Cocktail & Other Recipes By Spirit Rum Cocktails

Change in Seasons

At Bar Mash in Charleston, S.C., bar manager Teddy Nixon wanted to replicate the changing leaves during a New England autumn. “I also wanted the flavors to change from bright and sunny to a little more earthy and spicy,” he says. “So the drink goes from bright green to a deep red, just like the leaves.” The trick? Ice cubes made with pomegranate, beets and allspice, which transform the color of the drink’s muddled baby peas.

Ingredients

Steps

  1. Muddle the peas in the bottom of mixing tin, then add the remaining ingredients.

  2. Add ice and hard-shake until well-chilled.

  3. Double-strain into a short-stemmed glass.

  4. Top with flavored ice cubes.

  5. *Small pomegranate/beet/allspice ice cubes: Combine 2 cups pomegranate juice, 1/2 cup red beet juice, 3 oz St. Elizabeth allspice dram and 20 dashes The Bitter Truth Jerry Thomas' bitters in a pitcher. Freeze in ice cube trays.