Thirsty Thursday: Bonefish Grill Offers “Sage” Wisdom in new Handcrafted Cocktail

Sages throughout the ages mixed up tasty, magical elixirs for happiness and health. Now, the fresh fish experts at Bonefish Grill are taking “sage” to the next level, mixing a new handcrafted Pomegranate Sage Martini that drink-wise guests will be able to enjoy from February 7-May 1.

Served in a frozen martini glass, the light and refreshing Pomegranate Sage Martini, combines vodka, fresh sage simple syrup, POM Wonderful 100% pomegranate juice, Cointreau, fresh squeezed lemon juice and Agostura Bitters. Pomegranate juice contains the antioxidants essential for health – especially skin. Topping the cocktail off with a fresh sage leaf adds a uniquely delicious twist to the mix.

Ingredients:  

  • Your favorite vodka 1.5 oz
  • Fresh Sage Simple Syrup 1 oz
  • POM Wonderful 100% pomegranate juice 1 oz
  • Cointreau OR similar orange/flavored liqueur .25 oz
  • Fresh Squeezed Lemon Juice 1 oz
  • Angostura Bitters 2 dashes
  • Pasteurized Egg Whites .50 oz (optional)

Method to Mixing:

  • Pack a pint glass or a martini shaker with ice.
  • Combine all ingredients in a shaker tin and shake until icy cold.
  • Strain into a frozen martini glass.
  • Garnish with fresh sage leaf for garnish.

Thirsty Thursday: Bonefish Grill Debuts Their Winter White Cosmo

As the last mugs of pumpkin beverages are sipped this fall, a martini glass awaits the next highly-anticipated seasonal favorite: the Winter White Cosmo from Bonefish Grill.

On Tuesday, Bonefish Grill debuted their Winter White Cosmo, a classic winter- favorite cocktail. Mixed with Icelandic Reyka vodka, St. Germain Elderflower liqueur, white cranberry juice and fresh lime, this sweet cocktail is the perfect way to kick-off the holidays.

Don’t take our word for just how great this drink is, get on of your own at Bonefish Grill.

Thirsty Thursday: Cast Your Vote for Bonefish Grill’s Apple and Pear Martinis

The biggest debates this fall may not have anything to do with politics.  For martini enthusiasts there will be only issue to vote on:  apples or pears?

Fresh Pear and Fall Apple Martinis are ripe for picking on the menu this fall at Bonefish Grill.  These handcrafted cocktails combine the juices of nutrient-packed, low-cal fresh apples and pears with premium specialty vodkas and flavorful infusions (see recipes and photos attached for consideration).

Here’s where these fruity front-runners stand on the issues:

  • “By the Numbers” – Apples outnumber pears with as many as 7,500 apple varieties grown worldwide, and about 3,000 varieties of pears are found around the globe.
  • “Age Brackets” – Apples are older, but pears are one of the world’s oldest cultivated fruits and debuted in 3,000 B.C., when a Chinese entrepreneur grafted peaches, almonds, persimmons and apples together.
  • “Foreign Affairs” – The term “apples and pears” is Cockney English slang for stairs. Its first recorded usage was in 1850’s London, but the term fell out of favor in the 1960s.
  • “Social Status” – Apples had Johnny Appleseed as their first social influencer, and apple martinis are championed by Mark Zuckerberg as the official Facebook cocktail.   The pear martini was shared first in Hemingway’s haunt Harry’s Bar in Venice, created by the bar’s legendary founder Guiseppe Cipriani and first served there circa the 1930’s.

“Winning Strategies”

  • The Bonefish Grill Fresh Pear Martini is a muddle of half a pear with simple syrup and fresh squeezed lemon juice. Add the Absolut Pears and St. Germain and shake ice cold. Add a slice of pear or an edible flower for a fun finishing touch for a fabulous cocktail everyone will enjoy.
  • Bonefish Grill’s Fall Apple Martini lets you shake off fall chills with its Honey-Cinnamon Infusion simply by combining honey, water, apples and cinnamon sticks.  Make sweet and spicy cocktails and use what’s left in the next day’s afternoon tea.

pear-martini

Celebrate National Watermelon Day with Bonefish Grill’s Fresh Watermelon Martini

Get your drink on at Bonefish with the Fresh Watermelon Martini, featuring hand-muddled watermelon, fresh sour mix and house-made English cucumber vodka infusion, garnished with frozen watermelon cubes. It’s perfect for National Watermelon Day!

Ingredients:

  • 1.5 oz Your Favorite Vodka
  • 2 each Cucumber Slices
  • 2 cubes Fresh Watermelon
  • .25 oz Simple Syrup
  • .50 oz Fresh Sour Mix 

Instructions:

  1. Combine the watermelon cubes, cucumber slices and simple syrup in a glass and muddle well. Add your favorite vodka, and fresh sour mix. Shake and strain into a chilled martini glass! Garnish with frozen watermelon cubes or a fresh cucumber slice.

 Secrets to Shake it Up: 

  • Really impress your friends by making your own refreshing cucumber vodka! Slice a cucumber and place in your favorite vodka and allow to infuse for 24- 48 hours.
  • If you like your cocktails on the sweeter side add a bit more simple syrup.
  • Like Margaritas? Substitute Tequila for Vodka and increase your sour mix to 1.5 ounce, shake and strain over ice into a glass with a salt rim!

Thirsty Thursday: Bonefish Grill’s Strawberry Rosé Martini Recipe

Love wine, but feel like a cocktail? Over 200 types of cocktail recipes include wine and Bonefish Grill debuted this new handcrafted martini perfect for summer sipping. The light and refreshing Strawberry Rosé Martini is made with the fresh flavors of Belleruche Rosé & St. Germain Elderflower and perfected with a bright ruby-red hue. The cocktail features the best of both worlds with a perfect mix of rosé and a cocktail, topped off with fresh berries.

Ingredients:

  • 1 bottle your favorite Rosé
  • 1 oz St. Germain Elderflower Liqueur
  • ¾ oz fresh squeezed lemon juice
  • ¾ oz simple syrup
  • 3 each Whole Strawberries
  • 1-2 each Blackberries, as needed
  • 2-3 each Raspberries, as needed

Instructions:

  • In a martini shaker, or pint glass, drop in 3 whole strawberries that are de-stemmed.
  • Add a blackberry or two for a darker, more savory flavor.
  • Add raspberries for a brighter, slightly sweeter martini.
  • Then add simple syrup to your pint glass.
  • Muddle your fresh fruit and simple syrup until puree-like.
  • Add ice to the top of your glass and top with Rose, St. Germain liqueur, fresh squeezed lemon juice.
  • Shake thoroughly until martini is icy cold.
  • Strain through a fine mesh strainer in to a martini glass.
  • Garnish with your fresh berries.

Notes:

  • At Bonefish Grill, we add both raspberry and blackberry for a beautiful color and a sweet and savory cocktail, but the strawberries are still the most prominent fruit flavor.
  • Straining through a fine mesh strainer removes all the seeds so that when you are sipping you taste all the flavor of fruit but no seeds.
  • We use M. Chapoutier’s Belleruche Rosé for this cocktail. It’s a beautiful, but slightly dry Rose, that’s flavor is perfect for mixing in a cocktail.
  • Add a little fun or flavor to your party, by freezing fresh fruit in to large ice cubes and use those for garnish instead of fresh fruit on the side of the glass. It’s easy to do, and keeps your martini ice cold until the very last sip.

Bonefish Grill Turns National Martini Day into a Month-Long Celebration

Bonefish Grill is turning National Martini Day into a month-long celebration in June. While the official day dedicated to America’s favorite cocktail is June 19th, the fresh fish experts are offering guests a flavorful array of hand-crafted martinis priced at $5 every Monday for the entire month.

Bonefish Grill martinis are already a favorite on the restaurant’s extensive bar menu – perfectly complementing their wood-grilled fresh fish and seasonal seafood offerings. In fact, the mighty martini is on-the-rise nationwide. A report published by the U.S. Beverage Alcohol Forum found that vodka – a main ingredient in martinis – accounts for over a third of all spirits consumed in the country, and that number continues to grow.

“At Bonefish Grill, we’re known for our hand-crafted cocktails all year ‘round,” said Leigh Merritt of Bonefish Grill. “We’re excited to give our guests another reason to love our martinis.”

Bonefish Grill features classic favorites as well as seasonally-inspired recipes. The selection includes flavors to please every palate, from tastes of the tropics in its Wild Orchid Hawaiian Martini and Ocean Trust Tropic Heat Martini recipes to classics like the Ultimate Infused Dirty Martini to fruity creations featuring Fresh Pineapple, Fresh Raspberry, Strawberry Rosé, and Pomegranate Martinis.

The origin of National Martini Day is unknown, though the cocktail made its first definitive appearance in the 1888 edition ofThe Bartenders Manual by Harry Johnson. In mixing a martini, the ingredients are poured over ice and shaken together, then strained into its signature glass. Bonefish Grill takes hand-crafting martinis to another level, starting with its house-infused vodkas, adding fresh squeezed juices, then shaking the carefully mixed concoction a minimum of 20 times to ensure the drink is ice cold.

Guests can enjoy June’s $5 Monday martini offering at Bonefish Grill restaurants nationwide.  Open daily, hours and participation vary by location.

Celebrate National Cosmo Day at Bonefish Grill with a Cold Snap Cucumber Cosmo

As if celebrating National Cosmo Day today wasn’t cool enough, the innovators at Bonefish Grill are dropping the temperature on incredible by serving a handcrafted Cold Snap Cucumber Cosmo in a glass made entirely of ice.  

A refreshing fix to cool the senses this summer, the Cold Snap Cucumber Cosmo is a combination of Reyka vodka, Solerno Blood Orange liqueur plus fresh English cucumbers — served on the rocks in the popular restaurant’s signature ice glass.

Visit BonefishGrill.com today to find a location near you!

Thirsty Thursday: Bonefish Grill’s Grapefruit Martini

What better way to welcome the upcoming summer season than by sipping on a delicious Grapefruit Martini that also happens to be under 160 calories?! Bonefish Grill’s Grapefruit Martini, available in restaurants now, features vodka, fresh squeezed grapefruit juice, and simple syrup, all topped off with a basil leaf and ruby red grapefruit slice.

Ingredients:

  • 2 oz Your Favorite Vodka
  • 1 each Ruby Red Grapefruit Slice
  • 1 each Fresh Basil Leaf
  • .25 oz Simple Syrup
  • 1 oz Fresh Squeezed Grapefruit Juice

Instructions

  1. Combine the ruby red grapefruit slice, fresh basil leaf and simple syrup into a glass and muddle well. Add the remaining ingredients, shake & strain into chilled martini glass.  Garnish with a fresh basil leaf or a slice of fresh grapefruit!

Secrets to Shake it up

  • Grapefruits were bred in the 18th century as a cross between a pomelo and an orange. They were given the name grapefruit because they grew in clusters similar to grapes! They are low in calories and an excellent source of vitamin A and C!
  • Make your own grapefruit and basil vodka infusion instead of muddling! Place one sliced grapefruit and five basil leaves in your favorite vodka and allow it to infuse for 24 hours.
  • If you like your cocktails on the sweeter side add a little bit more simple syrup or add a sugar rim to the glass!
  • Replace the vodka with tequila, serve on the rocks with a salt rim and have your own twist on The Paloma!

Recipe of the Week: Bonefish Grill’s Grilled Swordfish over Pumpkin Ravioli

A special thanks to Bonefish Grill for providing this great seasonal recipe to us. You can try to make ithis meal yourself or you can enjoy it at one of the many Bonefish locations.

Ingredients:

  • 4 Each 6 OZ fresh swordfish steak
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 4 TBSP crumbled feta cheese
  • 16 Each Pumpkin Ravioli
  • 2 Qts boiling water
  • 4 TBSP butter
  • 1 tsp shallots, ¼” dice
  • 2 tsp fresh sage leaves, roughly chopped
  • 2 TBSP French’s crispy onions
  • 1 TBSP chopped parsley

Directions:

  1. Season the swordfish steaks with salt and pepper.
  2. Grill for 60 seconds and flip swordfish over.
  3. Place 1 TBSP of crumbled feta cheese on top of each steak.
  4. Move steaks to the coolest part of the grill and cook to an internal temperature of 135˚.
  5. Remove from the grill and keep warm.
  6. Place the ravioli into the boiling water and cook following the package instructions.
  7. Drain the ravioli in a colander.
  8. Melt the butter in a large sauté pan over medium high heat.
  9. Add the shallots and chopped sage leaves; cook until the butter just begins to brown.
  10.  Immediately after the butter begins to brown, add the drained ravioli and toss to coat the pasta.
  11. Place the ravioli in the center of a large warm Pasta serving platter.
  12. Arrange the swordfish around the outer edges of the pasta.
  13. Sprinkle the crispy onions and chopped parsley over the pasta and fish.
  14. Serve with your favorite vegetable side dish.

Recipe of the Week: Copycat Bonefish Grill Bang Bang Shrimp

Ingredients:

  • 10 oz Raw Shrimp, shelled and deveined
  • 1/3 cup Miracle Whip
  • 1/4 cup Mae Ploy Thai Sweet Chili Sauce
  • 1/2 tsp Huy Fong Chili Garlic Sauce
  • 1/4 cup Buttermilk
  • 1/2-3/4 cup Cornstarch
  • 3 Green Onions sliced
  • Peanut Oil for frying

Instructions:

  1. In a medium bow;, mix Miracle Whip and both chili sauces.
  2. Preheat skillet filled with 1/2-1″ paeanut oil to 350.
  3. Dip shrimp in buttermilk then in cornstarch.
  4. Deep fry the shrimp until lightly brown.
  5. Place on paper towel lined plate to drain.
  6. Toss shrimp in chili sauce mixture to coat.
  7. Serve on bed of lettuce.
  8. Top with chopped sliced green onions.