Côtes du Pelée

COCKTAIL

Sep 28

Written By Team StarChefs

Rhum Agricole Blanc, Honeydew, Midori, Suze, Lime

Bartender Christian Favier of The Ordinary | Charleston, SC

INGREDIENTS

3 ounces honeydew juice
1 ounce rhum agricole blanc
¾ ounce Midori
½ ounce Suze
½ ounce lime juice

METHOD

In a Vitamix Commercial blender, blend honeydew juice until light and frothy. Set aside. In a highball glass with ice, add remaining ingredients. Add honeydew juice and stir to combine.

Similar Recipes

Côtes du Pelée

Rhum Agricole Blanc, Honeydew, Midori, Suze, Lime | Bartender Christian Favier of The Ordinary

Pink Cloud

Mezcal, Suze, Honey, Grapefruit, Lime, Salted Hibiscus-Grapefruit Foam | Bartender Sammy Faze of Valhalla

Ferris Wheel

Singani 63, Melon Liqueur, Dolin Genepy, Lime, Simple Syrup, Carpano Botanic | Bartender Abe Vucekovich of The Meadowlark

Tequila Highball

Blanco Tequila, White Port, Melon Aperitif, Elderflower Tonic, Cucumber Bitters | Bartender Matthew Reysen of Discolo

Cantaloupe de Loupe

Tequila Blanco, Cantaloupe Puree, Lemon, Agave, Cantaloupe Cream, Chia Seeds | Bartender Bobby Heugel of Anvil Bar and Refuge

Seaside Ambrosia

Piel de Sapo Melon, Sweetpotato Vinegar, Gochugaru, Herbs | Bartender Emily Freeman of Mägo

Fire & Rain

Rhum JM Agricole Blanc, Ancho Reyes Verde, Cane Sugar Syrup, and Celery Shrub | Bartender Shannon Ponche of Leyenda

A Dangerous Summer

Feni, Rhum Agricole, Rose Cordial, Grapefruit, Lime | Bartender Annie Beebee-Tron of The Ladies’ Room at Fat Rice

cotes du peleethe ordinarychristian favier2024 charleston-savannah rising starscharlestonrhum agricole blanchoneydewmidorisuzelime

Team StarChefs

Côtes du Pelée

Rhum Agricole Blanc, Honeydew, Midori, Suze, Lime

INGREDIENTS

METHOD

Poached Daikon

Grape Sherbet and Olive Oil Ice Cream