Atlanta, cocktails

Splashy New Tropical Spring Cocktails at RA Sushi

On the first day of spring, Atlantans were choking on 9,368 particles of pollen (per cubic meter of air), which is a new record, reports 11 Alive.

Some people might prefer to waste their time washing their cars, momentarily freeing their vehicles from this yellow dusting. But the smart ones among us, and I suspect you are a part of this select group, will head indoors and cleanse our throats from Mother Nature’s dander with cocktails. Special spring cocktails at RA Sushi Bar and Restaurant (located in the 1010 Midtown building at 1080 Peachtree Street) to be exact.

Take an island vacation with just one swig of these fine $8 concoctions, from my fave, the Pineapple Express (a jaunt down to a some remote island with Hawaiian-based Kai Young Coconut Shochu, St. Germain and pineapple juice) to the Bikini Martini, which flirts with your beach-loving soul by combining vanilla vodka, blue Curacao, pineapple juice and more of that lovely coconut shochu. Hurry, though. They’re only available at RA until April 30 (but we got the inside scoop on recipes so you can try these fab libations out at home, too). Pair them with some of Atlanta’s best and most fun sushi from RA, and your itchy throat and eyes will be a distant memory while you hold up your getaway-in-a-glass and cry out, “Spring has sprung!”

Pineapple Express and Bikini Martini at RA Sushi Bar and Restaurant, Atlanta

Pineapple Express 
1.25 oz. Kai Young Coconut Shochu
.25 oz. St. Germain Elderflower Liqueur
3 oz. pineapple juice
.25 oz. lemon juice (2 lemons)
Splash of Prosecco
2 Pineapple wedges
Slice of lime

Muddle pineapple with St. Germain in mixing tin. Add everything except soda, shake and strain into ice filled glass, top with Prosecco soda, garnish with a slice of pineapple and lime.

Bikini Martini
.75 oz. Kai Young Coconut Shochu
.75 oz. vanilla vodka
1.5 oz. pineapple juice
.5 oz. simple syrup
.25 oz. blue Curacao
Splash of lemon-lime soda
Pineapple wedge for garnish

Pour all ingredients into mixing tin with ice. Shake and strain into chilled cocktail glass. Garnish with a pineapple wedge and dash of blue Curacao.

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