5 Must-Try Winter Cocktails from NYC’s Farm-to-Bar Festivál Café

By Chilled Magazine

Looking for something a little different to mix up this holiday season?

New York’s premier Farm-to-Bar establishment, Festivál Café, is sharing five of their delightfully seasonal cocktails. The bright and cozy bar boasts an impressive cocktail menu paired with light food options making it a perfect place to pop into for a relaxing drink over great conversation.

Another NY Grove

Another NY Grove

Photo by Luis Ruiz (@larufoto)

Another NY Grove

Ingredients: 

  • 1 oz. Laird’s Apple Jack
  • 1 oz. Spiced Rum
  • 1/2 oz. Velvet Falernum
  • 1/2 oz. Rockey’s Botanical
  • 3 oz. Red Jacket Apple Cider

Preparation: Shake and serve over pebble ice. Garnish with grated cinnamon, cinnamon stick, and Apple Slice with Thyme.


Hot Mint Grasshopper

Hot Mint Grasshopper

Photo by Luis Ruiz (@larufoto)

Hot Mint Grasshopper

Ingredients: 

  • 2 oz. L’Orgeat
  • 1 oz. Plant Based Cream
  • 1 oz. Barefoot Farms Triple Mint Syrup
  • 1/2 oz. Cacao essence
  • Matcha

Preparation: Combine all ingredients into a saucepan to heat. Garnish with broken Oreo.


Matcha Rose Martini

Matcha Rose Martini

Photo by Luis Ruiz (@larufoto)

Matcha Rose Martini

Ingredients: 

  • Matcha
  • 6 oz. Oat milk
  • 1 oz. Barefoot farms Rose Geranium Syrup

Preparation: Shake and double strain into large coup with lava salted rim.


Notorious FIG

Notorious FIG

Photo by Luis Ruiz (@larufoto)

Notorious FIG

Ingredients: 

  • 2 oz. Sazerac Rye
  • 1/4 oz. Lemon Juice
  • 3/4 oz. Creme de mure
  • 1 oz. Fig Compote Syrup

Preparation: Shake and strain out over pebble ice. Garnish with 1/2 fig and fresh winter thyme.


Ginger Turmeric Mule

Ginger Turmeric Mule

Photo by Luis Ruiz (@larufoto)

Ginger Turmeric Mule

Ingredients: 

  • 2 oz. Titos Handmade Vodka
  • 1 oz. Intense Ginger Liqueur
  • 1 oz. lime juice
  • 1 oz. Barefoot Farms Ginger Syrup

Preparation: Dash ginger bitters and add seltzer.

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