FOR THOSE OF US too young to remember the Vietnam War, let alone World War II, Pearl Harbor Day represents a problem: How do we commemorate the darkest day of the Greatest Generation? Sixty-five years after December 7, 1941, Gramps is most likely no longer around, and spending the daylight hours in quiet reflection on man’s inhumanity to man is, like, soooo twentieth century.

Instead, why not throw a party with Pearl Harbor-themed cocktails? Kamikazes, Blue Hawaiians, Depth Charges and B-52s are obvious choices, and we’ve put together these surefire surprises. They may be in bad taste, but we guarantee they won’t taste bad.

The Tokyo Rose Gimlet
• 2 oz. Hendrick’s gin
• ½ oz. Rose’s lime juice
• Rose petals

Pour gin and lime juice into a mixing glass full of ice cubes. Stir well, strain into a cocktail glass, and garnish with the rose petals.

The Submartini
• 2½ oz. gin
• 2 tsp. Lichido lychee liqueur
• 1 cornichon

Pour gin and Lichido into a cocktail mixer filled with ice. Shake well, and strain into a classic martini glass. Drop in the cornichon so it looks like a little submarine.

The USS Arizona
• ½ shot umeshu (plum wine)
• ½ shot Sambuca

Pour Sambuca into a chilled shot glass, then carefully pour in the umeshu so that the Sambuca is floating on top. Light the Sambuca with a match, and serve aflame. Important note: Before drinking, put out the fire by covering the shot glass with a coaster.

The USS Indianapolis
• 1 gallon vodka
• ½ a fifth of blue curaçao
• 1 pint pineapple juice
• Grenadine syrup
• 1 bag gummy sharks

In a large container, combine vodka, curaçao, and pineapple juice. For each drink, add ½ cup of this blend to a blender half-full of ice. Blend until smooth, and pour into a glass. Add a bloody streak of grenadine syrup, swirl it in with a spoon, and garnish with a gummy shark.

The Bataan Death March
• 2 oz. Bacardi 151 rum
• 1 oz. 99 Bananas liqueur
• 2 oz. pineapple juice
• Pocky sticks

Combine Bacardi, 99 Bananas, and pineapple juice in a cocktail shaker full of ice. Shake, then pour into a highball glass. Garnish with a Pocky stick.

—Special thanks to Justin Picillo of Marshall Stack!

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