Coasting Cocktails

At Coasting Cocktails, we’re all about creating experiences that immerse your guests in your style and your story.

What’s one detail from an event that you’ve never forgotten? Tell us below ⬇️

For this year’s Cointreau Margarita Challenge, we were assigned a hidden ingredient. Mine was cardamom.

I absolutely knew I had to incorporate mangoes from the mango tree in my backyard. As the deadline approached, I found myself checking on the fruit daily, waiting for the hard green mangoes to surrender and finally ripen. Then VOILA, a week before submissions were due, I had an overflowing basket filled with lusciously ripe mangoes.

The challenge became something bigger than simply building a cardamom inspired margarita. I knew I wanted to weave together that warm spice and the tropical sweetness of fresh mango while also staying somewhat true to the spirit of a Margarita. It also became a challenge of balancing flavor, regionality, and sustainability.

In a world driven by convenience, many of us have become disconnected from the origins of our food. We rarely consider seasonality or the distance our produce travels before arriving on our plates. Living in different parts of Florida, I’ve been surrounded by everything from the berry and tomato farms of central Florida to the citrus groves to the free growing tropical trees of the Florida Keys.

One thing that fascinated and inspired me was discovering how many of these same ingredients flourish in Mexico as well. Suddenly, the connection felt undeniable.

I wanted to celebrate ingredients that thrive in both places and showcase the beauty of using what grows around us. The result is a drink that honors sustainability, seasonality, and the vibrant flavors shared between these two regions.

Meet the Jalisco Vice—a deconstructed Miami Vice meets Margarita. Warm tropicality meets bright citrus in a layered format.

The Base-
Tequila
Mango Pit Infused Cointreau
Pineapple Distillate
Mango Oleo Saccharum
Mango, Tomato, Habanero Shrub
Lime Acid
Cardamom Tincture
**Coconut Milk Clarification

The Foam-
Blueberry and Cardamom Infused Cointreau
Mezcal
Salted Cinnamon and Cardamom Agave Syrup
Lime Juice

The Salt- Dehydrated mango, cardamom, and sea salt painted on the glass with local honey

The Garnish- Mango, Tomato, and Habanero Fruit leather leftover from making the shrub

My submission for the Art of Italicus 2026 Aperitivo Challenge

Aperitivo dell’Oceano

Italicus Rosario di Bergamotto
Yuzu Dry Curaçao
Prosecco
Watermelon Rind, Aloe, and Kaffir Lime Leaf Soda

Food Pairing/Garnish: Dragonfruit and Soursop Sorbet with Oregano Blooms, resting atop a geometric isomalt mold

My inspiration came from two forms of art: the art created by nature, and the way humans reinterpret it through paint, metalwork, and sculpture. Living on an island, I’m surrounded by tropical living art every day.
There is nothing quite like the feeling of being immersed beneath the ocean’s surface. It is a whole underwater world of ever-moving art. The vibrant colors of tropical fish, the geometric textures of coral, and the turquoise waters all interact as they move together with the rhythm of the current. Every element– from harmony to chaos– creates nature’s perfect masterpiece. I could spend hours underwater simply experiencing nature’s artistry.

For those who have never snorkeled or gone scuba diving, a similar feeling can be found walking through the Wyland Gallery on Duval Street. The space immediately transports you beneath the sea through vibrant life-sized sculptures, vivid paintings, and glass wave installations. Artists like Wyland, David Wright, and Stephen Muldoon capture the wonder of the underwater world for those who have never experienced it firsthand.

The bergamot notes in Italicus Rosolio di Bergamotto beautifully complement the earthy freshness of my watermelon rind, aloe, and kaffir lime leaf soda. The bright aromatics of Italicus intermix seamlessly with the sweet yet tart flavors of the yuzu dry curaçao. The flavors ebb and flow like the movement of the ocean itself — layered, vibrant, fresh, and alive.

With every sip, this spritz will transport you to a warm tropical afternoon either walking through a gallery or beneath the waves, where nature and art become one.

Some say Bon-Appétit, but today we say
Bon-AppéPEACH!

We’ve been on a fun little frozen drink adventure with the help of the frozen drink guru,

Side note- if you haven’t watched both of his frozen drink webinars through …we HIGHLY recommend. One is geared towards blending frozen drinks (Loudest Drink in the Room) and the other is geared towards batching/brixing for frozen drink machines (Everything Freezes.) Comment “🧊” and we will be more than happy to send you the link for both! All education through Campari Academy is completely FREE!!

We were tasked with creating frozen drink recipes for a recent festival (for both frozen drink machines and blender style machines) and now we’ve taken the red pill and the blue pill and gone ALL THE WAY DOWN THE DAMN RABBIT HOLE! 🤣🐇🕳️

Anyway, back to our cute little bear friend…
We had some leftover mix from a recent event and some frozen nectarines in the freezer, so naturally it was time to test a little blender batch out!

Bon-AppéPEACH

Baby Jane Heirloom Corn Bourbon
Giffard Pêche de Vigne
Peach and Hot Honey Oleo Saccharum
Fresh Lemon Juice
Basil Tincture
Frozen Nectarines
Xanthan Gum

Garnish- Hot Honey Rim and Fresh Basil

How Many Cocktails Should You Have at Your Event?

Well the short answer is: there is no one-size-fits-all answer!

In general, a menu of 3-4 signature options tends to work well for most occasions. But here’s how we actually guide you to the best option 👇

When we design a cocktail menu, we don’t just randomly throw just out there to see what sticks — we build based on the parameters of your event:

- Budget – More variety = more ingredients, prep, and more alcohol for you to purchase (reminder- we are a dry hire service so we provide everything BUT the alcohol)

- Guest Count – our batching game is on point, but at the end of the day…
Larger groups need faster service and sometimes that means a smaller menu. It’s not always about how fast we can serve. More choices = more time that your guests will spend reviewing your menu options (people love the personalized names and fun descriptions we create)

- Event Duration – Longer events can support more variety. If you’re hosting a two hour welcome party, you guests are only going to have so much time to enjoy your libations!

- Location – Outdoor/beach vs indoor changes what works best

- Theme/Vibe – we love curating an experience that matches your theme/vibe/vision. Cookie-cutter just isn’t our thing!

Whatever we decide together—
Our goal is to keep lines moving, reduce waste, ensure every drink is done well— all while giving you and your guests an experience that screams YOU!

Don’t forget— You can always elevate and expand your options with:
- an N/A option
- beer/wine add-ons
- a featured cocktail that falls at a certain point in the timeline (welcome cocktails, champagne towers, late night cocktail options, farewell drinks)

✨Planning an event and not sure where to start? Reach out and we will help you get started!!