Throughout his seven-year tenure at the Ritz-Carlton South Beach, mixologist Luis Franco was constantly fielding guest requests for “something fruity, but not to sweet.” His solution came in the form of the DiLido Lemonade—a cocktail that’s now a permanent fixture on the hotel’s menu and a favorite among patrons.
The Colombia native, who says he was “born to mix and muddle,” explains that using muddled fruit makes the DiLido naturally sweet and refreshing—the perfect warm weather cocktail. Below, he shares the recipe with DuJour.
1 1/2 oz Vodka
1/2 oz Simple Syrup
1 oz St. Germain muddled with 4 lemon wedges
3 Sliced Strawberries
Finish with 1/2 oz of liquid nitrogen (optional)
Serve in a hurricane glass.
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