We had the pleasure of working with our dear colleague, Jeff Galli (pictured setting up the bar), who developed two tasty specialty cocktails for a summer rooftop event. Lovely, fresh and perfect for the season, we thought that you’d enjoy them too.
Updated Greyhound
three basil leaves (we used a combination of lemon basil, purple basil, and regular)
1.5 oz vodka
2.5 oz fresh grapefruit juice
1/2 oz triple secIn a glass, muddle the basil leaves, then add ice.
three basil leaves (we used a combination of lemon basil, purple basil, and regular)
1.5 oz vodka
2.5 oz fresh grapefruit juice
1/2 oz triple secIn a glass, muddle the basil leaves, then add ice.
In a glass, muddle the basil leaves, then add ice. In a shaker, combine vodka, grapefruit juice, triple sec and ice. Shake and strain into the glass.
Keeneland Cocktail
1.5 oz bourbon
1 oz homemade apricot puree
1/2 oz fresh lime juice
1/2 oz maple syrup
1 oz club soda
1.5 oz bourbon
1 oz homemade apricot puree
1/2 oz fresh lime juice
1/2 oz maple syrup
1 oz club soda
Mix all ingredients, except the soda, in a glass. Pour over ice, top off with soda and garnish with a lime wheel.
