Viva Magenta: Pantone’s Color Of The Year 2023 Has Inspired Gorgeous Cocktails Nationwide

Pantone recently announced their 2023 color the year, and it’s the gorgeous Viva Magenta. This bold shade of pinkish red takes the Barbiecore trend of last summer and brings it a far more vibrant level, loaded with color and confidence. You can’t be shy wearing Viva Magenta, and incorporating it into lifestyles has already become a massive trend in everything from fashion to home decor.

But what about cocktails? Scores of bars and restaurants are creating gorgeous cocktails inspired by the Pantone color of the year for 2023, Viva Magenta.

ILY

Available at Jackdaw NYC, this cocktail is made with gin, Italicus, blackberry, and egg whites. “The ILY is a brand new cocktail on our menu. It’s quickly grown popular for the way it tastes and looks. Visitors love the full experience of watching our bartenders craft the cocktail, from cracking the egg to presenting the finished drink,” said Dylan McCabe, General Manager and bartender at Jackdaw.

Devil Fruit

At Animae in San Diego, this cocktail involved tropical mezcal sour washed with coconut oil. “When I was creating the Devil Fruit for the fall menu, I wanted to represent autumn in San Diego while also presenting an aesthetically beautiful cocktail. It’s a tropical mezcal sour. The mezcal is washed with coconut oil which, alongside the use of egg white, gives the drink a nice mouthfeel and tropical nutty notes without compromising the smokiness of the mezcal. The smokiness comes through just enough to give the drink a warm fall-like palate, without the use of baking spices that are typically associated with fall. It’s light and fruity and warm, just like fall in San Diego,” said bartender at Animae, Alyssa Ellis.

The Royal Blush

The signature cocktail at Ai Fiori at The Langham, New York is made with Grey Goose vodka, mint, lime, morello cherry, and Delamotte Champagne. “The Royal Blush is a signature cocktail on our menu and one of our most popular. It’s been a stalwart on our menu for the 13 years we’ve been open and it is ideal for any type of celebration thanks to the combination of vodka, fresh mint and a squeeze of lime, cherry puree and the champagne topper. As the ingredients are combined in a martini glass the champagne topper turns the entire drink a glorious shade of magenta right before your eyes,” said Kelly Verardo, beverage director.

Raspberry 75

At Bar Collins at Loews Miami Beach Hotel, this cocktail is an effervescent blend of Ketel One vodka, raspberries, dragon fruit puree, lemon and Prosecco. Lucas Scudeler, Director of Restaurants for Loews Miami Beach Hotel says: “Our twist to the traditional French 75 is a vodka based cocktail made magenta by adding fresh dragon fruit puree and muddled raspberries. An edible orchid adds an extra pop of magenta, making it a perfect sip for soaking up the South Beach sun.”

Floyd’s Refresher

Available at the casino bars at Harrah’s Resort Southern California, Floyd’s Refresher is a zero-proof cocktail that is extremely simple, yet flavorful and freshening. Made with a house-made berry shrub, soda water, fresh lime and mint, this mocktail is crisp and is garnished with mint leaves and a dehydrated lime wheel. “As part of Mayor Jane’s inauguration, she implemented a zero-proof cocktail menu across the resort, which is extremely rare in the casino world, especially here in Southern California. Because of this, I worked side-by-side with her to create this menu here in Funner, CA., so we decided to make a super refreshing and healthy option that’s bright and bubbly and named it after her Falcon, Floyd. The house-made berry shrub is what gives it that viva-magenta color and the specialty-made ice cube with her face in it is sure to make you smile. So, choose what you want to drink — no matter if it’s alcoholic or not, you deserve to have a bright and fun drink in hand, no matter where you are,” said Beverage Manager Grace Skarra.

Let the Beet Drop

At Farm Bar , a neighborhood tavern located in Chicago’s Lakeview neighborhood, Let the Beet Drop is the perfect representation of Pantone’s Color of the Year. Let the Beet Drop is made with Few American Whiskey, beet, almond, lemon, plum and egg white. “I knew I wanted to incorporate beets in a cocktail to highlight their vibrant color and earthiness. I am also a big fan of a twist on a classic cocktail, the whiskey sour,” said James Larson, bartender at Farm Bar Lakeview.

Tipsy Autumn

At Alma Negra in Brooklyn, bartender Acencion Mendez makes this cocktail with Chairman’s Reserve Spiced Rum, Bounty rum, beet juice, spice syrup, lime juice, and orange bitters. “The Tipsy Autumn was inspired by my childhood when we used to cook beets for the holidays. The flavor of beets has always been a good memory of my childhood. Here I combined the flavor of savory beets with spice flavors of cinnamon and cloves and allspice, all paired with Chairman’s Spiced Rum,” said Mendez.

Seeing by Twos

At Flex Mussels in New York City, this drink is made with raspberry, bell pepper, fermented jalapeno, tequila, and mezcal. I wanted to make an approachable tequila cocktail that would be recognizable to guests while still having some fresh and new taste with eye-popping color,” said Margaret Moriarty Cruz, beverage consultant.

Prickly Pear Margarita

At Tamayo in Denver, the Prickly Pear Margarita is rich in antioxidants from the prickly pear cactus flowers, includes Blanco Tequila, fresh prickly pear puree, lemon and lime, and is garnished with a fresh lime wedge. Says Pete Tognetti, Tamayo’s Bar manager: “While the versatility of Tequila allows it to be paired with a great many things, none are quite as eye-catching as the magenta hued Prickly Pear, also called “Opuntia”. Guests love the Prickly Pear not only for the beautiful color but because of the great flavor profile; refreshing notes of kiwi, melon, and bubblegum abound to make this margarita a huge hit.”

Kurisumasu

Available from Gugu Room in New York City, Kurisumasu is made with Suntory Toki Whisky, Amaro Montenegro, Campari, grenadine, and lemon juice. Served in a festive coupe to show off the reddish purple of Viva Magenta, it is garnished with star anise, rosemary sprig and cranberry. “Our new holiday cocktail is inspired by Viva Magenta, the Pantone color of the year for 2023, which makes a fantastic hue for a cocktail as it is quite bold and stands out. With a bold color like that, we decided to mix bright and bold flavors to welcome the New Year with Campari, whisky and Amaro Montenegro. As we are New York City’s first Filipino-Japanese izakaya, we based our cocktail on Japanese whisky – the classic Suntory Toki. The scent of rosemary and a cranberry garnish adds a hint of holiday nostalgia,” said bartenders Nyle Arias-Day and Ines del Castillo who together created the drink.

Pretty in Pink

At Herb & Sea in San Diego, California, this is a refreshing gin fizz with red dragon fruit basil syrup. Lead Bartender at Herb & Sea: Laz Jimenez says: “Pretty in Pink is a refreshing gin fizz. I start off with some gin, Luxardo maraschino liqueur, then add some red dragon fruit basil syrup with a little bit of citrus and egg whites. It’s garnished with a red dragon fruit demerara dust and a fire stick flower.”

Paper Airplane

At Birdsong Social inside Towhee Club, in Spring Hill, Tennessee, the Paper Airline combines equal notes of sweetness, bitter and citrus, this well-rounded cocktail is easily sipped and enjoyed year-round. “Our Paper Airline cocktail is both refreshing and well-balanced. Its deep magenta color comes from the combination of Aperol, bourbon and raspberry liqueur. Fresh lemon and Amaro bitters help to offset sweetness and provide a little zest. Our guests love this drink – it’s bold and fun, but still very approachable,” said Brian Gordon, General Manager.

Negroni Pantone

At The Countrypolitan Hotel in Nashville, they have added a magenta-colored Negroni Sbagliato to their menu. Loosely translated to “broken Negroni,” the internet-famous cocktail (made popular by an HBO TikTok featuring the cast of House of the Dragon), is a twist on the traditional negroni recipe that replaces gin with prosecco. Combining Campari and sweet vermouth, the Countrypolitan tops their Pantone version with a sparkling pink rosé to give a rich Viva Magenta hue. “We love to take popular cocktails and put our own Countrypolitan spin on them. The pantone color of the year looks fabulous as a negroni and perfectly complements our 1960’s and 1970’s-era plush decor,” said Andrew Odhav, Director of Food & Beverage.

Dolly’s Sangria

At The Listening Room in Pigeon Forge, nothing says “Viva Magenta” better than a Dolly Parton-inspired cocktail. The cocktail combines white wine, peach Cocchi Torino, and Cocchi Americano Rosa with notes of rose, ginger and berry. : “At The Listening Room we pride ourselves on great country music and great cocktails – our Dolly’s Sangria pays homage to both. Pigeon Forge is Dolly’s hometown and this fun deep pink cocktail couldn’t represent her better,” said Chris Blair, owner of The Listening Room.

Lonesome, On’ry and Mean

At Waymore’s Guest House and Casual Club in Nashville, the sweetness of blueberry and lemon infused gin pairs perfectly with notes of aromatic thyme, all topped with a barely-there layer of foam. “The gin pairs flawlessly with the alluring hints of blueberry and lemon, creating a harmonic magenta presentation. Make sure you don’t miss the aroma of thyme as you sip this foxy cocktail. The drink is shaken to perfection and topped with a luxurious layer of egg white foam,” said Alyssa Leslie, Director of Food and Beverage.

Some Like It Hot

Available at Fasano Baretto in New York City, this cocktail is made with Agave de Cortes Joven Mezcal, Chile de Arbol, hibiscus, orange juice, lime, and egg white. “Inspired by the festive and distinct flavors of the holiday street markets in Mexico City, this cocktail provides smokey notes of spices and chiles, fresh citrus, and fresh winter flowers. We use Chile de Arbol, a spice with a higher heat index, hence the name: Some Like It Hot,” said Beverage Director Nicholas Carrao.

Italian Paloma

At Laura in Summerville, South Carolina, this cocktail is an Italian riff on a traditional Paloma that incorporates Campari and notes of fresh basil to create a slightly tart, yet smooth cocktail with a vibrant magenta color. It’s light and bright and adds Italian flavor profiles and ingredients to this classic cocktail. “This cocktail has a beautiful floral note from the basil infused simple syrup and the Pompelmo San Pellegrino soda adds great flavor and body to the cocktail. It is lightened up with the finish of lime and overall is the perfect drink for anyone who enjoys a lightly sweet, but well balanced and fruity drink,” said Wendy Gutierrez, Assistant GM at Laura.

Schrute Sour

At Prohibition in Charleston, South Carolina, they have a magenta cocktail that gets its vibrant color naturally: From beets! The Schrute Sour is, of course, a nod to beet farmer Dwight Schrute from The Office. Created by co-owner and bar manager Jim McCourt, it’s made with beet vodka, lemon juice, a rosemary simple syrup (for aromatics and a subtle vegetal taste), and an egg white. “The cocktail stuns upon arrival and lends a slight sweetness that highlights the natural flavors of the beet,” said Jim McCourt.

The Riad Star

Available at Chez Zou in New York City, this cocktail is made with vodka, spiced pineapple, pomegranate and raspberry. Says Joey Smith, bar director: “The Riad Star is a balanced and fruity drink that combines the tart acidity from Pomegranate and the natural sweetness of pineapple in an approachable and refreshing magenta cocktail. Based loosely on the classic French Martini, we wanted to incorporate flavors of the eastern Mediterranean to rebalance and update the traditional spec, as well as adding aquafaba for texture and makrut lime for spice.”

Pippin’s 75

At Pippin’s Tavern in Chicago, this cocktail is made with gin, homemade plum liqueur, lemon juice, and prosecco. Gin is shaken with lemon juice, and housemade plum liqueur with ice, then poured in a chilled flute and topped with prosecco. “At its core, the French 75 is an iconic celebratory cocktail. Our Pippin’s 75 is a twist on the beloved classic, and, as its color suggests, speaks to the boldness and experimentation that can be found both behind our bar and in our kitchen. The cocktail quickly became our signature, featuring a tapestry of gin, bubbles, and fresh lemon juice, woven together with delectable housemade plum liqueur. Guests love our Pippin’s 75 for its vibrant scintillation, and, of course, because it packs a hidden punch. We invite guests to come in and indulge in a Pippin’s 75 to ring in the new year, celebrate a new promotion, or simply seize the day,” said Kenzie Mocogni, bartender at Pippin’s Tavern.

Hibiscus Mezcal Margarita

Available at SEA180 Coastal Tavern in Imperial Beach, California, the Hibiscus Mezcal Margarita is a beautiful and refreshing combination of Los Javis mezcal, hibiscus simple syrup, lime juice, agave and served in a Tajín-rimmed glass. “Brought to us from the flat lands of Santiago Matatlán, Oaxaca – the “World Capital of Mezcal,” our Hibiscus Mezcal Margarita is traditional in flavor but the hibiscus simple syrup adds a special beauty to this classic cocktail. The magenta hue reminds us of the breathtaking sunsets we enjoy in Imperial Beach. The flavors of this refreshing cocktail are perfectly balanced with citrus and hibiscus syrup, with a bold mezcal finish,” said Nestor Cervantes, lead bartender.

Wild Berry Margarita

Available at Bar Louie locations nationwide, this beautiful tribute to the Pantone color of the year includes Don Julio Blanco Tequila, blackberry, strawberry, lime, Truly Wildberry Seltzer, Twang Nectarberry and blueberries. It is a tasty and photogenic homage to next year’s IT color. “The Wild Berry Margarita is Bar Louie’s twist on the classic margarita. Made with refreshing berry flavors that give this vibrant cocktail its beautiful magenta hue, this fan-favorite drink never fails to be both Instagram worthy and delicious,” said Ian Welby, Vice President of Beverage and Execution.

The Hemingway

At Rum Social in Laguna Beach, California, their riff on the classic Hemingway daiquiri embodies the spirit of Viva Magenta, Pantone’s 2023 Color of the Year, made with Rum Social’s signature R.S. Barrel-Aged Rum, cherry liqueur, egg whites, and fresh-squeezed grapefruit and lime juices. “Not only does The Hemingway visually represent Pantone’s 2023 Color of the Year, but it boasts a flavor profile that matches the vivacious spirit of the shade. The Hemingway cocktail celebrates the evocative nature of its literary namesake and the bold intentions of Viva Magenta,” said Marlene Spicer, Rum Social’s General Manager.

Reverberita

This cocktail at Ellie’s Restaurant & Lounge in Dallas is made with Espolon Reposado tequila, Grand Marnier, prickly pear syrup, lime, black salt. “We’re excited to see Ellie’s Reverberita take center stage thanks to Pantone’s 2023 Color of the Year. Inspired by a Lava Thomas installation on property, the vibrant magenta hues of the cocktail make it the perfect sip for an Instagrammable moment,” said Ginger Martin, General Manager HALL Arts Hotel.

Disco Nap

This cocktail at The Jones Assembly is made with El Jimador tequila, Cointreau, lime, sage syrup, and blackberry. “It’s always exciting to play with cultural trends in the f&b and cocktail space. Although the Disco Nap is a menu staple at The Jones Assembly, it’s fun to see how guests will embrace the pink drink as they’re inspired by the trend in the coming months,” said Charles Friedrichs, principal bartender.

Spill The Tea

At Chicago’s French brasserie, Venteux, this cocktail is made with Blanco tequila, Mallorca Melon tea, hibiscus, and lime. “We aren’t one to gossip, but this drink has us spilling the tea! We infuse tequila with Mallorca Melon tea – the aromatic herbal blend pairs perfectly with zesty lime – and the punch of color is courtesy of hibiscus. The end result is a balanced, approachable sipper that will have even the pickiest of drinkers asking for another,” said Andrew Russ.

Tepache Punch

At Bar Lula in New York City, this cocktail is made with bourbon, hibiscus tepache, velvet falernum, lemon, saffron liqueur, and pineapple. “Tepache is a popular beverage found at most street vendors throughout Mexico. It is made from pineapple and its rinds, slightly fermented and served chilled, making it a popular warm weather beverage. Bar Lula’s hibiscus tepache is made with pineapple, saffron, and lemon pairs with bourbon for a refreshing beverage that is as easy to drink as its namesake,” said Julio Xoxocotla, Beverage Director of Bar Lula.

Lavender of Love

Available at Goodnight Sonny in New York City, this is a take on the classic gimlet, this cocktail features gin, lime juice and plum liquor. “We make a lavender syrup and play on a classic gimlet, but add a plum liquor to compliment the velvet and delicateness of the lavender paired with gin giving off a magenta glow,” said Peter Canny of Endless Hospitality Group.