Summer Cocktails

Four and Twenty Blackbirds The inspiration for this cocktail started with a rum punch, but with a less traditional and less sweet take on the classic summer drink. The blackberries bring a bitterness to the flavor that perfectly comple- ments the tang of the orange blossom water and the spicy sweetness of the Mount Gay Black Barrel Rum. The name was inspired by the old children’s rhyme, hence the use of four blackberries and the Black Barrel rum.

4 muddled blackberries
2 muddled orange wedges
2 oz Mount Gay Black Barrel Rum
1.25 oz pomegranate juice
0.75 oz pineapple juice
0.25 oz orange blossom water
Muddle blackberries and orange wedges.

Pour remaining ingredients into a glass, shake well, and pour over fresh ice. Garnish with blackberries and fresh mint.

Pushing Spring This cocktail is a play on one served at our sister restaurant, David Burke Fishtail. It’s called Pushing Spring because the pale pink color combined with the light and fresh taste, with that little chipotle kick, makes you want to sip it outdoors on that perfect spring day!

2 oz Hangar 1 Chipotle Vodka
1 oz Combier Pamplemousse Rose
0.5 oz lemon juice
Splash of soda
Splash of Chambord

Shake and strain vodka, Pamplemousse Rose, and lemon juice over fresh ice in a rocks glass. Add a splash of soda and a splash of Chambord. Garnish with a lime wedge.

Mocha Maria This cocktail is similar to your classic espresso martini, with a Latin twist! The chocolate bitters and coffee extract (you can also use espresso if needed) combined with the Tia Maria and Tanteo Cocoa Tequila create a zesty mocha flavor that is perfect to satisfy that sweet tooth!

1 oz Bailey’s Irish Cream
1 oz Tia Maria
1 oz Tanteo Cocoa Tequila
2 dashes Aztec Chocolate Bitters
0.25 oz coffee extract

Combine all ingredients in a mixing glass with ice. Shake and strain into a martini glass. Garnish with a chocolate straw.

Rabbit Hunter This cocktail has become a classic at David Burke restaurants and in particular at Kitchen, where the logo is a rabbit. The ginger beer adds a slight twist to Mint Julep, and is meant to be heavy on the bourbon and light on the ginger.

Fresh mint
0.25 oz freshly squeezed lime juice
2 oz Breckenridge Bourbon
0.25 oz ginger beer

Lightly muddle the fresh mint and lime juice in a rocks glass. Add bourbon and ice to glass. Tumble between rocks glass and mixing glass 2 to 3 times. Top off with ice and add ginger beer to fill.

Kitchen Arnold Palmer

1. 5 oz Spring44 Honey Vodka
0.5 oz agave syrup
1 oz lemon juice
Meyer lemon tea

Shake and strain all ingredients over fresh ice in a rocks glass. Garnish with a lemon wedge.

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