It’s International Tequila Day on Sunday, July 24th, and what better way to celebrate than sampling some innovative tequila-based cocktails* from top New York mixologists? Enjoy them in situ—at the bar or in the restaurants where they were created—or at home. Here are four drinks (with recipes) sure to make your ITD a most memorable one!
Bazaar Bloody Maria: A globally sourced drink created by Pam Wiznitzer for Trademark Taste (Hotel Le Soleil, 38 West 36th Street; lesoleilhotels.com) and Belle Shoals (10 Hope Street, Brooklyn; @belleshoals)
For the ice cubes:
Red tomatoes + Pinch Piri Piri (Portugal)
Orange tomatoes + habanero (South America)
Yellow tomatoes + saffron (India)
Green tomatoes + za’atar (Middle East)
Pinch of salt
Pinch of pepper
2 tbsp Worcestershire Sauce (UK)
2 oz. water
Blend ingredients together well and strain for seeds.The night before serving, make the Bloody Maria ice cubes and freeze each color individually.
In a highball glass crush/smash 1-2 Bloody Maria ice cubes of each tomato color. Fill the highball with the ice, layering by color. In a separate glass combine 2 oz. Patron Reposado, .75 oz. lemon juice, 3 dashes Bittermans Hellfire bitters, and 5 dashes horseradish tincture. Pour mixture into the highball glass over ice.
Add straw and garnish with a skewer that has multi-colored tomatoes, fresh squash blossom, exotic international peppers, and celery with the leaf attached.
Rooftop Margarita: Created by Chris Byrne, Refinery Rooftop (63 West 38th St.; refineryhotelnewyork.com)
2 oz. Patron Reposado Barrel Select
1 oz. Clementine Cordial
½ oz. Agave
Fresh juice from 1/2 lime
Add all ingredients to a Rocks or Collins glass. Shake and strain over fresh ice.
Bandera de Puebla
Created by Rob Krueger for Extra Fancy (302 Metropolitan Ave, Brooklyn; extrafancybklyn.com)
1 oz. Patrón Reposado
1 oz. Patrón Citrónge Lime
1/2 oz. Coconut Cream
3/4 oz. fresh lime juice
3/4 oz .pomegranate Juice
Mint sprig for garnish
Combine the Patrón Reposado, Citrónge Lime, Coconut Cream and lime juice in a cocktail shaker with ice and shake well. Strain over fresh ice in a Rocks glass. Gently pour the pomegranate juice so it settles to the bottom half of the drink creating two equal layers of white and red. Garnish with a sprig of mint.
Created by Rob Krueger for Extra Fancy ((302 Metropolitan Ave, Brooklyn; extrafancybklyn.com)
1 oz. Patrón Citrónge Mango
1 oz. Amaro Montenegro
¾ oz lemon juice
Dry cider (alcoholic)
Rim a Collins glass with Ras El Hanout Salt** and fill with ice. Shake ingredients separately and top with cider.
**To make Ras El Hanout Salt: Combine 2 oz. of Ras El Hanout spice blend with 4 oz of Kosher Salt
(*Remember never to drink and drive.)