The blue drinks you know, or have wisely avoided, are often rum-based sugar bombs. But that’s changing fast, thanks to several top mixologists who really love to, well, work blue. New York City’s PDT has the Shark, a rich mix of buttered rum, pineapple juice, Frangelico and blue Curaçao topped with an ironic crown: a tiny paper umbrella.
In San Francisco, Dirty Habit serves its Son of a Beach, an earthy blend of gin, fino Sherry and artisanal blue Curaçao that’s as complex as its name is an eye roller.
But the blue ribbon goes to Gun Metal Blue, a drink at New York City’s Porchlight, the new bar backed by restaurateur Danny Meyer of Shake Shack fame.
Created by Bartender Nick Bennett, imagine the tastiest margarita you’ve had, but with a balanced blend of tropical, citrus and smoke aromas and flavors. Taste it for yourself.
Gun Metal Blue
1½ ounces Vida Mezcal
½ ounce blue Curaçao
¼ ounce peach brandy
¾ ounce lime juice
¼ ounce cold cinnamon syrup (see below)
Quarter-size piece of orange peel, for garnish
In a cocktail shaker filled with ice, combine all ingredients, except garnish. Shake well, and strain into a chilled coupe glass.
Next, grab a match or a lighter for the garnish-cum-party trick. Hold the orange peel directly over the cocktail, skin side facing away from you. As you pinch the peel—folding it so only the skin is exposed—bring the flame up to the skin, igniting the oils. The tiny flash dies out with a sizzle. Rim the glass with the skin and place it on top of the drink.
Cinnamon Syrup: Mix 2 parts sugar with 1 part water. Simmer for 10 minutes with 2 or 3 cinnamon sticks.
What is blue curaçao?
Curaçao (CURE-a-sow) is a family of liqueurs made from bitter oranges grown on its namesake island in the Caribbean, and includes triple sec and Cointreau. The blue style is simply a dyed cousin.