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Drink DuJour: Cures for the Common Cold

A medical researcher with a passion for mixology stirs up two elixir-inspired cocktails at Miami’s Catch restaurant

Miami-based mixologist Ryan Pafford isn’t your typical cocktail craftsman. By day, he’s a clinical researcher in the neuroendovascular division of a local hospital—and by night, he’s busy stirring up inventive drinks behind the bar at Catch in South Beach. Pafford’s managed to combine his two passions—medicine and mixology—to bring a unique perspective to Miami’s cocktail scene. Here, he shares two science-inspired recipes with DuJour.


“I named this ginger-based cocktail the synapse because the lemongrass and ginger communicate seamlessly.”

2oz Lemongrass Infused Beefeater Gin

1 oz Ginger Syrup

.5 oz Canton Ginger Liquer

.5 oz Lemon Juice

Ginger Syrup

3 lbs of peeled and minced fresh ginger

1/2 cup of peppercorn

12 cups of water

6 cups of sugar

Garnish with a fresh lemongrass leaf.



“I have always favored a spicy margarita and was looking to create a new version of this cocktail with a twist. I named this the Cerbero because cerebra means brain, the master organ, and this is surely my favorite creation.”

3 Chunks of Serrano, muddled

2 oz Absolut Elyx

.75 oz Pineapple Syrup

.75 oz Passionfruit Syrup

.75 oz Lime Juice

Small Pinch of Cilantro (shaken only)

Pineapple Syrup

1 Pineapple, cored, skinned and chopped

3 Cups of Sugar

1 Cup of Water

Passionfruit Syrup

2 parts Passionfruit Puree (from any grocery store)

1 Part Simple Syrup (sugar and water) 

Shake to mix and garnish with a thin coin slice of serrano or jalapeño. 



The Coconut Water Cocktail
An Apple and Truffle-Infused Martini
Indochine’s Signature Pineapple and Ginger Drink