From Eddy, With Love

Cocktail by Yolanda Gregg

2oz of Deep Eddy’s Ruby Red Grapefruit

1oz Homemade Jalapeño Rosemary Watermelon syrup

2:1 Simple Syrup, 1 Jalapeño, half of a small seedless watermelon juiced,3 sprigs of rosemary.

.5oz Pierre Fernandez Dry Curaçao

.5oz Acidic Adjusted Grapefruit (100ml of grapefruit, 2.7g citric acid, 1.7g malic acid, but only used.5oz of the juice)

Splash of Topo Chico Lime Mineral Water.

Put all measured ingredients except for the mineral water into a shaker with ice, and shake for 15 seconds. Make sure the glass chilled and rinse with a mezcal. Strain over ice of your choosing.

Citrus Salt Rim

Large Rocks glass

From Charlotte to Las Vegas, and heading to Portugal, this competition has changed my life. A year ago I was asked to enter a local Deep Eddy’s competition in Charlotte, NC, I was one of the top five finalists in Charlotte, NC. Clearly, I lost the competition, but it brought all of the local bartenders together and we had a great time! I appreciate the losing because it ignited the fight to improve my skills while having fun. I have been fortunate to meet some awesome people along the way. It’s an honor of working with and learning from some of greatest people in this industry and I happy to share my passion with them. Because of Deep Eddy’s, I will be representing the US in the World Cocktail Championship. This is truly a gift, thank you.