From the visionary director who brought you Traffic...
And Ocean’s Eleven through Thirteen...
And a hell of a lot of other movies...
Comes your next drink.
It’s a Date With Destinee, a cocktail made by bartender Destinee Almonte at Hollywood’s No Vacancy.
And it’s got more pull than most of the people in that town, actually.
The lead ingredient just happens to be Singani 63, a label privately funded by Steven Soderbergh. Singani is a spirit made in the Andes from Alexandrian Muscat grapes descended from vines brought to Bolivia by Spanish missionaries. If you didn’t already know that.
Soderbergh was given a bottle while filming Che, went on to drink a shitload of it, began importing it into the U.S., and eventually made Magic Mike and Magic Mike: XXL.
Somewhere in there is a lesson to be learned.
But in the meantime, here’s the recipe.
Drink with Destinee
2 oz Singani 63
1/2 oz dry curaçao
1/4 oz simple syrup
2 dashes yuzu bitters
4 mint leaves
4 raspberries
Lightly muddle 3 raspberries in the bottom of a rocks glass. Place 3 mint leaves over the raspberries, and add crushed ice. Fill a shaker with remaining liquid ingredients and shake with ice. Strain into your glass, top with club soda and garnish with remaining raspberry and mint.
And Ocean’s Eleven through Thirteen...
And a hell of a lot of other movies...
Comes your next drink.
It’s a Date With Destinee, a cocktail made by bartender Destinee Almonte at Hollywood’s No Vacancy.
And it’s got more pull than most of the people in that town, actually.
The lead ingredient just happens to be Singani 63, a label privately funded by Steven Soderbergh. Singani is a spirit made in the Andes from Alexandrian Muscat grapes descended from vines brought to Bolivia by Spanish missionaries. If you didn’t already know that.
Soderbergh was given a bottle while filming Che, went on to drink a shitload of it, began importing it into the U.S., and eventually made Magic Mike and Magic Mike: XXL.
Somewhere in there is a lesson to be learned.
But in the meantime, here’s the recipe.
Drink with Destinee
2 oz Singani 63
1/2 oz dry curaçao
1/4 oz simple syrup
2 dashes yuzu bitters
4 mint leaves
4 raspberries
Lightly muddle 3 raspberries in the bottom of a rocks glass. Place 3 mint leaves over the raspberries, and add crushed ice. Fill a shaker with remaining liquid ingredients and shake with ice. Strain into your glass, top with club soda and garnish with remaining raspberry and mint.
