Signature
Marisa Chafetz / Supercall

Rum • Sweet
Sapphire Shores

Created by bartender Marc Rizzuto of Grand Army in Brooklyn, New York, this vibrantly-hued cocktail is inspired by tiki classics like the Pearl Diver and the Blue Hawaii. โ€œIf there is a blue drink on any menu, I will order it,โ€ Rizzuto says. โ€œRegardless of whether it is at a shitty chain restaurant or an amazing cocktail bar.โ€ Made with herb-infused butter syrup, Strega (an herbaceous, saffron flavored Italian liqueur) and two different rumsโ€”including Rum Fire, an extremely funky, overproof rum from Jamaicaโ€”the Sapphire Shores is as boldly flavored as it is vividly-hued. โ€œRum and butter go together like lamb and tuna fish,โ€ Rizzuto says. โ€œOr, for more normal folk, spaghetti and meatballs.โ€

The Essentials

Rum
Herb-Infused Butter Syrup
Blue Curaรงao
Shaker
The Details
Contributed by

Ingredients

1.5 oz Cana Brava rum
0.75 oz Lime Jucie
0.5 oz Herb-Infused Butter Syrup
0.25 oz Strega
0.25 oz Blue Curaรงao
3 dashes Rum Fire
Edible Pansy, for garnish

Method

  • Add all ingredients to a shaker tin, save for the garnish, with cubed ice. Shake.
  • Using a Hawthorne strainer, strain the cocktail over pebbled ice in a goblet or brandy snifter.
  • Garnish with an edible pansy.
intermediate
Strength:
Herb-Infused Butter Syrup
Custom Ingredient

Ingredients

0.5 Cup sugar
0.5 Cup Water
1 bunch of Rosemary
1 bunch of Thyme
1 bunch of Tarragon
1 oz Clarified Butter (or ghee)
1 oz honey

Method

  • In a saucepan, combine the sugar, water and herbs. Bring to a simmer and remove from heat.
  • Let cool and bottle in a 32-oz Mason jar. Refrigerate overnight, then strain.
  • Using a hand or stand mixer, cream the butter with honey.
  • Add one ounce of the herb syrup to the butter and honey mixture. Mix well to incorporate. The remaining herb syrup can be stored in the fridge for future use.
  • Makes enough syrup for six cocktails. Store in the fridge for up to one week.