Taste the Rainbow with Spring Cocktails from New York City’s Finest Bartenders

Soltado Tequila spicy cocktail recipesFrom beets to kale, cucumbers to Thai basil, try one of these spring inspired drinks from NYC’s finest bars!

Rainbow-hued cocktails may taste great, but they rarely get their coloring from nature. What holiday is better known for dying everything-from rivers to beer-than St. Patrick’s Day! This year, Soltado Tequila challenged some of New York City’s best bartenders to create something new: St. Patrick’s and spring-themed drinks that are not only fresh and tasty, but contain one or more ingredients in the that are actually good for the body.

As luck would have it, being (and drinking!) ‘green’ is easier than you think. From hydrating cucumber, to berries, fresh beets, and even muddled kale, one sip of these beauties, and you’ll never go back to colored mixers (or green beer) again.

Containing fresh pressed apple and celery juice, jalapeno infused honey, and fresh, sweet candy cane beets, this green cocktail makes for the perfect detox-retox therapy. Rosemary and thyme adds an extra layer of earthy green flavor.

Soltado-Tequila-Green Garden-Upholstery Store-NYC-2GREEN GARDEN

Martin Preusche, Upholstery Store, New York City

  • 2 oz Soltado Tequila
  • 2 oz homemade apple celery juice
  • 1/2 oz jalapeño-infused honey
  • 1 oz lemon juice
  • 2 rosemary and thyme sprigs
  • 2 slices candy cane beets

Directions:

Shake all ingredients in a shaker and serve on the rocks. Garnish with rosemary sprigs and candy cane beet slices.

‘Dublin is on fire’ in this savory, sweet, and spicy cocktail. Fresh cucumbers naturally contain high water content, hydrating the body, while antioxidant rich basil has been used for centuries in traditional ayurvedic medicine as an anti-aging tonic. Whether it’s the fountain of youth or not, this sweet and savory drink is simply delicious.

Soltado Tequila-Dublin Fire Brigade Foragers Table

DUBLIN FIRE BRIGADE

Sarah Pencheff, Foragers Table, NYC

(Photo: Miachel Breton)

  • 5 oz. Soltado
  • .5 oz. Pür Blossom Elderflower Liqueur (or St Germain)
  • 1 oz. fresh lime juice
  • .25 oz. Light Agave syrup
  • Fresh Cucumber slices
  • Thai Basil (or regular)
  • Orange Twist

Directions:

In a shaker, muddle 5 slices of cucumber, 5 basil leaves, and the agave, until well pulverized. Add Soltado, Pür (or St Germain), lime juice, and ice. Shake well.

Strain into a martini glass.  Express (squeeze) the orange twist over the glass so the orange oil mists over the surface.  Roll the twist into a flame shape and hold in place as a skewer, and use to garnish.

Often taken as a digestif in Italy, bitter Fernet-Branca has long been heralded as a purported cure-all for stomach troubles, as well as a hangover buster of mythical proportions.  This drink balances on the sharpest edge, between sweet, spicy, bitter, and sour. Drink it if you dare!

Soltado-Tequila-Guillotine-Cocktail-Garfunkels-Speakeasy-Ivo-Diaz

GUILLOTINE

Ivo Diaz, Garfunkel’s Speakeasy, New York

  • scant 1/2 oz Angostura bitters
  • 1/2 oz Agave
  • 3/4 oz Lime juice
  • 3/4 oz Spicy ginger syrup
  • 3/4 oz Fernet Branca
  • 3/4 oz Soltado Tequila

Recipe:

Dry shake and pour over crushed ice. Garnish with a cucumber and mint spring.

Piña colada lovers need look no further than this creamy concoction, developed by Labinot Gashi of Gaby Brasserie Francaise, New York. The antioxidant benefits of green tea are well known, and combined with fresh green apple juice (vitamin C), and coconut milk (shown to help lower cholesterol levels, and improve blood pressure), you can sit back, pretend you’re on a beach, and start counting down the days until summer!

Soltado-Tequila-Gaby-Brasserie-Francaise-Spicy Colada-Labinot-Gashi

LEPRECHAUN IN PARADISE

By Labinot Gashi of Gaby Brasserie Francaise at Sofitel New York

  • 15 ml Sencha tea syrup
  • 30 ml green apple juice
  • 15 ml Coconut milk
  • 1 Lime wedge
  • 50 ml Soltado Tequila

Combine and serve on the rocks in a rock glass.

Fresh berries, citrus, and jalapenos contain antioxidants and vitamins that have been shown to improve immunity, promote heart health and fight free radicals. Spicy it up with this sweet-hot drink, also from Gaby Brasserie Francaise, New York.

Soltado Tequila spicy cocktail recipes

EL DIABLO

By Labinot Gashi, Gaby Brasserie Francaise, Sofitel Hotel, NYC

Ingredients:

  • 2 oz Soltado Tequila
  • ½ oz Honey
  • 2 Lime Wedges
  • 4 Raspberries
  • Jalapeno slices
  • Glass Type: Rocks glass
  • Garnish: Raspberry and slice of jalapeno on a toothpick

Recipe:

Muddle raspberries and jalapenos into rocks glass.  Squeeze lime wedges into glass. Add honey and tequila, shake. Strain on rocks.

Honeydew is the shining star in this cocktail recipe from Bar Manager, Michael DeFalco at NoMa Social. Packed with vitamins and minerals like B, C, and potassium, this refreshing cocktail will take you from St. Patrick’s Day to summer in no time.

Soltado-Tequila-Clover-Mojito-Large

A VERY ‘CLOVER’ MOJITO

Michael DeFalco, NoMa Social, NYC

(Stock photo)

  • 1 cup of Honeydew melon (cubed)
  • 1 1/2 oz Soltado Tequila
  • Fresh Mint
  • Squeeze juice of half a Lime
  • Splash of Soda Water
  • 1 oz Simple Syrup

Directions:

Blend melon until liquefied. Muddle mint leaves in shaker. Add Soltado Tequila, syrup, lime juice, and honeydew puree. Shake and over ice. Top off the cocktail with soda water and stir gently. Garnish with a sprig of fresh mint and enjoy!

Last, but certainly not least comes this cucumber and kale spa cocktail from Bar 54 at Hyatt Times Square. Packed with vitamins and antioxidants, you can get your green on true New York fashion with this trendy, spicy drink.

Soltado Tequila-Bar 54-Hyatt-Smitty's Hot cucumber-cocktail

SMITTY’S HOT CUCUMBER

By Damian Smitty, Bar 54 at Hyatt Times Square

  • 3 Slices of cucumber (1/4-1/2 inch thick)
  • 3 Lime Wedges
  • 8 Kale Leaves
  • 2 oz Soltado Tequila
  • 1 oz Cointreau
  • 1 oz Simple Syrup

Directions:

Muddle cucumber, lime, and kale leaves. Add Soltado tequila, Cointreau, and simple syrup with ice. Shake well, strain into a coupe glass. Garnish with a cucumber slice.

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