New York’s Taco Electrico’s Hibiscus Palmona is the perfect drink to celebrate National Beverage Day.
Since floral fun occurs in everything Mexican – think Frieda Kahlo – we chose Taco Electrico’s Hibiscus Palmona as our featured drink. Since excellence is found in the details, the bartenders use hibiscus to make special ice cubes and then decorate the drink with a hibiscus flower. It elevates the experience with subtle flavor and visually stimulates too. Plus, tequila is a happy stimulant too.
Located in the heart of Union Square, Taco Electrico is the latest project from hospitality industry leader, Gerber Group, who are truly masters at creating cocktail culture. The dynamic brother team of Scott and Rande Gerber, who in 1991 opened The Whiskey at the Paramount Hotel, now operate bars and restaurants including The Campbell, Irvington, Kingside and The Roof and can be credited with reviving cocktail culture that is now so trendy and popular.
Taco Electrico integrates the cozy colorful climate of Mexico City with N.Y.C.’s cool art and nightlife ethos. In collaboration with Fun People, it also features one-of-a-kind embroidered portraits by Guadalajara artist Victoria Villasana and inspired dishes by chef Fernando Navas. The bar menu also includes “Gigantes,” large formal cocktails that are great for a date.
We say just go out with friends and drink a delicious elixir that makes you feel good. With Taco Electrico’s sunny cheerful decor, you can’t help but be in good spirits here.
Here is the recipe for Taco Electrico’s Hibiscus Paloma if you can’t make it to New York.
1.5oz Casamigos Blanco
1oz grapefruit juice
.5oz lime juice
.5 oz simple syrup
Shake with ice
Strain into quartino
Top with club soda
Pour over a hibiscus ice cube
Garnish with hibiscus flower
Hibiscus Ice Cube
Steep dried hibiscus in hot water until it’s a dark purple color
Pour into 2×2 ice cube tray and freeze