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Issue Date: June 2007 Issue


It's time for a cold drink.


Tori Woods
woods@clevelandmagazine.com

Some days are so hot, we can’t imagine doing anything more taxing than mixing up something icy and alcoholic. So, we asked three drink makers to share the secrets of their unusual summer drinkcreations.

Paulius Nasvytis, owner
The Velvet Tango Room

(2095 Columbus Road, Cleveland)
The Cocktail: The Dark & Stormy
This drink originated in Bermuda and is a new addition to the VTR cocktail menu. It should be served in a tall glass, not a short tumbler. “This is a very good party drink since it is both uncomplicated and unusual,” Nasvytis says.
The Recipe:
2 ounces of dark rum, preferably Gosling’s Black Seal, though others may do in a pinch Fresh lime Ginger beer, preferably Reed’s or Goya Add ice, lime and ginger beer to the glass first ,leaving room for the float of dark rum on the top.

Jeff Snyder, general manager
The View Ultralounge & Nightclub
(618 Prospect Ave. E., Cleveland)
The Cocktail: The Horchata Marina

This traditional El Salvadorian drink include shorchata, a combination of morro seed, ground cocoa, cinnamon and sesame seeds (available viawww.juicywhip.com). This version is named after the mother of View’s artistic director, who taught the staff how to make it. “The recipe that View uses is prepared in the true El Salvadorian style,” Snyder says.
The Recipe:
7.5 ounces of Horchata1.5 ounces of vanilla vodka or coconut rum Shake ingredients and pour over ice into a 9-ounce glass. Garnish with a cinnamon stick.

Jack Anfang, owner
Lava Lounge
(1307 Auburn Ave., Cleveland)

The Cocktail: The Basil Lemonade
Lava Lounge first served this cocktail last year and will reprise it this summer. “It’s a very popular summer martini,” says Anfang.
The Recipe:
4 ounces Absolut Citron1 teaspoon fresh lemon juice5 very fresh medium-size basil leaves (shredded)1 teaspoon simple syrupicesplash of 7UPAdd vodka, lemon juice, simple syrup, ice and basil in a cocktail shaker. Cover and shake well. Strain into a martini glass, top off with splash of 7UP and garnish with whole basil leaves.


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