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Black Orchid

BLACK ORCHID
The mixologist team of Robert Ortenzio and Paul Sevigny put together this drink for Miami’s Meat Market.
1 ½ oz. SKYY Infusions Citrus
½ oz. Aperol
½ oz. plum purée
8 to 10 wild blueberries
½ oz. lime juice
½ oz. simple syrup
In mixing glass, muddle the blueberries and add the vodka, Aperol, plum purée, lime juice and simple syrup. Add the ice and shake for 10 seconds. Double strain the ingredients into cocktail glass and garnish with blueberries.

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04/27/2010

by: The Staff

BLACK ORCHID


The mixologist team of Robert Ortenzio and Paul Sevigny put together this drink for Miami’s Meat Market.


1 ½ oz. SKYY Infusions Citrus


½ oz. Aperol


½ oz. plum purée


8 to 10 wild blueberries


½ oz. lime juice


½ oz. simple syrup


In mixing glass, muddle the blueberries and add the vodka, Aperol, plum purée, lime juice and simple syrup. Add the ice and shake for 10 seconds. Double strain the ingredients into cocktail glass and garnish with blueberries.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Reddit (Opens in new window)
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  • Click to share on Pinterest (Opens in new window)

Last modified: 04/27/2010

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