Caipirinha
Stroll into Texas de Brazil’s lounge at Happy Hour and knock back a strong, limey, sweet Caipirinha (Brazil’s national cocktail, made with the sugar cane liquor cachaça)—but don’t stop there; there’s a whole menu of signature cachaça drinks. Enjoy with something from the bar menu, such as the tasty antipasto or grilled chicken and meat plate, which comes with the county’s best pão de queijo (cheese rolls).
Chupacabra
Named for a legendary creature that picks off livestock and sucks their blood, this tequila and hot sauce drink lies in wait at Palomino. Red flecks of Tapatío hot sauce swirl in a green sea of Sauza Tequila, lime, cucumber, and mint.
Coquito
Don Coqui makes this Puerto Rican eggnog-like drink all year long. Come holiday time, you’ll also find it at NoMa Social, where the mixologist makes it from his family recipe.
Cuba Libre
Guzzle unlimited amounts of this white rum-and-coke-with-lime concoction at La Bella Havana on Wednesdays from 7 pm to 9 pm for $25 (the price includes a variety of appetizers too); or ask for the one made with Matusalem rum at Havana Central.
Margarita
Chopped fresh jalapeño gives El Tio’s already-strong Margarita quite a kick—but far from being overwhelming, it’s gulpable! For the best classic Margarita, head to bartaco, where they make it with Maestro Dobel Reposado, Combier Liquer d’Orange, agave syrup, and fresh lime juice (Best of Westchester, 2011).
Michelada
Guapo Cocina Mexicana crafts this spicy beer cocktail—like a beer Bloody Mary—with lime juice, tomato juice, Corona Extra, Valentina hot sauce, and salt around the rim, bringing you the remaining beer on the side. Have this with a molote (filled and fried corn dough, a bit like a calzone).
Mojito
This Cuban drink is at its best with a stick of fresh sugar cane and tons of mint, as at La Bella Havana, or made with 10 Cane Rum, as they do at Havana Central (ask for the “Ultimate Mojito,” and order a beef picadillo empanada).
Piña Colada
If you like Piña Coladas, plunk yourself down at Little Mexican Cafe’s low-key bar, where it’s hard to imagine a better one—a perfect balance of Bacardi rum, Coco Lopez coconut milk, pineapple juice, and fresh pineapple.
Pisco Sour
Inca & Gaucho’s is the best outside a wild night in Peru—strong and not too sweet, made with Pisco Acholado from the San Lorenzo estate in Lima, its frothy meringue cap streaked with Angostura bitters.
Sangria
Gaucho Grill’s version, made to order by the glass with rum, brandy, triple sec, orange juice or passionfruit, and Argentinean Malbec or Torrontés, looks as good as it tastes, in a tall glass with a raft of fruit, garnished with strawberry, orange, and mint (Best of Westchester, 2014).
Spiked Hot Chocolate
Winter is almost welcome when Tomatillo makes its Kickin’ Hot Chocolate: organic chili-infused dark hot chocolate with a shot of Tanteo cocoa tequila.
