Going Coastal

Gin, Lime, Grand Marnier, Passionfruit, Raspberry, Orange Bitters

Bartender Rudy Abreu of The Citadel | Miami
Yield: 1 cocktail

At Little River’s upscale food hall, The Citadel, Bar Manager Rudy Abreu serves his riff on the Pegu Club, a gin-and-orange-liqueur-based tiki cocktail. But to adjust to Miami’s fruit-forward palate, Abreu adds local Chinola passion fruit liqueur and raspberry syrup. Although a Pegu is served straight-up, the Going Coastal is poured over crushed ice and topped with an umbrella and a dehydrated citrus wheel. “It’s always a fun time to really explain the cocktail and tell them that it’s from the ’30s,” Abreu says. “It transforms people’s mentality to really dive in and speak to the bartender. They’re like, ‘This is great, and I’ve never heard of it, so let’s try something else that I’ve never tried.’”

Adapted by StarChefs | March 2021

INGREDIENTS:

2 ounces Fords Gin
¾ ounce lime juice
½ ounce Grand Marnier
½ ounce Chinola passion fruit liqueur
½ ounce raspberry syrup
Orange bitters
Angostura bitters
Dehydrated orange and lime slices

METHOD:

Combine gin, lime juice, Grand Marnier, Chinola, syrup, and orange bitters in a cocktail shaker. Shake with ice and strain into a rocks glass filled with ice. Spray Angostura bitters and garnish with dehydrated orange and lime slices.

---