JULY/AUGUST 2006
Add Comment (0)Elephantini
“The bartender and I put our two heads together and I asked him if he had any specialties or favorites for the summer. So he came up with this. I suggested changing one ingredient to the Stoli Raspberry. And that’s how the Elephantini was born. I think we got something really good here. It’s really light and refreshing.” —Dave Atquarulo, operating partner, Brass Elephant/Tusk Lounge
1 ounce Stoli Razberi
1 ounce Malibu rum
1/2 ounce pineapple juice
1/2 ounce Triple Sec
1/4 fresh lime, squeezed
Shake over ice, strain into martini glass. Garnish with pineapple wedge.
