COCKTAILS
Flor de Azar is a premium Mexican citrus liqueur that elevates your favorite cocktails to new heights. Here, you’ll find fresh takes on Margaritas and Cosmos, Lion's Mane riffs and refreshing spritzes. Flor de Azar is the perfect addition to almost any classic cocktail. With its rich citrus profile and artisanal craftsmanship, this liqueur captures the rich botanicals of Mexico in every sip. Explore endless possibilities with Flor de Azar in your glass. Cheers to better cocktails!
ZOMBIE GATO - Corpse Reviver #2
Kayla Nelson
Athena Keke’s, NYC
Velvety - Bright - Creamy
¾ oz Flor de Azar
¾ oz Neversink Pigeon Gin
¾ oz Cocchi Americano
¾ oz Lemon Juice
Garnish: Maraschino Cherry
Glass: Coupe
Method: Build and add to milk for clarification, rest overnight in the fridge, and strain through a coffee filter. Spritz coupe with Herbsaint then pour, and garnish with a maraschino cherry.
Mezcal Cadillac Marc - Cadillac Marg
Tom Roughton
Casanara, NYC
Tart – Rich – Balanced
¾ oz Madre Mezcal Ensemble
¾ oz Lucy Pistoles Wild Salmiana
½ oz Flor de Azar 1 oz Lime Juice
½ oz Miel de Agave
Garnish: Orange Wedge, Lime Wedge, Orchid Glass: Rocks
Method: Build in a shaker, shake and strain.
CORREO AÉREO
Jane Danger
1½ oz Flor de Azar
¾ oz Lemon Juice
½ oz Honey Syrup
1½ oz Cava (Dry and Zippy)
Glass: Highball or Wine Glass
Method: Build in glass, top with bubbles, stir.
Garnish: Lime leaf, orange or lemon
Notes: The Correo Aéreo is a light, crushable highball that is easily “spritzified” by subbing a dry, zippy cava for the soda water. It will make the drink come to life that much more!
LA MANDARINA
Jane Danger
Bright - Rich - Nutty
1½ oz Charanda Uruapan Anejo Rum
¾ oz Flor de Azar
¾ oz Lime Juice
¾ oz Toasted Orgeat
Glass: Rocks
Method: Build in shaker and shake with ice. Strain over fresh ice.
Garnish: Orange half wheel, lime, mint sprig
SHADY LANE - Paloma Riff
Ryan Gannon
Lonnie’s Bar, NYC
Elegant - Vegetal - Refreshing
1½ oz Arette Tequila
½ oz Fennochietto
½ oz Flor de Azar
¾ oz Lime
½ oz Simple Syrup
1½ oz Hysope Grapefruit Soda
½oz Egg White
Garnish: Dehydrated lime salt
Glass: Collins
Method: Shake, add soda, and strain into ice filled glass
SOMBRERITA - Hibiscus Margarita
Ernesto Coronado
Cuerno, NYC
Tart - Sweet - Complex
2 oz Manojo Mezcal
½ oz Flor de Azar
1½ oz Hibiscus Syrup
1 oz Fresh Lime Juice
Garnish: Dried Hibiscus Salt
Glass: Rocks
Method: Shake and Strain
LINDA LUNA
Oscar Taniguchi
Floral - Citrusy - Velvety
1½ oz Toki Whisky
¾ oz Flor de Azar
¾ oz Agave Syrup
½ oz Chinola (Passion Fruit)
3 dashes Fee Foam
Shake all ingredients without ice, then add some ice and continue to shake. Strain into a chilled coup, garnish with an orange slice floating on top.
FLOR SPRITZ
Cedric Obando
Light - Refreshing - Complex
¾ oz Flor de Azar
¾ oz Contratto Aperitif
½ oz Lemon
2 oz Club Soda
1 oz Sparkling Wine
Garnish: Orange Twist
Glass: Collins or Tumbler
Method: Build in glass. Add ice. Stir.
THE BROKEN JUICER
Rudy Manzur, Aftermath NYC
Fresh - Light - Smoky
2 oz Yola Mezcal
½ oz Flor de Azar
¾ oz Carrot/Turmeric Syrup
¾ oz Fresh Lemon Juice
½ oz Pineapple Juice
Build in a shaker, shake and strain. Serve in a tulip glass or hurricane over pebble ice. Garnish with a generous sprig of fresh mint.
NIGHT SWIM
Victoria Bazar, Hellbender
Light - Chocolatey - Orange-y
1 ½ oz Rhum Barbancourt (8 year)
1 oz Về Để Đi Creme de Cacao
½ oz Siete Rayas
¼ oz Flor de Azar
¼ oz Lopez Real
2 dashes Orange Bitters
2 dashes Rhum J.M. Cacao Bitters
Build in rocks glass with ice and stir. Garnish with an orange twist.
JANE OF THE JUNGLE
Carlos Kennedy-Lopez & Marshall Vincent
Tropical - Bitter - Refreshing
1 oz Acid Adjusted Pineapple
¾ oz Damiana Simple
1 tsp Old Duff Genever
¾ oz Flor de Azar
¾ oz Primo Aperitivo
1 oz Condesa Clasica
Build, shake and serve in a highball.
Garnish with a slice of pineapple and a cherry.
DESERT FLOWER
John Crowther
Earthy - Bittersweet - Floral
1 oz Condesa Prickly Pear Gin
1 oz Señor Sotol
¾ oz Flor de Azar
¾ oz Cocchi Americano
¼ oz Vedrenne Elderflower
Dash Scrappy’s Lavender bitters
Stir and serve in a chilled cocktail glass, express and garnish with a grapefruit peel.
MANZANILLA TODDY
Leanne Favre, Dolores
Comforting - Citrusy - Lightly Spiced
1½ oz High n' Wicked Bourbon
½ oz Flor de Azar
½ oz Lemon
¼ oz Lustau Manzanilla Sherry
¼ Simple Syrup
2 dashes Angostura Bitters
Top with 4 oz Chamomile Tea
Build in a teacup and garnish with a lemon twist.
HIBISCUS TODDY
Luis Zhumi, The Cactus Shop
Tart - Floral - Complex
1 oz Cardenxe Sotol
¾ oz Flor de Azar
¾ oz Yola Mezcal
¾ oz Honey
¾ oz Spiced Hibiscus & Pear Tea
½ oz Fresh Lemon Juice
4 oz Hot Water
Build in a glass mug, top with hot water, and a lemon, and serve.
LA MARGARITA
Classic and Delicious Margarita
2 oz. Blanco Tequila
1 oz. Flor de Azar Citrus Liqueur
1 oz. Fresh Lime Juice
¼ oz. Agave Syrup
Combine tequila, Flor de Azar, and lime juice with ice in a cocktail shaker. Shake for ~20 seconds, until frosted on the outside.
Strain cocktail into a salt-rimmed, ice-filled glass and serve immediately.
LA PICOSITA
Mexican Spritz
A light, tart, and just a bit spicy Mexican spritz made from two sister alcohols from the same distiller. This light on the palette combo of Xila Hibiscus Aperitif and Flor de Azar Citrus liqueur is complimented by Cava and club soda.
3 ½ oz. Cava
½ oz. Flor de Azar Citrus Liqueur
½ oz. Xila
1 oz. Club Soda
Fill wine glass with ice, then add Xila and Flor de Azar. Top with Cava and Soda in a ratio of your choosing! Give it a quick stir, then serve with an orange slide as a garnish.
FLOR DE YOLA
Andrés Felipe Muñoz
Hibiscus Margarita
1 ½ oz Mezcal
½ oz Flor de Azar Citrus Liqueur
½ oz Fresh Lime Juice
2 oz Hibiscus Syrup
Combine hibiscus syrup, tequila, flor de azar, and lime juice with ice in a cocktail shaker. Shake for ~20 seconds, until frosted on the outside.
Strain cocktail into a salt-rimmed, ice-filled glass and serve immediately.