Sapphire Shores

Marisa Chafetz / Supercall
Marisa Chafetz / Supercall

Created by bartender Marc Rizzuto of Grand Army in Brooklyn, New York, this vibrantly-hued cocktail is inspired by tiki classics like the Pearl Diver and the Blue Hawaii. “If there is a blue drink on any menu, I will order it,” Rizzuto says. “Regardless of whether it is at a shitty chain restaurant or an amazing cocktail bar.” Made with herb-infused butter syrup, Strega (an herbaceous, saffron flavored Italian liqueur) and two different rums—including Rum Fire, an extremely funky, overproof rum from Jamaica—the Sapphire Shores is as boldly flavored as it is vividly-hued. “Rum and butter go together like lamb and tuna fish,” Rizzuto says. “Or, for more normal folk, spaghetti and meatballs.”

Sapphire Shores



  • 1.5 oz Rum
  • 0.75 oz Lime
  • 0.5 oz Herb-Infused Butter Syrup
  • 0.25 oz Strega
  • 0.25 oz Blue Curaçao
  • 3 dashes Rum Fire
  • Edible Pansy, for garnish


Step one

Add all ingredients to a shaker tin, save for the garnish, with cubed ice. Shake.

Step two

Using a Hawthorne strainer, strain the cocktail over pebbled ice in a goblet or brandy snifter.

Step three

Garnish with an edible pansy.

Contributed by Marc Rizzuto