Get creative and ride out the shortage by swapping your margarita for a cocktail with a new citrus twist.
The Dilemma De-Lime Daiquiri
By Mimi Burnham, bar manager at Blue Bar at India House (1 Hanover Square; 212-269-2323)
1 ¹/₂ ounces Damoiseau Virgin Cane rum
1 ounce freshly squeezed grapefruit juice
¹/₂ ounce Luxardo Maraschino liqueur
¹/₂ ounce fresh lemon juice
¼ ounce simple syrup
Combine all ingredients in an ice-filled cocktail shaker and shake until well chilled. Strain into a glass, and garnish with a grapefruit twist.
Lemon Rita
By Ricky Camacho, executive chef at Añejo (668 10th Ave.; 212-920-4770)
2 ounces Milagro Silver tequila
1 ¹/₂ ounces fresh lemon juice
¹/₂ ounce agave syrup
¹/₂ ounce Combier orange liqueur
Combine all ingredients in an ice-filled cocktail shaker and shake until well chilled. Strain into a salt-rimmed glass filled with ice, and garnish with a lemon wheel.
Southern Surprise
By Esteban Ordóñez of Burning Waters Cantina (116 Macdougal St.; 646-786-3996)
2 ounces Patron Reposado tequila
1 ounce fresh pineapple juice
1 ounce simple syrup
¹/₂ ounce vanilla-infused tequila*
Combine all ingredients in an ice-filled cocktail shaker and shake until well chilled. Strain into a chilled coupe glass, and garnish with a large mint leaf.
*To make the vanilla-infused tequila, gently crush 1 large fresh vanilla bean using the back of a spoon to soften it and release its oils and flavor. Slice lengthwise and add to a 750-ml bottle of Patron Silver tequila. Allow to rest for two to three days, depending on desired vanilla strength.