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The Hamptons

“I wanted to create a summer keg cocktail—one that we mix ahead of time and serve using a tap—using the flavors of an Arnold Palmer. It looks super boozy, but it’s actually light and refreshing. The Punt e Mes, an Italian sweet vermouth, allows for a nice complexity, and the mezcal rinse adds a hint of smoke. At home you can make a pitcher of this: Just multiply all the ingredients by 10, throw it over ice, and serve it at a summer party like you would iced tea.”

Who Chris Neustadt, bartender

Where Jimmy, at The James Chicago

 

Ingredients:

1 cup water 

1 cup sugar 

peels & juice of 1½ lemons

 

Directions:

1. Make the lemon cordial: Bring water and sugar to a boil. Stir, then remove from heat. Add lemon peels. When cool, add juice. Refrigerate overnight, then discard lemon peels.

 

Ingredients:

1 ounce lemon cordial

ounces Deep Eddy Sweet Tea Vodka

½ ounce Punt e Mes 

¼ ounce El Buho mezcal

 

Directions:

2. Combine lemon cordial, vodka, and Punt e Mes in a mixing glass. Add ice, and shake. Rinse a rocks glass with mezcal. Add an ice sphere, and pour cocktail over it. Garnish with a lemon peel.

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