A rosé cocktail that mixes wonderful notes of honey, and an aged rum with a lovely pink champagne, Read on to get the elegant recipe from Lynette Marrero.
Our guest mixologist has a long history in the cocktail realm, starting with Flatiron Lounge working alongside cocktail savant Julie Reiner. She now runs her own consulting company Drinks at 6, and is known for her knowledge and use of rum in cocktails. I thought this cocktail would make a great addition to my party plan, which mimics the idea of a hosting a proper ball, and features food in the shape of a ball, to make it cheeky.
I caught up with Marrero at Mother’s Ruin in Soho, NYC, where she concocted this special cocktail for HOBNOB. For ingredients, Marrero recommends using Ron Zacapa Solera 23 Rum or Flor de Cana 7 Year Old Grand Reserve Rum for the best results in balancing this cocktail. El Dorado 12-Year Rum is also a fantastic choice in the aged rum category.
You have a unique sense of style, what inspires your fashion choices?
I love retro with a modern twist. I think that describes me.
Name the ingredient that everyone should stock for the holidays for cocktail making
Besides lovely champagne, I love hard ciders like Doc’s hard cider or cider from Normandie.
Where can we find you nowadays?
I pick up a shift a week at a private corporate bar. It is literally a private cocktail bar in a spirit companies New York headquarters. It is a great place to experiment with products and techniques. I am also consulting on a new project called Tijuana Picnic opening on the lower east side very soon! lynnettemarrero.com
We’ve got more recipes for throwing a funky ball in our HAVE A BALL issue.
