Jill MedingerMixologist BRYAN LONG of EAU PALM BEACH RESORT AND SPA shakes up a play on a pisco sour.
Florida native Bryan Long has a lifelong connection with the beverage industry dating back to his great grandfather who was a bootlegger and lived in the Okefenokee Swamp. His family also owned several liquor stores around the state. In addition to managing the resort’s beverage program where he and his team create unique handcrafted cocktails that our guests keep coming back for, Bryan also launched the resort’s craft beer program. He is completing his studies to become one of the few Cicerone’s in Palm Beach County and has hand-picked each of the local brewers the resort features at Breeze Ocean Kitchen, Stir Bar & Terrace, Angle, and Temple Orange.
Reacquaint yourself with luxury and peace of mind. Step into a world of effortless living and intuitive service with exceptional culinary offerings and the award-winning Forbes five-star Eau Spa at the intimate, oceanfront retreat of Eau Palm Beach Resort & Spa.
GIN VS. PISCO
Bryan Long, Assistant Director of Food and Beverage and Resort Mixologist, considers his Gin vs. Pisco cocktail a play on a pisco sour.
INGREDIENTS
11/2 ounce Nolets gin
3/4 ounce lime
3/4 ounce simple syrup
1 egg white
Angostura bitters
PREPARATION
Shake all of the ingredients except the bitters in a shaker without ice for 10 seconds.
Add ice and shake for 45 seconds.
Strain in a coupe glass, add 3 drops of bitters and swirl.
