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. “If there is a blue drink on any menu, I will order it,” Rizzuto says. “Regardless of whether it is at a shitty chain restaurant or an amazing cocktail bar.” Made with herb-infused butter syrup, Strega (an herbaceous, saffron flavored Italian liqueur) and two different rums—including Rum Fire, an extremely funky, overproof rum from Jamaica—the Sapphire Shores is as boldly flavored as it is vividly-hued. “Rum and butter go together like lamb and tuna fish,” Rizzuto says. “Or, for more normal folk, spaghetti and meatballs.”
The Essentials
Rum
Herb-Infused Butter Syrup
Blue Curaçao
Shaker
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 Curaçao
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.
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.