Five Fabulous Cocktails from The Cocktail Architect

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Five Fabulous Cocktails from The Cocktail Architect
SHAKE YOUR COCNUTS

Ingredients: *2 oz. Appleton Rum *1 oz. coconut syrup/Monin *1 oz. lime juice *1 fresh pineapple juice *6 drops of Bittermen's chocolate bitter Instructions: Take all ingredients in a shaker tin and shake hard for 30x seconds. Double strain into a halved coconut. Garnish w a wild edible orchid.

Five Fabulous Cocktails from The Cocktail Architect
DEL HUERTO

Ingredients •2 oz. Barón Blanco Tequila •1 oz. Grilled Corn (off the cobb) •1 Serrano Chili slice •.75 oz. Fresh Lime •.5 oz. Agave Nectar •Pickled Green Bean and Pickled Yellow Cherry Tomato Garnish* •Mushroom-flake sea salt half rim Muddle the corn and serrano. Add remaining ingredients. Add Ice. Instructions: Shake hard for 30x seconds. Strain over fresh ice in a rocks glass. Half rim of mushroom salt and garnish with the bean and cherry tomato. *Pickled Green Beans & Cherry Tomatoes. Boil 3 lbs. green beans until tender (5 minutes). Drain water. Refill your pot with 2 cups white vinegar, ¼ cup of salt, and 2 cups of sugar and 4 tbsppickling spice. Add tomatoes.Bring to a boil. Cool. When fully cooled strain the pickling spice bits/NOT the liquid out and store in glass jars. Store in the fridge

Five Fabulous Cocktails from The Cocktail Architect
LA VIE EN ROSE

Ingredients: •2 oz. Tanqueray Gin •.75 oz. Fresh Lemon Juice •.5 oz. Simple Syrup (50/50) •.25 oz. Mephisto Absinthe •Spray of Rose Water •Garnish 3 dried Miniature Rose Buds Instructions: Take all ingredients in a pint glass. Add ice. Shake hard for 30x seconds. Strain into a Coupe filled w crushed ice. Spray the rose water on top and garnish.

Five Fabulous Cocktails from The Cocktail Architect
PLUM DONE

Ingredients: •2 oz. SOTO Junmai Daiginjo Sake •1 oz. Plum Purée •.75 oz. Vanilla Syrup* •.5 oz. Fresh Lemon Juice •Kaffir Lime Dust** as Garnish •Large mint leaf as Garnish Instructions: Take all ingredients, add ice. Shake hard for 30x seconds. Strain into a Coupe. Couple of taps on the spice bottle to garnish on top of the drink. *Vanilla Syrup: Take one Tahitian Vanilla Bean, slice open, scrape out the bean. Simmer with the skin as well in a quart of simple syrup (50/50) for 15 minutes. Cool. Remove bean. Good for 2 weeks in the fridge. **Kaffir Lime Dust: Dehydrate the kaffir Lime leaves. Sift for stems. Store in a spice bottle

Five Fabulous Cocktails from The Cocktail Architect
SUMMER LOVIN'

Ingredients: •2 oz. Langley’s No. 8 Gin •.5 oz. Aperol •1 oz. Watermelon Purée •.75 oz. Lemongrass Syrup* •.25 oz. Fresh Lemon Juice •Garnish with Pickled Watermelon** Piece Instructions: Take all the ingredients, add ice. Shake hard for 30x seconds. Strain into a Coupe. Garnish with pickled Watermelon Piece. *Lemongrass Syrup: Take 2 stalks of lemongrass. Cut into small rings and simmer with a quart of simple syrup (50/50) for 15 minutes. Let cool. Strain. Good for 2 weeks in the fridge. **Pickled Watermelon: Cut into 2” pieces and place them into a quart container (not too packed). Pour Seasoned Rice wine vinegar ¾ full. Add one clove of garlic, 2 bay leaves, several cracks of pepper, and a pinch of salt. Let sit for 1 hour. Remove from liquid and store in a quart container in the fridge. Good for 2-3 days.

Yusef Austin, The Cocktail Architect  is one of our favorite mixologists.  His drinks are downright scrumptious, he always makes us laugh, and he is extremely easy on the eyes.  Swoon.  The perfect trifecta.  When he’s not jetsetting around the globe with his crew, shaking up elixirs at the hottest summer parties, he’s hitting Travel Curator’s Hamptons HQ beach deck for some sunset libations.  Here are his five summer favorites that are both naughty and nice. And, as always, please drink responsibly ….

 

Check out the slideshow for the mixology recipes!