Home Food Shake it Up: Deckhand

Shake it Up: Deckhand

by Jenny
Bartender Dave Weisberg with Lionfish in Delray Beach.

By Nila Do Simon
Portrait by Jason Nuttle

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.

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.

307 E. Atlantic Ave., Delray Beach, lionfishdelray.com

This article originally appeared in the Fall 2020 Issue.

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