She Was An American Girl

Blushing Coed

(from Daily Candy)

March 18, 2011 | Los Angeles
At First Blush
Michel Dozois's Blushing Coed Cocktail Recipe

Unless you’re a 1950s sorority girl, pink drinks aren’t easy to swallow.

But Michel Dozois, head barsmith at LACMA’s new Ray’s and Stark Bar, has a fresh spin on the Pink Lady, a pre-women’s lib classic. Behold the Blushing Coed. Though the name doesn’t do much for third-wave feminism, the recipe is a thoroughly modern concoction (with not a drop of grenadine to be found).

Pair with a heated debate over the cultural merits of Camille Paglia and the Girls Gone Wild franchise.

Blushing Coed
Serves one

Ingredients
¾ oz. fresh lemon juice
1 oz. gin
1 oz. Laird’s Applejack
¾ oz. simple syrup
4 raspberries
1 egg white
1 Névé shaking cube or a handful of ice cubes

1. Jigger the lemon juice and pour into a shaker.

2. Add the gin, Applejack, and simple syrup, and then add the raspberries and muddle.

3. Add egg white and shake. Add ice and shake again.

4. Strain concoction into a cocktail glass.

5. Garnish with a raspberry and serve.

Ray’s and Stark Bar, 5905 Wilshire Boulevard, at Fairfax Avenue, Miracle Mile (323-857-6180 or patinagroup.com).

No. 17

(from Daily Candy)

March 18, 2011 | Everywhere
Pineapple Express
The Hurricane Club's No. 17

We know you have more than half a brain, and it doesn’t take a genius to realize that sipping a bourgie pina colada is a great idea. Take a vacation with this creation from Richard Leach of NYC’s The Hurricane Club, a Polynesian-themed restaurant and tiki bar that’s always on island time.

 

 

 

No. 17
Serves one

Ingredients

For the drink
2 oz. spiced rum
4 oz. pineapple, lemongrass, and coconut mixer (recipe below)
Cocoa nib bitters
2 fresh kaffir lime leaves
½ oz. lime juice

1. Pour all ingredients into a shaker with ice. Shake and transfer to a tall glass.

2. Garnish with pineapple or other tropical fruit, mint, and flowers.

For the mixer
2 oz. pineapple juice
½ tbsp. fresh lemongrass, chopped
Zest of 1 lemon
2 oz. coconut milk
½ oz. water

1. Combine juice, lemongrass, and zest. Microwave for 90 seconds.

2. Cover and let sit 30 minutes.

3. Add milk and water.

The Hurricane Club, 360 Park Avenue South, at 26th Street (212-951-7111 or thehurricaneclub.com).