Combine 1 1/2 oz. Bacardi Tangerine, 1 1/2 oz. Bacardi Coconut,3/4 oz. lime juice and 2-3 dashes bitters with ice in a cocktail shaker. Shake and strain into a martini glass. Garnish with a lime and an orchid.
Bacardi Tangerine Coconut Gimlet
As served at the Ballet Austin Guild Preview Party in August 2015
- 1 ½ oz GEORGE DICKEL NO.12
- ½ oz pistachio orgeat
- ½ oz key lime juice
- ginger-peach soda
- dehydrated key lime
Shake. Strain into long glass filled with fresh ice.
Splash ginger-peach soda. Garnish w/ dehydrated lime wheel
dehydrated lime wheels – Place key lime wheels on baking racks into 170 degree oven for 6 hours, rotating every 90 minutes. Allow to cool. Store in air tight container.
pistachio orgeat – Toast 1 cup pistachios and infuse 6 cups simple syrup for 8 hours. Add 25 dashes orange flower water.
ginger-peach soda – Equal parts ginger beer & peach soda