Said to be, “An unconventional shade for an unconventional time,” the powerful and empowering color that is sure to be everywhere this year acknowledges our gravitational pull towards natural colors as movements swell around climate change, sustainability, and land protection.
We’ve gathered a few cocktails that embody this brave and fearless color; check them out!
Tillie’s restaurant at Camp Lucy in Dripping Springs, Texas
Saints and Sinners
The name Saints and Sinners is a nod to the antique Saint pieces rescued and acquired in Vietnam that now reside at Tillie’s restaurant at Camp Lucy, a Texas Hill Country’s premier full-scale luxury resort.
- 1 oz Republic Tequila
- 1/2 oz Del Maguey Vida Mezcal
- 1 oz Hibiscus syrup
- 1 oz Lime Juice
Preparation: Served built in rocks glass, topped with ice and ginger beer. Garnish with lime skewer and mint sprig.
Peacock Room at Kimpton Hotel Fontenot in New Orleans, Louisiana
El Pavo Real
Created by bar supervisor Jordan Deis
Refreshing, floral, with a hint of smoke and spice – from Bar Supervisor Jordan Deis
- 1oz Espolòn Blanco Tequila
- 1oz Vida Mezcal
- 1/2 oz pomegranate hibiscus syrup
- 1/2 oz Tempus Fugit Violettes
- 1/2 oz fresh squeezed lime juice
- Preparation: Shake and strain over ice. Garnish with edible flowers or lime wheel.
Pomegranate Hibiscus Syrup
- 181 g Granulated Sugar
- 181 ml Pom juice
- 4.5 g dried Hibiscus
- 15ml St Elizabeth’s Dram
Preparation: Dissolve Sugar into POM juice. Add hibiscus flower, let sit at room temperature for 1 hour. Strain off flowers. Refrigerate for up to 30 days. Yields about 1.5 cups.
Aba in Chicago, Illinois and Austin, Texas
Created by Senior Beverage Manager Thomas Mizuno-Moore
- 1/2 oz. St. George Spiced Pear Liqueur
- 3/4 oz. Lime Juice
- 3/4 oz. Cranberry-Rosemary Syrup*
- 1 3/4 oz. Nosotros Blanco
- 1 Rosemary Sprig
- 3 Cranberries
Preparation: Combine all ingredients in a shaker. Add ice, shake until cold. Strain over fresh ice in a double old fashioned glass. Garnish with a rosemary sprigs and a cranberry sword.
- 1 cup Cranberries
- 1 cup Sugar
- 1 cup Water
- 1 Rosemary Sprig
Preparation: Add ingredients to a saucepan. Stir regularly over low heat until the sugar is completely dissolved, and cranberries begin to break down. Cool and strain out the solid pieces. Store in the refrigerator until ready to use.