CityView Magazine

34 September 2021 This cocktail is a real refresher for summer for which I have made many variations over the years. I've taken an old classic rum fizz then put an elevated twist to it by making a blueberry-lavender syrup. I have been using rums made in North Carolina lately, but any white rum will do. Sometimes I garnish this one with a few blueberries and a lemon wheel, but this summer I have been using more edible flowers than I have in the past. Lavender-Rum Fizz In a shaker tin add: • ¾ ounces fresh Lemon Juice • ¾ ounces blueberry-lavender syrup • ½ ounce Cointreau • 2 ounces Blanco rum Fill a double highball or Collins glass with ice. Put ice in the shaker and shake then strain into glass. Garnish with some fresh flowers like lavender and violas Blueberry-Lavender Syrup Put two cups of organic raw sugar in a saucepan and add two cups of water. Heat until sugar has dissolved while stirring continuously. Remove from heat, then add 2 cups of fresh blueberries and an ounce of organic food grade dried lavender flowers and steep until cooled. Strain through a sieve into a container for storage in the refrigerator. Set aside blueberries and lavender in a separate container for storage in the refrigerator for use as garnish. Good for approximately one month. Mango Margarita Muddle ½ cup of fresh mango into a shaker tin. Add: • ½ ounce mango nectar • 1 ounce fresh Lime Juice • 1 ounce Cointreau • 2 ounces Reposado tequila of your choice Set aside Step 2: Prepare a double highball glass Rim glass with Pink Himalayan Salt (optional). Fill with ice then add ice to the shaker, shake and strain into glass Garnish with a slice of mango and a marigold. Paddy's new bar menu includes a cocktail called the Pit Boss, for which Clayton makes a homemade simple syrup steeped from the same dry rub he uses for barbecued ribs. It also includes a variation of a white cosmopolitan created by famed chef Daniel Bouludin. Clayton's version includes vodka, St. Germaine liqueur, white cranberry juice and fresh lime juice. And it's garnished with an edible flower. Clayton shares a few of his recipes here.

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