The best season to savor beloved signature drinks and new favorites is summer and it’s not just because every bartender in town is whipping up irresistible margaritas, mojitos, and sangrias. It’s also a time when mixologists are at their most creative, especially when night owls are out every evening and enjoying the crisp weather. Haru Sushi in New York City is famous for presenting premier elixirs every month, including the Agave Cooler, Dulce De Leche, and Painkiller, just to name a few. For three consecutive months starting now, Haru will be serving a specialty cocktail during “Sake Hour.” In June, enjoy a Kokonatsu Cream Mojito, a luscious blend of coconut vodka and shiso, a zesty basil and mint hybrid. For July, order the Manta Ray, a sweet and bright medley of raspberry vodka, pineapple, and a French liquor carefully blended with blackberries, vanilla, and honey. Finally, take a ride in August on Haru’s Orient Express, which highlights pressed apple juice, ice-cold vodka, and fizzy soda. No matter which month you prefer, there’s something for everyone. It all leads to one destination: Ahhhh….
Kokonatsu Cream Mojito Recipe
Ingredients
1.5 oz. Coconut vodka (We used Coconut Ciroc Vodka)
1.0 oz. Crème de Coconut
05. oz. Sweet/sour mix
0.2 oz. Soda
3 Shiso leaves
Lime wedges
Preparation
Add all ingredients in a cocktail shaker filled with ice and shake. Pour over rocks and serve with a lime garnish.
Manta Ray Recipe
Ingredients
1.5 oz. Raspberry vodka (We used Svedka Raspberry Vodka)
1.0 oz. Pineapple juice
1.0 oz. Cranberry juice
0.5 oz. Chambord
Preparation
Add all ingredients in a cocktail shaker filled with ice and shake. Pour straight up.
Orient Express Recipe
Ingredients
1.5 oz. Apple vodka (We used Absolut Orient Apple Vodka)
1.0 oz. Pressed apple juice
0.5 oz. Cranberry juice
0.3 oz. Sweet/sour mix
0.1 oz. Soda
1 Apple slice
Preparation
Add ingredients in a cocktail shaker filled with ice and shake. Pour straight up. Garnish with an apple slice.
