Shake it Up!
BY NILA DO SIMON PORTRAIT BY JASON NUTTLE
Deckhand
The smell of fresh mint should hit you
first, followed by an electrifying zip of
lime juice and a zap of kiwi. Branded
the Deckhand, Lionfish's refreshing
cocktail is an ideal prologue into the
sustainable ethos that steers the
restaurant company, which has been
recognized twice by the James Beard
Foundation. Recently opened on Atlantic
Avenue, Lionfish's Delray Beach location
is the first outpost for the California-
born, fresh catch-propelled restaurant
that emphasizes locally sourced
ingredients and a zero-waste philosophy.
Even the limes create no waste, says
lead bartender Dave Weiss, whose
team juices the fruit, then dehydrates
the leftovers to use for garnishes and
bitters. "It's within us to care about the
environment and support local farmers
and fishing companies while presenting
elegant flavors," he says.
307 E. Atlantic Ave., Delray Beach,
lionfishdelray.com
INGREDIENTS:
2 ounces Tito's Handmade Vodka
3/4 ounce lime juice
3/4 ounce simple syrup
5-6 mint leaves
1/2 of a muddled kiwi
1 sliced kiwi
Muddle kiwi in a small tin. Smack mint leaves and place in the tin, followed
by lime juice, simple syrup and vodka. Shake thoroughly. Strain mixture into
cocktail glass over fresh ice. Garnish with lush mint and a kiwi slice.
158 venicemagftl.com Fall 2020
