Tequila toasting Hamptonites gathered at the StadiumRed Estate this past Saturday, May 24th in Sag Harbor for a Memorial Day weekend barbeque featuring signature Tequila Don Julio cocktails by mixologists Ben Scorah and Marshall Altier. Guests including former NY Rangers rockstar Sean Avery and model Hilary Rhoda enjoyed a selection of craft cocktails from the Airstream Speakeasy, a bespoke mobile bar, while Philip Nikolic from Poolside spun music for the 500 attendees. Cool idea right?

 

 

 

 

 

 

 

 

 

 

 

 

This is the first stop on a summer long tour for the Airstream Speakeasy, and a unique experience for all attendees. Top Chef star Cynthia Sesito (above) was in charge of serving guests food, which included slow smoke BBQ pork sliders, marinated steak, Hamptons fish filet and Don Julio infused tartar sauce and variety of fresh local vegetables.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KDHamptons scored Five Fabulous recipes from the speakeasy to serve at your upcoming summer cocktail parties. Cheers!

 

1. Jalisco Garden: Created by Mixologists Ben Scorah and Marshall Altier

 

Ingredients:
1 1/2 ounces Tequila Don Julio Reposado
1/2 ounce Fresh Lime Juice
1/2 ounce Fresh Pineapple Juice
1/2 ounce Pressed Tuscan Kale
1/4 ounce Light Agave Nectar
Black Salt for Rim

Preparation:
Combine ingredients in a cocktail shaker with ice. Shake well.
Strain contents over ice into a rocks glass half rimmed with black salt.

Ideal Serving: Rocks Glass

Yield: 1 drink, no drink contains more than 0.6 fl oz alcohol

 

 

 

 

 

 

2. Westward Leaning Paloma: Created by Mixologists Ben Scorah and Marshall Altier

 

Ingredients:
1 1/3 ounces Tequila Don Julio 70 Añejo Crystal
1/4 ounce Grapefruit Cordial
1 ounce Lavender Sparkling Water
2/3 ounce Fresh Lime Juice
Lavender Sprig and Grapefruit Zest for Garnish

Preparation:
Combine Tequila Don Julio 70 Añejo Crystal, grapefruit cordial and fresh lime juice in a cocktail shaker with ice. Shake well.
Strain contents over ice into a highball glass.
Top with lavender sparkling water.
Garnish with lavender sprig and grapefruit zest.

Ideal Serving: Highball Glass

Yield: 1 drink, no drink contains more than 0.6 fl oz alcohol

 

 

 

 

 

 

3. Speakeasy Lemonade: Created by Mixologists Ben Scorah and Marshall Altier

 

Ingredients:
1 ounce Tequila Don Julio Reposado
2 ounces Red Stripe Jamaican Lager
2 ounces Fresh Thyme Lemonade
Thyme Sprig and Lemon Zest for Garnish

Preparation:
Combine ingredients in a cocktail shaker with ice. Shake well.
Strain contents over ice into a highball glass.
Garnish with a thyme sprig and lemon zest.

Ideal Serving: Highball Glass

Yield: 1 drink, no drink contains more than 0.6 fl oz alcohol

 

 

 

 

 

 

4. Margarita: Created by Mixologists Ben Scorah and Marshall Altier

 

Ingredients:
1 1/2 ounces Tequila Don Julio Blanco
1/2 ounce Fresh Lime Juice
1/2 ounce Agave Nectar
Speared Frozen Grapes for Garnish

Preparation:
Combine ingredients in a cocktail shaker with ice. Shake well.
Strain contents over ice into a rocks glass.
Garnish with speared frozen grapes.

Ideal Serving: Rocks Glass

Yield: 1 drink, no drink contains more than 0.6 fl oz alcohol

 

 

 

 

 

 

5. Este Lado: Created by Mixologists Ben Scorah and Marshall Altier

 

Ingredients:
1 1/2 ounces Tequila Don Julio Blanco
1/2 ounce Fresh Lime Juice
1/2 ounce Simple Syrup
Slice of English Cucumber
Mint Sprig
Mint and Cucumber Wheel Garnish

Preparation:
Muddle English Cucumber and mint sprig in simple syrup in a cocktail shaker.
Add Tequila Don Julio Blanco, fresh lime juice and ice. Shake well.
Strain contents over ice into a rocks glass.
Garnish with mint sprig and cucumber wheel.

Ideal Serving: Rocks Glass

Yield: 1 drink, no drink contains more than 0.6 fl oz alcohol

 

 

 

 

 

 

**The Stadiumred Estate is a Hamptons destination for branded events throughout the summer season. The Stadiumred Estate is a part of Stadiumred Life; the marketing & events company that combines music, fashion and art through unique event experiences around the world.