Zak is mixing up some fun cocktail creations at the Accomac Bar! Currently, he is busy making a cracked black pepper infused Vodka, and he’s working with Chef Andre on a carrot puree for a summer vegetable cocktail yet to be unveiled. We’re also looking forward to our own cucumber infused Vodka this summer. If you’re not up to infusing your own, try “Effen” Cucumber Vodka or “Pearl” Cucumber Vodka.
Zak is also working on a few “Skinny” cocktails for summer that will utilize more fresh juices and low calorie sweeteners, so go ahead and indulge!
Be sure to check out the new “Skyy Infusions” including Blood Orange and
Dragon Fruit for your next cocktail at home. For a unique experience from the packaging to the taste, try “Ultimat” Vodka made from wheat, rye and potato. While we’re on the subject of Vodka, did you know that Absolut Vodka makes up 22% of the top imported Vodka in the States followed by Grey Goose at 17% and Svedka at 16%?
Here’s a recipe for you to enjoy:
Cactus Berry Cocktail:
1 .5 Ounces Merlot
1.5 Ounces Tequila
¾ Ounce Cointreau
½ Ounce Fresh Lime Juice
1 Lime Slice
Fill a cocktail shaker with Ice, add ingredients. Shake well and strain. Garnish with slice of Lime.