Summer drinks in NY Post

[Bapopik at AOL.COM]

    From the New York Post (everybody's gotta do the same stories every
year), Food, 31 May 2000, pg. 58, cols. 3-4:

_Summertime, & the sippin' is easy_
By CYNTHIA KILIAN
   (...) BuzzCones...a spiked version of a Sno-Cone, complete with a paper
parasol and plastic souvenir coconut cup. (...) LovBuzz plans to crank out
these concoctions in a raspberry margarita version and a mocha-flavored one
called a Mudslide.
   (...) $18 cocktail-for-two called 212--a dual-strawed medley of vodka,
rum, pineapple and Curacao served in a carved-out pineapple ringed with
coconut.
   (...) Cucumber Saketini, a Stoli and sake creation.
   Madame X in SoHo serves the Make Her Blush, made from Makers' Mark
bourbon, Peach Pucker schnapps, apricot brandy, ginger ale and cranberry
juice.
   (...) Morgan Jacobson, chef and owner of the Midtown restaurant
Quince...the creator of the Honeysuckle Champagne Cocktail, which combines
bubbly with Poire Williams, chamomile and honey.
   In the minimalist category, Kelly & Ping in SoHo offers a Tokyo Rose: It's
chilled sake and rosewater garnished with a single rose petal.
   (...) Rumpus, which mixes rum, ginger beer, lime juice and mint.
   (...) It (Sunset--ed.) combines 3 ounces of cantaloupe puree, 2 ounces of
Sanbitter (a non-alcoholic Campari from San Pellegrino), 1 ounce of tequila,
1 tablespoon of simple syrup and 1 teaspoon of fresh orange juice in a shake
with ice.