Wondering what to sip now? Taste these creative craft cocktails concocted by local mixologists.
Photography by Robert Nelson
Bound Away
Who doesn’t dream of a tropical sensation when the mercury begins to rise? Master mixologist Charles Steadman invented summer in a glass with Bound Away, a blend of Ron Bacardi Superior 1862 blend rum, Mathilde Poire liqueur, lime juice, honey, agave nectar and Fee Brothers hibiscus water. It’s garnished with an edible flower—naturally.
Bound Away
- 2 oz. Ron Bacardi Superior 1862 blend rum
- 3/4 oz. Mathilde Poire liqueur
- 3/4 oz. fresh lime juice
- 1/4 oz. clover honey
- 1/4 oz. light amber agave nectar
- 4 drops of Fee Brothers Hibiscus Water
Glass: coupe glass
Garnish: lime wheel and edible flower
Preparation: Combine all ingredients into a mixing tin and shake vigorously. Add ice into mixing tin, shake and strain into a coupe glass.
Blackberry Sage Smash
Meat Market Palm Beach mixologist Ezra Pattek created this refreshing potion using Absolut Elyx vodka, Boiron blackberry puree, Scrappy’s cardamom bitters, lime juice, simple syrup and sage leaves. The concoction is topped with Fever Tree ginger beer.
Blackberry Sage Smash
- 2 oz. Absolut Elyx vodka
- 3/4 oz Boiron blackberry puree
- 3/4 oz Lime juice
- 3/4 oz Simple syrup
- 4 Sage leaves
- 4 Dashes of Scrappy’s Cardamom Bitters
- Topped with Fever-tree Ginger Beer
Smack four leaves of sage. Add four dashes of cardamom bitters and add to mixing glass. Add remaining ingredients, excpet goner beer. Shake and strain over crushed ice. Top with Fever Tree ginger beer. Garnish with a sage sprig and blackberry.
Ricardo’s Tuxedo
This devilishly dark cocktail, the brainchild of Nathan Belovitch of Jové at the Four Seasons Resort Palm Beach, incorporates squid-ink-infused tequila, Aperol, simple syrup and grapefruit and lime juices. A citrus-sugar rim adds a note of sweetness to balance the bite.
Italian Sangria
Nothing is quite as refreshing as a glass of sangria, especially when it has an Italian accent. This version by John Dvoornik, consulting wine expert at Apeiro Kitchen & Bar in Delray Beach, is crafted with pinot grigio, Belvedere pink grapefruit vodka and Aperol, and garnished with diced pear and orange slices.
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