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Fruit Punch


Lori Eanes

WHEN WE heard about the soaring popularity of fruit shooters, we knew what needed to be done: some extensive research.

It turns out that suburbia’s newest cocktail trend started when mad-scientist mixologists infused vodkas and rums with pineapple, wild cherries, strawberries, apples, and other fresh fruits. The fruits are steeped overnight or longer, and the infused liquor is served as martini shooters, which go down sweet and pack a wallop.

Paragon Bar and Café at the Claremont Resort & Spa and Walnut Creek’s Havana both serve pineapple-infused elixirs as shots but don’t advertise them on their menus. Only insiders know about them, mostly through word of mouth.“

I have regulars who order them using their own secret body language. Everyone has their own name for the drink,” says Havana bartender Felix Parra. “It’s really taken on a life of its own, and no one can stop at one.”

Paragon Bar and Café, 41 Tunnel Rd., Berkeley, (510) 549-8585, www.paragonrestaurant.com ; Havana, 1516 Bonanza St., Walnut Creek, (925) 939-4555, www.havanarestaurant.net.

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