Two NYC Hotel Bar Cocktails And Vodka Infusions You Should Be Making Right Now

What are they pouring at some of the most TONY rooftop bars and brasseries throughout the city this summer? Well, the hot season so far is all about throwing down fruit infused vodkas and cocktails featuring the likes of edible cactus and bell pepper infusions. Here are two drinks and two vodka infusions you’ll want to get in on, stat.

ECLIPSE
By Haven Rooftop at the Sanctuary Hotel

Eclipse CocktailIngredients:

1.5 ounces New Amsterdam Gin

.5 ounces Triple Sec

¾ Lemon Juice

¾ Pineapple Juice

½ Simple Syrup

Directions:

Shake ingredients, strain in a martini glass and add a small splash of cranberry juice. Garnish lemon twist.


7 PEPPER CACTUS-INFUSED VODKA
By Duet Restaurant

house infused vodkaIngredients:

  • 7 Peppers (Duet recommends bell peppers for the summer)
  • 1 Edible Cactus
  • 2 cups of Honey
  • 3 liters of Vodka (guest preference)

Directions:

Prepare the cactus by washing and peeling the skin and spines. Clean the peppers and remove seeds to preference. Combine the cactus and peppers in a large glass container or large canning jar. Pour over the honey and vodka, and allow to infuse for three weeks in room temperature. Shake the jar once daily.


TIGER’S EYE
By Reserve Cut at The Setai

Tigers EyeIngredients:

  • 2 ounces of Herradura Silver Tequila
  • 1 ounce of Fresh Key Lime Juice
  • 1 ounce Simple Syrup
  • 2 slices of Red Bell Pepper
  • 2 round slices of Skinless Cucumber
  • House-made Citrus Salt

Directions for Citrus Salt:

Combine 1 cup of Kosher Salt with fresh zest of 2 medium-sized limes, 2 medium-sized lemons, 1 medium-sized orange and four tablespoons of Cayenne Pepper. Allow to dry.

Directions for Tiger’s Eye:

Muddle the Red Bell Pepper and Cucumber with the Lime Juice and Simple Syrup in a mixing tin. Add Herradura Silver Tequila with one scoop of ice and shake. Rim a rocks glass with half a rim of the house-made citrus salt. Fill glass with ice. Single strain the cocktail into the glass and garnish with a sliver of Red Bell Pepper, creating the look of a tiger’s eye.

For added heat, consider 2 slices of jalapeno with seeds to the muddle process.


COTTON CANDY APRICOT-INFUSED VODKA
By Duet Restaurant

Fruit Infused VodkaIngredients:

  • 3 liters of Vodka – guest preference
  • 8 pounds of Cotton Candy Apricot
  • 1 cup of Simple Syrup

Directions:

Prepare the fruit by washing and patting the fruit dry. Combine fruit and simple syrup in a large glass container or large canning jar. Pour over the vodka, and allow to infuse for three weeks in room temperature. Shake the jar once daily.

Talk to us! What's on your mind?

%d bloggers like this: