Hump Day Cocktail From ShakeStir: The Summer Solstice Recipe
Daily Value: 10%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
|Folic Acid (B9)||17µg||4%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Our friends over at ShakeStir have asked the nearly 2,000 (and growing) bartenders in their community to submit signature cocktail recipes for potential coverage on The Daily Meal. Each Wednesday**, the drink that snags the most 5-star ratings (according to his or her ShakeStir peers) will be featured on The Daily Meal — along with a recipe, photo, and link to the selected bartender's profile — as part of the new weekly "Hump Day" Cocktail series.
This week's winner, the Summer Solstice, comes from New York City's La Mar bar manager, Saul Ranella. His inspiration for the sticky-sweet, whiskey cocktail, he says, comes from a New York City summer.
Thanks to our bartender friends at ShakeStir for contributing, and stay tuned for more Hump Day Cocktails!
- 1 ounce Pisco Quebranta
- 1 ounce rye whiskey
- 1 ounce lemon juice
- 1/2 ounce raspberry couli
- 1/2 ounce simple syrup
- 4 sprigs mint
- 2 dashes cranberry bitters
Place all ingredients in a mixing glass. Shake. Double strain. Pour into an ice-filled Collins glass. Garnish with raspberry and lemon stick.