Carmel Magazine

Carmel Magazine, Winter-Spring 2019

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198 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 9 drink Lavender Holyfield Rio Grill 101 Crossroads Blvd. Carmel • 831/625-5436 Photo: Kelli Uldall W hen does a cocktail become a magic trick? When Rio Grill bar manager Kasey Shirk adds Butterfly Pea Tea Leaves to a gin concoction. The result is a magical, two- toned ombré as Shirk's popular Lavender Holyfield shifts from blue to cascading purple right before your eyes. "It was a happy accident," she admits. "I didn't think the leaves would steep in a cold drink, but lo and behold they did. It added an extra element." The Southeast Asian flower smells a bit like hay, Shirk says, and is not very floral. However the gin, lavender liqueur and amaro provide aromatic elements, allowing the tea leaves to make the drink a visual show- stopper. "It seeps into the cocktail, and creates a purply, oceanic blue," she said. "It makes people happy." —Larry Harland I N G R E D I E N T S : • 1½ oz Silent Pool Gin • ½ oz. Bitter Truth Lavender Liqueur • ¼ oz. Grand Poppy Amaro • Fentimans Sparkling Rosé Lemonade • Butterfly Pea Tea Leaves P R E PA R AT I O N : Pour first three ingredients over ice in a stemless wine glass. Fill rest of way with lemonade, and garnish with a pinch of Butterfly Pea Tea Leaves.

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