Disco Mix Cocktail Recipes

Web Exclusive Recipe


Compiled by Becky Speere | Photography by Mieko Horikoshi

Lineage Restaurant’s Aaron Alcala-Mosley created a disco-inspired cocktail lineup for the crowd at MNKO’s 2019 ‘Aipono Restaurant Awards, and shares these recipes—so you can boogie-oogie-oogie at your home bar. Don your funkiest ’70s look, turn up the music and the disco ball, and dance the night away!

Disco Inferno

(inspired by the Midori Sour)

Yield: 1 cocktail

  • 2 oz. Fid Street Gin
  • 1 oz. melon cordial*
  • 1 oz. sour pineapple**
  • 1 dash absinthe
  • 1 dash celery bitters

Garnish:  Peychauds Bitters (float), Luxardo cherry

Method: Combine all ingredients in a shaker. Add ice and shake. Strain over fresh ice in a tall Collins glass. Garnish with 3 dashes of Peychauds bitters and a cherry on a pick.

*Melon Cordial

  • 1 cantaloupe
  • 3 Granny Smith apples
  • sugar, as needed (See procedure below.)
  • organic green food coloring

Juice the cantaloupe and apples separately, then combine 2 parts cantaloupe juice with 1 part Granny Smith apple juice. Add an equal amount of sugar by volume to your yield. Add several drops of green food coloring until the color changes to a “midori green.” (Any unused cordial will keep, refrigerated, for one week.)

**Sour Pineapple

  • 1 pineapple, peeled and juiced
  • malic acid
  • citric acid

(Both acids occur naturally in fruit, and can be purchased at any health-food store or online.)

Juice a fresh pineapple. Add 3.6 g. citric acid and 2 g. malic acid per 100 ml. of pineapple juice. Stir until dissolved.



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