The Love Boat
This fizzy, rum heavy beverage starts with muddled strawberry, fresh lime juice and grapefruit juice, and a splash of Pür•Spirits Spiced Blood Orange Liqueur. It's mixed with Campari, Appleton Estate 12 Year Rum and lemon bitters, shaken, and topped with soda. The citrus and bittersweet Campari make for an especially refreshing, seaworthy combination.
The Cruise Wrecker
This fruity, smoky drink is made with muddled blackberry, Appleton Estate 12 Year Rum, Zucca Rabarbaro amaro, and Del Maguey Single Village Mezcal, topped with a flaming float of funky Smith & Cross rum. At first, the drink is all smoke and fruit, but the finish is full of warm, sweet rum and bitter, spicy amaro.
Cruise Wrecker in Action
The flaming rum releases lots of aromatics from the blackberry and lemon garnish on the drink.
Wild Turkey Rye, Suze Gentiane Liqueur, and D'Elidas Panamanian habanero sauce come together in this potent drink. Felley balances the bitterness of the gentiane liqueur with a sweet barley syrup that he gets from Rainbow Grocery.
This easy-drinking concoction reminded us a bit of a margarita, though its tartness comes from lime mixed with a tea made with hibiscus, lemon balm, and ginger. The boozy base is Espolon Blanco Reposado, and the drink is sweetened with Cardamaro Amaro. A savory shiso salt will leave you licking the rim.
On top of fried masa cakes, coal roasted eggplant and pepper puree, shaved zucchini, and a duck egg (in my case a double yolker!). The smoky puree, called ajvar, was finished with vinegar and smoked paprika.
Espolon Braised Pork Taco
For these tacos, Joshua Wilder Oakley braised bone-in pork shoulder in Espolon reposado tequila with garlic, peppers, and cumin. He cuts the richness with a tart and salty kraut made of late spring vegetables and heirloom tomatoes and a homemade 14-chili hot sauce.
Homemade corn tortillas
He adds basil blossoms, caraway seeds, mustard seed, and chili flakes to masa, which he mixed with heavy cream for this tortilla dough.