INGREDIENTS:
1.5 oz. watermelon-infused
Montecristo Silver Rum
1.5 oz. house-made Sandia
5 mint leaves
2 lime wedges
Top with 7-Up
Garnish with house-made mint
sorbet
Montecristo Rum is fantastic enough, but bar manager Michael Harbour has injected his own innovation into the distilled sugarcane to give it more appeal. The house-made Sandia is actually just an advanced potion of watermelon juice, but you would be hard-pressed to find it anywhere else in the city. After the lime and the mint are thoroughly muddled with the rum, the sweet top of 7-Up balances the mixture perfectly. And while Ernest Hemingway might not have ordered his with sorbet, it is a delightful and refreshing twist on this versatile cocktail.
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