Cheers to Summer at the Beach!
Ryan Warwick, lead mixologist at Dogfish Head’s Chesapeake & Maine in Rehoboth Beach, celebrates summer with fresh new cocktails served up at a fresh new bar!
“This is my new favorite cocktail on our menu,” says Ryan Warwick, lead mixologist at Dogfish Head’s Chesapeake & Maine in Rehoboth Beach. It’s a bright yet flavorful drink featuring Dogfish Head Ladybug Silver Rum, infused with Coconut Oolong Tea, Strega Liqueur, a Lavender Honey, Lemon Juice, and some egg white. The citrus and florals open the palate up while the tea infused rum lingers around slowly drawing out the sweetness of the coconut, but not in an overwhelming way.
Ingredients
- 2 ounces Coconut Oolong Ladybug Rum
- ½ ounce lavender honey
- ¼ ounce Strega
- ¾ ounce lemon juice
- ½ ounce egg white
Preparation
For 1 cocktail, combine ingredients (without ice) in cocktail shaker and shake to emulsify. Add ice and shake, strain and serve.
For the Coconut Oolong Rum: Combine 20g Coconut Oolong Tea leaves with 1 bottle Dogfish Head Ladybug Silver Rum and let steep for 8-12 minutes. Strain and rebottle.
For the Lavender Honey: Combine 1 cup honey; 15g lavender; ½ cup water.
Recipe from:
Chesapeake & Maine
316 Rehoboth Avenue, Rehoboth Beach, Delaware Facebook
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