86th Street CocKtails


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  • 3 to 6 Loquats, depending on size
  • 1/2 ounce Fresh Lime Juice (see Note)
  • 2 dashes Orange Bitters
  • 3/4 ounce Elderflower Liqueur, such as St-Germain
  • 2 ounces White Rum
  • Small Loquat, for Garnish

Cut the loquats in half; remove and discard the seeds. Muddle the loquat halves and lime juice in the bottom of a cocktail shaker. Add the bitters, elderflower liqueur, and rum. Fill the shaker with ice and shake vigorously. Fine strain into a chilled cocktail glass. To garnish, cut a small slit into the loquat and perch it on the rim of the glass.

Very Cherry Smash

Very Cherry Smash
  • 1 part Sauza 100% Agave Tequila
  • 2 parts Premium Orange Liqueur
  • 5 cherries (pitted and stemmed)
  • 1 tbsp. agave nectar
  • 1 part fresh lime juice
  • 1 part club soda

Muddle together cherries, lime juice and agave nectar. Strain into shaker. Add in orange liqueur, tequila, and ice and shake. Refrigerate until ready to serve. Top with club soda and garnish with cherries.

The El Diablo Cocktail

  • 1 can (12 oz) frozen limeade concentrate
  • 1 1/2 can (18 oz) tequila blanco
  • 2/3 can (8 oz) creme de cassis
  • 1/2 can (6 oz) water (still, not soda or tonic water)
  • 1 1/2 can (18 oz) ginger beer

Combine all ingredients, except ginger beer, and shake. Fine-strain into an ice-filled Collins glass, top with ginger beer and garnish.