Bartender Cocktails: Brittany Chapman of Grille 401's Red Cougar and Açaí Mojito

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

As annoying as it may be for bartenders -- it takes precious time away from serving other customers -- muddling fresh fruit and herbs makes a huge difference in cocktails.

From traditional mojitos to ubiquitous new specialties like cucumber basil martinis, freshly pressed ingredients are available all over the place these days, and frankly, we think it's fantastic.

The only problem is the $14-a-pop price tag. A that price, you want to make sure you understand what you're getting into.

See also: Bartender Q&A: Brittany Chapman of Grille 401 on Grey Goose and Vodka and Her Least Favorite Bar Customers

To help you on your very own muddling spree, bar manager Brittany Chapman of Grille 401 gave us a couple of recipes for a couple of the bar's signature drinks, the Red Cougar with vodka, strawberry, and basil and the açaí mojito, a spin on the classic Cuban concoction.

Red Cougar

Muddle five fresh strawberries

One ounce simple syrup

Half ounce fresh lemon juice

Two ounces Stolichnaya Vodka

One basil leaf

Combine all ingredients in a cocktail mixer with ice and shake vigorously. Strain and pour into a martini glass and top with a splash of soda. Garnish with a basil leaf and a fresh strawberry.

For a perfectly chilled martini, add ice and water to the martini glass while you're making the drink. Toss the mixture away when you're ready to pour the cocktail into the glass.

Açaí Mojito

Muddle fresh mint and half a lime

3/4-ounce simple syrup

One ounce Cedilla açaí liqueur

One and half ounces Bacardi Silver rum

Muddle the mine and lime in a tall glass. Add the remaining ingredients, stir, and add ice. Top it off with a splash of soda water.

Follow Sara Ventiera on Twitter, @saraventiera.

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in South Florida.


Join the New Times community and help support independent local journalism in South Florida.