9.8.2011

Roberta's in the Penthouse

The famed Brooklyn restaurant threw a two-night party on the 8th Floor, serving up tequila drinks from DeLeón and food like Lemon Parmesan Arancini and Cauliflower Soup.

Here was the drink menu:

Rock n’ Rita
DeLeón Diamante, Cucumber, Lime, Rock Salt
Combine 2 slices fresh lime (with skin)
2 thick slices fresh cucumber
1 oz. simple syrup into shaker.
Muddle ingredients together.
Add 2 oz. DeLeón Diamante.
Shake with ice.
Pour contents from shaker into rocks glass.
Garnish with rock salt over ice.

DeLeón Kumquat
DeLeón Reposado, Kumquats, Falernum, Agave Nectar, Jalapeño
Combine 4 sliced kumquats,
1/4 oz. Agave syrup,
1/2 oz. lemon juice and
1/2 oz. Falernum syrup in glass.
Muddle contents.
Add 2 oz. DeLeón Reposado.
Stir well.
Add rocks.
Top with 1 slice jalapeño.

DeLeón Spicy Margarita
DeLeón Reposado, Jalapeño, Agave Nectar, Lime
Combine 1/4 freshly diced jalapeño (with seeds) into glass.
Add 2 oz. fresh lime juice.
Muddle contents.
Top with ice.
Add 2 oz. DeLeón Reposado.
Add 1Ž2 oz. to 1 oz. agave syrup.
Shake well.
Pour entire contents into rocks glass.

DeLeón Diamante Shaken
DeLeón Diamante, Lime, Agave Nectar
2 oz. DeLeón Diamante
3Ž4 oz. fresh lime juice
1Ž4 oz. agave nectar syrup
Splash of water
Shake well with ice
Strain over fresh ice or into martini glass.
Garnish with lime wheel.

DeLeón Paloma
DeLeón Diamante. Fresh Grapefruit Juice. Salt Rim.
2 oz. DeLeón Diamante.
2 oz. Fresh pink grapefruit juice.
Serve contents over ice.
Salt rim if desired.

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