Rooftop Cocktails, Let The Sunshine In
Cantina Rooftop, Manhattan’s newest Mexican restaurant and lounge offers expertly crafted drinks paired with salsa under the stars atop their year-round rooftop haven.
“The drink menu is inspired by the space and meant to transport you to a far away place above New York City. The drink ingredients we use are fresh juices and quality tequilas and mezcals with not too many components in each drink. Just elements of classic seasonal flavors that complement each other. The brands that we use are small Artesanal agave spirit brands who are passionate about what’s inside the bottle.”
– Jay Silverman, mixologist and tequila expert
Just steps away from the Hudson River, and with stunning skyline views of Midtown Manhattan, Cantina Rooftop will be open year-round, rain or shine, made possible by a retractable rooftop and abundant space heaters during cooler months. Intimate yet accommodating, the open-air venue features a 20-seat bar and lounge and an 80-person outdoor dining area with a secondary bar, surrounded by lush greenery, banquettes, and communal and individual tables.
Under the direction of noted mixologist Jay Silverman (Agave, Mojave), Cantina Rooftop’s offers a drink menu of imaginative cocktails, with a focus on margaritas, and a unique tequila and mezcal list, including the hard-to-find Clase Azul Tequila. Signature cocktails include the Cantina Margarita, made with Fidencio Mezcal, fresh lemon juice, agave nectar and Tajin spice rum; and the Tequila Sunset, with Tromba Blanco tequila, mango puree, lime juice, cava and Aperol.
Cantina Rooftop is located at 605 W. 48th Street, NYC 10036. Dinner reservations recommended: (212) 957-1700. Open Tuesday through Thursday, 5 p.m. to 11 p.m., Friday & Saturday, 5 p.m. to midnight. Lounge open Thursday through Saturday until 4 a.m. Sunday brunch coming soon. All major credit cards accepted. For more information, please visit CantinaRooftop.com.
Sip this Margarita under the stars.
Watermelon Hibiscus Margarita
“The Watermelon Hibiscus is refreshingly sweet and savory thanks to the addition of the hibiscus powder which is made of dried hibiscus sugar and salt,” says Silverman.
- 2 oz. Tromba Blanco Tequila
- 1 oz. Veev Liquor
- 1/2 oz. Lime
- 3 tbs. Watermelon Juice
- 3/4 oz. Agave Nectar
- Hibiscus powder
Preparation: Rim the glass with Hibiscus powder. Muddle the watermelon with the liquid ingredients. Shake vigorously and strain over fresh ice. Garnish with a lime wheel. Served in a coupe glass.