It's Blueberry Thyme
2 sprigs of thyme
1 1/2 ounces simple syrup
1 ounce lemon juice
1 ounce water
Garnish: 1 thyme sprig and skewer of three blueberries
Muddle blueberries and thyme leaves in a shaker Add the remaining ingredients, as well as ice. Shake vigorously and strain into tall glass with fresh ice. Top with ginger beer. Add garnish.
Find it at Picaazo's, Picazzos.com.
3 lime wedges, plus 1 for garnish
5 fresh mint leaves
4 ounces lemon-lime soda
Squeeze each of the 3 lime wedges into a cocktail shaker to release the juice, then drop the spent lime wedges into the shaker. Add the mint and muddle with the lime wedges. Add ice and shake to mix, then pour into a pilsner glass. Top up with the lemon-lime soda. Garnish with the remaining lime wedge.
Find it at Tommy Bahama, TommyBahama.com.
Mango Hibiscus Spritz
1/2 ounce hibiscus syrup (see recipe)
2 1/2 ounces mango nectar
4 ounces club soda
Add the hibiscus syrup and mango nectar to a 10 ounce glass and stir to combine. Add the club soda (Fever Tree recommended) and stir gently to combine. Top with ice and garnish with a lime wedge.
8 ounces dried hibiscus flowers
3 cups sugar
3 cups water
Add the dried hibiscus flowers to a saucepan with the sugar and water and bring to a vigorous boil. Boil for 2 minutes, stirring constantly. Remove from heat and allow to cool completely. Remove and discard the hibiscus flowers and pass the syrup through a fine strainer into a storage container. Refrigerate and use within one week.
Find it at Marcellino Ristorante, MarcellinoRistorante.com.