has officially sprung! If you’re looking for something to sip on this season, treat your taste buds to these refreshing scotch cocktails by
whiskies, or a light and fizzy spritz made with
Takes Two to Mango
is a sweet and citrusy drink made with Aberfeldy 12 Year Old
and an unexpected mix of mango puree, while the
Go On, Sweet Bird
combines Craigellachie 13 Year Old
with bitters, lime juice and pineapple gum syrup, bringing out the bright pineapple
notes of the whisky.
whisky isn’t your thing, try a spritz that was Inspired by the grapefruit season in Texas!
Rio Star Spritz
was created by Worcester’s
Annex award-winning mixologist Rebecca Burkart, ups the ante by skipping the
Aperol for an interesting tequila twist.
Takes Two to Mango | Crafted by Gabe Urrutia, Bacardi Single Malts Miami Brand Ambassador
- 1.5 oz. Aberfeldy 12 Year Old
- 0.25 oz. Italicus
- 0.5 oz. Lemon Juice
- 0.5 oz. Honey Syrup (1:1 ratio of water
- 1 oz. Mango Puree
- Float Angostura Bitters
Serve in a rocks glass and garnish with a mango spear.
Go On, Sweet Bird | Crafted by Andrew Record, Bacardi Single Malts San Francisco Brand Ambassador
- 2 oz. Craigellachie 13 Year Old
- 0.5 oz. Martini Riserva Speciale Bitter
- 0.75 oz. Small Hands Pineapple Gum Syrup (if not available, substitute for ½ oz. Giffard Pineapple)
- 0.5 oz. Lime Juice
Combine contents in a tin with ice and shake, strain into an oversized chilled coupe. Garnish with a dehydrated pineapple wheel and serve.
Rio Star Spritz | Crafted by Rebecca Burkart of Worcester’s Annex, Texas
- 2 parts Tequila Cazadores Blanco
- 3 parts St. Germain
- 1 part Fresh Lemon Juice
- Top with equal parts Club Soda and Sparkling Wine (~2 parts of each depending on the size of glass and ice)
Ingredients for Grapefruit Shrub: Combine 1 cup of turbinado
sugar with the juice and peels of 1 Texas ruby red grapefruit and white wine vinegar to taste.
Method: In a shaker tin, combine Tequila Cazadores, St-Germain, grapefruit shrub, and lemon juice. Shake and strain into a wine glass over fresh cubed ice. Top with club soda and sparkling wine. Garnish with a picked grapefruit peel “rose” after expressing oils.