“My job at Le Sirenuse, an iconic five-star hotel perched on the vertiginous cliffs of Italy’s Amalfi Coast that has now crossed the Atlantic to Miami Beach, forever leads me back to ‘the boot,’” says Chilled 100 member Ricardo Acevedo.
“When I began thinking about how I would translate my bar’s aesthetic to a tiki cocktail, naturally I knew it would have to include Campari.”
“I have always enjoyed somehow incorporating elements of one or more classic cocktails into new creations, and with this one, I was inspired by my favorite summer drink, the Gin Fizz,” he adds. “My Italian take on tiki is a twist on that [drink] with bold citrus flavors, generous tropical infusions and dynamic Caribbean spice, all peppered with a subtly bitter top note.”
Ricky’s Rum Fizz
Courtesy of Ricardo Acevedo
- 1.5 oz. Mezan Rum
- .5 oz. Coconut Fat Washed STROH 160*
- .75 oz. Grilled Pineapple Juice**
- .5 oz. Key Lime Juice
- .5 oz. Lemon Juice
- .5 oz. Demerara Sugar
- .25 oz. Campari
- .25 oz. Banana du Bresil
- 1 oz. Heavy Cream
- 1 Egg White
- Club Soda (to Top)
- Lemon, Lime and Orange Zest (to Garnish)
- Grated Nutmeg (to Garnish)
Preparation: Reverse dry shake all liquid ingredients (save for the soda) by shaking with ice first, then shaking again without ice. Pour into a Collins glass and top with cold soda until a mushroom head forms. Garnish with citrus zest as well as nutmeg.
Coconut Fat Washed STROH 160*
- 1 750mL bottle STROH 160
- 15 oz. Unrefined Coconut Oil
Preparation: Add the STROH 160 and unrefined coconut oil to a quart container. Allow to sit for six hours, shaking every hour. Place container in the freezer where it will separate. Remove and fine strain through a coffee filter.
**For the Grilled Pineapple Juice: Grill a few slices of fresh pineapple until golden, then juice.
Meet Ricardo Acevedo
CHILLED 100 Member – Miami, FL
Ricky’s got an international pedigree. He was born in Brazil and raised in Colombia, Mexico and Singapore before settling in Miami at age 16. His 11-year tenure in the hospitality field is impressive, especially considering that five of them are with the Four Seasons. Ricky began bartending at the hospitality giant’s Brickell location, then segued up to Surfside to The Surf Club, a former private, Prohibition-era hangout where you’d run into the likes of Frank Sinatra. You’ll find him there nightly at Le Sirenuse, direct from Italy’s Amalfi coast, pushing the boundaries of Miami’s cocktail scene with elegant five-star service that’s not stuffy or pretentious.