Mitchell Swass, Bartender, Wharf Fishhouse & Tiki Bar making the Stabbing Unicorn Mai Tai.

Wharf Fishhouse & Tiki Bar
41 Bowen’s Wharf
Newport, RI

Located right in the heart of Newport’s historic waterfront, Wharf Fishhouse & Tiki Bar on Bowen’s is a long-standing destination, offering Polynesian-style plates and tiki drinks served in a casual setting overlooking Newport Harbor. Local seafood from a raw bar gets a spotlight on the menu, too, including the restaurant’s buck-a-shuck weekday afternoon showcase. Given the nightlife, it’s no surprise the cocktails offer seaside-inspired tropical variations alongside the classics to refresh while taking in all the action. Its large-format Punch for the Table lives up to its name and honors the tiki party vibe. Wine, beer and mocktails offer something in hand for any wharf visitors seeking respite on the water. A rum-centric sipper for the season’s change provides a refreshing accompaniment to any dish.

Bartender: Mitchell Swass

Cocktail: Stabbing Unicorn Mai Tai

Ingredients:
» 2 oz. Planteray Stiggins’ Fancy Pineapple Rum
» 1 oz. dry Curaçao
» Fresh lime juice
» Coconut simple syrup
» Float of blackstrap rum mix
» Garnish: dehydrated orange

Method: Combine all ingredients in a shaker and serve over crushed ice with the rum floater on top. Serve in a whimsical unicorn bowl. Garnish with a dehydrated orange.

The Stabbing Unicorn Mai Tai.

“We’ve really taken great care to fix what wasn’t broken, and I think we damn well succeeded—not just with this cocktail but with our whole menu. From our Mezcal Sour to the Isle of Forgotten Sins,” said Bartender Mitchell Swass. “In this Mai Tai variation, we use plantation rum in the cocktail and the recipe was concocted by another team member here. It takes a wonderful spin off the original recipe, though, adding a couple more tropical flavors like pineapple-infused syrup and coconut simple syrup that’s made from scratch by blending sugar and coconut flakes.”