Parched one hot July day, Employees Only owner Dushan Zaric started messing around with some Ruby Red grapefruits he had on the bar, determined to refresh himself. “I wanted a long drink that I could enjoy with food,” he says. He ended up going the julep route, building on Cynar instead of bourbon. Still missing one note, Zaric raided chef Julia Jaksic’s spice rack, “started sniffing around,” and landed on the savory Moroccan spice blend ras el hanout, whose flavor Zaric loved as a stark complement to the mint.
Reprinted with permission from Session Cocktails by Drew Lazor and the Editors of PUNCH, copyright © 2018. Published by Ten Speed Press, a division of Penguin Random House.