• New York,  WorldWide

    Two easy-to-make cocktail recipes with Cabrito Tequila

    This year, National Tequila Day falls on a Monday. But that’s not a bummer, the truth is that there’s no wrong time to enjoy tequila! High temperatures across the country may be enough excuse to sip on some refreshing cocktails with moderation. To help you celebrate, below you can find 2 great cocktail recipes created by the Cabrito Tequila family. 

    Remember that if you want to make great memories, all you have to do is start with some tequila.

    Purse Strings


    • 1 ½ oz Tequila Cabrito Blanco
    • 2 oz Grapefruit juice
    • ½ oz Cinnamon Syrup (Monin or house-made)
    • ¼ oz Lemon Juice
    • ½ oz Kombucha (Synergy Trilogy)


    1. Shake and strain tequila, syrup and juices over fresh ice into a rocks glass.
    2. Top with Kombucha and gently stir.
    3. Garnish with grapefruit wheel* (if desired) and grated cinnamon.

    *Citrus can be dehydrated by slicing into wheels and placing into a 200-degree oven on a wire grate for 2-3 hours.

    Two Cents


    • 2 oz Tequila Cabrito Blanco
    • ¾ oz Lime Juice
    • 1 oz Honey Habanero Syrup*
    • 2 drops of Orange Flower Water
    • Maldon Sea Salt (to rim the coupe)

    *Dilute one part water with one part honey and stir to incorporate. Chop one habanero pepper into quarters and add it to the honey water syrup for 15 minutes. Remove peppers and store syrup in a sealed container.


    1. Shake and strain all ingredients.
    2. Garnish with a lime.


  • New York,  WorldWide

    Bombay Sapphire East Launch

    The weather has been a bit funky in NYC the past week or so, but luckily for Bombay Sapphire East it was gorgeous for their rooftop launch held at 620 Loft & Garden in Midtown Manhattan on September 19.

    Sapphire East is the first gin to be launched by Bombay since Bombay Sapphire was launched 25 years ago.

    The new Sapphire East is vapor-infused with Thai lemongrass and Vietnamese black peppercorn, along with the 10 botanicals also found in the original Bombay Sapphire: almonds and lemon peel from Spain, coriander seedsfrom Morocco, juniper berries and orris (iris root) from Italy, liquorice fromChina, cassia bark from Indo-China, cubeb berries from Java, grains ofparadise from West Africa, and angelica root from Germany’s Saxony region. The result is a distinctly peppery, citrus finish.

    It’s perfect to mix with ingredients like thyme, basil, and cucumber for exotic, Asian-inspired cocktails. The event featured 5 mixologists from Manhattan restaurants, each serving up their signature Sapphire East cocktail.

    This was my favorite cocktail: Lower Eastside

    Qi Bangkok Eatery and Pok Pok provided the tasty hors d’oeuvres and desserts, which were a perfect complement to the delicious cocktails.

    photo(s) credit: Jamarr Lynch

    For more information on Bombay Sapphire East and cocktail recipes: facebook.com/bombaysapphire

    kisses, Olisa