Restaurants
Barfly: The Knickerbocker
By Neal McLennan published Aug 13, 2012
This sophisticated tiki is the perfect mix of business and pleasure. Plus: learn how to mix it at home with Hawksworth's bar manager Brad Stanton
The problem with most tiki cocktails is that they sacrifice sophistication for zaniness. Doing the limbo? Mai tais all round. But when toasting a colleague's promotion or celebrating a hostile takeover (you know, grown-up stuff) you need something a little less Jimmy Buffett and a little more Warren Buffett. And that's where the Knickerbocker comes in. While it sounds like something from a Raymond Chandler novel, it's actually much older-a mid 1800s concoction that's the spiritual father of the tiki cocktail. It has more tartness than your average Zombie, which makes it perfect for summer (and even a few won't send you into diabetic shock). Note: there's another version of the Knickerbocker out there that's a martini with red vermouth-it's not bad, but save it till fall.
2 oz Cruzan rum
1 oz fresh lemon juice
½ oz raspberry syrup
1/ 3 oz Orange Curaçao
(Cointreau will also work)
Shake ingredients in a cocktail shaker, strain into a tall glass filled with crushed ice. Garnish with fresh berries.
Watch and Learn
As Hawksworth's bar manager Brad Stanton uses local raspberries and blueberries to mix a Knickerbocker
