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Ahhh, the classic margarita. Unless it’s made with top-shelf tequila and fresh ingredients, it’s more like a liquored-up slurpy. Umm, no thanks.

We were looking for something a little different for the holiday this year — not so sweet but with a serious punch — and here’s our new fave.

First, buy some DeLeón Platinum Tequila, made from 100% Highland agave, that is slow-fermented and twice-distilled with a bold taste, able to stand up to any ingredient you throw at it. Then, copy NYC’s mixologist Brian Matthy’s recipe for something he likes to call “Las Flores de Mayo.”

The verjus (that’s unfermented grape juice to you) brings refreshing acidity along with a little fruit and sweetness while the Velvet Falernum adds spice and citrus, and the cacao bitters tie everything together.

Las Flores de Mayo

Las Flores de Mayo

By New  York City’s Brian Matthys (The Gander, Corkbuzz)

2 oz. DeLeón Platinum Tequila

1 oz. Verjus

¼ oz. Velvet Falernum

2 dashes cacao bitters

FF122

If you’re lucky enough to be staying at the W New York – Downtown this Cinco de Mayo, they promise a night you’ll never forget (well, maybe a night you’ll never remember?).  Enjoy drink specials such as $5 Coronas, $10 margaritas as well as house-made chips and guacamole all while listening to NYC’s hottest tropical DJ, DJ Center.  Treat yourself to a Desert Heart ($14), a W signature tequila cocktail created just for the night’s festivities. Better yet, order the special ‘Desert Heart’ signature cocktail which comes with a mini pinata (or you can possibly win a stay at their new W Bogota and or the W Mexico City.)

                                    Desert Heart Recipe:

                                    In a shaker:

1 1/2 ounces White Tequila

1/2 ounce Mezcal

1/4 ounce Triple Sec

1/4 ounce Passion Fruit Syrup

1 ounce Grapefruit Juice

1/4 ounce Falernum

 Add ice and shake 20x.

Strain and serve over crushed ice.

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