If you missed our week-long collab with James Beard semi-finalist (and the guy behind our new favorite pizza joint, Pizza Marvin) Chef Robert Andreozzi, bring the good vibes home with their latest cocktail recipe—featuring lots of Drizzle.
2 oz Drizzle washed white rum*
3/4 oz olive orgeat**
1 oz lime juice
1 scoop lime sorbet
6 drops Drizzle
*Combine 8 oz Drizzle with a 750ml bottle of white rum. Shake to combine, and freeze overnight before finely straining and using.
**Add 1 quart of your favorite orgeat and 1 pint of castelvetrano olives to a blender and purée. Strain until smooth.
Active Time: 5 minutes
Full Time: 5 minutes
Build all ingredients in a tall glass. Fill glass 3/4 of the way with pellet ice. Swizzle with a swizzle stick or long bar spoon. Top off with more pellet ice and garnish with a lime leaf and castelvetrano olive.