The very best cocktails in New York City (& the recipes so you can make them at home!) #notatourist

We’ve done the hard task of going to MANY New York bars, as a part of our #notatourist journey with Visa, to find out what this summer’s hottest drinks are going to be. Yeah… tough job, right? Below, we have shared a selection of the very best cocktails from our favourite New York City bars along with the recipes, so you can try making them at home this summer. When you're having a go at home, note all recipe quantities are in ounces, but that one ounce is about 29 grams!

‘Show Me State’ from Bar 151, New York City

Show me state

  • 1 1/2 ounce dry orange curaçao
  • 1 1/2 ounce orange juice
  • 3/4 ounce mezcal
  • 1/2 ounce lime syrup(heavy)
  • 1/4 ounce simple syrup
Garnish with lime wheel DIRECTIONS
  1. Add all ingredients to a blender, and then add ice (about 5-6 regular-sized cubes, cracked).
  2. Blend until smooth and pour into a glass.
  3. Garnish with a floating lime wheel with an American flag standing ceremoniously on top.
Tip - Start with less ice; add more as you blend until you've achieved your preferred texture.

Frozen Moscow Mule from Punch Bar, New York City

Moscow Mule INGREDIENTS (Serving: 1)
  • 2 ounces vodka
  • 3 ounces ginger beer (Bundaberg Ginger Beer is fine!)
  • 3/4 ounce lime juice
  • 3/4 ounce simple syrup (1:1, sugar:water)
  1. Add all ingredients to a blender.
  2. Add two handfuls of ice and blend until smooth.
  3. Serve in a copper mug and garnish with a lime wheel.

The Ace Hotel’s Sangria, New York City

Ace Hotel Sngria INGREDIENTS (Servings: 6)
  • 9 ounces pisco
  • 1 1/2 ounce Cherry Heering
  • 3 ounces lemon juice
  • 18 ounces dry rosé wine
  • 1 peach, sliced
  • 6 strawberries, sliced
Garnish with half strawberry, slice of peach and a lemon wheel DIRECTIONS
  1. Soak peach and strawberries overnight in rosé, discarding fruit before use.
  2. Combine all ingredients in a pitcher and stir.
  3. Add ice and fresh slices of peach and strawberry.

Umari Mary at Baro Goto, New York City

Umari Mary

  • 1 3/4 ounces shiitake-infused vodka
  • 3/4 ounces lemon juice
  • 1/4 teaspoon miso
  • 2 ounces tomato juice
  • 2 ounces tomato juice concentrate
  • 1 pinch red chili essence (optional)
  • For garnish - 1 olive
  1. Combine all ingredients in a highball glass.
  2. Use a hand mixer to dissolve miso thoroughly.
  3. Add ice to the glass and stir lightly.
  4. Garnish with an olive.

Post Modern at Dear Irving, New York City

Post Modern

  • 1 ounce sloe gin
  • 5 ounces blended scotch
  • .5 ounce lemon juice
  • .25 ounce honey syrup (2:1, honey:water)
  1. Add all ingredients to a shaker, and add ice.
  2. Shake until chilled and strain into an absinthe-rinsed coupe.
See more #notatourist inspiration and tips from around the globe at Click here to visit Visa online for more information on the benefits of travelling with a Visa card.