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Spring Mixology

3 Cocktails by Mixologist Ashley Cappiello

The Tohil (named after the Mayan God of fire) 

1 1/2 oz of chipotle infused tequila 

1/2 oz of Pierre Fernand Dry Curaçao 

1/4 oz to 1/2 oz slow burn simple syrup 

Fresh Sour 

Garnish: Cilantro Pepper Salt and Agave 

Dip the rim of a rocks glass into agave. Gently roll the rim of the glass in the cilantro pepper salt. Set glass aside.

In a shaker, muddle cilantro and spicy simple syrup. Add ice. Combine tequila and Curaçao. Add fresh sour to cover ice. Shake vigorously. Pour into rimmed glass. Garnish with lime wheel and cilantro. 

Summer in London 

3 oz London dry gin

1/2 oz lime juice

1/2 simple syrup

4-6 basil leaves 

3-4 slices English cucumber

Garnish: cucumber ribbon 

In a shaker, gently muddle cucumber and basil together with lime juice. Do your best not to tear the basil. The goal is to gently release the natural oils. Add ice, simple syrup, and gin. Shake vigorously. Double-strain into coupe glass (stemless martini). Garnish with cucumber ribbon. 

Tea Time (writer’s pick*)

2 oz of Earl Grey infused vodka

1/2 oz of honey water

3 mint leaves

Seltzer

Garnish: mint sprig

In a shaker, gently muddle the mint with the lemon juice and honey water. Again, try not to tear the mint as you are trying to release the oils. Add ice. Shake. Pour into rocks glass. Garnish with mint sprig.

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