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As The Champs would say, “Tequila”! On Wednesday, July 24, 2019, imbibers can get over the mid-week hump while raising a glass to National Tequila Day. From Molly B’s Pine-Jalapeño-Rita, The Shed at Glenwood’s Chihuahua’s Respite, Dantanna’s Maestro Margarita, PARISH’s Smoke Gets in Your Eyes and Bully Boy’s Tequila #1, cocktails enthusiasts can be prepared for this tequila-infused holiday with these easy-to-follow recipes from Spice Kitchen + Bar.

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Molly B’s Pine-Jalapeño-Rita:

Jalapeño Syrup Recipe (Batch recipe for 15 cocktails) 
1/16th lbs. Jalapeños (Chopped)
.5 quarts sugar
.25 quarts water 
Teaspoon Pectin 

  1. Simmer jalapeños, sugar and water for 2 hours, remove from heat. 
  2. Add pectin, stir and transfer to blender. 
  3. Puree ingredients, let chill. 
Pine-Jalapeño-Rita Cocktail Recipe

 2 oz. Dulce Vida Pineapple Jalapeano Tequila
1 oz. Lime Juice
.5 oz. Jalapeño Syrup
Glassware: Rocks Glass

  1. In tin combine: ice, 2oz Dulce Vida Pineapple Jalapeño Tequila, 1oz Lime Juice, .5 oz Jalapeño Syrup.
  2. Shake and pour in rocks glass.
  3. Garnish with pineapple wedge
Molly B’s Concentrics Restaurants, the creators of Atlanta’s award-winning TWO Urban Licks, and dozens of critically acclaimed restaurants across the country, is bringing an entirely new dining experience to Mercedes-Benz Stadium. Featuring an outstanding view of the stadium, on non-event days, the private experience transforms into a traditional restaurant bringing its southern inspired offerings to lunch and dinner patrons. Molly B’s is open for lunch daily on non-event days from 11 a.m. to 2:30 p.m. For more information, visit Stay connected on Instagram and Twitter at @mollybsatlanta and on Facebook at
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The Shed at Glenwood’s Chihuahua’s Respite:

2 oz. Sotol Reposado
4 oz. Watermelon Aqua Fresca 
1/2 oz. Orange Curaçao 
1.5 oz. Topo Chico
Mint Leaves

  1. Combine all the ingredients in a shaker tin.
  2. Shake well and pout over ice.
  3. Garnish with mint leaves.
With new owners and a reinvigorated spirit, The Shed at Glenwood is staying true to its roots while elevating its mission to create unparalleled experiences in a comfortable and friendly atmosphere. Known for its impressive cocktail program and wine and beer offerings, this local haunt has become a not-to-miss Atlanta staple that begs guests to relax and stay awhile. Conveniently located in Glenwood Park / Grant Park where the Atlanta BeltLine’s Eastside and Southside trails connect, The Shed is open Tuesday through Sunday for dinner and for Sunday brunch. For more information, visit Stay connected on Facebook, on Instagram at @theshedatglenwood and Twitter at@TheShed1

Screen Shot 2019-07-24 at 12.04.04 PMDantanna’s Maestro Margarita:

1 1/2 oz. Dantanna’s signature blend of Maestro Dobel tequila 
3/4 oz. Cointreau
Fresh Sour Mix

Kosher Salt

1. Rim glass with salt before, if desired. 
2. 3 oz house-made sour mix (1 part fresh lime juice, 1 part fresh lemon juice, 2 parts simple syrup). 
3. Build in bar tin with ice, shake, and strain into a tall glass over ice.

A favorite Atlanta dining and drinking staple, Dantanna’s boasts two convenient locations, Buckhead and Downtown in CNN Center. Dantanna’s Buckhead is located at the Shops Around Lenox, 3400 Around Lenox Rd NE #304, Atlanta, GA 30326.Dantanna’sDowntown is located at1 CNN Center#269, Atlanta, GA 30303. For more information or to make a reservation visit or call404.760.8873 for Dantanna’s Buckhead or404.522.8873for Dantanna’s Downtown. Stay connected on Twitter and Instagram at @dantannas.

Screen Shot 2019-07-24 at 12.03.35 PMPARISH’s Smoke Gets in Your Eyes:

1.5 oz. tequila (pref reposado)
.5 oz. mezcal
.5 oz. lime
.5 oz. agave syrup or simple syrup
3 oz. grapefruit juice

Topo Chico or Soda Water


  1. Combine tequila. mezcal, agave syrup and grapefruit juice into a shaker tin. If you need a way to extract fruit juice, try the best juicer for celery.
  2. Shake well and pour into glass with salted rim.
  3. Top with topo chico (or soda water).
  4. Garnish with lime wedge and enjoy.
Unique people, delicious food and good-for-the-earth goods all come together at The Brasserie and Neighborhood Café at PARISH, so step off the BeltlLine and join the vibrant culture of Inman Park at its core. Located at 240 North Highland Avenue in Atlanta, Ga., The Brasserie and Neighborhood Café at PARISH  is open five days a week for lunch and dinner. For reservations and more information, call (404) 681-4434 or visit Stay connected on Twitter at @parishATL and Instagram at @ParishInmanPark.
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Bully Boy’s Tequila #1:


1 1/2 oz. El Jimador Reposado 
3/4 oz. Ramazzoti Aperitivo Rosato
1 1/2 oz. Lime Juice
1 oz. Guava Agave


  1. Combine all ingredients and shake well, then pour over crushed ice.
  2. Top with Himalayan Lava Sea Salt.
  3. Garnish with Kefir Lime Leaves & Edible Flowers.
Bully Boy, the BeltLine restaurant from Concentrics Restaurants and Chef Michael Bertozzi, offers  Eastern seaboard fare from its farms, rivers and coastal waters with an approach that has far reaching influences. Fare is paired with a nostalgic cocktail list and local and coastal craft brews. Located at 828 Ralph McGill Blvd NE, Atlanta, GA 30306 the BeltLine restaurant opens for dinner at 5 pm every day. To make a reservation, visit,, or call 678-904-5607.  Stay connected on Facebook, Twitter and Instagram @bullyboyatl.

Bistro Off Broad’s Bistro Margarita:

1 ¾ oz. Jalapeno Infused Altos Tequila
½ oz. Cointreau
2 oz. Fresh Squeezed Lime Juice
1 oz. Fresh Orange Juice
¼ oz. Agave Syrup

1. Place all ingredients into a cocktail shaker with ice.
2. Shake vigorously.
3. Pour over fresh ice into a salted rim, hi-ball glass.
4. Garnish with a lime wedge.  Enjoy!

Bistro Off Broad is a chef-inspired dining experience located in historic downtown Winder, Georgia.  Combining casual chic and historic elegance, serving fresh, local, and affordable  food and great wine and great spirits in a beautiful setting. Bistro Off Broad is located at 16 E Candler St, Winder, GA 30680. For more information, visit Stay connected on Twitter at @bistrobroad, on Instagram at @bistrobroad, and on Facebook at