Here are four unique cocktails created by mixologist Charles Steadman. See "Life of the Party" in the April 2012 issue of Palm Beach Illustrated magazine for party tips from local party planners.
- 1 oz. Mount Gay Eclipse rum
- 1 oz. Captain Morgan rum
- 1 oz. Domaine de Canton ginger liqueur
- 1 oz. fresh lime juice
- 1 1/2 oz. blood orange juice
- 1 1/2 oz. water
Garnish: Orange peel lined glass with pinch of grated nutmeg on top, edible orchid, sprig of mint and coconut dust rim*
Preparation: Combine ingredients into a mixing tin with ice. Stir and strain into a collins glass or tumbler over ice.
*Take 8 oz. of dried, unsweetened coconut flakes. Place on a baking pan in an oven at 300 degrees. Allow to brown. Remove from oven and place in blender with 1 cup of baking sugar. Give a quick blend to mix and break up the coconut flakes.
- 1 1/2 oz. Tito’s vodka
- 1 oz. Creme de Violette liqueur
- 1 oz. fresh lemon juice
- 1/2 oz. Jasmine Tea syrup*
- 6-8 mint leaves
Garnish: Candied violet flower petals**
Preparation: Press the mint in the bottom of a mixing tin to release the oils. Add the remaining ingredients and ice. Shake well and strain into a teacup. Optional to not add the Creme de Violette into the mixing tin and instead pour it in separately after straining the cocktail into a teacup. This will give a layered effect.
*Take 1 ounce of loose jasmine tea and combine with 1 liter of water and 1 liter of baking sugar in a pot. Bring to a boil then let simmer for 10 minutes to allow the sugar to dissolve and the tea to steep. Remove from heat and allow to cool before serving.
**Easily found online
- (Casino Night)
- 1 1/2 oz. Tobacco infused Maker’s Mark bourbon*
- 1 oz. Cointreau
- 2 dashes of Regan’s No. 6 Orange Bitters
- 1 oz. Champagne
Garnish: Flamed orange peel
Combine Maker’s Mark, Cointreau and orange bitters into a mixing tin with ice. Stir and strain into a coupe glass and top with Champagne.
*While I use a sous vide for infusing you can easily do this at home by taking 3/4 ounce of unflavored pipe tobacco (easily purchased at a local cigar shop) and 1 liter of Maker’s Mark and putting both in a pot on low heat for 45 minutes. Secret is not to bring to a boil or simmer as alcohol cooks off at 172 degrees. Once it is done steeping, run the bourbon through a strainer to remove the tobacco. Allow to chill before serving.
- 2 oz. Belvedere vodka
- ½ oz. Grand Marnier
- 1 oz. Fresh Lemon Juice
- ¼ oz. Honey
- ¾ oz. Agave Nectar
Pinch Edible gold luster
Garnish: Gold dust sugar rim*
Combine ingredients into mixing tin with ice. Shake well and strain into a martini glass.
*Combine 1 teaspoon of edible gold luster with 1 cup of baking sugar. Mix well.