Enchanted Manhattan

Natalie Bovis, The Liquid Muse


  • ¾ ounce ruby port
  • 5 drops Bitter End Mexican Mole bitters
  • 2 ounces Taos Lightning single barrel straight Rye Whiskey
  • Garnish: drunken cherry

Stir whiskey, port and bitters in a mixing glass with ice. Strain into a cocktail glass. Garnish with a drunken cherry.

*Drunken cherry: In a small bowl, cover market-fresh cherries with Taos Lightning and let sit overnight in the refrigerator.

Hibiscus Gin Sour

Natalie Bovis, The Liquid Muse


  • ½ ounce The Liquid Muse hibiscus-cabernet syrup
  • ¾ ounce freshly squeezed lemon juice (about ½ large lemon)
  • 1 ½ ounces Hacienda Gin
  • Garnish: sugar rim

Rim a martini glass with sugar by rubbing it with a piece of cut lemon, then dipping it into white granulated sugar. Set aside.

Pour gin, syrup and fresh lemon juice into a cocktail shaker, and shake well with ice. Gently strain into a martini glass.

Summer Goddess

Natalie Bovis, The Liquid Muse


  • 2 fresh apricots, halved
  • ½ ounce simple syrup
  • ¾ ounce fresh lemon juice
  • dash ground cinnamon
  • 2 ounces Vodka Viracocha
  • Garnish: lemon wheel

Muddle apricots and simple syrup in the bottom of a mixing glass. Add lemon juice, cinnamon and vodka, and shake vigorously with ice. Double strain into a martini glass. Place lemon wheel on the rim of the glass.

The Mountain Man

Natalie Bovis, The Liquid Muse


  • 2 ounces Taos Lightning single barrel straight Bourbon
  • ¾ ounce Naranjo Orange Liqueur
  • ¼ ounce Brimstone Absinthe
  • ¾ ounce simple syrup
  • ¾ ounce fresh squeezed lemon
  • Garnish: sugar rim

Rim a martini glass with sugar by rubbing it with a piece of cut lemon, then dipping it into white granulated sugar. Set aside.

Pour bourbon, absinthe, orange liqueur, simple syrup and lemon juice into a cocktail shaker and shake well with ice. Gently strain into martini glass.

Taos Toddy

Leif West, SWSNM Spirit Specialist


Taos Lightning Single Barrel Straight Bourbon, Canton Ginger Liqueur, agave nectar, hot water, lemon
  • 1 oz. Taos Lightning Single Barrel Straight Bourbon
  • ½ oz. Canton Ginger Liqueur
  • ½ oz. Agave Nectar
  • ½ oz. Fresh Lemon Juice
  • 3 oz. Hot Water

Serve in a tempered glass mug garnished with a lemon (or candied ginger).

NM Sazerac

Leif West, SWSNM Spirit Specialist


Taos Lightning 5yr Rye Whiskey, simple syrup, Fee Brothers Cherry Bitters, Brimstone Absinthe rinse
  • 2 oz. Taos Lightning 5yr Rye Whiskey
  • ¼ oz. Simple Syrup
  • ¼ oz. Brimstone Absinthe (Rinse)
  • 2 Dashes Fee Brothers Cherry Bitters

In a mixing glass, combine Rye, simple syrup and bitters, add ice and stir until ice cold. Chill a Double Rocks glass and pour in Absinthe, coat inside of glass. Pour chilled cocktail into Double Rocks glass and garnish with a lemon twist.

NM Negroni

Leif West, SWSNM Spirit Specialist


Hacienda Gin, Campari, Carpano Antica Sweet Vermouth
  • 1 oz. Hacienda Gin
  • 1 oz. Campari
  • 1 oz. Carpano Antica

Stir until ice cold, strain over ice into a Double Rocks glass and garnish with an orange slice.

Naranjo Cosmo

Leif West, SWSNM Spirit Specialist


Viracocha Vodka, Naranjo Orange Liqueur, cranberry juice, fresh lime
  • 1.5 oz. Viracocha Vodka
  • ¾ oz. Naranjo Orange Liqueur
  • ¾ oz. Cranberry Juice
  • ½ Lime Press

Shake and strain into a chilled cocktail glass garnished with an orange twist.

Gin-ger

Leif West, SWSNM Spirit Specialist


Hacienda Gin, Canton Ginger Liqueur, simple syrup, fresh lemon
  • 1 oz. Hacienda Gin
  • ½ oz. Canton Ginger Liqueur
  • ¾ oz. Simple Syrup
  • ¾ oz. Fresh Lemon Juice

Shake and strain into a cocktail glass garnished with candied ginger.

NM Blossom

Leif West, SWSNM Spirit Specialist


Viracocha Vodka, St Germain, ruby red grapefruit juice, simple syrup, lime
  • 1 oz. Viracocha Vodka
  • ½ oz. St Getmain
  • 2 oz. Ruby Red Grapefruit Juice
  • ½ oz. Simple Syrup
  • ½ oz. Fresh Pressed Lime

Shake and strain over fresh ice into a Tumbler garnished with an orange twist.

NM Manhattan

Leif West, SWSNM Spirit Specialist


Taos Lightning 5yr Rye Whiskey, Noilly Prat Sweet Vermouth, Fee Brothers Whiskey Barrel Aged Bitters, candied cherry
  • 2 oz. Taos Lightning 5yr Rye Whiskey
  • 1 oz. Noilly Prat Sweet Vermouth
  • 2 Dashes Fee Brothers Whiskey Barrel Aged Bitters

Stir until ice cold and strain into a cocktail glass garnished with a candied cherry.

NM Old Fashioned

Leif West, SWSNM Spirit Specialist


Taos Lightning Single Barrel Bourbon, simple syrup, Fee Brothers Cherry Bitters, muddled cherry and orange, splash ginger ale
  • 2 oz. Taos Lightning Single Barrel Bourbon
  • ½ oz. Simple Syrup
  • 2 Dashes Fee Brothers Cherry Bitters
  • 2 Orange Slices (muddled)
  • 2 Cherries (muddled)
  • Splash Ginger Ale

In a Tumbler, muddle fruit, simple syrup and bitters, add Whiskey and ice, top with Ginger Ale.

Bitter Sweet

Leif West, SWSNM Spirit Specialist


Hacienda Gin, Aperol, ruby red grapefruit juice, simple syrup
  • 1 oz. Hacienda Gin
  • ¾ oz. Aperol
  • ¾ oz. Ruby Red Grapefruit Juice
  • ½ oz. Simple Syrup

Shake and strain into a cocktail glass garnished with an orange twist.

Burro

Leif West, SWSNM Spirit Specialist


Viracocha Vodka, Fever Tree Ginger Beer, fresh lime
  • 1 oz. Viracocha Vodka
  • ½ oz. Naranjo Orange Liqueur
  • ½ oz. Fresh Lime
  • 4 oz. Fever Tree Ginger Beer

Serve on the rocks in a Tumbler garnished with a lime wedge.

Local Loco

Leif West, SWSNM Spirit Specialist


Taos Lightning 5yr Rye Whiskey, Licor 43, Unfiltered Apple Juice, Fee Brothers Whiskey Barrel Aged Bitters
  • 1 oz. Taos Lightning 5yr Rye Whiskey
  • ½ oz. Licor 43
  • 3 oz. Unfiltered Apple Juice
  • 2 Dashes Whiskey Barrel Aged Bitters

Shake and strain over ice into a Tumbler.

Blood & Thunder

Natalie Bovis, The Liquid Muse


This twist on the classic Blood & Sand is named after the book Blood & Thunder featuring history of the American West. Taos Lightning whiskey dates back to the 1800’s and is named by brand in the book as a favorite of the hard-living characters forging forward into new territory.
  • ¾ ounce Taos Lightning Bourbon
  • ¾ ounce Naranjo Orange Liqueur
  • ¾ ounce Sweet Vermouth
  • ¾ ounce freshly squeezed orange juice
  • Garnish: Orange Zest

Shake all ingredients with ice, strain into chilled cocktail glass. Garnish with orange zest.

Blue Sky

Natalie Bovis, The Liquid Muse


A tribute to the great blue expanse over New Mexico, this cocktail is a unique take on a classic Pre-Prohibition cocktail, the Aviation, which shares a sky-blue color.
  • 2 ounces Hacienda Gin
  • ¾ ounce fresh lemon juice
  • ½ ounce Luxardo Maraschino Liqueur
  • ½ ounce Naranjo Orange Liqueur
  • ½ ounce blue curacao
  • Garnish: Sugar Rim

Rim a martini glass with white sugar. Set aside. Shake gin, lemon juice, orange and maraschino liqueurs. Gently strain into a sugar-rimmed martini glass. Drizzle blue curacao into the drink last, allowing it to settle at the bottom creating a layered effect.

La Llorna

Natalie Bovis, The Liquid Muse


The image of the crying ghost wandering the arroyos of New Mexico is an old local tale. This hauntingly delicious cocktail features a drizzle of raspberry liqueur representing her bloody tears.
  • ¾ ounce Vodka Viracocha
  • ¾ ounce Naranjo Orange Liqueur
  • ¾ ounce fresh lemon juice
  • ¼ ounce Brimstone Absinthe
  • ¼ ounce Chambord raspberry liqueur
  • Garnish: Lemon Zest

Shake vodka, orange liqueur, lemon juice and absinthe. Strain into a cocktail glass. Drizzle Chambord into the drink last, allowing it to create a layered effect.

Santa Fe Old Fashioned

Natalie Bovis, The Liquid Muse


The rye whiskey in this drink is aged for 15 years, making it the star of our collection. For the whiskey connoisseur, it’s a great way to experience a fine spirit in a classic cocktail, with a little bit of a spicy kick from locally-made bitters.
  • ½ ounce simple syrup
  • 3 drops Bitter End Jamaican Jerk Bitters
  • 2 ounces Taos Lightning 15-year Rye Whiskey
  • Garnish: Lemon Zest

Pour simple syrup, bitters and whiskey into a mixing glass. Add ice, stir, then strain into a small rocks glass. Garnish with lemon zest.

La Sirenita Verde

Marina Luger, General Manager of Zacatecas Restaurant


(The Little Green Mermaid)
  • ¾ ounce Brimstone Absinthe
  • ¾ ounce Naranjo Orange Liqueur
  • ½ ounce Tres Generaciones Tequila
  • 1 ounce lemon juice
  • Agave nectar to taste

Shake to the depths and back and serve on the rocks.

The Local Beat

Chris Milligan, Mixologist at Secreto Lounge


  • ½ ounce beet syrup
  • ½ ounce fresh lemon juice
  • 1½ ounces Hacienda Gin
  • Fever Tree Tonic
  • Ginger infused sea salt
  • Lemon wheel

Pour lemon juice, beet syrup and gin into a mixing glass and shake with ice. Strain into a Collins glass filled with ice and rimmed with Thai ginger sea salt. Top with Fever Few Tonic and garnish with a lemon wheel.

Beet syrup: put equal parts beet juice and local honey in a sauce pan, heat until translucent. Refrigerate any unused portion.