Summer Sapphire
Hot and Hot Fish Club's bartender, Mac Wyatt was selected by the United States Bartenders Guild and Bombay Sapphire as the Most Inspired Bartender in the South.
Wyatt's cocktail, the Summer Sapphire was designed to accentuate the botanicals in Bombay Sapphire gin and also represents the Farm to Glass style inspired by the restaurant. Using local cucumbers and honeysuckle syrup, fresh grapefruit, brown sugar and peppercorns, Mac's martini was selected along with 39 other cocktails to compete nationally in Las Vegas this August. Wyatt will also be included in an article highlighting America's Most Inspired Bartenders in GQmagazine in December.
Summer Sapphire Recipe
Ingredients:
1 ounces Bombay Sapphire Gin
.5 ounce Cold Sake
2 ounces fresh squeezed Grapefruit Juice
1 tablespoon fresh diced local cucumber - peeled
1 teaspoon sugar or honeysuckle syrup
Method:
Muddle the cucumber and sugar, Bombay Sapphire and grapefruit juice. Rim the cocktail glass with fresh ground blend of 1 tablespoon dried Juniper, scant 1 teaspoon Maldon Salt, 1 scant teaspoon pink peppercorn, 4 cubes Perruche Brown Cane Sugar or sugar in the raw. Add ice and cold Sake to rimmed cocktail glass. Pour muddled ingredients into glass. Garnish with Cucumber Ribbon.