TODAY'S PAPER
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Best pizza: The search for the best Long Island pie

Our critics selected 32 of their favorite LI pizzas, which battled it out, bracket-style. You voted, the pairings shrunk, and a winner reigned supreme.

Congrats to PRINCE UMBERTO’S and its potato-egg pizza for capturing the popular vote!

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Also, a big round of applause for all 32 delicious pizzas. Scroll down to see the results of all five rounds of voting.

FINAL RESULTS
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The Wonder Wheel: An NYC icon endures in Coney Island

Superstorm Sandy had stampeded through Coney Island the previous night, its surge drenching amusement rides and leaving behind mud and debris. The electricity was dead. Now it was the morning of Oct. 30, 2012, and a fearful Steve Vourderis was focused on the magnificent treasure that belonged to his family: The nearly century-old, 150-foot-high Wonder Wheel.

Would this beloved mechanical marvel ever turn again?

While the 200-ton Bethlehem steel structure had been tied down with dozens of ropes to keep it safe from the storm’s powerful winds, the Wheel’s 24 cars had been stowed away in the underground workshop that was now filled with gallons of corrosive salt water. And its computer-controlled system had been rendered lifeless by the surge.

Reviving the Wheel was more than a matter of fixing the signature ride at Deno’s Wonder Wheel Amusement Park. It was a matter of family pride and legacy — for three generations, the very lives of the Vourderis family have revolved around the Great Wheel. They are the caretakers of a city icon that has shaped the summertime thrills of millions of people.

During their stewardship of the Wheel, the family had restored it from a state of near ruin in the 1980s to make it one of Coney Island’s most famous rides and have continued a spotless safety record with no major accidents or injuries to passengers stretching back to 1920.

A BEACON AT CONEY ISLAND

This year, the Vourderis family kicked off a summerlong celebration of the anniversary of the Wonder Wheel, with a birthday celebration on Memorial Day marking the day when it opened 95 years ago. Two generations of the Vourderis family that has owned Deno’s Wonder Wheel Amusement Park gathered to sing “Happy Birthday” and handed out party hats and favors.

Besides the Cyclone, the Wheel is the only large thrill ride of its kind still operating from the heyday of the 1920s, and is among the oldest pleasure wheels in the United States. Its fame has spread globally, its image appearing in movies like the cult-classic “The Warriors” and on television shows like this summer’s cable hit “Mr. Robot” with Christian Slater. It has even inspired sibling rides in Japan and at Disney California Adventure. More than 30 million people have experienced it.

To this day, the ride largely remains the same as it did back when it first thrilled passengers with its unusual design.

Unlike a typical Ferris wheel, only eight of the Wonder Wheel’s cars remain stationary; 16 others swing on rails. Its inventor, a little-known Romanian-born engineer named Charles Hermann, had wanted to combine the excitement of the early rollercoasters with that of the Ferris wheel.

[vid size=”large” align=”left” videotype=”brightcove” headline=”How the Wonder Wheel’s cars work” caption=”Some cars swing; others do not.” href=”WonderWheelSwingingCars 2″ credit=”Cristian Salazar” thumb=”https://cdn.newsday.com/polopoly_fs/1.10695903.1438784341!/httpImage/image.jpg_gen/derivatives/display_960/image.jpg” popout=”no” showads=”no” ]

Because of the design, riders can choose from two very different experiences of the Wheel.

In the white, stationary cars, passengers experience an almost meditative journey as the car slowly rises to the topmost arch where they can get a view of the expanse of Coney Island, the beach and Atlantic Ocean on the left, while on the right the skyscrapers of the Manhattan skyline come into focus. It’s so pleasant a baby can ride it without alarm (there are no height restrictions).

Choose one of the red or blue swinging cars and the experience is more like a catch-your-breath thrill. As the car swings forward along the rails, it seems perilously fast, before dipping. “You feel like you are going to just fly off,” said first-time rider Tyler Richards, 25, of Harlem, who admitted to being terrified of such rides.

An estimated 200,000 people take the ride each year, when the it is open from Palm Sunday to late October. The record for the most people riding in one day was set July 5, 1947 when 14,506 passengers were recorded, going only one rotation at a time. Nowadays it costs $7 a ride (or less with package discounts) and goes for two rotations.

Steve Vourderis is often standing less than 25 feet away whenever the Wheel is in operation, keeping an eye on the wheels of the swinging cars, or listening for the telltale screech of metal-on-metal that could mean something needs to be adjusted or replaced. This is how Vourderis, 53, spends his summers: in a nearly all-day, all-night vigilance that sometimes keeps him at the park until the very early morning hours. On weekends, he sometimes stays the night in a full-size RV parked just steps from the Wheel.

Such intense focus has taken a toll, he said at one point, half-joking that he might only have a couple more years left in him. After all, he has been working on the Wheel since he was a teenager, when his father bought it in the 1980s. “It’s tough. It’s tough on family life,” he said. “I’m here all the time.”

Vourderis, who co-owns Deno’s Wonder Wheel Amusement Park with his brother Dennis, doesn’t think his business or Coney Island would be the same without it. “The Wheel attracts the people,” Vourderis said. “It’s a centerpiece, a diamond in the center.”

His brother, Dennis Vourderis, said people see a Ferris wheel moving and automatically are drawn to it. “It serves as a beacon for all the businesses in the area, not just ours. It signals that Coney Island is open.” 

Today Deno’s Wonder Wheel Amusement Park stretches across two acres of prime Coney Island real estate, and is split between the kiddie park that Dennis Vourderis manages and the adult rides including the Wheel. In all, there are 21 rides, two arcades, two concession stands and two group games. It is the last family-owned amusement park in Coney Island. The only other amusement park, Luna Park, is owned and operated by Italian-based global ride manufacturer Zamperla. Other rides and concessions are independently owned.

Deno’s has also become something of a living museum to Coney Island.

It is home to the oldest arcade machine, Grandma’s Predictions, which has been telling fortunes since the 1920s; some of the earliest children’s rides ever built by the canny inventor William F. Mangels, all of which continue to attract hordes of kids each summer; and remnants of the famed Astroland Amusement Park that once neighbored Deno’s, such as the Scrambler ride. It also houses the Coney Island History Project.

It employs 100 people, 75 percent of whom are from the neighborhood.

Two generations of the Vourderis family continue to work there. Denos Vourderis, the patriarch, died in 1994. His wife, Lula, is living out her retirement.

Beside two of Steve’s sons, his wife, Stacey, is often working on site as a “cleaning lady,” as she puts it, but she also assists Steve whenever he needs help. The couple has been married 34 years, but she said she considers it a privilege to work there. Dennis Vourderis’ son Denos, 29, works at the concession stand, helps hire staff and does maintenance. His brother, Timothy, 20, also helps out at the concession stand. He has two other sons, ages 24 and 27, who come on busy days to help out along with his wife.

Dennis Vourderis said the amusement park has allowed them to have a comfortable life and to be able to put their children through school. But it’s also a commitment of 12 to 16 hours a day, six days a week.  He even pitches in when needed to run rides or work in the sweet shop, the original concession stand his parents owned. They sell funnel cakes, churros, cotton candy, pretzels and other sweets.

“I just love to watch people dig into this stuff,” he said one day this summer as the park hosted a group of hundreds of summer camp children. Wearing a white polo shirt, red apron, baseball cap and aviator glasses, he took special pride in handing out sweets to the children, and whipping up pillows of cotton candy. 

BETTER THAN A DIAMOND RING

The construction of the Wonder Wheel helped usher in an era of optimism that Coney Island could be restored to former glory after the traumatic destruction of the iconic Dreamland amusement park in a fire in 1911.

The wheel was built over two years by concessionaire Herman Garms, who built a forge on site. It was complete over two years, from 1918 to 1920. When he died in 1935, his son, Fred, took over. But by the 1980s, Freddy Garms was ready to part ways with it. He didn’t have to go far to find a buyer: Denos D. Vourderis, the operator of a kiddie park sandwiched between the Wheel and the boardwalk. The match seemed meant to be.

Vourderis, a Greek-born mechanical whiz, had proposed to his wife Lula in front of the Wonder Wheel in 1948. “I told her you marry me I buy you the Wonder Wheel,” he recalled for the Daily News in 1987. “I couldn’t buy it because I had no money.”

Vourderis worked as a hot dog vendor throughout the city before ultimately landing at Coney Island, where he was offered free space for a concession stand at what was then Ward’s Kiddie Park in exchange for fixing up the antiquated rides. By 1976, Vourderis was helping to manage the kiddie park, and by 1981 the owner had sold it to him.

Garms had been impressed with Vourderis’ work ethic at the kiddie park and his commitment to it at a time when the rest of Coney Island’s amusement attractions were sinking into disrepair. By the early 1980s, like the rest of the city, the fortunes of the area had reached a low point, and revenues were so scarce that rides like the Wheel were no longer regularly maintained.

But throughout this period, Vourderis had invested in the upkeep of the kiddie park, making it one of the few successes of the time. Garms sold the Wheel to Vourderis, for $250,000. The Wheel’s only operating instructions were on a hand-scrawled note on the back of a carton of cigarettes from Garms that included the helpful message, “Good Luck.”

A SHOT OF SCOTCH BEFORE A FIRST CLIMB

Anyone who is responsible for taking care of the Wheel has to climb to the axis at the heart of the machine to learn how it works.

The first time that Steve Vourderis went up, he recalled how Freddy Garms prepped him for the ascent with a shot of Chivas Regal. This was in 1983, and Vourderis was 19 years old. In a photo from that era taken of him standing astride the wheel, he is a lanky young man with tousled, dark brown hair and a trim mustache.

“I was nervous,” Vourderis said. “I saw it as a challenge. Not one I wanted to back down from — but it was a challenge.” He knew he was being groomed by his father Denos to take over the Wheel; he had spent his childhood growing up at the kiddie park, watching and helping his dad take care of the rides.

By the time Vourderis was standing at the axis halfway up the Wheel behind its neon sign that can be seen from miles away, he might have been shaking “a lot more” if it hadn’t been for the Scotch. “I didn’t understand it at all when I got up there. It was too windy. I was holding on for dear life,” he said. If you looked up just a second and saw the Wheel rotating, you’d get dizzy. He recalled Garms asking him, “Junior, how are you doing up here?” By the time he got down, his legs were wobbly.

The Garms family stayed for about a month in the 1983 season, he said, teaching them how to run the wheel and how to maintain it.

By the next summer, Vourderis was overseeing maintenance of the Wheel with his father.

But it wasn’t just a matter of fixing minor problems. Years of neglect had taken their toll, and the Wheel needed a complete overhaul. The family invested tens of thousands of dollars into repairing and refurbishing the Wheel over several years. Old photos of the Wheel’s cars showed that they were rusting and weathered. They had to be rebuilt with new parts and refinished. The Wheel had to be refinished and repainted. After years spent maintaining the Wheel, Steve Vourderis wrote a proper manual for it and had it certified by a civil engineer.

Jim Futrell, the author of “Amusement Parks of New York,” credits the family’s restoration of the Wheel for the city designating it an official landmark in 1989.

But even today it requires year-round maintenance: There is no off-season for Vourderis and his crew, which includes his sons Denos (who goes by the initials “D.J.”) and Teddy, as well as longtime workers who have also become lifelong friends.

“Now it’s preventive,” Steve Vourderis said. “We’re fighting the elements. You’re dealing with the salt water.”

EMERGING FROM A STORM OF RUIN

Salt water was among the biggest threats after Sandy.

According to D.J. Vourderis, Steve’s son, the first thing they did after pumping the water from their drowned workshop was to pull the Wheel’s cars out of the inundated storage area. The cars were cleaned, their bearings changed, he said. But anything electronic that had been submerged was destroyed.

Dozens of dumpsters would ultimately be filled with parts and electronics that were rendered useless by the storm. Dennis Vourderis, who at 56 manages operations for the entire park, said he lost track of the cost to the family when it got past half a million dollars.

“We had borrowed money to stay afloat,” he said. They received financial assistance from National Grid and from the city’s Small Business Services. But, ultimately, the family had to put up their own money. “We had no choice.”

D.J. Vourderis said when it came to the Wheel, there was nothing to do but rely on the 1918 control system that had been replaced by the now-dead computer-controlled system in the 1990s.

“We hosed off that 1918 controller and got the salt out of that because it’s a big block of copper,” he said. “We wire brushed it, we scraped it. It was a lot of work.”

Finally, they got the Wheel running again, relying on a hand crank from the original 1918 design; when power had been restored to the park, they found the antiquated control system also still worked.

KEEPING THE THRILL ALIVE

At 34, D.J. Vourderis is the heir to the mechanical wizardry that his grandfather passed down to his father. He is lanky and tall with tousled brown hair. He sometimes rides his Harley-Davidson to work; he first climbed the Wheel without his father’s permission at around 14 years of age. His wife is expecting their first child.

And after Sandy, D.J., who tinkers and repairs most of the electronics, stepped up.

Not only did he repair the 1990s controller that the floodwater had destroyed, he decided to go a step further and build a new one that would give them a lot more control over the Wheel. He built a new computer server and raised it two feet above the flood line from Sandy. A longtime “Star Trek” fan, he added speed control buttons on the new control panel that go from Warp 1 to Warp 9. Though having finer speed control doesn’t affect the experience of the ride, it provides a way to get people down faster in an emergency.

[vid size=”large” align=”left” videotype=”brightcove” headline=”D.J. Vourderis on fixing the Wonder Wheel” caption=”D.J. Vourderis explains how he fixed the Wonder Wheel’s control system.” href=”WonderWheelDJ-2 2″ credit=”Cristian Salazar” thumb=”https://cdn.newsday.com/polopoly_fs/1.10695877.1438370637!/httpImage/image.jpg_gen/derivatives/display_960/image.jpg” popout=”no” showads=”no” ]

On most summer days, D.J. Vourderis is at the controls of the Wonder Wheel. He spends hours on his feet. As passengers queue up in the two lines – one for swinging cars and the other for stationary cars – he steps forward and opens the door to let passengers on to the swinging cars. Another worker helps the passengers into the stationary cars. The doors are locked shut and then they are off on their ride. Coming down for the second rotation, Vourderis is listening to the Wheel.

“You have to listen to the motor to feel where the weight is,” he said. “Everything tells you a little bit about the story.”

As one of the swinging cars hits its last curb in its rotation, he leans backward with one arm and pulls on a lever — from the 1918 design –- to apply the brakes. It’s the end of the ride for the passengers.

Vourderis, who went to drama school and even appeared in an Off-Broadway show, is courteous with the riders. “Here you go, guys,” he says, letting in people who are queued up.

He also jokes with the customers. One passenger is a bit nervous after one rotation, and as her car passes by him, she yells out, “It’s twice?” He responds, joking, “The button is stuck!” pointing at his control panel.

Later, when asked about how he sees the future and the potential that he may become the caretaker of the Wheel when his father retires, he isn’t sure. But he wouldn’t mind having normal hours. Now that he is going to be a father himself, he also thinks about missing time with his daughter.

What Vourderis knows for sure is that the Wheel is like a member of his own family. And for now it is up to them to keep the Wheel turning, so that it can keep thrilling the masses. “One time maybe it will be our time to go. Until then, we’re there.”

Summer cocktail recipes

Summer cocktail recipes

12 signature cocktails from local restaurants

Photo credit: Daniel Brennan
LONG BEACH SUNSET Sutton Place Great American Bar & Grille

LONG BEACH SUNSET

Ingredients:

3 ½ ounces Champagne

1 ½ ounces triple sec

1 ½ ounces orange juice

1 ½ ounces pineapple juice

Drizzle of cranberry juice

Ice

Instructions:

Layer the first four ingredients over ice in a highball glass. Drizzle the cranberry juice on top.

Ingredients:

3 ½ ounces Champagne

1 ½ ounces lime juice

1 ½ ounces orange juice

1 ½ ounces pineapple juice

Drizzle of cranberry juice

Ice

Instructions:

Layer the first four ingredients over ice in a highball glass. Drizzle the cranberry juice on top.

Make it a skinny
Photo credit: Harry Zernike
MAI TAI Nick & Toni’s

MAI TAI

Ingredients:

1 ounce Diplomatico Blanco rum

1 ounce Rhum Clement V.S.O.P.

½ ounce Pierre Ferrand Dry Curacao

1 ¼ ounces orgeat (almond syrup)

1 ¼ ounces fresh lime juice

Round slice of lime

Sugar-cane stick from the grocer (optional)

Ice

Instructions:

Shake in a shaker and strain all ingredients over ice into a 14-ounce glass. Garnish with lime wheel and sugar-cane stick.

Ingredients:

1 ounce Diplomatico Blanco rum

1 ounce Rhum Clement V.S.O.P.

½ ounce Pierre Ferrand Dry Curacao

½ ounce orgeat (almond syrup)

1 ¼ ounces fresh lime juice

Round slice of lime

Sugar-cane stick from the grocer (optional)

Ice

Instructions:

Shake in a shaker and strain all ingredients over ice into a 14-ounce glass. Garnish with lime wheel and sugar-cane stick.

Make it a skinny
Photo credit: Nick & Toni’s
UTTER FIZZBELIEF Left Coast Kitchen & Cocktails

UTTER FIZZBELIEF

Ingredients:

2 ounces Bombay Gin

½ ounce Amaro Lucano

½ ounce clove cane syrup (see note)

1 ounce pineapple juice

3 dashes Scrappy’s Cardamom Bitters

2 ounces Green Flash West Coast IPA beer, or other West Coast IPA (not Imperial IPA)

Ice

Basil leaves

Orange round

Instructions:

Combine all ingredients except the IPA. Shake and then strain over ice in a pint glass. Add the IPA. Garnish with basil and orange. (Note: To make clove cane syrup: Combine 2 cups sugar-in-the-raw, 4 whole cloves and 1 cup water, simmering until sugar is dissolved. Steep cloves while cooling. Strain cloves after syrup has cooled.)

Ingredients:

2 ounces Bombay Gin

½ ounce Amaro Lucano

¼ ounce (or less) clove cane syrup (see note)

1 ounce pineapple juice

3 dashes Scrappy’s Cardamom Bitters

2 ounces Green Flash West Coast IPA beer, or other West Coast IPA (not Imperial IPA)

Ice

Basil leaves

Orange round

Instructions:

Combine all ingredients except the IPA. Shake and then strain over ice in a pint glass. Add the IPA. Garnish with basil and orange. (Note: To make clove cane syrup: Combine 2 cups sugar-in-the-raw, 4 whole cloves and 1 cup water, simmering until sugar is dissolved. Steep cloves while cooling. Strain cloves after syrup has cooled.)

Make it a skinny
Photo credit: Harry Zernike
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PARIS, TEXAS Townline BBQ

PARIS, TEXAS

Ingredients:

1 ½ ounces Bieler Pere et Fils Sabine Rose, other Provencal rose, or Wolffer Estate rose

1 ½ ounces Tito’s Handmade Vodka

1 ounce raspberry puree

1 ounce lemon juice

½ ounce agave mix (equal parts agave syrup and water)

Mint sprig

Ice

Instructions:

Put all ingredients in a mixer glass. Add ice. Shake and strain into a Mason jar over fresh ice.

Ingredients:

1 ½ ounces Bieler Pere Bet Fils Sabine Rose, other Provencal rose, or Wolffer Estate rose

1 ½ ounces Tito’s Handmade Vodka

½ ounce raspberry puree

1 ounce lemon juice

¼ ounce agave mix (equal parts agave syrup and water)

Mint sprig

Ice

Instructions:

Put all ingredients in a mixer glass. Add ice. Shake and strain into a Mason jar over fresh ice.

Make it a skinny
Photo credit: Gordon M. Grant
SUMMER HEAT WAVE MARGARITA Honu Kitchen & Cocktails

SUMMER HEAT WAVE MARGARITA

Ingredients:

1 ½ ounces watermelon-jalapeño-infused tequila (see note)

1 piece seedless watermelon

1 ounce Cointreau

1 ounce orange juice

½ fresh lime, squeezed

Ice to taste

Watermelon slice

Instructions:

Muddle watermelon and tequila and pour into a cocktail shaker. Add remaining ingredients and ice to the shaker and shake until blended. Slowly pour the drink into serving glass. Garnish with fresh watermelon slice. (Note: To make watermelon-jalapeño tequila, add one small watermelon cut into wedges and one jalapeño pepper, seeds removed, to one bottle of Patron Blanco tequila. Marinate in a glass jar for three days, then pass through a strainer.)

Ingredients:

1 ½ ounces watermelon-jalapeño-infused tequila (see note)

1 piece seedless watermelon

½ ounce (or less) Cointreau

1 ounce light orange juice

½ fresh lime, squeezed

Ice to taste

Watermelon slice

Instructions:

Muddle watermelon and tequila and pour into a cocktail shaker. Add remaining ingredients and ice to the shaker and shake until blended. Slowly pour the drink into serving glass. Garnish with fresh watermelon slice. (Note: To make watermelon-jalapeño tequila, add one small watermelon cut into wedges and one jalapeño pepper, seeds removed, to one bottle of Patron Blanco tequila. Marinate in a glass jar for three days, then pass through a strainer.)

Make it a skinny
Photo credit: Bruce Gilbert
ITALIAN MARGARITA The Refuge

ITALIAN MARGARITA

Ingredients:

1 ½ ounces Sauza Hornitos Plata tequila

¾ ounce amaretto liqueur

½ ounce limoncello liqueur

½ ounce fresh orange juice

2 ½ ounces sour or Margarita mix

8 ounces ice

Round slice of lime

Orange peel

Instructions:

Place first five ingredients in a glass without ice. Add the ice. Shake in a shaker and pour cocktail into a salted glass. Garnish with lime and orange peel.

Ingredients:

1 ½ ounces Sauza Hornitos Plata tequila

¾ ounce amaretto liqueur

½ ounce limoncello liqueur

½ ounce fresh orange juice

1 ounce fresh lime juice

½ ounce agave nectar

8 ounces ice

Round slice of lime

Orange peel

Instructions:

Place first six ingredients in a glass without ice. Add the ice. Shake in a shaker and pour cocktail into a salted glass. Garnish with lime and orange peel.

Make it a skinny
Photo credit: Bruce Gilbert
FLORIDITA DAIQUIRIHush Bistro

FLORIDITA DAIQUIRI

Ingredients:

2 ounces Ron Flor de Cana rum

¾ ounce lime juice

½ ounce Maraska maraschino liqueur

½ ounce grapefruit juice

½ ounce simple syrup (equal parts water and dissolved sugar)

Instructions:

Shake all ingredients in a shaker. Strain into a wide-topped stemmed glass.

Ingredients:

2 ounces Ron Flor de Cana rum

¾ ounce lime juice

½ ounce Maraska maraschino liqueur

½ ounce grapefruit juice

¼ ounce (or less) simple syrup (equal parts water and dissolved sugar)

Instructions:

Shake all ingredients in a shaker. Strain into a wide-topped stemmed glass.

Make it a skinny
Photo credit: Bruce Gilbert
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RIVA Navy Beach

RIVA

Ingredients:

Wedge of grapefruit

2 cubes cantaloupe, about the size of an ice cube

Ice cubes

2 ounces Belvedere Vodka

3 ounces fresh orange juice

Instructions:

Muddle grapefruit and cantaloupe in a highball glass. Add ice cubes. Add vodka. Shake and shake some more. Top with orange juice.

Photo credit: Aaron Zebrook
FICOLLINI Verace

FICOLLINI

Ingredients:

1 teaspoon fig marmalade

Ice cubes

½ ounce Figenza fig-flavored vodka

1 ½ ounces cranberry juice

Prosecco to top off cocktail

Orange peel

Instructions:

Spoon the fig marmalade into the bottom of a shaker. Add ice, vodka and cranberry juice. Shake at least 25 times. Pour over fresh ice in a rocks glass. Top off with Prosecco. Circle the rim of the glass with an orange peel and then drop it inside.

Ingredients:

½ teaspoon (or less) fig marmalade

Ice cubes

½ ounce Figenza fig-flavored vodka

1 ½ ounces cranberry juice

Prosecco to top off cocktail

Orange peel

Instructions:

Spoon the fig marmalade into the bottom of a shaker. Add ice, vodka and cranberry juice. Shake at least 25 times. Pour over fresh ice in a rocks glass. Top off with Prosecco. Circle the rim of the glass with an orange peel and then drop it inside.

Make it a skinny
Photo credit: Daniel Brennan
WATERMELON MOJITO Pentimento

WATERMELON MOJITO

Ingredients:

2 lime wedges

½ ounce fresh lime juice

¾ ounce fresh watermelon juice

7 to 9 mint leaves

1 ½ ounces white rum

Ice cubes

1 ounce club soda

1 pressed mint sprig

1 thin slice of watermelon with rind, scored to sit on rim of glass

Instructions:

Gently muddle lime wedges, lime juice, watermelon juice and mint leaves in a cocktail shaker. Add rum and ice. Shake gently. Pour into a Tom Collins glass. Include mint leaves and lime wedges. Top the drink with club soda, stir gently. Garnish with mint sprig and watermelon slice. Serve with a straw.

Ingredients:

2 lime wedges

½ ounce fresh lime juice

½ ounce fresh watermelon juice

7 to 9 mint leaves

1 ounce white rum

Ice cubes

2 ounces club soda

1 pressed mint sprig

1 thin slice of watermelon with rind, scored to sit on rim of glass

Instructions:

Gently muddle lime wedges, lime juice, watermelon juice and mint leaves in a cocktail shaker. Add rum and ice. Shake gently. Pour into a Tom Collins glass. Include mint leaves and lime wedges. Top the drink with club soda, stir gently. Garnish with mint sprig and watermelon slice. Serve with a straw.

Make it a skinny
Photo credit: Daniel Brennan
TIDAL WAVE Wave Seafood Kitchen

TIDAL WAVE

Ingredients:

1 ounce Malibu Original Rum

1 ounce UV Vodka

½ ounce blue Curaçao

Pineapple juice

Piña colada mix

Blue sugar

Ice cubes

Instructions:

Combine rum, vodka and blue Curaçao in shaker with ice. Add a dash of pineapple juice and piña colada mix to taste. Shake well. Rim glass with blue sugar, then pour in drink, straining.

Photo credit: RANDEE DADDONA
LAW OF MOTION Roots Bistro Gourmand

LAW OF MOTION

Ingredients:

Sugar, to taste

Pinch of cayenne pepper

Pinch of sea salt

Simple syrup

2 ounces Figenza fig vodka

½ fresh fig

3 ounces Yuzu juice

Ice

Instructions:

Mix together sugar, cayenne petter and sea salt. Dip rim of cocktail glass in simple syrup, then coat with dry mix. Muddle a dash of simple syrup and the fig at the bottom of glass. Add vodka, Yuzu juice and ice, and stir gently.

Ingredients:

Stevia, to taste

Pinch of cayenne pepper

Pinch of sea salt

Simple syrup

2 ounces Figenza fig vodka

½ fresh fig

3 ounces Yuzu juice

Ice

Instructions:

Mix together Stevia, cayenne petter and sea salt. Dip rim of cocktail glass in simple syrup, then coat with dry mix. Muddle fig at the bottom of glass. Add vodka, Yuzu juice and ice, and stir gently.

Make it a skinny
Photo credit: Bruce Gilbert
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Warm-Weather Cocktails

Warm-weather cocktails

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LONG BEACH SUNSET Sutton Place Great American Bar & Grille

LONG BEACH SUNSET

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double
Make it a skinny Make it a double
Photo credit: Harry Zernike
MAI TAI Nick & Toni’s

MAI TAI

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double
Make it a skinny Make it a double
Photo credit: Nick & Toni’s
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UTTER FIZZBELIEF Left Coast Kitchen & Cocktails

UTTER FIZZBELIEF

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double
Make it a skinny Make it a double
Photo credit: Harry Zernike
PARIS, TEXAS Townline BBQ

PARIS, TEXAS

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double
Make it a skinny Make it a double
Photo credit: Gordon M. Grant
HEAT WAVE MARGARITA Honu Kitchen & Cocktails

HEAT WAVE MARGARITA

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double
Make it a skinny Make it a double
Photo credit: Bruce Gilbert
ITALIAN MARGARITA The Refuge

ITALIAN MARGARITA

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double
Make it a skinny Make it a double
Photo credit: Bruce Gilbert
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FLORIDORA Hush Bistro

FLORIDORA

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

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Photo credit: Bruce Gilbert
THE RIVA Navy Beach

THE RIVA

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

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//double
Make it a skinny Make it a double
Photo credit: Aaron Zebrook
FICOLLINI Verace

FICOLLINI

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

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//double
Make it a skinny Make it a double
Photo credit: Daniel Brennan
WATERMELO MOJITO Pentimento

WATERMELO MOJITO

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double
Make it a skinny Make it a double
Photo credit: Daniel Brennan
TIDAL WAVE Wave Seafood Kitchen

TIDAL WAVE

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double
Make it a skinny Make it a double
Photo credit: CREDITNAME
LAW OF MOTION Roots Bistro Gourmand

LAW OF MOTION

Ingredients:

2 oz. Figenza fig vodka

1/2 Fresh fig

3 oz. Yuzu juice

Sugar

Cayan Pepper

Sea salt

Simple syrup

Instructions:

Dip rim of cocktail glass in simple syrup, then cover in mixture of sugar, a pinch of cayan pepper and a pinch of sea salt. Muddle a dash of simple syrup and fig at the bottom of glass. Add vodka and Yuzu juice and stir gently.

Ingredients:

2 oz. Figenza fig vodka

1/2 Fresh fig

3 oz. Yuzu juice

Stevia

Cayan Pepper

Sea salt

Instructions:

Dip rim of cocktail glass in water, then cover in mixture of Stevia, a pinch of cayan pepper and a pinch of sea salt. Muddle fig at the bottom of glass. Add vodka and Yuzu juice and stir gently.

//double
Make it a skinny Make it a double
Photo credit: Bruce Gilbert
999 of 999

Dinner and a movie: Restaurant picks near LI theaters

dinner and a movie #1

Deer Park

Regal Deer Park Stadium 16

Movie listings

Regal Deer Park Stadium 16

455 Commack Rd., 631-243-4580

Get directions

Bruce Gilbert

10 nearby eats

See our picks

10 nearby eats

Recommended restaurants near the Deer Park Stadium include a date-friendly wine bar and Japanese eatery as well as budget-minded burger and pizza spots.

Bruce Gilbert

dinner and a movie #2

Farmingdale

Farmingdale Multiplex Cinemas

Movie listings

Farmingdale Multiplex Cinemas

1001 Broad Hollow Rd., 631-777-7399

Get directions

Nicole Horton

10 nearby eats

See our picks

10 nearby eats

Recommended restaurants near Farmingdale Multiplex Cinemas and UA Farmingdale Stadium serve up grab-and-go hot dogs, Buffalo wings, tacos and more.

Steve Pfost

UA Farmingdale Stadium 10

Movie listings

UA Farmingdale Stadium 10

20 Michael Ave., 631-755-0944

Get directions

Nicole Horton

dinner and a movie #3

Hicksville

Broadway Multiplex Cinemas

Movie listings

Broadway Multiplex Cinemas

955 Broadway Mall, 516-935-1313

Get directions

Jessica Earnshaw

10 nearby eats

See our picks

10 nearby eats

Recommended restaurants near Broadway Multiplex Cinemas in Hicksville allow you to click frozen Margaritas while noshing on steak nachos, dig into cheesecake at a diner and more.

Daniel Brennan

dinner and a movie #4

Holtsville

Island 16: Cinema de Lux

Movie listings

Island 16: Cinema de Lux

185 Morris Ave., 631-758-9100

Get directions

Daniel Brennan

10 nearby eats

See our picks

10 nearby eats

Recommended restaurants near Island 16: Cinema de Lux in Holtsville serve up everything from Italian-American favorites to Greek standards.

Daniel Brennan

dinner and a movie #5

Huntington

Cinema Arts Centre

Movie listings

Cinema Arts Centre

423 Park Ave., 631-423-7611

Get directions

Barbara Alper

10 nearby eats

See our picks

10 nearby eats

Recommended restaurants near Cinema Arts Centre and AMC Loews Shore 8 in Huntington run the gamut from sit-down Thai to a spot for homemade ice cream.

Daniel Brennan

AMC Loews Shore 8

Movie listings

AMC Loews Shore 8

37 Wall St., 631-425-2785

Get directions

Barbara Alper

dinner and a movie #6

Levittown

AMC Loews Nassau Metroplex 10

Movie listings

AMC Loews Nassau Metroplex 10

3585 Hempstead Tpke., 516-731-5422

Get directions

Aaron Zebrook

10 nearby eats

See our picks

10 nearby eats

Recommended restaurants near the Levittown AMC Loews range from burgers and pizza to sit-down sushi and Italian.

Five Guys

dinner and a movie #7

Port Washington

Bow Tie Port Washington Cinemas

Movie listings

Bow Tie Port Washington Cinemas

116 Main St., 516-883-6464

Get directions

Yvonne Albinowski

10 nearby eats

See our picks

10 nearby eats

Recommended restaurants near Port Washington Cinemas offer up date-night chic a la New American, napkins-required with messy burgers and more.

Yvonne Albinowski

dinner and a movie #8

Rockville Centre

AMC Loews Fantasy 5

Movie listings

AMC Loews Fantasy 5

18 N. Park Ave., 516-764-8000

Get directions

Yvonne Albinowski

10 nearby eats

See our picks

10 nearby eats

Recommended restaurants near AMC Loews Fantasy 5 in Rockville Centre can feed pizza lovers, sushi purists and those in need of a sugar fix.

Yvonne Albinowski

dinner and a movie #9

Stony Brook

AMC Loews Stony Brook 17

Movie listings

AMC Loews Stony Brook 17

2196 Nesconset Hwy., 631-941-0156

Get directions

Daniel Brennan

10 nearby eats

See our picks

10 nearby eats

Recommended restaurants near AMC Loews Stony Brook 17 range from a diner open around the clock on weekends to a traditional Chinese spot popular with college students.

Aaron Zebrook

dinner and a movie #10

Westbury

AMC Loews Raceway 10

Movie listings

AMC Loews Raceway 10

1025 Corporate Dr., 516-745-6937

Get directions

Jessica Earnshaw

10 nearby eats

See our picks

10 nearby eats

Recommended restaurants near AMC Loews Raceway 10 in Westbury offer options from shared plates of cheeses and cured meats to oversized sandwiches.

Jeremy Bales

Interactive editor: Polly Higgins | Production: Alison Bernicker, Saba Ali | Design: Anthony Carrozzo
Reported by: Peter M. Gianotti, Erica Marcus, Joan Reminick | Editor: Marjorie Robins | Photo selection: Rebecca Cooney
Copy editors: Estelle Lander, Goodwin Amin, Peggy Brown, Andrea Ordonez, Steve Parks, Rand Wesker, Jerry Zezima

Your Long Island Marathon photos

From the starting line, to the final finish, here are your Long Island Marathon weekend instagram photos. [nd_photogrid title2=”Your Long Island Marathon photos” pgURL=”https://www.newsday.com/lifestyle/recreation/sports-fitness/your-long-island-marathon-photos-1.10337460″ promo2=”<i class="fa fa-instagram"></i><em>TAG US and JOIN IN</em><strong href="#">#LIMarathon</strong>” pre_author=”<i class="fa fa-instagram"></i>”]

Cool things to do in NYC this summer: Reader picks

[nd_photogrid title2=”NYC coolest things to do this summer” pgURL=” http://www.amny.com/lifestyle/cool-nyc-things-to-do-this-summer-reader-picks-1.10254766″ promo2=”<i class="fa fa-instagram"></i><em>TAG US and JOIN IN</em><strong href="#">#AMNYSummer</strong>” pre_author=”<i class="fa fa-instagram"></i>”]

LONG ISLAND’S ALL-STAR CHEFS: CLASS OF 2014

To help you get to know the people behind some of LI’s best restaurants, Newsday food writers Joan Reminick and Erica Marcus selected a dozen chefs notable for animating the local dining scene at J.A. Heneghan’s, Lola, The Riverhead Project, Prime and more. All 12 serve up new attitudes and ideas, and here they dish on everything from their favorite eateries to craziest customer requests.

The 100 best restaurants on LI: Eat here now

In a year of small plates, big brews, high risks, low prices and enough openings and closings to make so many meals out seem like yesterday’s news, we present the class of 2014: Long Island’s 100 essential restaurants. With 10 categories that cover casual to fine dining and must-trys in the middle, staffers Joan Reminick, Peter M. Gianotti and Erica Marcus have selected the places you must gobble up now.

Healthy recipes to try this Ramadan

Ramadan is a time best-known for the fasting that Muslims practice during the holy month – 30 days when, between sunrise and sunset, observers go without food or drink. The experience is meant to honor the privilege of having plenty and create empathy for the many people around the world who go without on a regular basis.

Because of Islam’s lunar calendar, this year Ramadan takes place during some of the longest days of the year, meaning that practicing Long Islanders will be fasting for more than 15 hours a day.

From meals packed with protein and whole grains to creative salads and healthy desserts that indulge your sweet tooth, we’ve gathered a collection of healthy recipes to help you survive the longer days. Use the tools below to search for a recipe that works for you – and check back every day to see our featured recipe. You can also share your own dishes by sending a photo and the recipe to alison.bernicker@newsday.com.