DEEP BLUE TEA
Photo by Wendy Heilmann
Wendy Heilmann, Pebble Beach Resort, Monterey
2 ounces Deep Eddy Sweet Tea Vodka
1/2 ounce blueberry simple syrup
1/2 ounce lemon juice
1 ounce club soda
4 fresh mint leaves
Lemon slices for garnish
Muddle the mint with the blueberry simple syrup in a cocktail shaker. Add ice and the rest of the ingredients and shake vigorously. Pour into a Collins glass and garnish with a lemon wheel.
Photo by Rosy Figueroa
Jack Araque, The Metropolitan by Como, Miami
4 fresh raspberries
4 mint leaves
2 ounces coconut mix (milk and cream)
1 ounces peach schnapps
1 1/2 ounces Dry Fly gin
Splash of lime juice
Splash of Cointreau
Muddle 3 raspberries, mint leaves with the lime juice in a cocktail shaker. Add the coconut mix, peach schnapps, Dry Fly Gin, Cointreau and Peach bitters with 1 or 2 ice cubes and shake hard. Strain cocktail into a brandy glass and add crushed Ice. Garnish with 1 raspberry and 2 mint leaves.
A GIFT FOR YOU
Jennifer Bryant Chong, The Club at Kukui’ula, Kauai
2 ounces Kauai Koloa coconut rum infused with Kukui’ula cinnamon
1/2 ounce Kauai honey syrup
3 ounces fresh grapefruit juice
1/2 ounce hibiscus syrup
Place all ingredients in a shaker, shake with ice and pour into a wine glass. Garnish with a rosemary sprig and hibiscus bloom.
Photo by Kim Maroon
Ryan McGrale, Tavern Road, Boston
Inspired by the Blue Moon of the early 1900s (later known as the Aviation) – our very special Ocean Home is McGrale’s modern spin on an old classic. “The cocktail is refreshing, floral, sweet, sour, elegant and, most importantly, balanced,” he says. “Perfect for drinks on an ocean home deck during the holiday season.”
2 ounces gin
1/4 ounce simple syrup
3/4 ounce fresh lemon juice
1/2 teaspoon of thyme ??
1/2 ounce Creme de Violette (leaves removed from stem)
Shake all ingredients with ice. Double-strain (using a Hawthorne through a tea strainer) into a pre-chilled cocktail glass. Garnish with three sprigs of thyme tied with a lemon string.