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Tropic Thunder

BOA Steakhouse, Forum Shops, $12

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 So, is it hot enough for you out there? Then why not slip into something refreshing and tropical that is just a tad more sophisticated than a mai tai or the very dated piña colada? BOA Steakhouse manager Eric Smith’s summer creation, the Tropic Thunder cocktail incorporates sweet brown sugar—one of my favorite ingredients right now—and, served ice cold, is about as refreshing as a sudden summer downpour.

Ingredients:

1 oz. 10 Cane Rum

0.5 oz. Navan Liqueur

0.25 oz. Amaretto di Saronno

1 teaspoon brown sugar

Juice of half a lime

1 oz. pineapple juice

 Method:

Build ingredients in a pint glass, shake, strain over ice into a chilled highball and garnish with a pineapple wedge or, alternately, a lime wheel and maraschino cherries, as pictured.

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