The Ritz-Carlton – Sarasota, FL and Jack Dusty
There are a number of entrees on the menu which take advantage of the region’s fresh seafood with more complex preparations such as the Sarasota Cioppino combing a selection of fish and shellfish in a citrus-scented tomato broth and of course, no restaurant in the South would be complete without their own version of Shrimp and Grits. Jack Dusty’s recipe is served with Anson Mills Grits and Andouille Sausage.
This is the ideal time of year to visit Florida. With moderate temperatures (usually in the 70s and 80s), brilliant blue skies and sunshine, you will find the weather in Florida picture perfect and as we often say, like a Chamber of Commerce weekend. 😉 Whether you are looking for a romantic getaway, a quick break from the dreary weather, or a family vacation, Sarasota is a wonderful destination and the Ritz-Carlton, Sarasota a beautiful resort property for accommodations and dining.
The bar at Jack Dusty has shared a recipe for one of their featured cocktails, a Tidewreck Martini. It’s 5 o’clock somewhere, so Cheers!
* These photographs and the top image have been used with the permission of The Ritz-Carlton, Sarasota.
Disclosure – The Ritz-Carlton, Sarasota provided a media package for our visit. I have in no way been compensated and the opinions expressed regarding our experience are my own.
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A Signature Cocktail from Jack Dusty – The Ritz-Carlton, Sarasota, FL
1 1/4 oz. rosemary and thyme infused vodka
3/4 oz. fino sherry (dry vermouth)
2 bar spoons Cointreau
1 bar spoon Kummel (coriander seed liqueur)
3 to 5 herb-vermouth-infused olives,* depending on the size of shell
Combine all of the ingredients in a small stainless shaker and then fill shaker with ice. Shake 20 to 30 seconds. Double strain into cocktail glass.
The bar serves the Tidewreck Martini in a chilled wide mouth champagne flute.
The garnish comes as “a side.”
The bar infuses Pimento Stuffed Green Queen Olives in a mixture of 3 parts dry vermouth, 1 part vodka with sprigs of fresh thyme and rosemary (1 sprig thyme and 1 sprig rosemary for every cup of olives). Let marinate 48 hours.
The Ritz-Carlton, Sarasota, FL