Sea Island Life Magazine Spring/Summer 2014 | Page 13

THREE TO TRY
Sea Island mixologists Randi Zeagler and Bryan Keane share some of their favorite recipes for
drinks meant to pair with sweet treats or enjoy as a satisfying last course.

May Tai
2 ounces Don Q Cristal Rum
1 ounce Varnelli Punch alla Fiamma liqueur
¾ ounce orgeat syrup
½ ounce blood orange juice
¼ ounce lime juice
METHOD: Combine all ingredients. Shake
and strain into a wine glass with crushed
ice. Garnish with an orange and lime slice.
Daisy Buchanan
2 ounces Cathead Honeysuckle Vodka
¾ ounce creme de violette
¼ ounce lemon juice
2 bar spoons orgeat syrup

Bryan Keane makes a Syn Er G at the River Bar.

A Sweet Evolution
While some are just discovering the joy of
imbibing to cap off a satisfying meal, dessert
cocktails have been evolving over the past
century. An apple pie cocktail recipe was
included in the 1930 “Savoy Cocktail Book”;
but the specialty libations were nowhere
ne \