The Gerber Group Celebrates Cinco De Mayo with Festive Cocktails in New York

Gerber Group’s newest location, THE LCL: Bar & Kitchen is embracing Cinco de Mayo by introducing a nontraditional spin on classic celebratory libations!

The venue will serve Smoke & Heat – its signature Mezcal take on the margarita along with $1 Buffalo Chicken Empanadas. In addition, they’ll be featuring rare and extraordinary tequilas in their 1, 2, 3 Organic Tequila Flight (1 ounce Blanco, 1 ounce Reposado and 1 ounce Anejo), which incorporates sustainable, 100% certified organic tequila grown on ancient volcanic soils that once sustained the Aztecs.

SMOKE & HEAT – The LCL: Bar & Kitchen (212 East 42^nd Street)

1 ½ ounces Vida Organic Mezcal

½ ounce Agave Nectar

½ ounce Fresh Lime Juice

½ ounce Pineapple Juice

½ ounce Egg White

Shaken, served up in a coup.

This combination highlights the nuanced smokiness of tequila’s older cousin and fuses it with the acidity of pineapple and lime juices to produce the most sensational experience.

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PALOMA – Stone Rose Lounge (10 Columbus Circle)

1 ½ ounces Don Julio Silver

½ ounce Aperol

½ ounce Agave Nectar

½ ounce fresh lime

1 ounce grapefruit

Add all ingredients into a mixing glass. Add ice, shake and strain over fresh ice into a highball. Top with Champagne. Garnish with a Grapefruit slice.

Spanish for ‘dove,’ this charming, grapefruit-accented elixir lifts you to new heights.

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GUAVA SIN – Lilium (201 Park Ave. South)

Ingredients:

2 ounces Herradura Silver

1 ounce Triple Sec

1 ounce guava puree/nectar

1 ounce fresh sour mix

Served up or over ice. Garnish with a lime wheel.

Sin never tasted looked so sleek.  Show loyalty to your true colors with this sweet and fragrant bright-green treat. 

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PINEAPPLE ALMOND MARGARITA – For Home Entertaining

4 chunks pineapple, muddled

1 ounce DISARONNO

1 ounce Reposado Tequila

1 ounce fresh squeezed lime juice

1/2 ounce agave nectar

In mixing glass muddle pineapple. Combine the rest of the ingredients and shake with ice. Strain into highball glass. Garnish with pineapple wedge and leaf.

Straight tequila shots aren’t your forte? Nurse this potion which marries DISARONNO’s sweet amaretto with the sharpness of tequila to ease the burn without a chaser.

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JALAPEÑO MARGARITA – Whiskey Park (100 Central Park Ave.)

3 pieces muddled jalapeño (no seeds)

1 ½ ounces Excellia Blanco tequila

½ ounce Cointreau

½ ounce simple syrup

1 ½ ounces fresh lime juice

In a shaker, muddle jalapeño.  Add tequila, Cointreau, simple syrup, and fresh lime juice.  Top with ice and shake. Serve in rocks glass over ice. Garnish w/ jalapeño slice.

No need to learn a new language – you’re sure to catch the attention of that cutie seated across the bar by daringly choosing this fiery hot cocktail.

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KOI DIABLO – Koi SoHo (246 Spring Street)

2 ounces Tanteo Jalapeño Tequila

Muddled cucumber

½ ounce fresh lime juice

In a short glass, muddle 2 -3 pieces sliced cucumber. Add half ounce of lime juice and shake vigorously. Garnish with a cucumber.

Muddled jalapeños aren’t bold enough? Tanteo Jalapeño Tequila ups the ante with more direct heat and flavor that packs a punch strong enough for the most fearless heatseekers.

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BLOODY MARIA – Havana Central (151 West 46th Street)

2 ounces tequila

As needed, House Bloody Mary Mix (tomato juice, horseradish to taste and dash

Worcestershire sauce)

2 lime wedges, squeezed

Pepper to taste

Salt to taste

Havana Central hot sauce (to taste)

In a pint glass, add all ingredients and ice. Shake hard and pour back into pint glass. Garnish with a salt rime, lime wheel and a straw.

Casting aside prudish vodka’s inhibitions, tequila exhibits her exotic side in this unique take on the traditional Bloody Mary.

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PARTIDA SKINNY MARGARITA (ON THE ROCKS) – Havana Central (2911 Broadway)

Calories: 135

1½ ounce Partida tequila

½ ounce Agave Nectar

¾ ounce water

1 ounce fresh lime juice, squeezed

Those gearing up for beach-season can pull out their dancing shoes and sip this classic celebratory concoction – fitness and fun packed into one.

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