Sipping Pretty

Three summery cocktails from local bars and restaurants to make at home

Photo by Nathan Venzara

Not So Basic B

District Table & Bar, Stuart


6-8 mint leaves, plus more for garnish

Sugar cube

1 oz. Tito’s vodka

¾ oz. orange blossom honey syrup
(recipe below)

¾ oz. lime juice

Angostura bitters

Crushed ice

Directions: To make orange blossom honey syrup, combine 6 oz. of orange blossom honey with 2 oz. water and stir. Let cool. Gently muddle mint leaves and sugar cube in a shaker. Add vodka, honey syrup, lime juice, and ½ cup of crushed ice to shaker and whip. Pour into rocks glass and top with more crushed ice and four to six dashes of bitters. Garnish with more mint.

Peachy Palmer

2nd Street Bistro, Fort Pierce


1 ½ oz. Crown Royal peach whiskey

2 oz. lemonade

2 oz. sweet tea

Peach slices, for garnish

Directions: Combine all ingredients in a shaker and add ice. Shake and strain into a glass with ice. Garnish with a peach slice.


Tito’s Punch

fresh Special Cooler cocktail with lime and cherry garnish

Thirsty Turtle Seagrill, Port St. Lucie


¾ oz. Malibu coconut rum

¾ oz. Tito’s vodka

1 oz. pineapple juice

1 oz. sour mix

Splash of grenadine

Myers’s dark rum

Directions: Add Malibu, Tito’s, pineapple juice, and sour mix to a shaker with ice. Shake to combine. Strain into an ice-filled glass and leave room for floaters. Add a splash of grenadine and Myers’s to complete.

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