By Chef Mike Isabella 

Mike Isabella received his formal chef training at The Restaurant School in New York, taking classes and cooking at some of New York City’s greatest restaurants. After New York, Chef Isabella made his way to Philadelphia where he worked at Alma de Cuba and then several Stephen Starr restaurants. Most recently, Chef Isabella was the executive chef of Jose Andres’ Zaytinya restaurant in Washington, DC. Chef Isabella recently appeared on Season Six of Top Chef and was the runner-up finalist on Top Chef All-Stars.

INGREDIENTS

2 parts Fresh Squeezed Ruby Grapefruit Juice

1¼ parts Knob Creek® Bourbon

¾ part Domaine de Canton® Ginger Liqueur

½ part Lemon Juice

Garnish: Lime Wedge, stuffed with Candied Ginger

TO SERVE

1. Combine all ingredients in a Boston shaker.

2. Add Ice and shake.

3. Strain over ice in a rocks glass.

4. Squeeze the lime wedge to disperse the candied ginger into the drink.

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