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Here’s The Perfect Cocktail To Bid Adieu To Summer

Photo by diesigned via Pixabay

For many, Labor Day weekend signals the last hurrah. The end of summer. The beginning of fall. The start of a new school year. For the rest of us, it signals another reason to drink.

Thankfully, author and cocktail maestro Warren Bobrow, a good friend of The Fresh Toast, has created a cocktail that will give summer a proper sendoff, along with your sobriety.

The cocktail, which Bobrow calls “Syncopation,” is anything but sweet. If you didn’t get the memo, we are done with sweet summer drinks. “Our palates call out for depth, balance and flavor,” says Bobrow. “With a little help, it will be fall in the glass.”

Syncopation

  • 2 oz Mezan XO Jamaican rum
  • 4 oz coconut water
  • 2-3 dashes Peychaud bitters – bright red in color
  • Splash seltzer
  • Fresh mint
  • Coconut water ice (frozen coconut water)
DIRECTIONS
  • Add coconut water ice to a tall glass
  • Add coconut water
  • Pour Mezan over the top
  • Add Peychaud’s
  • Slap mint (to release the fragrant oils) and garnish
  • Serve

If you drink a few too many of these, Bobrow has just the cure — New Orleans style. It’s a milk punch that could not be quicker to pull together. Here’s what you do: mix together equal parts brandy, simple syrup, vanilla, heavy cream, milk, ice, and nutmeg. Shake. Serve. And then remember that your hangover is proof that you lived up the last days of summer like someone who was  never going to see the sun again.

Warren Bobrow, a.k.a. The Cocktail Whisperer, is the author of four books, including his latest: Cannabis Cocktails, Mocktails and Tonics.

Categories: Daily DelightDrinkRecipes
Tags: cocktailsconsumedrinksWarren Bobrow
Julien Perry :Julien began her food media career more than a decade ago in Seattle as the restaurant reporter for one of the city's top newsradio stations, KOMO. Since then, she's been a columnist for Seattle Weekly, the Editor of Eater Seattle, the Wine & Dine Editor of Seattle Business Magazine and the Food & Dining Editor of Seattle Magazine. She has also contributed to Food & Wine, the Food Network and CBS Radio in NYC.

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