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Cinco de Mayo Cocktail Recipes

| May 5, 2014 | Reply

New York will be the back drop for this all day celebration loaded with cocktails, tacos and sombreros. Here are some cocktail recipes from New York City bars and restaurants, including Agave, Trouble’s Trust, Parker & Quinn, La Bottega, and Pop @ Pod.


”Electric Feel”at Agave

  • 2 oz. Tres Agaves Reposado
  • 2 oz. Pineapple puree/2 tbs. fresh pineapple muddled
  • 1/2 oz. lime juice
  • splash pineapple juice
  • 1 tsp. agave nectar

Shake well and serve up in a martini glass with Lavender Sugar on the rim. Garnish w/ a small triangle of fresh pineapple.


“Watermelon Fresca”at Agave

  • 2.5 oz.(3tbs.) cubed watermelon
  • 1.5 oz. Calle 23 Blanco
  • 1 oz. Veev Acai Liqueur
  • ½ oz. fresh lime juice
  • ½ oz. Agave Nectar
  • Hibiscus powder
  • Lime garnish

Muddle watermelon with all the liquids together in the glass until everything is combined well. Shake hard and pour into a chilled Collins glass with hibiscus powder on the rim.


“Cucumber Uno” at Agave

  • Tequila Blanco 1.5 oz.
  • English cucumber peeled and juiced
  • English cucumber peeled and sliced for garnish
  • Jalapeño slices for garnish. 2 each
  • Fresh basil or opal basil 1 tsp.
  • Fresh lemons 1/2
  • 1/2 oz. simple syrup

Add lemon juice to the cucumber juice so it will not oxidize. With cucumber juice prepped, add 1.5 oz. T1 Ultrafino Tequila Blanco to a glass, and 1 slice of jalapeño. Add ½ fresh squeezed lemon juice and a few basil leaves. Muddle briefly. Mix well, taste, and serve on the rocks garnished with2-3 cucumber slices and a sprig of opal or regular basil or a beautiful combination of the two.


“Spanish Harlem Rose” at Trouble’s Trust in The New York Palace “A red rose up in Spanish Harlem.”

  • 1.5 oz. Don Juilo Reposado Tequila
  • 1 oz. Fresh Lime Juice
  • .5 oz Uncouth Pear Ginger Vermouth
  • 1.oz Caffo Del Capo Amaro
  • Thinly Sliced Serranno Chili
  • Ginger Slices

In a pint glass add chili and ginger. Add ingredients, add ice. Shake for 10 Seconds.Strain into cocktail glass. Garnish with lavender.


“Classic Margarita” at Trouble’s Trust in The New York Palace 1940’s Mexico & Texas

  • 1.5 oz Patron Silver
  • 1 oz Cointreau
  • 1.5 Fresh Lime Juice
  • .5 oz Simple Syrup

Serve on the rocks or in a Martini glass. Garnish with salt.


“Blood Orange Margarita” at Parker & Quinn restaurant in Refinery Hotel

  • 1.5 oz Avion Silver Tequila
  • 1 oz Cointreau
  • 1.5 oz Blood Orange Puree
  • .25 oz Lime Juice
  • Ginger Beer.

Shake Tequila, Cointreau, Blood Orange Puree, and Lime Juice over ice.  Strain over fresh ice into a rocks glass.  Top with Ginger Beer.  Garnish with an Orange Peel.


“Paloma” at Pop @ Pod in the Pod 51 Hotel

  • 2 oz Blanco Tequila
  • .5 oz Agave nectar
  • 1 oz Fresh Squeezed Grapefruit Juice
  • .5 oz Fresh Lime Juice
  • Splash of ginger beer

Shake and strain ingredients into glass with ice Garnish with lime wedge.


“Beer Spiked Margarita” at Pop @ Pod in the Pod 51 Hotel

  • 1.5 ounces of Casamigos Reposado Tequila
  • 0.5 ounces of freshly squeeze lime juice
  • 0.5 ounces of fresh orange juice
  • 0.5 ounces of Grand Marnier

Shake all ingredients together. Strain into a pint glass. Fill with Modelo Especial.

Glass: chilled pint glass with ice, Garnish: lime wedge.


“Death in Oaxaca” at La Bottega at The Maritime Hotel

  • 1 oz mezcal
  • .5 oz aperol
  • .5 oz cherry herring
  • Splash of ginger beer

Add ingredients to cocktail shaker. Shake well. Serve.

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BELLA Magazine is New York’s premiere subscription and newsstand-based women’s luxury lifestyle publication offering an insider’s guide to one of the most affluent areas in America. At BELLA, we spotlight the ideal that “Beauty is Defined by You” and offer a sophisticated combination of fashion, beauty, health, philanthropy, arts and culture, cuisine, celebrity and entertainment.

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