THE 'LIME' LIGHT

Karen Hilliard, owner and chef of Georgia Grille (2290 Peachtree Road, Buckhead) got a tip of the chef hat from the International Association of Culinary Professionals (IACP). Hilliard's Key Lime Margarita recipe made it into "For the Love of Food," the new IACP cookbook. Gold tequila and Cointreau join her homemade Key lime simple syrup mix. She'll have a cocktail reception and book signing at the restaurant June 28 from 6 to 8 p.m.

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BEACH BULLY

Ever passed out on the beach and woke up with a sunburn? Einstein's (1077 Juniper St. N.E., Midtown) might have a recipe for keeping buzzed beachcombers awake. Its Malibu Beach Bull is a combination of Malibu rum, Red Bull energy drink and cranberry and pineapple juices. In keeping with the beach theme, it even smells like Hawaiian Tropic.

PASSIONATE PEACH

Speaking of themes, Atlanta bartenders must be pressured to create drinks with peachy names and ingredients. The folks at Aria (490 E. Paces Ferry Road N.E., Buckhead) are up for the challenge with the Peach and Passion Fruit Martini. Peach and passion fruit purees mix with peach and vanilla vodkas. A slice of fresh peach is the garnish. We're biding our time for someone to invent the Cabbagetown Martini. Oh, the aroma.

— Jon Waterhouse

IN THE DRINK

Georgia Grille's Key Lime Margarita

Lime juice
Salt
11/2 oz. gold tequila
1/2 oz. Cointreau
Key lime/simple syrup mix

Key lime simple syrup mix:
Sugar
Water
2 1/2 cups Key lime juice
1/4 cup orange juice
Combine 2 parts sugar to 1 part water in a saucepan and bring to a boil slowly, stirring to dissolve the sugar completely. Combine 11/2 cups of the simple syrup with the Key lime and orange juice in a pitcher and mix well.

Margarita directions:
Prepare the glass by swirling the rim of a 10 oz. glass in lime juice and then salt, add ice. Combine the tequila, Cointreau and Key lime/simple syrup mix in a shaker filled with ice. Shake and pour into the glass.