ARLES IN CHARGE

July 1, 2015 at 4:14 pm

By

RECIPE BY MEAGHAN MONTAGANO

INGREDIENTS

  • 1 1/2 oz. Van Gogh Peach
  • 1 oz. El Dorado 8 yr Rum
  • 3/4 oz. Lime
  • 1/2 oz. Velvet Falernum
  • 1/2 oz. Amontillado Sherry
  • 3 dashes Tiki Bitters
  • Top 1/2 oz. Brut Prosecco
  • Grilled Peach Garnish

PREPARATION

  1. Add all ingredients -minus the prosecco- into a cocktail shaker with 4 Kold draft ice cubes.
  2. Shake cocktail for 20 seconds. Do not over dilute.
  3. Double strain into a 9 oz. coupe glass
  4. Next float 1/2 oz. Prosecco into the cocktail.
  5. Enjoy!

GARNISH

Grilled Peach

GLASSWARE

9 oz. Coupe

INSPIRATION

My inspiration for this cocktail stems purely from what drives my tastes and desires. I love playing with tiki/tropical cocktails but adding a different type of “flare” to them. Adding to this Van Goghs influence of the strong sunlight he found in Arles, France. This defined his style and developing the chrome yellow hue he is known for.

Experimenting with different mixes of ingredients and also challenging my own taste buds is where I come up with the best cocktails. Most importantly I also keep my bar guests in mind when experimenting with recipes. I love creating drinks that are easily duplicated so people can experiment on their own.