Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

You Gotz to Chill

This cocktail is a play on a whiskey sour, an Arnold Palmer, and a Long Island iced tea all in one; with cinnamon and vanilla notes that highlight Maker’s Mark and citrus and peach to make it approachable for anyone.

Glassware: Oversized wine glass or mason jar

Ingredients
  • 1 oz mango puree (juice)
  • 1 oz pineapple juice
  • 1 oz freshly squeezed lemon juice
  • 1.5 oz basil Simple Syrup (Infuse equal parts water and sugar to boiling water with basil leaves)
  • 1. oz coconut water
  • 2 oz Maker’s Mark
  • Cherry juice (substitute of grenadine syrup)

Method: 

Mix all ingredients into a blender with a cup and a half  of ice cubes from corner store. Blend until chilled and reaching slushy like consistency. 

Drizzle cherry juice (substitute of grenadine syrup) from corner store at bottom of glass. Pour slushy cocktail into glass creating a tropical color affect.

Garnish: Simply garnish with a basil leaf and/or pineapple wedge.

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Black Restaurant Week
Author: Black Restaurant Week

About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.

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