Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Styling by Molly Findlay
Bob Mackie
Diamond Girl
Cocktails & Beverages from Issue 9 – Summer 2016 – The 1970s
Libations for dedicated followers of fashion. (pictured left)
Gather Journal
Diamond Girl
Karl Franz Williams of East Harlem’s rum bar Solomon & Kuff, referenced Mackie’s proclivity for sparkly embellishments with a splash of bubbly and a bedazzled rock candy wand—swizzle, then nibble.
makes 1 cocktail (pictured left)
- 1½ oz light aged rum (such as 86 Co Cana Brava)
- ½ oz fresh lime juice
- ½ oz green Chartreuse
- ¼ oz agave syrup
- chilled, higher-end Brut Champagne
- rock candy swizzle sticks
-
1
Shake rum, lime, Chartreuse, and agave with ice. Strain into a flute or coupe and top with Champagne and stir gently. Add rock candy swizzle stick. The combination will cause a rush of effervescence.
