DIY Down the Shore: Derek Moorer’s Vampire Finch

To help your summer along, Foobooz plans to give you some recipes by notable chefs and bartenders in Philadelphia. We’re calling it the DIY Down the Shore series, and we’ll be posting them all week. We’re bringing Philly’s dining scene into your summer homes.

Derek Moorer has two things going for him:

1. Danger is his middle name. I’m not kidding, his name is Derek Danger Moorer.
2. He has the keen ability to make a drink that you never heard of, and that’ll knock your socks off.

He’s one of the Ranstead Room bartenders and also one of the three heads behind the Smoke & Spice pop-up bar we mentioned last week. He gave us a drink called the Vampire Finch.

Now, when he sent me the recipe, he sent me nothing else. No other information, or history, or anything. But with a little Wiki-research, I found out the drink was named after a bird that feeds on blue-footed booby blood (say that 10 times, fast). So there’s that.

Here’s Derek’s summer drink:

Vampire Finch

1/2 oz simple syrup
1/2 oz lime juice
3/4 Aperol
1 1/2 pineapple juice
1 1/2 Bermuda rum

Shaken, then served on the rocks

Ranstead Room [f8b8z]

DIY Down The Shore [f8b8z]