Behind the bar at Rebellion Beachside Bar & Bistro in Cocoa Beach, bar manager Hiiji Harvin takes pride in creating cocktails that are as thoughtfully composed as they are delicious.
He recently showed FLORIDA TODAY how to make a beverage named “Versailles Garden,” a cocktail that balances floral lavender, fresh citrus and botanical gin with a silky foam finish.
Light and refreshing, it’s the kind of drink that can change a skeptic’s mind — even if gin isn’t usually their spirit of choice.
Ingredients
Garnish
Method
*Regular honey can be used a replacement, but of course, will not taste the same at Harvin’s concoction.
To make infused honey syrups, heat equal parts of honey and water in a small saucepan over medium heat until hot but not boiling. Add herbs (dried or fresh) to the mixture. Let the herbs infuse for 10–60 minutes, depending on desired strength. Stir occasionally to ensure even flavor extraction.
*Fee foam replaces egg whites, commonly used in drinks. This item can be purchased at most liquor stores. Aquafaba, the liquid from canned chickpeas, will also foam similarly.
More about Rebellion Beachside
Located at 26 N. Orlando Ave. in Cocoa Beach and helmed by chef and co-owners Joseph Yardley and Michelle Herndon, the restaurant blends French bistro influences with contemporary American cuisine.
Rebellion offers hearty appetizers, elevated main dishes, natural wines and an inventive cocktail program. The intimate space is known for its “insurgent-meets-classic” aesthetic, featuring warm wood accents, deep colors and a relaxed, yet upscale atmosphere.
Amber Olesen is FLORIDA TODAY’s food and dining reporter. Reach her at aolesen@floridatoday.com.
This article originally appeared on Florida Today: Why locals love this Cocoa Beach cocktail and how to make it
Reporting by Amber Olesen, Florida Today / Florida Today
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By Amber Olesen, Florida Today | USA TODAY Network
