That’s just what the beverage professionals at two New York City hot spots, La Biblioteca de Tequila and Ofrenda Cocina Mexicana, have done to bring holiday cheer to their restaurants’ cocktail lineups.
At Ofrenda, Mixologist/Partner Jorge Guzman has colored the bar menu with two specialty cocktails he says are both very popular. The vodka-based Flor & Luna is mixed with St. Germain Elderfl ower Liqueur and blackberry puree, which adds an interesting touch. His Lola In Love combines cranberry and chocolate fl avors for a cocktail that is quickly becoming a favorite holiday treat. The drink features Tanteo Chocolate Tequila and cranberry puree. And the Midnight Matte is a festive mix of tequila, yellow chartreuse, lime juice, matte tea, agave and cinnamon.
"I find inspiration in Mexican ingredients—chiles, herbs and colors. That's how Lola in Love and Flor & Luna came out," Guzman says.
Courtenay Greenleaf, La Biblioteca’s tequila librarian/mixologist, fashioned a Mexican version of hot chocolate that carries a "kick" courtesy of a shot of tequila and a house-made ancho chile marshmallow. Other winter warmers include her Tequila Toddy, an agave nectar-sweetened hot drink spiked with Sauza Hornitos Añejo Tequila and Grand Marnier, with undertones of lemon, orange, cinnamon and cloves; and an organic, anti-oxidant tea made with Casa Noble organic tequila, organic agave nectar and loose tea, then garnished with candied ginger.
Pour all ingredients into mug. Finish with a house-made ancho chile marshmallow and house-made whipped cream, and garnish with a mint sprig.
Pour all ingredients into a mixing glass, shake and serve on the rocks. Sprinkle nutmeg on top and garnish with fresh cranberry.
Pour all ingredients into a mixing glass, shake and serve up. Garnish with a blackberry and mint leaf.