Favorite Go-To-Spot That Won’t Ever Let Your Down

Do you have a go-to spot? You know that place when you don’t feel like cooking or spending a lot of money? We have a few local ones in our neighborhood, including BoneFish Grill. Now don’t go off on us because it’s a chain. That doesn’t mean they don’t spend time developing amazing craft cocktails and have fabulous food. Plus,  they have one of the best happy hours in town!

I could fill up on just one order of Bang Bang Shrimp and, of course, still have room to try several drinks.

During a recent visit, we noticed they have Blood Orange Paloma drinks all day, every day for $6. It was worth trying and good if you like grapefruit.

I’m obsessed with their Espresso Martinis. They make a house-made Vanilla Vodka. The effort is completely worth it.

And they are into the sage trend. Their specialty drink this month is a Pomegranate Sage Martini. It’s as tasty as it is gorgeous. And if you want to make it at home, they were kind enough to offer their recipe and some helpful hints.

Vodka 1.5 oz
Fresh Sage Simple Syrup 1 oz (see recipe below)
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.

Fresh Sage Simple Syrup:
Bring 6 cups of water to a rolling boil.  Add 4 cups of sugar in the raw (for richer texture) or super fine sugar and stir until sugar is dissolved.  Add 10-15 fresh sage leaves and let boil for 2 minutes.  Turn off heat and let cool.  Cover & refrigerate for 24-48 hours. 
Note:  The sage needs time to infuse throughout the simple syrup so the longer you infuse, the brighter your flavor will be.

Helpful Hints:

  • The orange liqueur (Cointreau or similar) is going to add a bit of balance to the martini but not a ton of flavor, so tweak the flavor of cordial that you use to best accommodate the flavors that you love. 
  • For a richer flavor, use a liqueur like Grand Marnier.  For a sweeter orange flavor, use Cointreau. 
  • For something different, try Solerno blood orange liqueur to give a unique spin. 
  • For an alternate to orange liqueur, use St. Germain elderflower liqueur or Domaine de Canton ginger liquer for a unique spin.
  • The egg whites are a flavor enhancer and will bring the full flavor of pomegranate to the center stage as well as a balancing agent to effectively balance between the right amount of sweet & savory.
  • Without the egg whites, pull back slightly on the Pomegranate juice depending upon sweetness desired.
  • Don’t forget the bitters.  It’s a key element to the perfect balance in this martini.
  • For perfect aromatics, clap the fresh sage between your hands before garnishing the martini.  This will release the oils and bring the aroma to the forefront.

Personally, we will probably just head there, but if you try it at home, let us know how it came out.



  • Big World Small Girl April 5, 2017 at 10:30 pm

    Beautiful photos! I’m glad you got that sage simple syrup recipe, I’m excited to try it in a variety of cocktails! Cheers!

    • Kim & Robert April 6, 2017 at 2:26 am

      Glad you are going to try it out. Keep us posted. CHEERS!

  • Terri Steffes April 6, 2017 at 1:41 pm

    My husband and I love a good cocktail. Like you, we’ve found some winners in chain restaurants. We have a Bonefish Grill in St. Louis so I am going to have to give this a try!

    • Kim & Robert April 6, 2017 at 2:18 pm

      It really is one of our favorite go-to-spots. Can’t wait to hear what you think. Be sure to order Bang Bang Shrimp apps. Sooo good!

  • Patricia Oates (currently Down Under) June 14, 2017 at 5:01 am

    OK, the Top of the Spot this week here at Gooramadda Road, Rutherglen, Victoria, Australia is the Dark ‘N’ Stormy, originating in Bermuda:

    2 oxs dark rum
    3 ozs ginger beer
    1/2 oz freshly squeezed lime juice
    1 lime wheel

    Pour into a tall glass filled with ice. Stir to combine and add the lime wheel. Do not mistake ginger ale for ginger beer. I prefer the original Gosling Dark Rum from Bermuda. But, choose Bundaberg Ginger Beer from Australia. So, here is a highball, not a cocktail. Drink slowly, you don’t want to go under the table so soon.

    • Kim & Robert June 15, 2017 at 2:14 am

      Isn’t it wonderful when something so simple to make is so good. I’ll have to see if we can get Bundaberg Ginger Beer here in Florida. Thanks for the time to read and the great advice. Cheers!


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