At Rolo’s, a restaurant in Ridgewood, Queens, the bar director Tony Milici recently flirted with the idea of putting a blue drink on the cocktail menu.
The result was Sacrebleu, a blue riff on the gin fizz, made with rum, velvet falernum and blue curaçao.
“I slept just fine knowing I made the Ramos gin fizz blue,” he said.
Craft cocktail bartenders have seemingly gotten over any high-minded reservations about blue drinks, as they’ve begun slowly appearing across menus in the past few years.
They have even produced a few quasi-famous new drinks, such as the Gun Metal Blue, at Porchlight in Manhattan, made with the citrus-based liqueur blue curaçao, like most blue drinks.