Sign up for our Newsletter

Proper & Rowdy handcrafted by Doublespeak Cocktails, Photography by David Benthal

We asked mixologist Joseph Coleman, owner of Doublespeak Craft Cocktails in Aquebogue, to create recipes that pair perfectly with each course of our brunch menu. 

Try your hand at home or hire Doublespeak’s converted “cocktail camper” will debut this spring providing bartenders for private events large and small across Long Island.

Proper & Rowdy

This bright cocktail is built for a light, refreshing start to any brunch. The slightly sweet and vegetal flavors are intentional, to balance the citrusy vinaigrette and fresh, crunchy greens of our first-course salad. The name describes the versatility of the drink: Whether you want to be Proper or Rowdy is up to you! 

PROPER & ROWDY

Serves 1

Ingredients

  • 1 1/2 oz hibiscus tea-infused vodka
  • 3/4 oz pea-infused simply syrup
  • 3/4 oz fresh lemon juice

Directions

  • To infuse the vodka, add one bag of Republic of Tea Hibiscus (available at Hampton Coffee Company) to a 16 oz. Mason jar of Long Island Vodka. Let steep for an hour or until the desired flavor. 
    To make a simple syrup, muddle ½ cup of fresh, local peas in the bottom of a small saucepot. Add 1 cup sugar and 1 cup water and simmer until sugar is completely dissolved. Strain out the solids. 
  • Shake the vodka, simple syrup and lemon juice with ice until well chilled. 
  • As a full cocktail (serves 1): Strain over fresh ice in a rocks glass and top with tonic. Garnish with a skewer of peas. 
  • As a lighter brunch sparkling cocktail (serves 2): Split the ingredients between two champagne flutes and top with sparkling wine. Drop in a few peas for garnish. To allow for quick service, batch the ingredients in a pitcher next to a chilled bottle of dry sparkling wine and a small bowl of fresh English peas. 

Ape Regina

This egg white cocktail has a creamy mouthfeel, a hint of bitterness and a slightly tart finish, complementing the crunchy, salty and savory flavors of these brunch share plates. This is a drink that can be served from brunch to dinner to the after party, but be wary! As a variation of the classic Bee’s Knees martini, it has quite a sting to it! The name Ape Regina is Italian for “Queen Bee,” and pays homage to the Sicilian blood oranges used to flavor the gin. 

Ape Regina

Serves 1

Ingredients

  • 1 1/2 oz blood orange gin Malfy of Whitley Neill
  • 3/4 oz honey simple syrup
  • 3/4 oz fresh lemon juice
  • 1 oz egg white

Directions

  • To make the simple syrup, add equal parts local honey with hot water and stir until incorporated, let chill to at least room temperature before use. 
  • Shake all the ingredients without ice until well frothed, add ice and shake until well chilled. Strain into a coupe or martini glass. Garnish with a fresh thin lemon wheel and, if desired, a pinch of bee pollen. 

All Day Daiquiri

This daiquiri variation is meant to be a lighter version of the classic, inspired by a cousin looking to be able to enjoy his favorite cocktail throughout the day. The liqueurs and flavored simple syrup bring down the amount of rum (and thus the ABV) and add a complexity of sweet layers that pair well with sweet brunch foods and desserts. This version uses elderflower and blackberry liqueurs to match the food menu, but they are easily swapped out for others. What flavors will you try for your All Day Daiquiri? 

All Day Daiquiri

Serves 1

Ingredients

  • 1 oz aged light rum
  • 1/4 oz elderflower liqueur
  • 1/4 oz blackberry brandy
  • 3/4 oz fresh lime juice
  • 3/4 oz cinnamon simple syrup

Directions

  • To make the simple syrup, bring 1 cup of sugar and 1 cup of water to a simmer with two whole cinnamon sticks until the sugar is completely dissolved. Let cool to room temperature so that the cinnamon flavor can incorprate. If more flavor is desired, leave the sticks in for a day while storing. 
  • Shake the ingredients with ice until well chilled. Strain into a coupe and garnish with a fresh thin lime wheel. 
Proper & Rowdy handcrafted by Doublespeak Cocktails,
Photography by David Benthal
X
X