Issue No. 147 —

Room 112

IMG_8500 (1)

This cocktail is a collaboration Reed Cahill and I came up with for Monday nights at Wet City where we showcase a special cocktail menu. As it’s the 25th anniversary of Bad Boy Records, we figured it was only appropriate to do a ‘peaches and cream’-esque tribute to 112. The idea came about when Reed grabbed a bottle of barrel-aged peach white grape balsamic from local Greek vinegar and olive oil store DEVOO. This balsamic is insanely complex and flavorful, so we wanted to keep our other ingredients as simple as possible. After some experimentation, we landed on pairing it with Vizcaya Cristal rum, which is a total vanilla cream bomb. Cocchi Americano which adds some nice floral nuance, and turning it into a highball made it super light, breezy, but still complex. The rosemary garnish adds a nice savory aromatic contrast to the light sweetness of the drink itself.


  • 1 1/2 oz Vizcaya Rum
  • 3/4 Peach & White Grape Balsamic Vinegar
  • 1/2 Cocchi Americano
  • Soda
  • Rosemary

Leave a Note

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>