Ancho Berry Margarita
All bets are off when the blender comes out – hello, margies! – but it’s easy to go green this summer with this made-by-hand margarita-on-the-rocks recipe born at the Living Room Bar and Fireplace at the Inn & Spa at Loretto in Sante Fe, N.M.
1 1/2 oz. Roca Patron Silver Tequila
1/2 oz. Cointreau
1/2 oz. fresh lime juice
6 oz. Ancho Reyes Chile Liquor
1 pint fresh blueberries.
Making it: Combine in a shaker. Rim martini glass with raspberry chipotle sea salt, pour and serve.
Summer-staple sangria takes the backseat when you break out pinot noir to serve as the base of this fun-and-fruity cocktail. Chilled red wine meets citrus and sparkling wine for a fizzy-fresh drink with zip, designed by Cocktail Guru Jonathan Pogash.
1 1/2 oz. Black Box Pinot Noir
3/4 oz. crème de cassis
1/2 oz. honey syrup
1 oz. fresh grapefruit juice
Making it: Shake all ingredients (except for sparkling wine) with ice and strain into a chilled champagne flute. Top with sparkling wine. Garnish with strawberry slice on rim of glass.
— compiled by Mikey Rox