Assistant Manager

What an enchanting beginning of summer with camps in full tilt, a successful Member Guest, and plenty of more activities and events to follow. I would like to take this opportunity to congratulate Mr. Wallner and his partner Bart Osborn for winning the golf tournament in the Men's 2016 Member-Guest.

The Boat Bar is in full swing with the patio open and a new food and signature drink menu to accompany it. Two wonderful suggestions to join us for dining (besides any night) would be Wednesday evening down at the Pavilion for Wet & Wild Wednesdays or Thursdays for Burger & Brew Night. This can be a perfect way for you to enjoy different dining venues around the club.

A few things worth pointing out to everyone; the 4th of July cookout is on the beachfront that we host every year. A great opportunity to get family and friends together to celebrate! GLCC will also be hosting a Twilight Golf - Jimmy Buffet event on July 29th. If everyone had a great time at the 70's Twilight, then I invited you to join us this month for even more fun and celebrations! One last thing I would like to mention is the 105'er (previously the Hully Gully) approaching us on August 13th this year. Many members came out to join us last year and I am keeping my fingers crossed that many of you will be joining us again. Reservations for any of the events I have mentioned can be taken in the office. Looking forward to a wonderful summer here at the Club!

I have included a delicious drink recipe below for you to enjoy and share with others.

1 cup blueberries
2 cups vodka
3/4 cup blueberry/lavender simple syrup
*recipe below*
4 oz. fresh squeezed lime juice
Club soda
fresh lavender for garnish

Divide the cup of blueberries between 2 ice cube trays and fill with water. Freeze. In a pitcher, combine vodka, simple syrup, lime juice & club soda. Add ice cubes. Add remaining ice cubes to glasses. Pour the mixture over the top and serve wit ha sprig of lavender.

1 cup water
1 cup sugar
1 cup blueberries
4 lavender sprigs

combine ingredients in a saucepan and bring to a boil - stirring to dissolve sugar. Reduce heat to low and simmer. Add lavender sprigs and keep on low heat for 10 minutes. Strain, pressing blueberries to get all of the juice.