Specialty Cocktails: David Walker of Malcolm's Aum-Phoy

There's no way around it: interesting, innovative food must be complemented by interesting, innovative cocktails. Yeah, you like your classic dirty martini and shrimp cocktail. But where's the fun in that? Malcolm's in Palm Beach could alleviate even the most seasoned foodie's culinary boredom by reinterpreting classics with new and exciting...

By Sara Ventiera

March 25, 2013

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There's no way around it: interesting, innovative food must be complemented by interesting, innovative cocktails. Yeah, you like your classic dirty martini and shrimp cocktail. But where's the fun in that?

Malcolm's in Palm Beach could alleviate even the most seasoned foodie's culinary boredom by reinterpreting classics with new and exciting twists. Mixologist David Walker's Aum-Phoy takes the run-of-the-mill champagne cocktail and elevates it to new heights. Recipe after the jump.

See Also:

- Bartender Q&A: Malcolm's David Walker on Screaming Vikings and the Sweetest Pick-Up Line. Ever.

- Specialty Cocktails: Nick Scalisi's of PB Spice and Watermelon S.O.B.

- How-To Series: Chef Michael Wurster of Malcolm's Make Us a Molecular Shrimp Cocktail

The Aum-Phoy

2 ounces Lillet Blanc

1 ounce Fresh Grapefruit Juice

3 ounces Moscato

1 Lemon Twist

Combine the Lillet Blanc, grapefruit juice, and ice into a mixing glass. Shake and strain the mixture into a champagne flute. Top it off with the Moscato. To finish, garnish with the lemon twist.

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