The Marlin & Barrel series continues with this cocktail recipe from Chef Bill Thompson of the Amelia Island Culinary Academy. This recipe celebrates the joy of simplicity and locally sourced ingredients.
1 oz. Congaree and Penn Mayhaw shrub
3 oz. Club Soda, chilled
3/4 oz. Marlin & Barrel Bearing Light Rum
1/2 oz. Chef Bill’s Limoncello
Pour all ingredients into a rocks glass. Stir. Add ice. Garnish with fresh Florida orange. Enjoy!
Bill Thompson is a Chef with over 10 years professional experience at the Ritz-Carlton, Amelia Island and Ritz-Carlton, Tysons-Corner. He currently teaches professional Culinary Arts in Jacksonville, Florida in addition to his classes at the Amelia Island Culinary Academy where he offers classes for every age and experience level. Chef Bill has a passion for the Slow-Food and Farm to Table movements. See more about Amelia Island Culinary Academy and sign up for classes at http://www.ameliacooking.com/
Visit marlinbarrel.com to read more about their small batch spirits, made locally at the distillery on Amelia Island. Submit your food or drink recipes to Tarah@tarahcoastal.com