Tip Your Bartender is a social media initiative from PUNCH connecting our readers with bar teams across the country via Instagram. We’re asking select bartenders to share their drinks (albeit virtually) and encourage the PUNCH audience to “tip” during the economically uncertain times ahead.
Between March 30th and May 29th, for every dollar tipped to bar teams, the Bacardi family of brands has generously committed to matching it with an equal gift to our charitable partner, Restaurant Workers’ Community Foundation.
Send a tip to The Sylvester bar staff via Venmo by searching @benpotts.
Noo Que Frio
Derek Stilmann, The Sylvester | Miami
The Sylvester’s play on the Old Cuban, a modern classic created by Audrey Saunders, which in turn was inspired by the Mojito. Built on a base of aged rum, acidified fresh green apple juice and an easy-to-make mint syrup, the bright, refreshing cocktail is made effervescent with a topper of sparkling wine.
2 ounces Bacardi 4
1 ½ ounces acidified green apple juice (see Editors’ Note)
1 ounce mint syrup (see Editors’ Note)
1 ½ ounces sparkling wine
½ ounce lime juice
Strega liqueur, to wash
Add all ingredients except Strega into a tin, add ice and shake for 10 seconds. Double-strain into a coupe that has been washed with Strega.
Green Apple Juice
1,000 grams green apple juice
3 grams ascorbic acid
2 grams malic acid
2 grams citric acid
Juice green apples and strain out pulp. Add acids to juice immediately, and stir until dissolved to keep color. Refrigerate in an airtight vessel. Keeps for one week.
1,000 grams simple syrup (1:1)
100 grams fresh mint leaves
Add simple syrup and mint to blender and blend for 30 seconds. Strain out particles using a double strainer, cheesecloth or coffee filter. Bottle and refrigerate.
Order ingredients for this cocktail for delivery via Drizly.