COAST and The Bistro Manager Scott Pinocci with the Avondale Sling.

COAST and The Bistro
1 Bluff Avenue
Westerly, RI

While culinary operations remain paused this spring at Ocean House’s two Forbes Travel Guide and AAA Five Star-rated restaurants, COAST and the more casual The Bistro, Scott Pinocci, who manages both venues, created a quarantine cocktail for this month’s recipe showcase, highlighting both seasonal and local flavors. “The inspiration for this sling variation was the local honey from Avondale Farm in Watch Hill, Rhode Island,” Pinocci said. His creation features Pelotón de la Muerte Mezcal paired with Dolin Rouge Vermouth de Chambéry, imparting flavors of dried fruit and honey.

Manager: Scott Pinocci

Cocktail: Avondale Sling

Ingredients:

» 2 oz. Pelotón de la Muerte Mezcal
» .75 oz. Dolin Rouge Vermouth de Chambéry
» .5 oz. Avondale Farm honey simple syrup (1:1)
» .5 oz. Lemon juice
» 1 bar spoon Luxardo Maraschino Liqueur
» 2 dashes Honest John NOLA Bitters

The Avondale Sling by Scott Pinocci.

Method: Add all ingredients to a cocktail shaker with ice. Shake and strain into a mason jar filled with fresh ice.

“The perfect complement to the honey is the soft smokiness and spice of the Pelotón de la Muerte,” Pinocci said. “The addition of bright citrus and the finishing dashes of the Honest John NOLA Bitters make for a refreshing springtime quarantine cocktail.”

Showcase your Rhode Island venue and cocktail recipe. Contact sara@thebeveragejournal.com with your twist on a classic or signature offering.