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 fresh summer cocktail from Ryan Warwick, lead mixologist at Chesapeake & Maine in Rehoboth Beach, starts with Dogfish Head Barrel Honey Rum and goes wild from there!
Ingredients
- 1½ ounces Dogfish Head Barrel Honey Rum
- ¾ ounce Dark Rum (Demerara or Maple Spice)
- 1 ounce lime juice
- ½ ounce grapefruit
- ¾ ounce Passion Fruit Honey
- ¼ ounce Demerara Syrup
- 1 dash angostura bitters
- 6 drops vanilla extract
- ¼ ounce St. Elizabeth Allspice Dram liqueur
Preparation
Makes 1 cocktail, served over ice.
For the Passion Fruit Honey: In a small sauce pot, combine 1 cup passion fruit pulp and 1 cup honey over low heat. Do not bring to a boil. Stir until fully combined. Keep for 2 weeks.
For the Demerara Syrup: In a small pot, bring 100g water to a boil then add 200g demerara sugar. Bring heat down to medium/low and stir until crystals are fully dissolved.
Recipe from:
Chesapeake & Maine
316 Rehoboth Avenue, Rehoboth Beach, Delaware Facebook
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