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.
Synapse
“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.
Cerebro
“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.
MORE DRINK DUJOUR:
The Coconut Water Cocktail
An Apple and Truffle-Infused Martini
Indochine’s Signature Pineapple and Ginger Drink
