin is sticking to grates and whether you&rsquove established a crust. If there&rsquos no crust yet, let fish cook an additional 1 to 2 minutes. Place a spatula in the cavity of each fish, and roll it over the goal is to touch the fish as little as possible. Even if it sticks a little, turn the fish over, and leave it alone to finish cooking. After 4 or 5 minutes, use a metal skewer to pierce the meat at its thickest point. When removed, it should feel quite warm on your lip. If it is, remove the fish from the grill. For an additional test, fleck a bit of meat off the part that you will serve yourself fish will flake when it is done.

With tongs in one hand and the spatula in the other, use the tongs to lift the head slide the spatula under the body, and transfer fish to a serving platter. Drizzle evenly with remaining 2 teaspoons olive oil. Serve with lemon or lime wedges and marinated pepper-cherry mixture.

  • 3 pints blueberries
  • 3/4 cups all-purpose flour
  • 1/2 cups granulated sugar
  • 1 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cups coarsely crumbled biscotti or sugar cookie crumbs
  • 1/2 cups firmly packed brown sugar
  • 6 tablespoons cold unsalted butter, cut into 1-inch pieces
  • Pinch of salt

Step 1: Pick through the blueberries, removing any stems, leaves, or bruised berries. Mrs. Raichlen would rinse and drain them&mdashI don’t bother. Place the berries in a large nonreactive mixing bowl. Add 1/4 cup of the flour and the granulated sugar, lemon zest, and lemon juice and gently toss to mix. Lightly spray the aluminum foil pan with cooking spray. Spoon the blueberry mixture into the aluminum foil pan.

Step 2: Place the biscotti crumbs, brown sugar, and the remaining 1/2 cup of flour in a food processor fitted with the metal blade and process until a coarse powder forms. Add the butter and salt, then pulse until the mixture is coarse and crumbly. Spoon the topping over the blueberry filling.

Step 3: Set up the grill for indirect grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.

Step 4: When ready to cook, place the pan with the blueberries in the center of the hot grate, away from the heat, and cover the grill. Cook the crumble until the filling is bubbling and the topping is browned, about 40 minutes. Serve the crumble hot or warm, ideally with vanilla ice cream.

Recipe: Baked Blue Catfish from the District Fishwife

2 6-8 ounce blue catfish fillets (red bloodline removed)

1 lemon, sliced into thin rounds

1 tablespoon chopped parsley

Preheat the oven to 400 degrees.

Season the catfish on both sides with salt and pepper. Place 2 12”x12” heavy-duty foil squares on your work surface. Arrange half of the lemon in a line in the center of each piece of foil. Divide the butter into two slices, and place on top of the lemon. Place the blue catfish on top of the butter and lemon. Bring the sides of the foil up around the fish to create a bowl shape. Sprinkle the garlic and parsley along the length of each fillet, then add a splash of white wine. Seal the foil above the fish, creating a parcel. Transfer to a baking sheet and place in the oven. Bake until the fish is opaque, about 20 to 25 minutes. Using a spatula, transfer the foil parcel onto a plate and serve immediately.

Blue Hawaii Recipe

Hui's Image/Getty Images

The Blue Hawaii, which dates to the 1950s, is a cocktail created by a bartender and Bing Crosby fan. The renowned bartender, Harry Yee, was known for his many tropical cocktails, including the Banana Daiquiri and the Tropical Itch. As is the case with many cocktails, the Blue Hawaii seems to have its origins in a pushy liquor rep and a case of product to move. Harry appeased the salesman by mixing up a little rum, pineapple, and sour mix with samples of his orange-flavored liqueur and named the now green-colored drink a Blue Hawaii. Since some people are reluctant to indulge in a rum-based cocktail, it’s possible to swap out the rum for vodka or create a 50/50 mixture of both.


  • 1 oz white rum
  • .5 oz Blue Curacao
  • 4 oz pineapple juice
  • 2 oz fresh-squeezed lime juice
  • Dash simple syrup
  • Chunk of pineapple for garnish
  • 0.5 cup ice

Method for the blender: Pour all the ingredients into a blender. Blend until no ice chunks remain. Pour into a chilled hurricane glass or even just a tall glass. Garnish with the pineapple.

Method without a blender: If you don’t have a blender or don’t want to dilute the drink, consider making this as a shake and pour cocktail. Take your rum, blue curacao, pineapple and lime juice then add to a shaker with ice. Shake vigorously and pour into a tall glass. Don’t forget to add that pineapple chunk as a garnish.

With all of today's fancy technology, we simplify the bartender's guide. We have all the delicious Cocktails you can possibly create. If you have a list of ingredients you have available, or want your drink to include, don't forget our Drink Builder to help find matching recipes. Check out the ingredients and instructions below to learn how to make your Blue Whale drink, then finally enjoy this awesome mixed drink!

Get herbal

Johnny Caldwell and Taneka Reaves are the whizzes behind the blog Cocktail Bandits. In addition to sharing their cocktail knowledge through events and their eponymous podcast, they co-authored Holy Spirits!, a book about Charleston’s cocktail culture. They’ve been using butterfly pea flower tea for about five years.

TR: “We have a cocktail called the Blue Whale in our book, and it’s made with rosemary syrup, lime juice, and butterfly pea flower. Shake it up, add ice. The rosemary gives it more of that herbal flavor. And you can add vodka or not.”

Watch the video: How to Make the Blue Whale Vodka Drink (December 2021).