These cocktails come to us from Bagatelle LA, a French bistro in West Hollywood that proves you don’t have to be a BBQ joint to be patriotic on Independence Day. Give them a try!
1 ½ oz. Grey Goose La Poire
½ oz. falernum
½ oz. coconut water
3 cucumber slices
3 mint leaves
1 large basil leaf
Muddle cucumber, basil, and mint in a shaker tin. Add remaining ingredients and fill shaker tin with ice. Shake hard and strain over fresh ice. Shake hard and strain over fresh ice into a Collins glass. Garnish with cucumber.
Batch of fresh Roma Tomatoes
Worcestershire Sauce (amount dependent on taste)
3-6oz Lemon Juice
3-6oz Dirty Sue Olive Juice
1-2 spoonfuls of Horseradish
Tabasco to hit desired spice level
Several nice pinches of Espelette Pepper and Sea Salt
1-2 spoon fulls of pink and black peppercorn
Puree fresh tomatoes until smooth. Add in ingredients in order except Belvedere and Burgundy Wine, blending as you add in ingredients. Pour 2 oz of Belvedere vodka to every 5 oz of mix over ice to mix everything together. Garnish with lemon wheel, a single olive and top with 1oz. of Burgundy Wine to float on top.
1 Bottle Moet & Chandon
1 bottle Veev Cucumber
Combine ingredients in a large punch bowl and mix to taste, adding in additional fruit if needed. Let guests self serve.