The best way to get to know Sarah Rosner is to try one of her imaginative cocktails from the new Washington, D.C. bar, Radiator, located in the popular 14th Street corridor.
A Hawaiian native, this lead bartender puts a unique twist on the modern cocktail menu with libations that are part-classic, part-Hawaiian and all-Sarah. The Rickey Goes to Hawaii exemplifies this creativity and pays homage to Sarah’s South Kona upbringing by adding li hing powder to this classic cocktail. Another must-have recipe for summer sipping is the Fancy Pants–a.k.a. Sarah’s self-proclaimed “improved champagne cocktail”–which is a beautiful medley of gin, sparkling wine, maraschino, absinthe, bitters and tarragon. Cheers and aloha!
Rickey Goes to Hawaii
A unique variation on the Rickey – Washington D.C.’s Native cocktail – this version speaks to Sarah’s Hawaiian roots. Li hing powder has a sweet-sour-umami flavor and is widely used in Hawai’i, especially in gummy candy and popcorn.
(Photo credit: Andrew Propp)
For the cocktail:
- 1 key lime, squeezed and dropped into the glass
- A dash of li hing powder
- 2 oz. Bulldog Gin
- Splash of Fever Tree Soda
Directions:
- Combine the first three ingredients in a Collins glass.
- Add ice and top off with Fever Tree Soda.
- Stir and serve.
Fancy Pants
One of Radiator’s signature standouts, this light, refreshing treat brings new sparkle to the champagne cocktail trend.
(Photo credit: Andrew Propp)
For the cocktail:
- 2 dashes Regan’s Orange Bitters
- 2 dashes Grapefruit Bitters
- 2 dashes Leopold Absinthe
- 0.5 oz. Luxardo Maraschino
- 1 oz. Tanqueray Gin
- Splash of prosecco
- Cucumber and tarragon, for garnish
Directions:
- Combine the first five ingredients and chill.
- Transfer to a champagne glass and top with your favorite prosecco (we recommend Zonin).
- Garnish with a cucumber wheel and a sprig of tarragon on an arrow pick.
