April 2, 2015
Espolon Blanc, St. Germain, apricot, orange blossom water, lime, hibiscus, apple wood-smoked sugar rim. Just reading these ingredients suggests beauty and creativity and artistry just brushstrokes away from hanging on a museum wall. However, to see Tyler Harvey, bartender extraordinaire at Amuse, actually mixing the Marguerite (the moniker they’ve given this masterpiece), pouring and splashing, swirling and shaking, you’re…