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.
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.
Last modified: 04/27/2010
