With an abundance of garden-fresh produce available, it seems only right that local bartenders would incorporate it into summer drinks. “I picked rhubarb because it’s in season and has a beautiful color,” says Andres Sanchez, bartender at Positano Coast by Aldo Lamberti. “Seafood crudos pair perfectly with this drink.”
1 ½ oz. Bluecoat gin
½ oz. Combier
¼ oz. crème de violette
1¼ oz. rhubarb juice
¼ oz. Dainzu Aloe & Lemongrass syrup
½ oz. lemon juice
Shake together all ingredients. Serve on the rocks with opal basil leaf as garnish.
Pama, the only all-natural pomegranate-flavored liqueur on the market, stands out thanks to its gorgeous crimson hue. Serving Tip: Pour equal parts Pama and Champagne into a shaker over ice. Strain into a chilled flute glass and garnish with a strawberry.
Touted as the world’s first triple sec, Combier Liqueur d’Orange is newly available in the US and has been using the same all-natural family recipe for 175 years. Serving Tip: Add to your favorite margarita mix, or combine it with Champagne for a light bubbly twist.
The spirit Veev is infused with the antioxidant-rich Brazilian açaí fruit and complemented by notes of citrus. Serving Tip: To keep simple, serve on the rocks with splash of soda and lime to a sangria mix of red fresh fruit and a fruit-flavored liqueur of your choice.