
Created by bartender Marc Rizzuto of Grand Army in Brooklyn, New York, this vibrantly-hued cocktail is inspired by tiki classics like the Pearl Diver and the Blue Hawaii. āIf there is a blue drink on any menu, I will order it,ā Rizzuto says. āRegardless of whether it is at a shitty chain restaurant or an amazing cocktail bar.ā Made with herb-infused butter syrup, Strega (an herbaceous, saffron flavored Italian liqueur) and two different rumsāincluding Rum Fire, an extremely funky, overproof rum from Jamaicaāthe Sapphire Shores is as boldly flavored as it is vividly-hued. āRum and butter go together like lamb and tuna fish,ā Rizzuto says. āOr, for more normal folk, spaghetti and meatballs.ā
INGREDIENTS
- 1.5 oz Rum
- 0.75 oz Lime
- 0.5 oz Herb-Infused Butter Syrup
- 0.25 oz Strega
- 0.25 oz Blue CuraƧao
- 3 dashes Rum Fire
- Edible Pansy, for garnish
INSTRUCTIONS
Step one
Add all ingredients to a shaker tin, save for the garnish, with cubed ice. Shake.
Step two
Using a Hawthorne strainer, strain the cocktail over pebbled ice in a goblet or brandy snifter.
Step three
Garnish with an edible pansy.
Contributed by Marc Rizzuto