Charles Hardwick at New York’s Blue Owl Cocktail Room wanted to create a tropical drink with all the flavor but without an overwhelming syrupy sweetness. So he created the Marisco Sour using pisco, banana liqueur and coconut water. The resulting drink boasts the scent and flavors of coconut and banana, but refrains from the use of syrups or unnecessary sweeteners. Scents plays a role in other cocktails at the Blue Owl Cocktail Room as well. The Kipspringer, made with genever, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!