Gary James
Scott Beattie
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Hey, Good Lookin'

Jacqueline Sainsbury - March 2013

When it comes to bringing together good looks, good drinks, and good times, surely South Beach Miami takes the cake. Freshly in from Healdsburg, California, master mixologist Scott Beattie keeps the Living Room bar in the W South Beach at the forefront of la vie en vogue, naturally.

When the W South Beach hotel went looking for someone to heighten the Miami cocktail scene at their bar, the Living Room, Scott Beattie’s West Coast influence and artisanal aesthetic fit the bill. Given the heat and humidity, and with the art and party scene in mind, Beattie designed his program around tall, refreshing, lower sugar drinks. “Smaller hand-crafted spirits that utilize natural ingredients paired with lower amounts of sugar and higher amounts of fresh citrus juice mean that the Living Room drinks are livelier in the mouth and less heavy on the calories,” notes Beattie. “I would stop short of saying that any alcoholic beverage is good for you, but these drinks are certainly more health-conscious.”

Making sure the drinks are shown to best effect in a darker bar like The Living Room can be a challenge, so Beattie and his team concocted a means of back-lighting the drinks with a candle as servers carry them out to guests. His drink philosophy emphasizes the visual appeal of cocktail drinking, thus generating a lot of “I’ll have one of those!” comments. “The unique garnishes of organic herbs and edible flowers—many of which have rarely, if ever, been used in cocktail programs,” notes Beattie, “also help to get people excited for what they’re about to drink.”

Waverly Place Echo

  • 3/4 oz. Hangar Mandarin Vodka
  • 3/4 oz. vodka
  • 3/4 oz. lemon juice
  • mandarin orange segments
  • 3/4 oz. Five Spice Honey Syrup (see below)
  • 1 oz. soda
  • pomegranate seeds
  • edible flower

Combine the first seven ingredients in a mixing glass. Stir; add ice; shake. Pour into a tall Collins glass. Garnish with an edible flower.

Five Spice Honey Syrup

Makes 2 2/3 cups (enough for about 25 cocktails and 30 marinated Mandarin orange segments)

  • 5 whole star anise pods
  • 1 Tbsp. fennel seeds
  • 1 cinnamon stick, broken in to pieces
  • 1 tsp. whole cloves
  • 1 Tbsp. Szechuan peppercorns
  • 2 2/3 simple syrup
  • 2 tsp. honey

Blend the spices in a grinder to a coarse powder. Heat a pot over medium heat; add the spices; and toast. Add the simple syrup and bring to a boil. Reduce the heat to low; add honey; simmer 5 minutes. Remove pan from heat; cool to room temperature; strain. Syrup will keep for 1 month if refrigerated in an airtight container.

Cucumber Collins

  • 1 1/2 oz. Square One Cucumber Vodka
  • 1/2 oz. lemon juice
  • 1/4 oz. yuzu juice
  • 1/2 oz. simple syrup
  • 1 oz. seltzer
  • cucumber slices
  • pickled cucumber slices and huckleberries (recipe below)
  • edible flowers

Add the first four ingredients to a mixing glass with ice; shake a few times. Add the seltzer; swirl; pour into a Collins glass. Garnish with cucumber slices, pickled cucumber slices and huckleberries, and edible flowers.

Pickled Cucumbers/Huckleberries

  • 6 cups unseasoned rice wine vinegar
  • 2 cups mirin
  • 2 cups cooking sake
  • 3 cups granulated sugar
  • 3 lbs frozen wild huckleberries
  • 4 English cucumbers

Thinly slice the cucumbers with a mandoline slightly thicker than paper-thin and place in a 2 quart container. Heat the vinegar, mirin, and sake in a pot. Once it reaches a boil, add the sugar and stir until it dissolves. Remove from heat, pour into a metal bowl, add the huckleberries to the bowl, and allow it to cool for 1 hour in the fridge. After one hour, strain out the huckleberries, using a mesh strainer or chinois, place them in a 2 quart container, and then add just enough liquid back to them keep them submerged. Now pour the rest of the liquid over half of the fresh cucumbers, stir gently, and let them rest in the fridge for at least three hours, stirring every hour or so. The pickled cucumbers should be stained a nice purple color after the three hours; if not, just let them sit a few hours longer.

Coastal Pimm’s Cup

  • 1 1/2 oz. Pimm’s #1
  • 1/2 oz. St. George Terroir Gin
  • 3/4 oz. lemon juice
  • 1/2 oz. simple syrup
  • 1 dash Angostura bitters
  • 1 oz. ginger beer
  • cucumber slices
  • borage
  • edible flowers

Add first five ingredients to a mixing glass with ice; shake a few times. Add the ginger beer; swirl; pour into a Collins glass. Garnish with cucumbers, borage, and edible flowers

Pisco Sour

  • 3/4 oz. Encanto Acholado Pisco
  • 3/4 oz. Oro Italia Pisco
  • 1 oz. lime juice
  • 1/2 oz. simple syrup
  • 1/2 oz. egg white
  • 1 dash Angostura Bitters plus more for garnish
  • edible flowers

Add first six ingredients to a mixing glass; without ice, shake vigorously for 7 seconds. Fill mixer with ice; shake vigorously for another 7 seconds; double-strain into a coupe glass; garnish with stenciled bitters and edible flowers.

Crimson Cooler

  • 3/4 oz. beet stained citron vodka (recipe below)
  • 3/4 oz. Hangar One Buddha’s Hand Vodka
  • 3/4 lemon juice
  • 1/2 oz. ginger shiso galangal syrup (recipe below)
  • 1 oz. Bundaberg Ginger Beer
  • marinated blueberries (recipe below)
  • mint

Add all ingredients except the ginger beer to a mixing glass; fill with a full amount of ice; shake a few times. Add the ginger beer; swirl; pour into a Collins glass. Garnish with herbs and edible flowers.

Beet Stained Citron Vodka

  • 12 oz. vodka
  • 12 oz. Hangar One Buddha’s Hand Vodka
  • 1 large red beet, thinly sliced

Add all ingredients to a plastic or glass container that is at least 2 quarts. Let the beets sit at least 2 hours, or until a crimson color is achieved.

Ginger Shiso Galangal Syrup

  • 1 quart simple syrup
  • 12 drop ginger essential oil
  • 12 drop galangal essential oil
  • 6 drop perilla (green shiso) essential oil

In a plastic or glass container (at least 1.5 qt.), combine essential oils and simple syrup; seal; shake vigorously to mix. Let stand for 5 minutes.

Marinated Blueberries

  • 2 cups blueberries
  • 2 cups ginger shiso galangal syrup

Mix the blueberries and syrup in a quart container; marinate for 1 hour; strain.

Moroccan Night

  • 3/4 oz. Hangar One Mandarin Orange Blossom Vodka
  • 3/4 oz. vodka
  • 3/4 oz. fresh lime juice
  • 1/2 oz. cardamom simple syrup (recipe below)
  • 1/4 oz. POM juice

Add all ingredients to a mixing glass; fill completely with ice; shake vigorously for seven seconds; double-strain into a coupe glass. Garnish with edible flowers.

Cardamom Simple Syrup

  • 8 drops Cardamom essential oil
  • 12 oz. Simple Syrup

In a plastic or glass quart container, add essential oil to simple syrup; seal; shake vigorously to mix. Let stand for 5 minutes.

Siddartha

  • 3/4 oz. Hangar One Buddha’s Hand Citron
  • 3/4 oz. Beefeater Gin
  • 3/4 oz. St. Germain Elderflower Liqueur
  • 3/4 oz. fresh lemon
  • 1/2 oz. Chaokoh brand Thai Coconut Milk (must be this brand!)
  • 1/4 oz. simple syrup 6 lemon verbena leaves  1 oz. ginger beer

Add all ingredients except the ginger beer to a mixing glass; fill with a full amount of ice; shake a few times. Add the ginger beer; swirl; pour into a Collins glass. Garnish with a few verbena leaves.

Bergamot Sidecar

  • 1.5 oz. Fine Alembic Germain-Robin Brandy
  • 1 oz. fresh lemon juice
  • .25 oz. Luxardo Maraschino Liqueur
  • .25 St. George Raspberry Liqueur
  • .25 oz. Bergamot Simple Syrup
  • .25 oz. homemade grenadine
  • 2 dashes Angostura Bitters
  • Orange Zest

Add all ingredients except the ginger beer to a mixing glass; fill with a full amount of ice; shake a few times. Add the ginger beer; swirl; double-strain into a coupe glass. Garnish with orange zest.