Summer Sippers at Castillo Craft Bar + Kitchen
Castillo Craft Bar + Kitchen, located at 6 W. Castillo Drive in the heart of historic downtown St. Augustine, recently introduced its spring and summer cocktail menu featuring tropical flavors, floral notes, house-made infusions, and fresh ingredients inspired by the season. The lineup includes (left to right) the Old Quarter Bloom, West Indies Sour, Anastasia Island Punch, and Maracuyá Margarita – all created by Restaurant Manager Marcus Morris. Photo credit goes to Pips Ink.
These four cocktails are perfect for summer sipping on Castillo’s front patio before exploring the nearby shops, attractions, and historic brick-paved streets.
Old Quarter Bloom
1.5 oz No. 3 Dry Gin infused with butterfly pea flower
1 oz Crème de Violette Liqueur
0.5 oz Bols Elderflower Liqueur
0.5 oz Simple Syrup
Lemonade
Housemade Lavender Bitters
Garnish:
Dehydrated Lemon Wheel
Instructions: In a shaker full of ice, add simple syrup, elderflower liqueur, Crème de Violette liqueur, and butterfly pea flower-infused gin. Shake until well chilled. Strain into a mason jar with fresh ice. Top with a splash of lemonade and 3 dashes of lavender bitters. Garnish with a dehydrated lemon wheel.
“This cocktail is a refreshing take on a classic lemonade cocktail, floral-forward, perfect for late-spring afternoons.” ~ Marcus Morris
West Indies Sour
1.5 oz Brugal Rum
0.5 oz Lime Juice
0.75 oz Pineapple Juice
0.5 oz Licor 43
Orange Bitters
Fee Foam
Garnish:
Edible Flower
Dehydrated Lime Wheel
Instructions: In a shaker, add lime juice, pineapple juice, Licor 43, Brugal Rum, two dashes of orange bitters, and four dashes of fee foam. Dry shake for 15 seconds. Then add ice to the shaker and shake until well chilled. Strain into a chilled Brugal glass with fresh ice. Garnish with edible flower and dehydrated lime wheel.
“This cocktail is a take on a classic whiskey sour, but with a tropical twist. The perfect blend of Brugal 1888 with vanilla and oaky notes, paired with pineapple and lime juices. It’s finished with an herbal-forward Licor 43, a couple dashes of orange bitters for complexity, and Fee Foam for an egg white alternative.” ~ Marcus Morris
Anastasia Island Punch
1 oz Midori Liqueur
1 oz Malibu
0.5 oz Crème de Banane
4 oz Pineapple Juice
1 oz Lime Juice
Garnish:
Dehydrated Lime Wheel
Nutmeg
Instructions: Add all ingredients into a shaker with fresh ice and shake until well chilled. Strain into a Collins glass with fresh ice. Garnish with a dehydrated lime wheel and freshly grated nutmeg.
“This cocktail is a refreshing Caribbean rum punch with flavors of banana, melon, pineapple, lime, and coconut. Don’t forget the dash of nutmeg on top for an island flair!” ~ Marcus Morris
Maracuyá Margarita
2 oz Corazón Blanco Tequila
0.75 oz Lime Juice
0.5 oz Agave Nectar
0.5 oz Passion Fruit Purée
Garnish:
Dehydrated Lime Wheel
Kiwi & Lime Salt
Edible Flower
Datil Tincture
Instructions: Rim a rocks glass with kiwi and lime salt. Add fresh ice into the rimmed rocks glass. In a shaker with ice, add agave nectar, lime juice, passion fruit puree, and tequila. Shake until well chilled. Strain into the rimmed rocks glass. Garnish with an edible flower and dehydrated lime wheel. Add Datil Tincture for spice!
“This cocktail is a tropical take on a Mexican classic, sweet, tart, and tangy. It’s a perfect summer sipper poolside.” ~ Marcus Morris
