NMCC Cocktail Week

Welcome to NMCC Cocktail Week!

These participating bars feature their own signature cocktail during Santa Fe Cocktail Week, May 26 – June 3. Guests vote for“Cocktail of the Year” and “Bartender of the Year” – VOTE NOW!.

Winners from online voting will be announced at the Craft Collective at Skylight on Sunday, June 4.

Tickets only $15

Tickets include food and drink samples and partially benefit Kitchen Angels.

VOTE SANTA FE HERE  

VOTE ABQ HERE

 

Santa Fe Cocktail Week Participants

Derailed at the Sage Inn:

Tequila Mockingbird – Espolon blanco, muddled jalapeno, fresh lime, elderflower liqueur, pineapple juice

Jean Cocteau Cinema:

John Snow Cone – Blackberry & sage infused Tito’s vodka cocktail over shaved ice

La Fiesta Lounge at La Fonda:

Spicy Paloma – Herredura (blanco), Grapefruit juice, lime juice, agave syrup, muddled jalepeno pepper, soda, Sriracha salt rim

Bar Alto:

Fresas de la Muerte – Azunia tequila, Aperol, Giffard strawberry, Tabacal vi ranci. Force carbonated and bottled.

Eloisa: 

Southfields Fault – Pimm’s Cup variation using Wheeler’s gin, Pimm’s, lemon juice, celery syrup, celery bitters.

Inn of the Anasazi:

Maker’s Melon –  Maker’s Mark bourbon, fresh cantaloupe juice, ginger-infused syrup, served up with brandied cherries

Geronimo:

A Taste of Summer – Rhubarb Vodka, Citrus, Home Grown Muddled Yerba Buena, Sparkling Wine

Thunderbird:

Bacon Bloody Mary – Grey Goose vodka, house made bloody Mary mix topped with bacon, celery, pimento olives, pickled asparagus, cocktail onion, jalapeno, cucumber, lemon, lime, salt-n-pepper rim

The Palace Saloon:

Boom Boom – sparkling sake martini with Tito’s vodka, lychee, ginger, chrries and sugar wasabi rim

Osteria D’Assisi:

The Prickly Lady – Mezcal, ginger liqueur, lime juice, prickly pear puree, candied ginger rim

Coyote Café:

Lychee Martini – premium citrus vodka and lychee shaking and strained; presented with the lychee flower petal cloud

Coyote Cantina:

Coco Loco – light amber and dark rums, brown sugar marinated pineapple and vanilla Bean creates the Cantina’s signature piña colada

Pranzo Italian Grill:

Genepro Selvaggio – gin, elder flower liqueur, rhubarb bitters, fresh lime, and pink grapefruit juice

La Boca:

Skinny Gypsy – Manzanilla sherry shaken on ice with dry vermouth and olive juice served with a jamon Serrano and olive garnish

Rowley’s Farmhouse Ales:

Agent Scully- peach and tomatillo michelada with IPA Agent Scully

Low-N-Slow:

La Rosita – Del Maguey vida, Aperol, Cocchi Torino

Secreto:

Pina Punch – Novo Fogo cachaca, macadamia liqueur, lime juice, grilled pineapple syrup, ginger beer, Angostura bitters

Santa Fe Spirits Tasting Room:

King’s Cross – Colkegan, falernum, lime juice, Peychaud’s bitters

Santa Fe Bar & Grill:

Kiwi Caipirinha

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ABQ Cocktail Week Participants:

Artichoke Cafe

Artichoke Julep – Cynar, mint, ruby grapefruit, strawberry, red chile and lavender syrup served over crushed ice.

Vernon’s:

The Dillinger – Hendrick’s gin, elderflower liqueur, muddled cucumber, fresh lime juice, shaken, served on the rocks.

Scalo:

Scalo Bourbon Scotch Sour- Maker’s Mark Bourbon and Auchentoshan Three Wood Scotch, house made Honey and Sage simple syrup, fresh squeezed lemon juice, egg white and Regan’s Orange Bitters.

Ibiza bar at Hotel Andaluz:

Rhum Rangoon – 4yr Barbancourt aged Rhum, Orgeat, Pineapple Shrub, Lime Juice, Tiki Bitters, Peychaud’s Bitters, Compressed Pineapple

Hotel Chaco

Equinox : Strawberry Thyme Shrub

LVL5: The Botanist

Hotel Albuquerque

Gardunos: Olsen Margarita

Casa Esencia: Mijo Mojito

Q-Bar: Albuquerque Sling