Even in the summer heat, refreshment is only a glass away.
Banana Mango Daiquiri with salted Mountain Dew Orgeat
Hunter Johnson, Lucky, Roanoke, EatAtLucky.com
1 ½ ounces Brugal Anejo Rum
½ ounce Wray and Nephew Rum
1 ounce house made Salted Mountain Dew Orgeat*
1/3 of a banana
3 slices of mango
Combine all of the ingredients in a blender and blend well. Serve with a slice of pineapple.
*For orgeat, soak 8 ounces of Virginia peanuts and 8 ounces of cashews in 36 ounces of real sugar Mountain Dew overnight. After soaking, place into a blender and blend well. Strain out all of the pulp with cheesecloth. Heat on the stove, add 4 cups of sugar, and simmer until all is dissolved. Blend the mixture with 3/4 teaspoon of xantham gum to keep from separating.
The Silver Queen
Rachel Renee, Maple and Pine, Richmond, DestinationHotels.com
1 ½ ounces bourbon
¾ ounce fresh lemon juice
¾ ounce honey simple syrup
Combine all in a rocks glass over ice. Stir and coat with dusting of fennel pollen.
Tip My Cup
Danny McDermott, Acacia Mid-town, Richmond, AcaciaRestaurant.com
1 ½ ounces Casa Noble añejo tequila
¾ ounce fresh squeezed lime juice
¾ ounce Domaine de Canton
ginger liqueur
½ ounce Cocchi Americano Rosa
Combine all ingredients in a shaker, add ice and shake until well chilled. Strain into cocktail glass. Garnish with a lime twist.
