Page 21 - Indulge June/July 2016

OKY JALAPEÑO TIKI BAR BLUES
BLUEBERRY
MARGARITA By Roar

By Grain 1.5 oz. white rum
1/2 oz. fresh squeezed lemon juice
1.5 oz. tequila 8 blueberries
3/4 oz. orange liquor 1/2 oz. simple syrup
1 oz. smoked jalapeño blueberry Splash of ginger beer

simple syrup Directions:
1 oz. lime juice Muddle eight blueberries in an 8 oz.
glass. Add ice and white rum, fresh-
Directions: squeezed lemon juice, simple syrup
Rim glass with salt, mix ingredients in a and a splash of ginger beer. Shake
shaker, strain and pour over ice. Garnish and pour into a martini glass, garnish
with blueberries and a lime wheel. with mint leaf and lemon wedge.

THAI SWIZZLE

By The Dime

1.5 oz. rum
3 leaves of each fresh basil and mint
1/2 oz. habanero-honey simple syrup
1/2 oz. cashew and peanut simple syrup
1/2 oz. fresh lime juice
Splash of club soda

Directions:
Muddle three leaves of fresh basil
and mint in an 8 oz. glass. Add rum,
habanero-honey and cashew and
peanut syrup. Shake, add lime juice
and shake again. Pour in glass and float
club soda on top. Garnish with fresh
mint leaf and a lime.

june/july 2016 • indulge | 21