The team behind Bar Pilar‘s beverage program is nothing short of an alchemy collective. Whether the group–headed by mixology master Jonathan Fain–is bringing us absinthe floats (back on the menu, for those keeping score) or a perfect beverage to compliment your dining experience, we’re always game to put our palates in their more-than-capable hands. So when we learned that Pilar’s new cocktail menu (not even a single week old!) features some incredible warm weather concoctions up to and including a slushy served in a patron bottle, we had to check it out. Read ahead for your new favorite drinks and an exclusive recipe or two to kick off your spring right (but be sure to save some room for their boozy ice cream sandwiches, coming soon).
There’s almost nothing as deceivingly potent as a slushy served in an adorably small Patron bottle. Fresh on the menu is Pilar’s latest brilliant concoction, the Tequila Sunset Slushy that will knock you flat, be it in single form ($12) or double ($18), the latter served in a full-size patron bottle.They’re fruity, they’re mildly bitter and they’re just the right amount of cold, boozy and fresh to welcome the oncoming heat of both spring and summer. Just be sure to order early; for now, Pilar only offers 12 small bottles per night. If you’re into sharing, you’ll have to order even faster–they only make two of the jumbo size every evening.
“It’s not every day you can drink out of a patron bottle,” Fain says, wiping off excess frost from the glass. “Or you can go straight gangster and drink it straight out of the bottle without a straw.”
If you’re looking at the recipe below and find yourself befuddled by “Cointreau Pilar,” we warn you–you may as well throw in the towel and let the pros take it from here. The housemade cordial–nearly impossible to recreate at home– mixes home botanicals with their own version of triple sec with orange, natural orange peel and hibiscus. Once frozen and mixed with Patron and their house sour mix, their new slushy is sweet from real cane sugar, bitter from citrus peel and wholly delicious. Grab one (or a double) before they’re gone.
- Freeze .50 oz Cointreau Pilar, 4 oz Orange Juice, and .75 oz Hum Pomegranate together
- When frost forms around the bottle, remove from freezer
- Add 1.5 oz Patron
- Add 1 oz sour mix
- Shake, enjoy
If you’re looking for something tart and perfect–no really, perfect–for the warm months ahead, Pilar’s new Parisian Punch ($11) is precisely the drink you want to sip all spring and summer long. Like a boozy strawberry limeade, their punch is one of the freshest in recent memory, not to mention tartest and brightest. (Think a Last Word but with more berry and less pine.) The flavor packs a powerful strawberry punch that comes through strong with every sip, its sweetness balanced by fresh lime. Try your hand at home, though we do suggest treating yourself and visiting the incredible team at Pilar:
- Muddle 1 strawberry with 2 dashes of grapefruit bitters
- Add .75 oz Brookers Gin
- Add .75 ox St. Germain
- Add 1 oz fresh squeezed lime juice
- Add .5 oz Yellow Chartreuse
- Shake ingredients together
- Strain and garnish with fresh strawberry