Rum delights: this spirit shows its flexibility in a host of summer tasty aloe vera juice · 7:40am Sep 5th, 2016
This refreshing summer cocktail was created by Ben Mowbray in Down House in Houston.
1 oz. Buffalo Trace Rye
1/2 oz. Flor de Cana 7 Year Old Rum
1 oz. strawberry syrup
1/2 oz. lemon juice
1 splash of champagne
Half of the strawberries, for garnish Shake all the ingredients together, DOUBLE strain them, pour them into a champagne flute and top with champagne. Garnish with half a strawberry.
COCO-calcium FIZZ
This cocktail was created for Celebrity Cruises by mixology Brad Horner of Team Marke.
1 1/2 oz. Malibu Rum Black
1/2 oz. fresh lime juice
1/2 oz. simple syrup
(Made from pure cane sugar)
1 float ginger ale
1 thin slice of fresh ginger for garnish
1 thin slice of fresh ginger for garnish Combine Malibu Rum Black, lemon juice and simple syrup in a mixing glass.
Shake with ice and strain the ingredients fresher ice. Serve in a glass Rocks, and top with ginger ale.
Stomy SUMMER
This summer version of the Mi-Sook An old-style, served in Kotor RESTAURANT + BAR Hotel 1000 in Seattle.
1 oz. Light rum infused with hibiscus
1/2 oz. infused sweet vermouth
pomegranate
1/4 oz. lemon juice
2 drops of egg white
2 drops of bitter orange patchwork
3 Bourbon cherry on a stick
Shake all the ingredients together very well, serve in a martini glass and garnish with three Bourbon cherry on a stick.
WHITE TIGER
This aloe vera juice was created by the bartender Daniel burns for American Still Life Collection (www.americanstilllifivollection.com).
1 oz. Dancing Pines Rum
1 oz. Dancing Pines Chai Liqueur
1 oz. Half & Half
1 pinch ground cinnamon for garnish
Mix all ingredients in a rocks glass filled with ice. Stir them gently to mix. Garnish the aloe vera juice with the band sprinkled ground cinnamon. The aloe vera juice can also be shaken with ice and strained into a cocktail stem, while substituting heavy cream Half & Half is recommended.
WEST TO LEE CIRCLE
New Orleans bartender Kimberly Patton-Bragg, who works at the Tamarind Dominic in Hotel Modern, created the aloe vera juice.
1 1/2 oz. Brugal Anejo Rum
1/2 oz. Oronok rum
3/4 oz. lemongrass syrup
1 1/2 oz. passion fruit puree
1/4 oz. Pama
1/4 oz. lime juice
2 spritzes with Herbsaint
1 float geese
Shake and strain all ingredients except the geese in Collins Glass. Float goslings at the top and watch the trams go.
Article: PALMETTO PUNCH
Torrent Larry mixology barbecue brother Jimmy in New York created this aloe vera juice, which is his statement on Carolina Rum Runner.
2 oz. Oakheart Spiced Rum
1 oz. Bacardi Coco
1 splash of pineapple juice
2 oz. Orange juice
1 splash of grenadine
1 boat Rum Myers
1 orange wedge for garnish
Shake all ingredients well together, then pour the contents into a glass jar and float Myers Rum on top and garnish with an orange wedge.
Moreļ¼http://www.greenprophet.com/2010/07/aloe-vera-recipes/
