SUMMER SIZZLERS – Cool drinks for a hot night – Francesco Lafranconi

STRAWBERRY SWIZZLE

1 1/2 oz Matusalem Platinum Rum
3/4 oz Marie Brizard Kiwi-Strawberry
1 oz Coconut Milk
1 oz (fresh) strawberry puree
3 sprigs of mint

Method: shake all ingredients together and double strain into a chilled cocktail glass.

Garnish: strawberry on the rim w/sprig of mint.

THE BULLEIT CRUISER

1 1/2 oz Bulleit bourbon
3/4 oz Mint Syrup
3/4 oz Pineapple Syrup
6 orange slices
4 oz Fresh Sweet ‘n Sour

Method: place the orange slices with the syrups and Bulleit into a shaker tin filled with ice. shake vigorously and pour (do not strain) into a double old-fashioned glass.

Garnish: mint sprig

Note: add a splash of club soda as optional.

VANILLA BEAN MARTINI

1 oz Absolut Vanilla
1/2 oz Cointreau
1/2 oz Marie Brizard White Crème de Cocoa
1 oz (fresh) sweet ‘n sour
1/4 oz Pasteurized egg white or Frothee

Method: shake with ice and strain into a chilled cocktail glass.

Garnish: Roxi Lipspice vanilla sugar on the rim and lemon spiral.