Aureole's new summer cocktails

May 14

Aureole held a small gathering on the afternoon of the 14th to showcase several cocktails using Limonce limoncello and GranGala orange liqueur created by mixologist Ektoras Binikos. There was also a blind taste test for orange liqueur and the cocktails were paired with food created by Aureole's executive chef Tony Aiazzi. To say the least, the cocktail flavors were mainly citrus, and some played up the lightly sweetened aspect even more with a hit of soda. All seemed like drinks to go with food.

The food was interesting ranging from a very crispy-on-the-outside mini crab cakes, to some pretty sweet oysters. Though some guests (including myself) couldn't help but grab at some of the kumquats decorating the cocktail table.

The Amalfi
1 1/2 oz Citorn Vodka
1/2 oz Limonce Limoncello
1/2 fresh lime juice
2 sprigs lemon thyme
splash of yuzu juice

Capri
1 oz Miller's gin
1/2 oz Limonce Limoncello
5 kumquats
4 fresh mint leaves
3 dashes Regan's Orange Bitters
splash of soda

Mediterranee
1 oz Pineau Des Charentes
1/2 oz Limonce LImoncello
1 oz fresh Meyer lemon juice
zest of a Meyer lemon
2 dashes of Regan's Orange Bitters
1 sage leaf

Havana
1 1/2 oz Marti Autentico Cuban Rum
1/2 oz Imported GranGala Triple Orange Liqueur
1 oz fresh ruby red grapefruit juice
3-4 drops of Angostura bitters
1/2 oz fresh lime juice
fresh mint

Cote d'Azure
1 1/2 oz of Millers Gin
1/2 oz Imported GranGala Triple Orange Liqueur
Dash of Creme de Cassis
1 oz fresh lemon juice
splash of soda
9 blueberries, 3 for garnish
4 fresh mint leaves



Madame Butterfly
1/2 oz Imported GranGala Triple Orange LIqueur
1/2 oz orange vodka
1/2 oz Aperol
1/2 oz Verjus
1/2 oz yuzu juice