Courtesy of Weather Up in Prospect Heights, this wonderful margarita alternative embraces fine tequila, to be sure, but adds froth, and even more fun.

1 oz. Espolon Reposado tequila
1 oz. Real McCoy white rum
3/4 oz. Velvet Falernum liqueur
3/4 oz. fresh lime juice
Angostura bitters

Shake in a cocktail mixer with ice and serve strained, then top with bitters.


Satan's Bell
Park Slope’s Blueprint is a veritable academy of mixology arts—its presentations at least half the fun. This spicy and refreshing yet mind-altering number wins extra points for its evil associations.

Northwell A22 SPREAD

1.5 oz. gin
1/2 oz. Ancho Reyes Chili Liqueur
3/4 oz. red bell pepper juice
1 half-lemon
1/2 oz. passion fruit syrup
1/4 oz. orgeat syrup

Shake ingredients in a cocktail shaker filled with ice, then strain over crushed ice and garnish with mint and a red bell pepper top.

Those coming to Cobble Hill’s venerable Marco Polo Ristorante for the Agnolotti di Spinaci e Vitello (bucket list item, by the way) should start their summer experience with this standout riff on the Mexican classic.

2 oz. Jose Cuervo
1800 Silver
1 oz. Grand Marnier
1/2 oz. triple sec
1/2 oz. lime juice
Watermelon puree

Mix as you would a typical margarita (in cocktail shaker) and serve in a martini glass with salted rim, then add a few chunks of fresh watermelon.


The Brooklyn
Even seasoned ‘tenders tend to forget that there is an eponymous cocktail for our own borough (along with drinks like the New York City, the Bronx, the Manhattan, the Queens and the Staten Island Ferry)—similar to a Manhattan, and with the addition of Maraschino liqueur. It fell into obscurity after the end of Prohibition, but experienced a resurgence in the 1990s.

3 oz. Scotch (we prefer
Johnny Walker Red)
2 dashes orange bitters
Splash of seltzer
1/2 teaspoon superfine sugar

Chill in cocktail shaker with ice and serve on the rocks in an old fashioned glass or strained in martini glass. Garnish with maraschino cherry (try a green one to confuse and delight guests) and a twist of lemon peel.


Piña Colada
Brooklyn Crab in Red Hook is quickly becoming our summer office, particularly its upper deck. In between bites of Dungeness, dripping with butter, we wax editorial over this joint’s simply stunning piñas—large and formidable.

2 oz. white rum
1 oz. dark rum
1/2 oz. unsweetened coconut milk
1 oz. sweetened cream of coconut (preferably Coco López)
1/2 tablespoon lime juice
Pineapple slice

Blend all (except dark rum), serve in hurricane glass, and garnish with pineapple and Maraschino cheery. Float dark rum on top (we also add a bit of cherry juice).


Woodie Guthrie-FPO- will get better photo
Taking its name from the address of a Prohibitionera Chicago social movement/salon called the Dill Pickle Club, Tooker Alley in Prospect Heights honors, as its owner explained, “early 20th century hoboes/rail riders/labor unions and the radical left of that time.” This one’s a tribute to dustbowl bard and longtime Brooklynite Guthrie’s life and legacy, with strong elements of pear, apple, and lemon.

3/4 oz. lemon Juice
3/4 oz. simple syrup
3/4 oz. ginger Beer
1/8th Macintosh apple, muddled
1 oz. hard apple cider
1/4 oz. Clear Creek
Pear Brandy
1 3/4 oz. El Dorado
12-year-old Demerara Rum
1 dash Angostura Bitters

Muddle apple slice with lemon juice and simple syrup. Add rest of ingredients. Pour hard apple cider into hi-ball glass with ice. Shake, strain, and garnish with apple slice and ginger.