Look, NYC Cocktails aren’t just inventive; they’re impressive. I might not make them when I’m having a cocktail at home with Phil. But if company is coming over, you bet your ass I’m breaking out the fancy. That’s right. I own coupe glasses (and I adore them). Sure, I want people to have a good time when they hang with me in my house. But really, I want to impress them. For them to leave needing the recipe, to the point where they’re going to follow up with an email the next day with the subject line, “Seriously.” The body content? “Give up the recipe, woman.”

I feel like (good) NYC restaurants can’t afford to serve bad cocktails. They need to offer up the berry-muddled mojito, the martini with the floating orchid, and sweet girly drinks that are clear or brown in color, just to satisfy the guy who. I don’t even need to finish that sentence. We all know. He wants to look like a man and drink like a girl. Good for him.

Now, good for home? These secret NYC cocktail recipes from some of NYC hot spots. Cinco de Mmmmm-ayo, sure. Cinco de Cada Dia (5 of each day), that’s called happy hour. Here’s to ours. And here’s to paying slightly less for a designer drink at home. If you can’t find exact brand names, or if you have something similar at home, try that first before you scout out a random liquor. Now, go forth, get soused responsibly, and impress.

RESTAURANT: TAO DOWNTOWN
COCKTAIL: TAO-GARITA (pictured above)
1 ½ parts Don Julio Blanco tequila
1 ½ parts house made Kalamansi lime sour mix (I’m asking them for this recipe, will update)
Wasabi Salt rim
Fresh Lime

Salt the rim of a rocks glass.
Shake tequila and sour mix over ice.
Strain into the rocks glass.
Garnish with fresh lime

RESTAURANT: TAO DOWNTOWN
COCKTAIL: MANGO CHILI MARTINI (pictured above)
1 part Mango Chili Puree
1 ½ parts Maestro Dobel tequila
1 ½ parts house made Kalamansi lime sour mix
Chili Oil
Cilantro

Combine puree, tequila and sour mix in a shaker with ice.
Shake vigorously until combined.
Strain into a chilled coupe glass
Garnish with 3 drops of chili oil and cilantro

RESTAURANT: VANDAL
COCKTAIL: LAS PALMITAS (pictured above)
Four torn Thai Basil leaves
½ part Simple syrup
½ part Lemon Juice
2 dashes grapefruit bitters
1 ½ parts Thai Spiced Illegal Mezcal
Grapefruit beer

Combine all ingredients, except the beer, in a shaker and add ice.
Shake vigorously. Strain over fresh ice into a rocks glass. Add beer.

RESTAURANT: VANDAL
COCKTAIL: PUSHCART WARS (pictured above)
¾ parts house-made Rosemary Simple Syrup
¾ parts Fresh Lime Juice
1 part Chilled Currant Tea
2 parts Jal/Hab Maestro Dobel Tequila
Rosemary Sprig

Combine all ingredients, in a shaker with ice.
Shake and strain over fresh ice into a hurricane glass.
Garnish with Rosemary Sprig

RESTAURANT: STANTON SOCIAL
COCKTAIL: LOST IN POLANCO (pictured above)
1 ½ parts jalapeno infused Maestro Dobel
½ part Cointreau
½ part fresh lime juice
1 part blood orange puree

Combine all ingredients in a shaker with ice.
Shake and strain over fresh ice into a rocks glass.
Garnish with an orange slice

RESTAURANT: BEAUTY AND ESSEX
COCKTAIL: MELON MOJITO (pictured above)
1 oz Brugal
.5 oz Real McCoy 12yr
.75 oz melon puree
.5 oz simple
.5 oz lime
muddled mint
Topped with Cava
Combine all ingredients, shake and strain over fresh ice in a rocks glass. Garnish with an orange slice