Spring Has Sprung at RA Sushi

Tropical Island-Inspired Cocktails Ring in Warmer Temperatures

It’s time to trade in boots and scarves for flip flops and shorts because prime patio season is officially here! Spring has sprung at RA Sushi Bar Restaurant, and nothing says warm weather like an island vacation-inspired cocktail. Beginning March 1, for a limited time, RA Sushi introduces the Pineapple Express and Bikini Martini.

It’s full steam ahead to the tropics! Jump on the Pineapple Express, a getaway in a glass featuring Kai Young Coconut Shochu, St. Germain Elderflower Liqueur, pineapple juice, a hint of lemon juice, and for some bubbles, a splash of Prosecco. Take your taste buds on spring break with the Bikini Martini, a cocktail sure to inspire any beach bum to throw on their itsy bitsy teeny weeny bikini and catch a wave. This exotic layered libation is made with a dash of Blue Curacao, Kai Young Coconut Shochu, vanilla vodka, pineapple juice, and a splash of lemon-lime soda.

Priced at $8 each, the spring cocktails will be available from March 1 to April 30, 2012 at RA Sushi in Leawood. Visit any RA location to try a Pineapple Express or Bikini Martini, or mix one up at home for your next backyard bash. For more information, visit our web page

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

Preparation: 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

Preparation: 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.