Those murky mojitos are so last year. This season, a new wave of tropical cocktails will be gracing Gotham drink menus. But that doesn’t mean you have go bar-hopping to sample them.
Whether you’re backyard-bartending or hosting a pre-summer bash this long weekend, try your hand at concocting these local mix-master masterpieces – they’re guaranteed to take the “memory” out of Memorial Day.
The cocktail creators at Waikiki Wally’s – the East Village Hawaiian hot spot (complete with plastic palm trees, hula-girl murals and live parrots) – know all about fabulously fruity concoctions.
Wet your whistle with their tropical Tidal Wave: a bright blue blend of two parts coconut rum, one part blue curacao, one part amaretto and a dash of lime juice and cocoa cream.
“These drinks are light and sweet – they hide the liquor flavor, it sneaks up on you,” says Eddie Dean, 38, owner of the Tiki Room and Discotheque.
Polynesian Lemonade – two parts Great Goose Lemon Vodka, one part lime juice with sugar on the rim – has been a huge hit this spring at Discotheque, while Tiki Room regulars have been downing the Hawaii Five-Ohhhh (two parts Baileys, one part Kahlua with a dash of almond syrup) like drunken Don Hos.
If you’re into super-sizing, local cocktail connoisseur, author and restaurant consultant Gary Regan (ardentspirits.com), has the drink for you. Regan recommends the Tart Gin Cooler for a holiday weekend: 2 ounces of London Dry Gin; 2 ounces of fresh pink grapefruit juice; 3 ounces tonic water; and two dashes of Pechaud bitters. Pour ingredients into a large collins glass and stir.