For a cool sip with the tiniest hint of skank, look no further than Sable Kitchen & Bar mixologist Mike Ryan. His ode to the Blue Hawaii includes fresh juice, two types of rum, and a classical purply-blue liqueur. It’s sweet, spicy, smooth, and makes us think of white sand beaches.
Mike Ryan’s Little Beach Bum
¾ oz. fresh lime juice (no fake stuff allowed)
1 oz. fresh pineapple juice (To prepare: Remove one pineapple’s skin and core; press fruit through an impact juicer. Don’t cut corners; canned juice tastes like cardboard.)
½ oz. Grand Marnier
1 oz. El Dorado five-year rum
1 oz. Matusalem Classico rum
¼ oz. Crème Yvette
1. Combine all ingredients in shaker with ice.
2. Shake briefly then strain into a collins glass over crushed ice.
3. Garnish with an orchid from a lovely wahine’s lei or, failing that, a purple mallow flower. Aloha.
Bartender bonus: For less sweetness, use a drier rum like Flor de Caña four year, up the lime, and pull back on the Grand Marnier. Go easy on the Yvette. It’s expensive and will crush the cocktail if overused.
Sable Kitchen & Bar, 505 North State Street, at Illinois Street (312-755-9704 or sablechicago.com).
Photo: Courtesy of Sable Kitchen & Bar
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