Honey Scarlett Recipe
Lemon Trixie Anejo grenadine Passion Orange Montenegro Blueberry Izabel Cachaço Lime
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
- 1
Build and shake
Add the 2 oz añejo rum, 0.75 oz fresh lemon juice, 0.25 oz fresh lime juice, 0.5 oz honey syrup, 0.5 oz orange liqueur, 0.5 oz passion fruit puree/juice, 0.25 oz grenadine, 0.25 oz blueberry liqueur/syrup, 0.25 oz Amaro Montenegro, 0.25 oz cachaça, and 2 dashes bitters into a cocktail shaker. Fill the shaker with ice until about three-quarters full (roughly 1 cup).
- 2
Shake vigorously for 12–18 seconds until the outside of the shaker is very cold and you feel dilution. This both chills and integrates the range of sweet, tart and bitter flavors.
- 3
Strain
Double-strain the cocktail into a chilled coupe or rocks glass over fresh ice (if serving on the rocks) using a Hawthorne and fine mesh strainer to catch pulp and small ice shards. The grenadine and blueberry component will give a layered pink-to-violet hue — aim for an even pour to create a subtle gradient.
Garnish & Finish
- 4
Thread 4–6 fresh blueberries onto a small pick, or scatter them into the glass. Float a lemon wheel on the rim or on the surface of the drink. Add the mint sprig and clap it between your palms once to release aromatics, then tuck it into the garnish. If desired, express an additional lemon peel over the drink to add fragrant oils.
- 5
Serve immediately. Suggest serving note: the cocktail should present bright citrus and passion fruit on the front, honeyed warmth and rum mid-palate, then gentle bitter complexity from Montenegro and the grassy note from cachaça with a blueberry-sweet finish.
