With spring right around the corner, we can't help but daydream about sitting outside on a warm evening, cocktail in hand. To turn this vision into reality, here's a refreshing and easy-to-make beverage from Miles Macquarrie, beverage director at the Kimball House, a newly minted 2016 JBFA semifinalist for Outstanding Bar Program. Known for their seasonal fare and stellar bar program, this beloved Georgia institution has an expertly curated raw bar, along with an oyster catering division. It's no surprise, then, that their Rhum Royale is a perfect match for the briny bivalves. An energizing combination of smooth rhum auricle, bright lime juice, herbaceous green chartreuse, tonic syrup, and a final flourish of dry sparkling wine, this cocktail is effortlessly drinkable. When spring fever hits, shake up a round or two of the Rhum Royale to celebrate.
Check out all the semifinalists for our 2016 JBF Restaurant and Chef Awards.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.
