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Blue Heron Restaurant in Sunderland, MA, has been featured in Bon Appetit magazine and its wine list has been praised in Wine Spectator. Thanks to a creative cocktail menu, the restaurant is also a popular place to have a drink and unwind.
He introduced his most recent pomegranate drink, Summer Rain, which he describes as “a Mojito redux,” at the Tales of the Cocktail event in New Orleans in 2006. It was a hit with the cocktail aficionados there, and remains just as popular at Blue Heron—“much too popular on a Friday night when things are hopping!” says Chirico.
Summer Rain
Muddle mint, simple syrup, and lime in the bottom of a mixing glass. Add everything but soda to the glass and shake with ice. Pour into a tall glass with ice and top with soda. Garnish with lime and mint sprig. Visit www.blueherondining.com or, for more information about Field Guide to Cocktails, Dent42@comcast.net. |
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Edited by Patricia D. Sherman |
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Bartender Rob Chirico, author of Field Guide
to Cocktails: How to Identify and Prepare Virtually Every Mixed
Drink at the Bar (Quirk Books, 2005), has a love for pomegranate
juice and has been concocting drinks based on this tart juice for
years.
2 tender mint sprigs, plus 1 for garnish