Ask A NYC Bartender: Your Best Tropical Drink Recipe
It's summer, and we all know the best way to keep cool in New York City is with a tropical drink (or two). Not only are they delicious and refreshing, but tropical drinks are a reminder of those lazy, sunny beach days. But if you want to impress your friends at your next pool party, try whipping up this tropical drink recipe from Savannah Tulle, bartender at Oiji.
Oiji bartender
119 1st Ave.
New York, NY 10003
(646) 767-9050
www.oijinyc.com
With a mother whose profession was in the restaurant industry, Tuttle grew up in restaurants and bars. She started working as a dishwasher at a young age, and moved her way up to bartender. Tuttle has had the opportunity to work at a number of well-known New York City restaurants and bars with top chefs and industry professionals.
"For the past 12 years, I've been surrounded by brilliant and encouraging chefs and mentors working in NYC at such places such as The General, Cerveceria Havemeyer and Ideology in Brooklyn," she said. Tuttle was also an instructor at the largest bartending school in the world, the European Bartending School, where she taught others classic bartending techniques and recipes.
Tuttle is excited to be a part of the newly-opened restaurant Oiji, a Korean eatery located in the East Village. Oiji is paving the way for a new food category in New York City — refined, authentic Korean. The restaurant infuses traditional Korean food with a modern flair, using contemporary cooking techniques and ingredients. All of Oiji's cocktails also mix traditional and modern.
"Each Oiji cocktail [is] carefully thought out to employ one Korean element while remaining true to the spirit of American modern craft cocktails," Tuttle says. Her best tropical drink recipe is the Siren Lure, which can be enjoyed at Oiji.
Ingredients:
- 2 ¼ oz. Kelp Infused Aged Rum
- 1 oz. Fresh Pineapple Juice
- ½ oz. Amaretto
- 1 Dash of Black Strap Bitter
Directions:
- Infuse dried kelp into the aged rum.
- Combine all ingredients and shake.
- Fine strain and serve in a coupe or martini glass.
The Siren Lure is best paired with Oiji's pine leaves smoked mackerel with citrus soy. The Norwegian mackerel is cold smoked daily, which gives it a refreshing taste and pairs well with the sweetness of the Siren Lure.
The Seoul Paloma is made with cold pressed grapefruit syrup, tequila, China-China Liqueur, fresh lime and topped with silky makgeolli. The Long Black Veil is made with Korean blackberry shrub, St. Germain, Dorothy Parker gin, Peychaud's Bitters and topped with champagne. The Smoke House is made with Lapsang Souchong gin and Cynar and Green Chartreuse.
