We’ve been experiencing some pretty warm weather in the Bay Area and it feels like summer. What goes good with summer??? A great cocktail of course! I just discovered the Feisty Spicy from NoMa Social and feel it is absolutely necessary to share it with you all.
Before we get to the cocktail recipe, I have to tell you about NoMa since we are planning a trip to New York this summer and it’s going to be one of our stops for dinner and drinks for sure! NoMa Social has already been widely reviewed as a go-to destination, worth the trip and easy to reach from anywhere in the region! Located just to the north of New York City, in Westchester NY, NoMa Social takes a cue from NYC destinations such as SoHo and TriBeCa. NoMa means North of Manhattan; Social conveys a setting in which to enjoy a comfortable, interactive dining and drinking experience, enhanced by live entertainment and late-night dining/dancing on Friday and Saturday evenings.
Uniquely designed into a 3,000-square-foot environment seating 125, the library décor is rich in warm purples and grays to create a welcoming, relaxed atmosphere. Numerous couches in various sizes and low cocktail tables are conducive to dining and conversation, with traditional seating also available.
The menu, created by Executive Chef Bill Rosenberg, offers entrees and an array of Mediterranean-style small plates for mixing, matching and sharing. Selections include organic, sustainable meats, fish and local produce and a Tapas bar, with suggested wine pairings. The kitchen features a Spanish Plancha, where most food is cooked, and a wood burning stove for pizza and flatbreads, plus the preparation of whole fish and delicious fresh, organic meats.
Beverage selections include specialty cocktails, with some, for the health-conscious, under 150 calories. Are you ready to get on a plane and head for New York?
- Equal Parts 1800 Tequila
- Equal Parts Grand Marnier
- 1 Ounce Pineapple Juice
- 1 Ounce Simple Syrup
- Jalapeño, sliced
- Pineapple Wedge
- Shake all ingredients, and then pour into ice-filled glass. Garnish with jalapeño and pineapple wedge.