Summertime Cocktail Recipe: The Victoria
Say cheers with one of Mayur Subbarao's inventive signature cocktails.
- Yield: Serves 20
Photography: Raymond Hom
Source: Martha Stewart Weddings, Summer 2011
- 20 ounces dark rum
- 15 ounces cognac
- 15 ounces vermouth
- 15 ounces fresh lemon juice
- 10 ounces pineapple syrup
- 2 teaspoons Angostura bitters
- Peychaud's bitters
Combine all ingredients except Peychaud's in a 1-gallon pitcher, and chill. To serve, pour 4 oz of mixture in a wine glass, and add crushed ice. Add dashes of Peychaud's to create the red tint. Garnish with a mint sprig or pineapple slice.