In partnership with Mountain Valley Spring Water
Megan Deschaine is a veteran of some of the East Coast’s finest bars: She worked at Rye Craft Cocktails and Mr. Rain’s Fun House in Baltimore before relocating in Charleston’s iconic restaurant scene. She served as the bar manager at Doar Bros., The MacIntosh (now closed), and Four Ninety Two before launching her own brand, Megan Makes Drinks. Now leading private cocktail consulting and bartending services throughout the Charleston area, she’s both an expert and artist when it comes to crafting original cocktail recipes.
Deschaine loves to use fresh, local ingredients in her innovative cocktails. In her creation she has named With Love, Linda she continues the theme of fresh ingredients, where some are so local they come from her own personal garden. This cocktail is not only a a tasty concoction but has a personal connection with Deschaine. The name With Love, Linda is in tribute to Deschaine’s personal friend Linda Hancock who passed away last year. Linda was not only a fierce champion for Deschaine but also for the entire Charleston food and beverage community.
With ingredients such as homemade raspberry syrup, lemon juice, red bell pepper infused gin, and Mountain Valley Spring Water Sparkling White Peach Essences, her attitude of “the fresher the better” gives this cocktail some “fresh garden characteristics” that would compliment any summer gathering. Whether it is brunch with friends or a family barbecue, this drink will be the talk of the occasion. Make sure you shake your drink “with love” to give it that extra special taste.
recipe 
yields
1 Drink
3 slices heirloom tomatoes
¾ ounce raspberry syrup
½ ounce lemon juice
1½ ounces bell pepper-infused Hat Trick Gin (recipe follows)
1½ ounces Mountain Valley Sparkling White Peach Essences
basil leaves
2 red bell peppers
Ingredients
Ingredients
steps
- In a cocktail tin, muddle tomato and basil. Add the raspberry syrup, lemon juice, and bell pepper infused Hat Trick Gin.
- Shake with ice, and strain over fresh ice into a rocks glass. Top with Mountain Valley Sparkling White Peach Essences.
- Garnish with an expressed basil.
Steps for bell pepper-infused Hat Trick Gin
- Chop 2 red bell peppers and macerate in one 750 mL bottle of gin. For maximum flavor infusion, allow the mixture to rest at room temperature for at least 24 hours.
- Strain off the bell pepper and the infusion will be shelf stable indefinitely.
Video by: Jonathan Boncek
Edits by: Jack McAlister
Production by: Maggie Ward
Location: Doar Bros.
In partnership with Mountain Valley Spring Water
