Boogie Nights
Boogie Nights by Vince Ott
My toast to the Moai is in the spirit of fun and a nod to the humor which has been captured so well in this creation. The drink is the playful invention of Vince Ott, from New York’s Thai Diner, his love letter to the kitschy frozen margaritas and colorful drinks of a certain cocktail era. He and his comrades make no excuses about the appeal of an eye popping concoction, and he has certainly pulled no punches with this one. He says that once anyone in the bar orders one, it sells itself because everyone suddenly wants the exciting and fun looking drink.
makin you boogie
In place of orange liqueur, Ott’s margarita has maraschino, which gives it a pop of cherry flavor. He enhances the classic lime juice with hints of exotic makrut lime as well, both as a simple syrup and sweet and salty crust on the glass. The dragon fruit, with it’s kiwi-pear flavor and neon bright burst of color, sends this drink over the top into party town. You’ll have a hard time keeping a long face drinking this, and putting it down. Cheers!
jungle boogie
Boogie Nights by Vince Ott
2 oz blanco tequila
¾ oz maraschino liqueur
¾ oz lime
½ oz makrut lime syrup
1 cup ice
1 tbs red dragon fruit puree
Makrut lime sugar-salt
Green Chartreuse
Combine all but puree in a blender until smooth. Add puree to a favorite glass rimmed in the sugar-salt and pour blended ingredients to layer on top. Spritz the Chartreuse over top and garnish with a pineapple frond and paper umbrella (or lime wheel Moai).
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