Hump Day Cocktail From ShakeStir: The Acai Vitae Recipe
Daily Value: 3%
Fat-Free, Low-Fat-Abs, Sugar-Conscious, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||7µg||2%|
|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 takes us back to Indian Summer: the Acai Vitae, created by bartender Luis Hernandez. Hernandez says of the acai drink, it's "a light and refreshing cocktail, filled with freshness and acidity, and great for a hot day."
Thanks to our bartender friends at ShakeStir for contributing, and stay tuned for more Hump Day Cocktails!
*We know it's a bit late, but hey, it's a shortened week!
- 2 cucumber slices
- 1 pinch of salt
- 1 1/2 ounces VeeV Acai
- 1 ounce Dolin Vermouth Blanc
- 1 ounce lime and cucumber syrup
- 1/2 ounce fresh lemon juice
- 3/4 ounce prosecco
In a tin, muddle cucumber with salt, then add the rest of the ingredients, except prosecco. Fill with ice and shake vigorously and strain into chilled cocktail glass. Top with prosecco (it should have light layer of foam on top).