savor | SPIRITS
Two fresh-fruit martinis line the bar at Jonathan’s Restaurant – the Pineapple Upside Down Cake and Key Lime Pie.
completed a cold seaplane flight. Sheridan added Irish whiskey to hot coffee and carefully floated local Irish cream on top. A passenger asked if the drink was Brazilian coffee, but Sheridan informed him that it was Irish coffee. A few years later, Stanton Delaplane, a writer for the San Francisco Chronicle brought the beverage to the U.S. and popularized it by frequent references in his travel column. Today, Irish coffee is the most popular wintertime drink at The Blackwater Café. John Gordon, the lake restaurant’s general manager, said he uses Seattle’s Best Coffee (regular or decaf) to improve the quality. Gordon said he also offers a Raspberry Truffle made with hot chocolate, Raspberry Schnapps and a warming chocolate liqueur. Another popular winter drink at the restaurant is the Hot Scotch Cocoa, which is composed of butterscotch liqueur, hot chocolate and whipped cream. Gordon also recommends the Steaming
The Chocolate Martini at Jonathan’s is made up of four different chocolate liqueurs garnished with fresh chocolate shavings on top. 70 January • February 2012 | SMITH MOUNTAIN LAKER
Toasted Almond, which contains Amaretto, Kahlua and coffee topped with whipped cream. The Blackwater also rotates its beers to feature seasonal selections such as Sam Adams Winter Lager, a rich and spicy brew. Cindy Rexrode, who has tended bar at Jonathan’s Restaurant since it opened in 2009, said a customer favorite in the colder months is a Key Lime Pie Martini. The drink contains fresh Key limes, vanilla vodka and two secret ingredients I couldn’t persuade Rexrode to divulge. She also makes other fresh-fruit martinis, including the Pineapple Upside Down Cake, another customer favorite. Chocoholics will also want to try her Chocolate Martini, which is made up of four different chocolate liqueurs garnished with fresh chocolate shavings on top. So Lakers, don’t go around cold this winter. Give one of these toasty libations a try and then, when summer rolls back around, you can switch back to frozen Margaritas and cold lager beer. Gordon Kendall has more than 20 years of experience in the wine business and is the wine, beer and spirits columnist for The Roanoke Times. He teaches wine classes and enjoys educating people on all things related to the industry. If you have a question or an idea for a future column, please e-mail email@example.com.
Published on Jan 9, 2012
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