| Benihana Booze |
| Wednesday, 07 March 2012 23:09 | |||
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Back in the day, when your editor was an underclassman at Northwestern University, learned quickly from his elders (juniors and seniors) that one of the best, yet cheapest ways to impress a hot date was to take her to a downtown Chicago restaurant called Don the Beachcomber. A forerunner to Trader Vic’s and later to the now iconic Benihana group, Don the Beachcomber was a wonderful place. Long and narrow, they served up some of the most delicious (and delicious to look at) rum-based drinks then known to the western world, backing it up with great food. (I will never forget their BBQ ribs and bacon-wrapped water chestnuts.) www.benihana.com With Benihana now one of the reigning restaurants to perpetuate this special combination of superior cuisine and great drinks, they are sending all of us a way to work the countdown to the first official day of spring (March 20th to be exact). They are making it possible for us to celebrate the coming of warmer weather (and Daylight Saving Time) with one of Benihana’s refreshing cocktails. To make it happen, they’ve offered us recipes for two of their most popular. (And we promise to provide them only if you will act responsibly during and after you enjoy these special concoctions!) Benihana Punch Bowl This fruity rum punch is the perfect drink to share with friends. Combine all ingredients and shake well, then serve in a 60 oz punch bowl over ice. Garnish with 2 orange slices, 4 maraschino cherries, and throw in a decorative parasol or two for good measure. 8 oz Rum (like Myer’s Platinum) 3 oz Hiram Walker Peach Brandy 3 oz Leroux Strawberry Liqueur 3 oz Rose’s Grenadine Syrup 10 oz Island Oasis Sour Mix 15 oz Dole Pineapple Juice 22 oz Tropicana Orange Juice Grape Escape For a refreshing, grape-flavored cocktail, add gently muddled grapes and the remaining ingredients into a shaker with ice, and shake for 10 seconds. Pour into a wine glass and top off with soda water for a sparkling finish. Garnish with three red seedless grapes on a pick. 6 red seedless grapes 1 ½ oz Grape Vodka (like SKYY Infusions) 2 oz Moscato wine 1 oz Lemon Juice ¾ oz Simple syrup Then sit back, look out your window and wait for spring to warm your face, while these drinks do the same to your insides. When the first Benihana opened in 1964, American diners were unfamiliar with the elegance and intricacies of Japanese cuisine. The very thought of having a chef prepare a meal right at your table was completely unheard of. And the idea that exotic Japanese dishes could be blended with a dazzling chef performance was a radical one — but it was one that became Benihana’s recipe for success, with more than 100 million meals served since 1964. For more, visit www.benihana.com SOURCE: Benihana
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