Not So Basic B
District Table & Bar, Stuart
6-8 mint leaves, plus more for garnish
1 oz. Tito’s vodka
¾ oz. orange blossom honey syrup
¾ oz. lime juice
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.
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.
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.