To kick off the Spring season, Rose Bar at Delano is mixing up a batch of "farm to glass" cocktails.
The libations are created by Delano South Beach's head mixologist, Bernie Waters, who decided that the fresh fruits and herbs coming from local South Florida farms are just too good to not be utilized in a drink. Waters tell us that the inspiration behind the drinks were the colorful fruits. "When in the tropics, people are drawn towards warm, brilliant colors and light spirits, so I wanted to reflect those proclivities in my drinks."
Taking a cue from the farm to table movement, Waters has created a collection of cocktails using locally sourced sage, mint, basil, cucumber, pineapple, and strawberries from Paradise Farms. Waters sees the use of fresh, local ingredients as more than a trend, as more and more, bartenders shun mixes and opt for fresher, sustainable products.
"The farm-to-glass movement is here to stay. Keeping in mind seasonality and sustainability, it's not only responsible, it's an efficient model. I don't see home made ingredients going away. Bartenders can more directly control quality and expression of flavor more accurately to their guests desires this way."
Waters then pairs the fresh and aromatic herbs, fruits, and veggies with premium tequilas, vodkas, and gins to make these fresh and light creations. All cocktails are $17 each and include the Tequlamockingbird, the Twenty One Hours of Summer, and the Chelsea Gimlet. Try them at Rose Bar, or make them at home with these recipes.
Tequilamocking Bird
- 3-4 pineapple chunks and 3-4 sage leaves -- all muddled in mixing tin
- 1 1/2 oz Avion silver tequila
- 3/4 oz Aperol
- 1/2 oz pink peppercorn syrup (recipe below)
- 1 oz lemon juice
Add ice, shake and double strain into ice-filled Collins glass. Garnish with pineapple spear.
Pink peppercorn syrup
Measure 4 oz. of pink pepper corns and grind to powder. Add in 16 oz. of sugar and 16 oz.of water in pot and set to medium heat. Let simmer for 10 minutes, then chill in freezer one hour. Double stain contents into storage container.
Twenty One Hours of Summer
- 2 whole strawberries muddled in mixing tin
- 8-10 mint leaves clapped and added to mixing tin
- 1 1/2 oz Absolut vodka
- 1 oz lime juice
- 3/4 oz simple syrup
Add ice, shake and double strain into ice-filled Collins glass. Top with soda water. Garnish with mint sprig and strawberry half.
Chelsea Gimlet
- 3-4 basil leaves ripped and add to mixing tin
- 1 1/2 oz Bombay Sapphire gin
- 1 oz cucumber water (recipe below)
- 3/4 oz lemon juice
- 1/2 oz simple syrup
Add ice, shake, and double strain into ice-filled double rocks glass. Garnish with cucumber slice and basil flag.
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Cucumber Water
Chop four cucumbers. Pour chopped cucumbers into blender, a few chunks at a time, until finely pureed. Using a mesh strainer, separate solid from liquid. The cucumber water can be stored for up to one week.
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