Coastal Living Home Magalog

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Shoreline Serenity

Introducing Coastal Living Lighting from Regina Andrew. This new addition to the Coastal Living Home collection allows you to achieve the ultimate coastal vibe. To learn more about the new lighting offered from Regina Andrew contact a Universal Sales Representative.

Jute Chandelier

Indigo Glass Table Lamp

VACATION VIBES Right Outside Your Door

Designed with performance fabrics to weather any storm in your home, sun room or outdoors.

Page Left A La Jolla Sofa U012410 | 76w x 32d x 31h B Del Mar Dining Chair U012622

| 21w x 26d x 38h C Chesapeake Round

Dining Table U012650A | 54w x 54d x 29h

D Chesapeake End Table U012815 | 22w x 22d x 20h E Laconia Ottoman U012831

| 36w x 25d x 18h Page Right F Tybee

Dining Bench U012612 | 76w x 16d x 18h

G Tybee Rectangle Dining Table U012752

| 84w x 38d x 29h H La Jolla Dining Chair

U012637 | 23w x 25d x 36h

Toast of the Coast

Bushwacker. Hurricane. Mai tai. Margarita. There’s no question bartenders are at their most creative when they’re working with a water view. Here, the intoxicating history of 20 born-at-the-beach cocktails.

BY CHRIS HUGHES PHOTOGRAPHS BY GREG DUPREE ILLUSTRATIONS BY NINI TUAN

LIGHT DRAGOON’S PUNCH

LIGHT DRAGOON’S PUNCH

LIGHT DRAGOON’S PUNCH

HUSK

Charleston

HUSK Charleston

HUSK Charleston

COSMOPOLITAN 1926

COSMOPOLITAN 1926

COSMOPOLITAN 1926

Made with brandy, rum, peach brandy, black tea, sugar, lemon juice, and soda

Made with brandy, rum, peach brandy, black tea, sugar, lemon juice, and soda

Made with brandy, rum, peach brandy, black tea, sugar, lemon juice, and soda

Chef Sean Brock’s commitment to preserving Southern heirloom ingredients and antebellum recipes doesn’t stop at the food. He and Husk head bartender Rod Weaver unearthed this brandy-based punch from a 1792 tome at the Preservation Society of Charleston. Years later, it’s still one of the most popular cocktails at Brock’s tri-state cache of restaurants.

Chef Sean Brock’s commitment to preserving Southern heirloom ingredients and antebellum recipes doesn’t stop at the food. He and Husk head bartender Rod Weaver unearthed this brandy-based punch from a 1792 tome at the Preservation Society of Charleston. Years later, it’s still one of the most popular cocktails at Brock’s tri-state cache of restaurants.

Chef Sean Brock’s commitment to preserving Southern heirloom ingredients and antebellum recipes doesn’t stop at the food. He and Husk head bartender Rod Weaver unearthed this brandy-based punch from a 1792 tome at the Preservation Society of Charleston. Years later, it’s still one of the most popular cocktails at Brock’s tri-state cache of restaurants.

COLE’S FRENCH DIP

COLE’S FRENCH DIP

COLE’S FRENCH DIP

Los Angeles

Los Angeles

Los Angeles

Made with gin, raspberry simple syrup, and lemon juice

Made with gin, raspberry simple syrup, and lemon juice

Made with gin, raspberry simple syrup, and lemon juice

The blush-tinged tipple that became the “it” drink of the ’90s is also a great marketing success story. Tasked with building a cocktail around Absolut Citron vodka, South Beach bartender Cheryl Cook fused elements of a Lemon Drop and a Kamikaze, forging a sweet-sour combination that peaked with its appearance on Sex and the City.

The blush-tinged tipple that became the “it” drink of the ’90s is also a great marketing success story. Tasked with building a cocktail around Absolut Citron vodka, South Beach bartender Cheryl Cook fused elements of a Lemon Drop and a Kamikaze, forging a sweet-sour combination that peaked with its appearance on Sex and the City.

The blush-tinged tipple that became the “it” drink of the ’90s is also a great marketing success story. Tasked with building a cocktail around Absolut Citron vodka, South Beach bartender Cheryl Cook fused elements of a Lemon Drop and a Kamikaze, forging a sweet-sour combination that peaked with its appearance on Sex and the City.

Combine 8 cups brewed black tea, 3 cups sugar, 21/4 cups fresh lemon juice 3 cups brandy, 3 cups rum 11/2 cups peach brandy, and peels of 3 lemons in a large bowl. Stir until sugar is dissolved, and chill until cold, about 1 hour. Add ice, and top with 21/2 cups club soda.

Combine 8 cups brewed black tea, 3 cups sugar, 21/4 cups fresh lemon juice 3 cups brandy, 3 cups rum 11/2 cups peach brandy, and peels of 3 lemons in a large bowl. Stir until sugar is dissolved, and chill until cold, about 1 hour. Add ice, and top with 21/2 cups club soda.

Combine 8 cups brewed black tea, 3 cups sugar, 21/4 cups fresh lemon juice 3 cups brandy, 3 cups rum 11/2 cups peach brandy, and peels of 3 lemons in a large bowl. Stir until sugar is dissolved, and chill until cold, about 1 hour. Add ice, and top with 21/2 cups club soda.

RED HOOK

RED HOOK

RED HOOK

DEATH & COMPANY

DEATH & COMPANY

DEATH & COMPANY

New York City

New York City

New York City

Made with rye, amaro, sweet vermouth, and maraschino liqueur

Made with rye, amaro, sweet vermouth, and maraschino liqueur

Made with rye, amaro, sweet vermouth, and maraschino liqueur

New York, and the whiskey-based Manhattan, were both at the forefront of the country’s first mixed-drinks golden age. So it’s only fitting that for the cocktail’s current renaissance, a slice of another Big Apple borough would take center stage. Enzo Errico’s Red Hook, a riff on the Manhattan, pairs rye with Punt e Mes vermouth, maraschino liqueur, and a touch of amaro.

New York, and the whiskey-based Manhattan, were both at the forefront of the country’s first mixed-drinks golden age. So it’s only fitting that for the cocktail’s current renaissance, a slice of another Big Apple borough would take center stage. Enzo Errico’s Red Hook, a riff on the Manhattan, pairs rye with Punt e Mes vermouth, maraschino liqueur, and a touch of amaro.

New York, and the whiskey-based Manhattan, were both at the forefront of the country’s first mixed-drinks golden age. So it’s only fitting that for the cocktail’s current renaissance, a slice of another Big Apple borough would take center stage. Enzo Errico’s Red Hook, a riff on the Manhattan, pairs rye with Punt e Mes vermouth, maraschino liqueur, and a touch of amaro.

BUSHWACKER

BUSHWACKER

BUSHWACKER

PLAYA

PLAYA

PLAYA

Orange Beach, Alabama

Orange Beach, Alabama

Orange Beach, Alabama

Made with white rum, sweetened condensed milk, evaporated milk, cream of coconut, and vanilla extract

Made with white rum, sweetened condensed milk, evaporated milk, cream of coconut, and vanilla extract

Made with white rum, sweetened condensed milk, evaporated milk, cream of coconut, and vanilla extract

After visiting Saint Thomas in 1975, the owner of The Sandshaker in Pensacola, Florida, came back with a taste for this chocolatey cousin of the piña colada, now an obsession across the Flora-Bama line.

After visiting Saint Thomas in 1975, the owner of The Sandshaker in Pensacola, Florida, came back with a taste for this chocolatey cousin of the piña colada, now an obsession across the Flora-Bama line.

After visiting Saint Thomas in 1975, the owner of The Sandshaker in Pensacola, Florida, came back with a taste for this chocolatey cousin of the piña colada, now an obsession across the Flora-Bama line.

May 2018 COASTAL LIVING 85

May 2018 COASTAL LIVING 85

TEQUILA SUNRISE

THE TRIDENT Sausalito, California

Made with tequila, grenadine, and orange juice

TEQUILA SUNRISE

TEQUILA SUNRISE

THE TRIDENT

THE TRIDENT

Sausalito, California

Sausalito, California

Made with tequila, grenadine, and orange juice

Although invented in Tijuana, the cocktail became popular courtesy of The Rolling Stones. After visiting The Trident bar in Sausalito, Mick Jagger adopted the name (and made it the unofficial drink) for the band’s famously debaucherous 1972 tour.

Made with tequila, grenadine, and orange juice

Although invented in Tijuana, the cocktail became popular courtesy of The Rolling Stones. After visiting The Trident bar in Sausalito, Mick Jagger adopted the name (and made it the unofficial drink) for the band’s famously debaucherous 1972 tour.

Although invented in Tijuana, the cocktail became popular courtesy of The Rolling Stones. After visiting The Trident bar in Sausalito, Mick Jagger adopted the name (and made it the unofficial drink) for the band’s famously debaucherous 1972 tour.

MAI TAI

SMUGGLER’S COVE

San Francisco

MAI TAI

MAI TAI

ORANGE CRUSH

THAMES STREET OYSTER HOUSE

Baltimore

ORANGE CRUSH

ORANGE CRUSH

Made with orange-flavored vodka, triple sec, and fresh orange juice

THAMES STREET OYSTER HOUSE

THAMES STREET OYSTER HOUSE

Baltimore

Baltimore

Made with aged rum, Curaçao, orgeat, demerara simple syrup, and lime juice

SMUGGLER’S COVE

San Francisco

SMUGGLER’S COVE San Francisco

Victor J. “Trader Vic” Bergeron created this tiki cocktail to showcase a 17year-old Jamaican rum, not the bevy of syrups and juices that later came to define the drink. That’s why at Smuggler’s Cove—one of the world’s great rum destinations—they strip away the drink’s sugary shroud and return it to its roots.

Made with aged rum, Curaçao, orgeat, demerara simple syrup, and lime juice

Made with aged rum, Curaçao, orgeat, demerara simple syrup, and lime juice

Victor J. “Trader Vic” Bergeron created this tiki cocktail to showcase a 17year-old Jamaican rum, not the bevy of syrups and juices that later came to define the drink. That’s why at Smuggler’s Cove—one of the world’s great rum destinations—they strip away the drink’s sugary shroud and return it to its roots.

Victor J. “Trader Vic” Bergeron created this tiki cocktail to showcase a 17year-old Jamaican rum, not the bevy of syrups and juices that later came to define the drink. That’s why at Smuggler’s Cove—one of the world’s great rum destinations—they strip away the drink’s sugary shroud and return it to its roots.

VIEUX CARRÉ

CURE

VIEUX CARRÉ

VIEUX CARRÉ

CURE

CURE

New Orleans

New Orleans

New Orleans

Made with cognac, rye, sweet vermouth, Bénédictine, Angostura bitters, and Peychaud’s bitters

Made with cognac, rye, sweet vermouth, Bénédictine, Angostura bitters, and Peychaud’s bitters

Made with cognac, rye, sweet vermouth, Bénédictine, Angostura bitters, and Peychaud’s bitters

The French Quarter’s Hotel Monteleone prides itself on its literary history (Truman Capote liked to say he was born there), but its true legacy might belong to the Vieux Carré, a drink so sacrosanct even modern trendsetters don’t meddle with its original formulation.

The French Quarter’s Hotel Monteleone prides itself on its literary history (Truman Capote liked to say he was born there), but its true legacy might belong to the Vieux Carré, a drink so sacrosanct even modern trendsetters don’t meddle with its original formulation.

The French Quarter’s Hotel Monteleone prides itself on its literary history (Truman Capote liked to say he was born there), but its true legacy might belong to the Vieux Carré, a drink so sacrosanct even modern trendsetters don’t meddle with its original formulation.

Made with orange-flavored vodka, triple sec, and fresh orange juice

Made with orange-flavored vodka, triple sec, and fresh orange juice

Baptized for its namesake action—wringing oranges in an industrial juice press—the Old Line State’s signature blend of flavored vodka, triple sec, and fresh citrus has become a phenomenon in its home state. Though the drink was introduced only two decades ago in West Ocean City, Marylanders now identify hand-operated juicers as “crusher machines.”

Baptized for its namesake action—wringing oranges in an industrial juice press—the Old Line State’s signature blend of flavored vodka, triple sec, and fresh citrus has become a phenomenon in its home state. Though the drink was introduced only two decades ago in West Ocean City, Marylanders now identify hand-operated juicers as “crusher machines.”

Baptized for its namesake action—wringing oranges in an industrial juice press—the Old Line State’s signature blend of flavored vodka, triple sec, and fresh citrus has become a phenomenon in its home state. Though the drink was introduced only two decades ago in West Ocean City, Marylanders now identify hand-operated juicers as “crusher machines.”

Combine 1/3 cup fresh orange juice, 3 Tbsp. orange-flavored vodka, and 1 Tbsp. triple sec in an ice-filled cocktail shaker. Cover with lid, and shake vigorously until chilled. Pour into a pint glass filled with crushed ice, and garnish with an orange wedge.

Combine 1/3 cup fresh orange juice, 3 Tbsp. orange-flavored vodka, and 1 Tbsp. triple sec in an ice-filled cocktail shaker. Cover with lid, and shake vigorously until chilled. Pour into a pint glass filled with crushed ice, and garnish with an orange wedge.

Combine 1/3 cup fresh orange juice, 3 Tbsp. orange-flavored vodka, and 1 Tbsp. triple sec in an ice-filled cocktail shaker. Cover with lid, and shake vigorously until chilled. Pour into a pint glass filled with crushed ice, and garnish with an orange wedge.

GRASSHOPPER

GRASSHOPPER

GRASSHOPPER

PÉPÉ LE MOKO

Portland, Oregon

PÉPÉ LE MOKO

PÉPÉ LE MOKO

Portland, Oregon

Portland, Oregon

Made with green crème de menthe, white crème de menthe, Fernet-Branca, vanilla ice cream, half-and-half, and sea salt

Made with green crème de menthe, white crème de menthe, Fernet-Branca, vanilla ice cream, half-and-half, and sea salt

Made with green crème de menthe, white crème de menthe, Fernet-Branca, vanilla ice cream, half-and-half, and sea salt

In response to faux speakeasies and overwrought mixology, playful 1980s quaffs like that Day-Glo-green oddity the Grasshopper have made a comeback. Conjured at Tujague’s in New Orleans during the early 20th century, the drink is being approached with a fresh perspective today by bartenders like Jeffrey Morgenthaler, who complements the requisite crème de menthe with Fernet-Branca and sea salt.

In response to faux speakeasies and overwrought mixology, playful 1980s quaffs like that Day-Glo-green oddity the Grasshopper have made a comeback. Conjured at Tujague’s in New Orleans during the early 20th century, the drink is being approached with a fresh perspective today by bartenders like Jeffrey Morgenthaler, who complements the requisite crème de menthe with Fernet-Branca and sea salt.

In response to faux speakeasies and overwrought mixology, playful 1980s quaffs like that Day-Glo-green oddity the Grasshopper have made a comeback. Conjured at Tujague’s in New Orleans during the early 20th century, the drink is being approached with a fresh perspective today by bartenders like Jeffrey Morgenthaler, who complements the requisite crème de menthe with Fernet-Branca and sea salt.

Add 3 Tbsp. each white and green crème de menthe, 1/2 cup vanilla ice cream, 2 Tbsp. half-and-half, 1 tsp. Fernet-Branca, a pinch of sea salt, and 8 ice cubes to a blender; process until smooth, 1 to 2 minutes. Pour into a chilled Collins glass. Garnish with mint leaves.

Add 3 Tbsp. each white and green crème de menthe, 1/2 cup vanilla ice cream, 2 Tbsp. half-and-half, 1 tsp. Fernet-Branca, a pinch of sea salt, and 8 ice cubes to a blender; process until smooth, 1 to 2 minutes. Pour into a chilled Collins glass. Garnish with mint leaves.

Add 3 Tbsp. each white and green crème de menthe, 1/2 cup vanilla ice cream, 2 Tbsp. half-and-half, 1 tsp. Fernet-Branca, a pinch of sea salt, and 8 ice cubes to a blender; process until smooth, 1 to 2 minutes. Pour into a chilled Collins glass. Garnish with mint leaves.

Cheers

Hosting made easy, the Bar Cabinet has ample storage for bottles of all shapes and sizes plus an expanding top for room to mix, pour and serve.

BLACKEYED SUSAN

MINNOW

Baltimore,

Made with rye, white rum, shrub, mole bitters, orange lemon juice

What the mint julep is Derby, the Black-eyed Preakness. But Baltimore’s pony-racing drink is more interpretation: At Minnow, Lefenfeld banishes bottom-shelf schnapps in favor of a pineapple shrub.

GIN

COMMISSARY

Los Angeles

Made with gin, seasonal syrup, and lemon juice

At Commissary, chef Roy the cocktail kingdom’s of a PBJ with a selection pressed juices—melon, beet—while also paying its humble roots (by serving plastic deli takeout container). Dogg would be proud.

Kitchen Chair 833E624-RTA | 19w x 22d x 38h 54" Round Dining Table 833656A | 54w x 54d x 30h

Credenza 833679 | 72w x 20d x 38h

Bar Harbor Dining & Accent Chair 833832-A | 28w x 25d x 32h

ESCAPE COLLECTION

cool, casual, coastal.

Inspired by a lighthearted lifestyle and the quaintness of coastal towns, this collection embodies breezy elegance at its best. Create your own personal getaway with over 60 unique pieces, from clean-lined statement furnishings to more delicate, textured accents. Wherever you reside, easily capture the essence of the coast with Escape.

Sagamore Hill Queen Bed 833255CF-B | 65w x 87d x 66h

Night Table 833C356 | 28w x 18d x 29h

Cottage Dining Table 833E654 | 86w x 36d x 31h

Siesta Key Dining Chair 833636 | 24w x 25d x 38h Pull Up Bench 833380 | 62w x 18d x 22h

Coastal Campaign Chest 833D360 | 36w x 18d x 30h

Octagonal Side Table 833812 | 18w x 18d x 24h