Summer sipping should be as big, bold, and bright as the summer sun. We asked some of our much-loved New Mexico mixologists to share their favorite refreshing summer cocktail recipes and they happily obliged. We’re sure they’ll be your new favorites too.

New Mexico Mixologists Shake Up Refreshing Summer Cocktail Recipes

Land of Enchantment by Emily Davidson, La Reina at El Rey Court Hotel

There is local and there is the Land of Enchantment — a cocktail created by Emily Davidson of La Reina at El Rey Court Hotel that has, at its heart, an herb simple syrup made from locally grown herbs. There’s yerba santa (known as the sacred herb), holy basil, sage, and lavender.

Desperado by Justin Bellshaw, DWTNR

The Desperado, a Tepache Cocktail is available year-round at DWTNR — the super hip cocktail bar and restaurant in the ARRIVE Albuquerque Hotel — but let’s be honest, summer is the season for a drink where rum and passionfruit have a hot and heavy romance in a glass.

New Mexico Sunrise by Tailor Murray, VARA

If a cocktail could capture a moment in time, then the New Mexico Sunrise cocktail would do the trick with a douse of brandy and sparkling wine. It’s that mellow moment when the desert light meets the cool mountain air and there is that special glow to the sky. The cocktail showcases VARA’s own house-made brandy alongside their vibrant sparkling wine.

High Desert Spritz by Ciana Girón, Savoy Bar & Grill

The High Desert Spritz is a love letter from mixologist Ciana Girón at Savoy Bar & Grill to the open skies and setting sun of northern New Mexico, combining gin and Prosecco as the base.

Desert Bloom by Nicole Barady & Liza Barrett, Rolling Still Distillery

The Desert Bloom cocktail blends a hit of tropical sunshine with a hint of spicy flavors in the high desert. At its heart is Rolling Still Green Chile Vodka, crafted at Rolling Still Distillery in Taos, New Mexico — a women-owned distillery. Mango, coconut, fresh lime, and basil add lush fruit and herbal notes for a cocktail that’s bright and refreshing

Makrut’s Daisy by Jose Noe, Leo’s in Santa Fe

Makrut lime leaves are the star of the show in this stellar summer cocktail from Jose Noe at Leo’s in Santa Fe. Makrut leaves are highly aromatic, lending this drink a piquant, citrusy flavor. Normally used in curries, stir fries and other South Asian dishes, these makrut lime leaves work beautifully in both the lime leaf and lemongrass syrup as well as the salt rim.

Story by Julia Platt Leonard
Styling by Keith Recker
Photography by Dave Bryce

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Makrut lime leaves are the star of the show in this stellar summer cocktail from Jose Noe at Leo’s in Santa Fe. Makrut leaves are highly aromatic, lending this drink a piquant, citrusy flavor. Normally used in curries, stir fries and other South Asian dishes, these makrut lime leaves work beautifully in both the lime leaf and lemongrass syrup as well as the salt rim. Plus, lime powder gives a welcome acidic kick to this salt rim. Lime powder can be purchased from specialist spice shops. It’s simply the perfect summertime quencher, especially for those hotter days.

Makrut’s Daisy Cocktail With Makrut Lime Leaves

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• Author: Jose Noe

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Description

The makrut lime leaves lead to a highly aromatic cocktail.

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Ingredients

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For the rich lime leaf & lemongrass syrup:

• 2 cups granulated sugar
• 1 cup water
• 40 g makrut lime leaves, stem removed
• 2 stalks lemon grass, outer leaf and woody stem removed
• 1 lime, peel only

For the salt rim:

• 5 tbsp kosher salt
• 2 makrut lime leaves, stem removed
• 1/2 tbsp lime powder*
• 1 tbsp sugar

For the cocktail:

• 1 1/2 oz Iichiko Saiten Shochu
• 1/2 oz Los Valores Blanco tequila
• 1/2 oz rich lime leaf lemongrass syrup
• 1 oz fresh lime juice
• Makrut leaf, garnish

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Instructions

For the rich lime leaf & lemongrass syrup:

1. Pound the lime leaves and lemon grass and set aside.
2. Place the sugar and water in a saucepan and heat gently until the sugar dissolves.
3. Add the pounded lime leaf, lemongrass, and lime peel and heat on medium-low heat until the lime peels start to turn color.
4. Pour the mixture into a blender and blend until everything is well-integrated.
5. Strain through a fine mesh strainer.
6. Let cool then pour into a clean glass container and refrigerate until ready to use.

For the salt rim:

1. Blitz the salt, makrut leaf, lime powder, and sugar until fine.
2. This will make more than you need but the remainder can be stored in a clean glass store?

For the cocktail:

1. Half rim a Collins glass with the salt rim.
2. Add the shochu, tequila, lemongrass, and lime juice to the glass and stir.
3. Garnish with a makrut leaf.

Recipe by Jose Noe, Leo’s in Santa Fe
Story by Julia Platt Leonard
Styling by Keith Recker
Photography by Dave Bryce

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The Desert Bloom cocktail blends a hit of tropical sunshine with a hint of spicy flavors in the high desert. At its heart is Rolling Still Green Chile Vodka, crafted at Rolling Still Distillery in Taos, New Mexico — a women-owned distillery. Mango, coconut, fresh lime, and basil add lush fruit and herbal notes for a cocktail that’s bright and refreshing — one that Rolling Still founders Liza Barrett and Nicole Barady count among their go-to drinks for summer sipping.

Desert Bloom, A Spicy Tropical Cocktail

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• Author: Nicole Barady & Liza Barrett

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Description

Rolling Still Green Chile Vodka is the star of the show in this cocktail.

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Ingredients

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• 1/4 oz fresh lime juice
• 3–4 basil leaves, plus extra for garnish
• 1 1/2 oz Rolling Still Green Chile Vodka
• 3/4 oz simple syrup
• 1 oz mango juice
• 1 oz coconut milk

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Instructions

1. Muddle basil and lime, add rest of the ingredients in shaker with ice.
2. Shake and strain in glass over fresh ice. Garnish with basil leaf.

Recipe by Nicole Barady & Liza Barrett, Rolling Still Distillery
Story by Julia Platt Leonard
Styling by Keith Recker
Photography by Dave Bryce

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The High Desert Spritz is a love letter from mixologist Ciana Girón to the open skies and setting sun of northern New Mexico, combining gin and Prosecco as the base.

“Violet sinks to gold as crème de violette settles beneath a blush of grapefruit and lemon, crowned with egg white foam and lifted by Prosecco — a layered portrait of the Rio Grande sky at dusk, built around Algodones Gin’s desert botanicals,” she says. Truly poetry in a glass.

High Desert Spritz With Gin & Prosecco

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• Author: Ciana Girón

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Description

Create the skies of New Mexico in a glass with a gin and Prosecco base.

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Ingredients

Scale 1x2x3x

For the syrup:

• 3/4 oz crème de violette
• 1/2 oz agave

For the cocktail:

• 1 1/2 oz gin, such as Algodones Southwestern Dry
• 3/4 oz fresh lemon juice
• 1/2 oz grapefruit juice
• 1 oz aquafaba (egg white alternative)
• 1/2 tsp butterfly pea powder, optional
• Prosecco
• Lemon peel, for garnish

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Instructions

For the syrup: 

1. Mix the crème de violette and the agave together well.

For the cocktail:

1. Start with a flute, pour the syrup mixture on the bottom.
2. Dry, then wet shake the gin, lemon, and grapefruit, aquafaba, and butterfly pea powder (if using).
3. Strain down a cocktail spoon for layers, top with prosecco, and garnish with a lemon peel.

Recipe by Ciana Girón, Savoy Bar & Grill
Story by Julia Platt Leonard
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

If a cocktail could capture a moment in time, then the New Mexico Sunrise cocktail would do the trick with a douse of brandy and sparkling wine. It’s that mellow moment when the desert light meets the cool mountain air and there is that special glow to the sky. The cocktail showcases VARA’s own house-made brandy alongside their vibrant sparkling wine.

VARA owner Jon Murray says, “The brightness of fresh lemon reflects the clean morning air, while pineapple brings a subtle warmth and approach ability, reminiscent of the sunrising over the high desert. The sparkling Brut adds lift and elegance, mirroring the clarity and openness of the New Mexico sky, while the brandy provides a rich, grounded backbone that speaks to our craftsmanship and local roots.” Whether you sip it at sunrise or sunset, we think you’ll agree.

New Mexico Sunrise, A Brandy & Sparkling Wine Cocktail

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• Author: Tailor Murray

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Description

A bright, sparkling cocktail with plenty of depth.

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Ingredients

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• 1 1/2 oz Sangre del Sol Brandy
• 1 1/2 oz pineapple juice
• 3/4 oz simple syrup
• 1/2 oz lemon juice
• VARA New Mexico Brut
• Lemon twist, to garnish

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Instructions

1. Add the brandy, pineapple juice, simple syrup, and lemon juice to a tall glass and stir.
2. Top with sparkling New Mexico Brut and lemon twist garnish

Recipe by Tailor Murray, VARA
Story by Julia Platt Leonard
Styling by Keith Recker
Photography by Dave Bryce

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There is local and there is the Land of Enchantment — a cocktail created by Emily Davidson of La Reina at El Rey Court Hotel that has, at its heart, an herb simple syrup made from locally grown herbs. There’s yerba santa (known as the sacred herb), holy basil, sage, and lavender. The yerba santa gives off notes of dried mint, licorice, and tea while holy basil is a little peppery with mint and clove undertones. The result is a cocktail that is heady with herbaceous notes and as breathtaking as a New Mexico sunset.

Land of Enchantment Cocktail With Herb Simple Syrup

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• Author: Emily Davidson

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Description

An herbaceous ode to New Mexico.

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Ingredients

Scale 1x2x3x

• 2 oz Sotol Culebra or Güel Mexican Marigold Gin
• 1 oz New Mexican Herbal Simple Syrup with locally grown yerba santa, holy basil, desert sage, and lavender
• 3/4 oz lemon juice
• Lavender salt, garnish
• Micro marigolds, garnish

For the simple syrup:

• 1 cup boiling water
• 2 tbsp dried yerba santa
• 2 tbsp dried holy basil
• 1 tbsp dried sage
• 1 tsp dried lavender

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Instructions

1. Shake all the ingredients and strain into a double rocks glass with a dried lavender salt quarter rim, on ice.
2. Garnish with micro marigold flowers.

For the simple syrup:

1. Steep for 15 minutes.
2. Strain the herbs and add 1 cup of sweetener of choice (white sugar, coconut sugar, or honey).

Recipe by Emily Davidson, La Reina at El Rey Court Hotel
Story by Julia Platt Leonard
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

The Desperado, a Tepache Cocktail is available year-round at DWTNR — the super hip cocktail bar and restaurant in the ARRIVE Albuquerque Hotel — but let’s be honest, summer is the season for a drink where rum and passionfruit have a hot and heavy romance in a glass. Sure, you can make this cocktail at home, but better yet, do like we do and grab a seat by the pool and sip your summer away. And the name DWTNR? It’s a nod to the hotel’s original moniker: The Downtowner.

What is Tepache?

Tepache is a beverage that is made from fermented and then sweetened pineapple. It’s probiotic, fizzy, and tangy — just the thing for summertime sipping.

Desperado, A Tepache Cocktail

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• Author: Justin Bellshaw

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Description

A fizzy and tangy cocktail with a rum base.

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Ingredients

Scale 1x2x3x

• 2 oz rum
• 2 1/2 oz tepache
• 1 oz passionfruit liqueur
• 1/2 oz lime juice
• 1/2 oz agave

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Instructions

1. Add all ingredients except tepache into shaking tin. Add small amount of ice. Shake, strain over crushed ice.
2. Top with tepache.
3. Garnish with two pineapple fronds and a dehydrated pineapple.

Recipe by Justin Bellshaw, DWTNR
Story by Julia Platt Leonard
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.