If you haven’t heard, the Pantone Color of the Year 2023 is Viva Magenta, a deep, vivid pink. It’s a great color for cocktails in that it’s beautiful, appetizing and pops for photos, plus a number of fruits and liqueurs can help you achieve the right shade of magenta. Here are seven Viva Magenta cocktail recipes we like.
Saints and Sinners
1 oz. Republic Tequila
½ oz. Del Maguey Vida mezcal
1 oz. Hibiscus syrup
1 oz. Lime juice
Build ingredients in rocks glass.
Top with ice and ginger beer.
Garnish with lime skewer and mint sprig.
The mixologists at Tillie’s restaurant at Camp Lucy in Dripping Springs, TX, created this recipe.
Pear With Me
2 oz. Grey Goose Pear vodka
¾ oz. Desert pear
½ oz. Dissarono Amaretto
¾ oz. Lemon juice
5 dashes Foam bitters
Combine all the ingredients in a shaker.
Add ice and hard shake.
Strain the ingredients on a dry shaker and double dry shake.
Pour into Martini glass.
Garnish with edible flowers.
The mixologists at The National Hotel’s Mareva 1939 in South Beach, Miami, created this recipe.
The Fearless Club
1 ½ oz. Engine gin
½ oz. Raspberry syrup
¾ oz. Lime juice
1 Egg white
Sage leaf to garnish
Add all ingredients to shaker.
Dry shake for 15 seconds.
Add ice and shake until cold.
Strain into a coupe glass.
Garnish with sage leaf.
The mixologists at Engine gin created this recipe with Pantone.
El Pavo Real
1 oz. Espolòn Blanco tequila
1 oz. Vida Mezcal
½ oz. Pomegranate hibiscus syrup
½ oz. Tempus Fugit Violettes liqueur
½ oz. Fresh-squeezed lime juice
Combine ingredients in a mixing tin.
Shake and strain over ice.
Garnish with edible flowers or lime wheel.
For Pomegranate hibiscus syrup:
181 g Granulated sugar
181 ml. Pom juice
4 ½ g dried Hibiscus
15 ml. St Elizabeth’s Dram
Dissolve sugar into Pom juice. Add hibiscus flower, let sit at room temperature for 1 hour. Strain off flowers. Refrigerate for up to 30 days. Yields about 1 ½ cups
Jordan Deis, bar supervisor at Peacock Room at Kimpton Hotel Fontenot in New Orleans, created this recipe.
Viva Magenta Pom Your Tini
3 tsps. Fresh pomegranate seeds
1 ¼ oz. Ketel One vodka
1 ¼ oz. Giffard Lichi-Li liqueur
¼ oz. Grenadine
Muddle the pomegranate seeds.
Add a squeeze of fresh lime.
Add vodka, liqueur and Grenadine.
Shake with ice.
Strain into Martini glass.
The mixologists at Timbers Kaua’i at Hokuala in Lihue, HI, created this recipe.
¾ oz. Lime juice
¾ oz. Cranberry-rosemary syrup
½ oz. St. George spiced pear liqueur
1 ¾ oz. Nosotros blanco tequila
1 Rosemary sprig
Combine all ingredients in a shaker.
Add ice, shake until cold.
Strain over fresh ice in a Double Old Fashioned glass.
Garnish with a rosemary sprigs and a cranberry sword.
For Cranberry-rosemary syrup:
Combine 1 cup Cranberries, 1 cup Sugar, 1 cup Water and 1 Rosemary sprig in a saucepan. Stir regularly over low heat until the sugar is completely dissolved and cranberries begin to break down. Cool and strain out the solid pieces. Store in the refrigerator until ready to use.
Thomas Mizuno-Moore, senior beverage manager at Aba (Chicago and Austin), created this recipe.
1 ½ oz. 1800 Cristalino tequila
1 oz. Prickly pear purée
½ oz. Lime juice
½ oz. Simple syrup
Fresh lime wheels
Combine ingredients in mixing tin.
Add ice and shake vigorously.
Strain over fresh ice in a salt-rimmed rocks glass.
Garnish with fresh lime wheels.
The mixologists at 1800 created this recipe.