We concocted this drink a few years back, when we had fresh citrus on hand and were looking to put our growing mint plant to use. After finishing his drink, Rich dubbed it the Catalina Wine Mixer – which we then translated into the Catalina Rye Mixer.
While it can take a bit of time to prepare, it’s worth it – trust us! It has been one of our favorite go-to cocktails every summer and our guests always tend to agree. There’s nothing quite like a boozy, refreshing, aromatic herb and citrus-filled drink after a day on the beach.
Catalina rye mixer
There’s nothing like a boozy, refreshing, aromatic herb and citrus-filled cocktail after a day on the beach.
Ingredients
- 2 oz rye
- .75 oz Aperol
- .25 oz agave syrup
- 7 mint leaves
- 6 lemon wedges (4 for muddling and 2 for garnish)
- 4 orange wedges (2 for muddling and 2 for garnish)
- mint sprig (for garnish)
Instructions
- In a cocktail shaker, muddle 4 lemon wedges, 2 orange wedges and mint leaves. Meanwhile, skewer the remaining orange and lemon wedges onto a cocktail pick.
- Add ice, whiskey, agave and Aperol to cocktail shaker. Shake aggressively so that the liquid soaks in the flavors of the muddled mint and citrus.
- Pour through a fine strainer into a rocks glass filled with crushed ice.
- To garnish, place pick with citrus and mint sprig into drink.
Notes
With this recipe, we prefer to use Old Overholt rye.
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