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

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)

  • 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.