A TOAST TO SUMMER
Instructions To infuse the rum, peel and dice two cucumbers. Mix with one bottle of rum in a sealable glass container, close, and allow to infuse for a minimum of 24 hours. Filter twice, first through a mesh strainer, and secondly through a fine filter, such as a coffee filter. Store in the refrigerator indefinitely. For the lime oleo saccharum, grate the zest from three limes. Mix well with one cup of sugar, and allow to rest for a minimum of one hour. Combine the mixture in a saucepan with one cup fresh lime juice, and heat just to melting. Allow to cool, then strain. Store in the refrigerator for up to two weeks. For the tea, brew equal parts green tea with fresh mint for three minutes, then strain. For the cocktail, combine all of the elements together and serve in a chilled tumbler, with a ribbon of cucumber, lime wheel, and freshly grated nutmeg, on ice. The recipe can be multiplied and batched up to 24 hours in advance. For more drinking and fine dining options, as well as lodging, visit www.bridgehamptoninn.com.
SEA OF TRANQUILITY BY MIXOLOGIST KYLE FENGLER, BRIDGEHAMPTON INN
SEA OF TRANQUILITY Ingredients 2.25 oz. dry white rum, such as Brugal, infused with cucumber .75 oz. lime oleo saccharum .75 oz. fresh lime juice 1 oz. green and fresh mint tea .5 oz. Ginjo sake Cucumber, lime, and nutmeg, for garnishing Kyle Fengler, mixologist extraordinaire at the Bridgehampton Inn, is the third generation of the Loaves & Fishes family to rule the hospitality biz. This delectable libation made with cucumber rum, lime, and mint is the perfect toast to a tranquil summer by the sea.
A tradition that begins the moment you arrive
Photo courtesy of Kyle Fengler.
Montauk, NY • St. Thomas, USV • St. Maarten, Dutch Caribbean
26 • AFLOAT USA Hamptons Summer 2021
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