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Miami Vintage Cocktail

Developed by Chef Ming Tsai

INGREDIENTS
Cocktail
  • 1 ½ ounces cane juice rum or any aged Agricole with an earthy flavor 1 ounce watercress-mint syrup (recipe below)
  • 1 dash Bittermens ‘Elemakule Tiki Bitters
  • ¾ ounce freshly squeezed lime juice
  • Top with driest sparkling wine you have (Cava works well here)
  • Fresh lemon swath
Watercress Syrup
  • Yields- about 2 quarts of syrup
  • 3 bunches watercress
  • 1 quart loosely picked mint
  • 2 ½ cups roughly chopped peeled ginger
  • 2 quarts simple syrup (1:1)
DIRECTIONS
  1. Pour ice water into a coupe glass to pre-chill and place in the refrigerator until ready to use
  2. Add rum, watercress syrup, bitters and lemon juice to a shaker with ice. Shake until shaker is cold to the touch
  3. Dispose of ice in the coupe glass. Double strain the cocktail into the glass, top with sparkling wine and garnish with lemon swath
Thoughts?

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