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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


  1. 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.

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