Jente 'Goose' Gees, the former bar manager of La Goulue in Palm Beach, is renowned for creating exclusive cocktails that capture luxury and local flavor. Now The Macallan’s Florida ambassador, Goose brings his refined craft to only the most exclusive Palm Beach parties. This month, he shares recipes inspired by Florida’s abundance, highlighting fresh, local ingredients. Perfect for spicing up autumn evenings, these cocktails reflect his gratitude for South Florida’s vibrant landscape and Palm Beach’s unique, luxurious lifestyle. Enjoy them at your next elegant gathering.
The Golden Hour
Ingredients
1.5 oz London No.3 Gin
0.5 oz Munyon’s Paw Paw
0.5 oz Rosemary & Honey syrup
0.75 oz lemon juice
1 egg white
Sparkling apple cider
Crafted with precision and inspired by the flavors of Florida, this cocktail is a refreshing nod to the vibrant landscape of the Sunshine State. The base spirit, London No.3 Gin, delivers a bold juniper presence with fresh citrus notes, setting the stage for a Floridian twist.
The addition of Munyon’s Paw Paw liqueur—featuring Florida oranges, grapefruit, and a unique spice blend—amplifies the drink’s bright, zesty profile. A touch of sweetness from our homemade honey-rosemary syrup balances the acidity, while lemon juice keeps the flavor lively. Egg white creates a velvety texture, giving the cocktail a smooth, luxurious mouthfeel.
Topped with sparkling apple cider, this drink captures the essence of autumn in Florida, where sunny days meet the cool embrace of fall. Perfectly balanced, it's both refreshing and warming—a true Golden Hour.
To make the syrup: Heat 120g water with 200g honey and rosemary sprigs. Do not boil—just warm enough to extract the rosemary's essence.
Toretto Martini
Ingredients
1.5 oz 1888 Brugal Rum
0.75 oz pumpkin spice syrup
0.5 oz JF Hayden liqueur
1.5 oz espresso
A local twist on the classic espresso martini, this cocktail shines with Miami’s JF Hayden coffee liqueur—because, let’s be honest, Miami is hard to beat when it comes to coffee. The espresso, sourced from Celis in the Royal Poinciana Plaza and made from pumphouse beans, elevates the drink to new heights. The rich 1888 Brugal rum adds Caribbean warmth, and pumpkin spice syrup brings a cozy, seasonal flavor. Shake hard and double strain.
To make the syrup: Simmer equal parts water and pumpkin purée with allspice, cinnamon sticks, cloves, and a pinch of salt for 20 minutes, then add equal amount of light brown sugar.
This drink is perfect for enjoying with family and friends.