Working Nine to Five

Andrew Olsen, bar manager at Bluestem
Andrew Olsen, bar manager at Bluestem

With layered fresh juices and a modicum of wine and tequila, this most refreshing drink is almost good for you

Andrew Olsen, bar manager at the award-winning Bluestem restaurant in Westport, crafted “Nita’s Nine to Five” when he was looking for something “incredibly refreshing” for the summer menu.  But he had a little help.  The chance to help develop and name a cocktail for their menu was promoted as an auction item at the fundraiser for the Kansas City chapter of the Leukemia and Lymphoma Society. The winning bidder, Beri Edwards, sat down with Olsen and together they crafted this summery highball.*  She dedicated it to her grandmother. I assume the name indicates the preferred time of day to consume this cocktail, although I am uncertain as to whether it should begin at 9 a.m. or 9 p.m.

*A highball is a family of mixed drinks composed of an alcoholic base spirit with a larger proportion of non-alcoholic mixer (like scotch and soda, gin and tonic, etc).

OlsenAndrew_19_ALNita’s Nine to Five  

1    oz Tequila Ocho Plata

1    oz Sauvignon blanc

1    oz strawberry juice

1    oz pineapple juice

1    oz cucumber juice

Mint to garnish

In a tall glass (a highball glass), pour all of the ingredients over ice and garnish with mint sprigs. (For an especially pretty presentation as shown here, layer the cucumber juice, pineapple juice and strawberry juices, then top with the sauvignon blanc and tequila.)  For larger numbers, combine equal parts of all the ingredients in a pitcher, stir and serve over ice with a mint garnish.