Photos by Andrew Cebulka
Soleil de Provence
Credit: Hailey Knight, Beverage Director
Serves: 6
Ingredients:
6 oz. local honey
6 oz. fresh lemon juice
12 oz. Cathead Vodka
12 dashes lavender bitters
Instructions:
In a pitcher, combine the honey and lemon juice. Stir well until the honey is fully dissolved. Add the vodka and lavender bitters. Stir to combine. Chill in the refrigerator until ready to serve. To serve, pour over ice in individual glasses. Garnish with a lemon wheel or sprig of lavender, if desired.
“The Soleil de Provence is light and refreshing, with just the right balance of tart and sweet thanks to fresh lemon juice, lavender bitters, and a touch of local honey from my own hives on Johns Island. It’s easy to batch ahead of time, and pour over ice when you’re ready to serve.” —Hailey Knight, Beverage Director at Félix Cocktails et Cuisine in Charleston, SC
Bon Soirée
Credit: Hailey Knight, Beverage Director
Serves: 6
Ingredients:
9 oz blanco tequila
4.5 oz Lillet Blanc
4.5 oz fresh lime juice
1.5 oz saline solution*
12 dashes vinegar-based hot sauce (e.g., Slap Ya Mama)
Instructions:
In a large pitcher, combine all ingredients and stir well. Cover and refrigerate until well chilled, at least 2 hours.
When ready to serve, stir the mixture again. Rim 6 chilled coupe glasses with Tajín seasoning and pour approximately 4.5 oz into each prepared glass.
*To make a saline solution, dissolve 1 part kosher salt in 10 parts water (e.g., 1 oz salt in 10 oz water).
“Think of it as a meeting point between a dirty martini and a spicy margarita. Instead of olive brine, it uses saline to bring in that salty depth, while Tajín adds a savory kick. As for the heat, I’m partial to Slap Ya Mama hot sauce. A close friend from Louisiana introduced me to it. I fell in love with its bright, vinegar-forward spice, which enhances the cocktail without overpowering it the way a high-pepper sauce might.” — Hailey Knight, Beverage Director, Félix Cocktails et Cuisine in Charleston, SC
