PRETTY IN PINK
INGREDIENTS
1.5 oz Tequila
Recommend Cimarron Tequila Blanco
.50 oz Litchi Liqueur
Recommend Giffard Litchi Liqueur
.50 oz Crème de Cacao Liqueur
Recommend Tempus Fugit Spirits Crème de Cacao
.25 oz Sour Cherry Syrup (see below)
Recommend Black Cherry Syrup by FILTHY®
.25 oz Lime Juice
1 Whole Egg
Sour Cherry Syrup
To make the sour cherry syrup, combine 1 cup of cherry syrup with 2 Tbsp of citric acid and 1/2 cup of water. Simmer the mixture on low for about 10 minutes, stirring continually. The syrup will keep for up to 2 weeks in the refrigerator.
DIRECTIONS
Add everything into a cocktail shaker. Shake vigorously for 10 to 15 seconds, then add ice, double-strain, and pour into a Nick & Nora glass. Garnish with crushed pink peppercorn.
About Lapeer Steak & Seafood
Led by Co-Executive Chefs Blake Hartley—whose career began at Hot & Hot and Bottega—and Andy Long, Lapeer is a modern steak and seafood house that reimagines the timeless pleasure of dining. Guided by the tides and seasons, the menu highlights Prime cuts, dry-aged beef, and Wagyu alongside pristine fish and briny East Coast oysters. Designed by owner Louis Soon, the 272-seat restaurant reflects his Caribbean roots, creating a “steakhouse on the beach” atmosphere where elevated design meets coastal ease.
About Beverage Director Richard Ramirez
A native of Harlem, Richard Ramirez traded a background in biology for the art of the pour. His trajectory was sparked by a single, self-taught cocktail that impressed Lapeer ownership enough to move him permanently behind the bar and quickly to the role of beverage director. Now a Level One Sommelier, Richard curates a program that blends rigorous technicality with approachable luxury. His cocktails rotate seasonally, categorized as shaken or stirred to help guests navigate the menu and choose between fresh, crisp, and playful drinks or bold, spirit-forward classics.