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COCKTAIL OF THE MONTH


Restaurant: blu
Bartender: Brian McDougall

For as long as anyone can remember, the bar has been a shrine to personality. Patrons become regulars at a bar because they love the atmosphere and experience, much of which is provided by the people there - and often a specific person behind the bar. This month, Bartender Brian McDougall, shows you how to serve up blu's hottest
summer drink.


Pimm's Punch
2 Mint sprigs
2 Lemon slices
2 Orange slices
1 Cucumber slice
1 Cucumber ribbon
1 Strawberry
1 oz. lemon juice
2 oz. of Pimm's No. 1
1/2 oz. Grand Marnier
3 oz. Ginger Beer

In cocktail shaker muddle mint leaves, lemon slices, orange slices, cucumber slices, strawberry and lemon juice. Add ice, Pimm's No. 1 and Grand Marnier. Shake well and strain into ice filled Collins glass. Top with ginger beer and garnish with a cucumber ribbon, orange slice and strawberry half.

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