Monday, March 25, 2013 at 8:30 a.m.
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?
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.
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.