Casey Carney, bar manager for the Capiz Lounge in South Boston's Seaport district offers up a tasty and unique take on the classics. After all, who wouldn't enjoy Cosmopolitan “spaghetti?”


The Mo

  • 2 Ounce Grey Goose Limon
  • 2 Ounce Cranberry Juice
  • 1 Ounce Fresh Lime Juice
  • 2.4 Gram Agar Agar

The Rita

  • 2 Ounce Don Julio Blanco
  • 1 Ounce Cointreau
  • 1 Ounce Fresh Lime Juice
  • 1 Ounce Lemon Juice
  • 1/2 Ounce Simple Syrup
  • 4 Gram Gelatin
  • 4 limes, halved and hollowed out


The Mo: Step 1

Heat lime and cranberry juice to a simmer, then add the vodka and Agar Agar, remove from heat and and whisk until smooth.

Step 2

Pour the mixture onto a small sheet pan and chill until set,

Step 3

Slice into thick strands and serve it up in a cocktail glass. If you're not confident your sheet pan is non-stick enough to release your booze-laden spaghetti, hit the sheet with a thin layer of cooking spray or line it with plastic wrap

The Rita: Step 1

Bloom the gelatin in ice cold water, then set aside

Step 2

Set aside and heat 1 oz. of Don Julio and remaining liquid ingredients for 2 minutes to just below boiling

Step 3

Remove gelatin from the ice bath and whisk together with the remaining liquid until smooth

Step 4

Then fill the hollow lime skins with the mixture and slice into wedges after it sets, usually overnight.

Step 5

Pair the two shooters up and watch the fun.