Reef Break
Tyson Buhler's Reef Break is a Martini that drafts off tropical cocktails without giving up its spirit-forward bones. Vodka leads the way, while a touch of demerara rum brings a thread of vanilla that bridges passion fruit liqueur and Cinnamon Syrup, while fino sherry—standing in for vermouth—dries the whole thing out and keeps the drink's extra sugar in check. At Death & Co, we batch and freeze Reef Break for service, but here we've adapted it for a single stirred drink. The result reads as a Martini first, with just enough warmth and fruit to remind you it's headed somewhere sunnier.
Reef Break
1¾ ounces Suntory Haku vodka
1 ounce Lustau fino sherry
¼ ounce El Dorado 3-Year demerara rum
1 teaspoon Giffard passion fruit liqueur
1 teaspoon Cinnamon Syrup (see Note)
Garnish: 1 grapefruit twist
Stir all the ingredients with ice, then strain into a chilled Nick & Nora glass. Express the grapefruit twist over the top of the drink and discard.
Note: To make Cinnamon Syrup, in a saucepan, muddle 1 ounce of cassia cinnamon sticks until broken into shards. Add 2 cups of water and 2 cups of white sugar. Bring to a boil, then lower the heat, cover, and simmer gently for 4 minutes. Remove from the heat and let stand overnight, then strain through a cheesecloth-lined sieve.
RECIPES STRAIGHT TO YOUR INBOX!
Sign up to receive a new cocktail recipe every Sunday.