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!
(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.
- 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.)
- 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.