One crazy idea that quickly found favor is Moore’s Streetcorn Cocktail, inspired by his youth spent in Mexico City and its classic street food of grilled corn with lime, cayenne and Cotija cheese. His cocktail interpretation of this taste memory combines corn milk and mescal, rimmed with chipotle salt.

Molina often looks at fruit or a fresh ingredient as the starting point of a cocktail, rather than just the spirit. Finding peak ingredients means that drinks like the Climate Change and others on the menu shift with what the restaurant's farmers and suppliers can provide, which also means the cocktails exhibit both peak flavor and nutrients. For this martini, it starts out with what most martini drinkers desire: a strong punch of …

At Chelsea’s Rouge Tomate, head bartender Cristian Molina says winter drink-building “is in fact great, because it asks us to be very creative—exploring preservation techniques or new ingredients like root vegetables, herbs, yam, pumpkin, etcetera.” Molina’s also fond of traditional flavor motifs, like apple and ginger syrup. “It requires very minimal sugar and a little on a cocktail or tea goes a long way.”

“I learned about cantaritos when I was a 14 and living in Morelos, Mexico,” says Rouge Tomate Chelsea bar manager Cristian Molina. “We used to drink Squirt grapefruit soda in cantaritos, eat chicharrones and watch soccer.”

The clay cups — a diminutive version of “cántaro,” meaning jug — are everywhere in the country, sometimes filled with their namesake cocktail: tequila, lime juice, lemon juice, grapefruit juice and grapefruit soda…

The Kale Cocktail at Rouge Tomate in Chelsea is the perfect compliment to the beginning of spring. This shaken cocktail is a little spicy but refreshing and is really healthy (seriously!).

Rouge Tomate currently might be known for their wine selection from Master Somm Pascaline Lepeltier, but don’t sleep on bartender Cristian Molina’s cocktail menu.

Warning: This is a dangerous cocktail, so refreshing and flavorful that you cannot ta…

Images courtesy of Rouge Tomate and Cristian Molina, Head Bartender, Rouge Tomate Chelsea for these recipes.

These delicious recipes are from Cristian Molina, head bartender, Rouge Tomate Chelsea, New York City. According to Molina, “Most of the ingredients are certified-organic, however, other ingredients are not organic but are in season.” To make nonalcoholic versions, you know what to do: leave out the alcohol!

Carrot (image abov…

Call me basic all you want, but I am an enormous fan of the pumpkin spice latte and will die on this hill. The pumpkin spice in the PSL is nothing more than a combination of blissfully warming spices that evoke pleasant memories of fall—apple picking, pumpkin pie (duh), that slight bite of chill in the morning air, and the crunch of leaves under your feet. Who could hate all of that?

So, when I heard that Ai Fiori in New York had a …

Instead of smoky Islay Scotch, this version of the classic Penicillin gets topped with a spritz of mezcal. The concept of the entire cocktail menu at Rouge Tomate revolves around fresh juices and “healthier” versions of classics. For the honey component of this drink, they heat local honey and then pour it into barrels to ferment (to make this drink at home, non-fermented honey will suffice). That element is echoed in the bee polle…

② Granola-Infused Piña Colada

Rouge Tomate (New York City, NY)

Head bartender Cristian Molina updates the classic piña colada by infusing rum with granola of all things. House-made coconut cream, chia seeds, caramelized bananas, sherry, pineapple, and coconut butter and toasted coconut syrups take this island breakfast situation to the next level.

Read More: https://www.tastingtable.com/693877/where-get-cereal-infused-cocktails/