New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Cool Aid

Classic summer cocktails get a New Age kick,courtesy of the Caribbean and the Pacific Rim.

ShareThis

From left, lemon-coconut colada, gin Rawlinson, tamarind rum punch, soursop sour, and rosy dawn.   

Call it new age tropical: At Bemelmans Bar in the Hotel Carlyle, master mixologist Audrey Saunders is adding the Caribbean fruit soursop to lemon, gin, and bitters, and garnishing the drink with an orchid instead of a tiny umbrella. While paying homage to Trader Vic’s–style sweet tropical highballs, these days Saunders and her colleagues at bars all around town are responding to the exploding popularity of Asian, Indian, and other non-Western cuisines by tweaking their summer cocktails with tamarind nectar, lemongrass, almond syrup, and other unfamiliar tastes. “Light, clean, and refreshing is what we’re after,” Saunders says. With a pungent dash of nostalgia.

DRINKS
Lemon-Coconut Colada

Gin Rawlinson

Tamarind Rum Punch

Pineapple Cooler

Rosy Dawn

Soursop Sour

Guava Mai Tai

All recipes serve 1 unless noted.


Related:

Advertising
Current Issue
Subscribe to New York
Subscribe

Give a Gift

Advertising