Lu Brow, Bar Chef, Cafe Adelaide & The Swizzle Stick Bar, New Orleans 2 oz. Bacardi Light Rum 3⁄4 oz. Licor 43 1⁄2 oz. fresh lemon juice 2 oz. blueberry puree (recipe follows) 1⁄2 oz. simple syrup as needed for rim of glass, turbinado sugar Blueberry Puree: 1 cup fresh local blueberries 2 oz. simple syrup (1-to-1 ratio) 1 oz. water squeeze of fresh lemon Using a chilled cocktail glass, carefully wipe one half of the rim with a slice of freshly cut lemon. Juice of lemon should only ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.