Your fondest Seabourn memories are often shared around a table, whether in the Observation Bar, on The Colonnade terrace, in The Restaurant or on your own private veranda. Although Seabourn can’t welcome you to a shipboard table right now, mixologist Brian VanFlandern suggests this recipe that you can prepare yourselves — to help you conjure some extraordinary Seabourn Moments in your own home.
Ingredients
- 1 ¼ oz. Ketel One Vodka
- 1 oz. Bacardi Rum Light
- ¼ oz. Zacapa Rum
- ½ oz. Fresh Lime Juice
- ¾ oz. Simple Syrup
- 1 ½ oz. Champagne
- 2 Dashes Angostura Bitters
- 5 Mint Leaves
GLASSWARE: Cocktail Coup
GARNISH: Mint Sprig
Method:
Add all ingredients (except Champagne) to mixing glass, muddle mint, add large ice, shake vigorously, add champagne and tumble roll back and forth once, taste for balance, double strain into glass, garnish and serve.
