Sparkling Water

Apple Juice

Jarritos

Coca Cola Mexicana

Canned Soda

Mezcal, tequila, rosemary syrup, orange juice, fresh lime juice, grapefruit bitters.

Santo Remedio

Blueberries, ginger beer, tequila, fresh lemon juice, simple syrup.

Mariachi

Tequila, vodka, pineapple juice, coconut juice, blue curacao.

Amor Toxico

Gin, passion fruit juice, Aperol, fresh lime juice, special syrup, butterfly tea flow.

Rego Sunset

Tequila, hibiscus syrup, fresh lemon juice, pineapple juice, aromatic bitters.

Selena

Mezcal, guava, fresh lime juice, house syrup, ginger beer, special bitters.

Guava Mezcal Mule

Vodka, passion fruit juice, pineapple juice, house special syrup, Prosecco.

Passion Fruit Martini

Mezcal, fresh lime juice, prickly pear, jalapeño cucumber syrup, salt & tajin.

Del Nopal La Tuna

Bourbon, amaro Averna, special house syrup, orange aromatic bitters.

Rego Park Old Fashion

Serrano infused tequila, passion fruit, triple sec, lime, salt tajin.

Sweet & Spicy

Mezcal, grapefruit juice, cinnamon simple syrup.

The Smoke Show

12oz Canned Soda

Rice, beans, pico de gallo, guacamole, sour cream, queso fresco, fries

Chicken Burrito

Steak Burrito

3 corn tortillas, pico de Gallo, guac, radish, salsa verde

Steak Tacos

Chips and House Guacamole

Crispy Fish Taco

Quesadilla

Grilled or Breaded Chicken

Chill the carbonated water ahead of time so it’s cold when served. Pour 4 cups of chilled carbonated water into a large pitcher or directly into serving glasses. Pour gently to preserve bubbles: hold the glass at a slight angle and pour down the side.

If using citrus, roll the lemon or lime on the counter with your palm to loosen juices, cut a small wedge, and squeeze about 1 tsp of fresh juice into each glass of sparkling water. Drop the squeezed wedge into the glass if desired for aroma.

Citrus

Lightly clap 3–4 mint leaves between your palms to release oils, then add them to the glass or bruise them with a spoon against the side of the glass before adding to release more flavor without crushing into bits.

Herb

Thinly slice cucumber and add 2–3 slices to each glass for a crisp, cooling flavor. For stronger flavor, muddle one slice gently in the bottom of the glass before adding ice and sparkling water.

Cucumber

Add 3–4 fresh berries to the glass. Lightly muddle if you want a hint of fruit flavor and color, or leave whole for a lighter touch and visual appeal.

Berries

If you prefer sweetness, add 1 tsp of simple syrup or honey per glass. Stir gently to combine. Avoid granulated sugar, which won’t dissolve well in cold sparkling water.

Sweetener (optional)

Add 4–6 ice cubes to each glass (if using). Gently top up with sparkling water if preparing in a glass rather than a pitcher. Give a gentle stir with a long spoon to combine add-ins without flattening the bubbles. Serve immediately to retain carbonation.

Ice and Serve

chilled carbonated water

fresh lemon or lime juice

fresh mint leaves

cucumber slices

fresh berries (strawberry, raspberry, blueberry)

simple syrup or honey (optional, for sweetness)

ice cubes

Rinse the apples thoroughly under cool running water to remove wax and debris. Pat dry. Core each apple and cut into quarters. If using a high-power blender, you may leave the skins on for nutrients and color; if you prefer a milder flavor, peel the apples before cutting.

Wash and prepare apples

Place the apple pieces in a blender. Add 1/2 cup cold water to help the blending process. Blend on high for 45–60 seconds, or until the mixture is very smooth and no large chunks remain. If your blender is small, work in two batches to avoid overfilling.

Blend apples

For a clear, smooth juice: set a fine-mesh sieve lined with cheesecloth (or a nut-milk bag) over a large bowl or pitcher. Pour the blended apple purée into the sieve and let the juice drain naturally, pressing gently with the back of a spoon or a rubber spatula to extract as much liquid as possible. For an ultra-clear result, strain a second time through a fresh layer of cheesecloth.

Strain for clear juice (optional)

If you prefer a pulpy, fuller-bodied apple juice, skip the fine straining. Instead, pour the blended mixture through a coarser sieve or simply serve as-is, stirring once to distribute solids evenly.

Keep it pulpy (alternative)

Transfer the strained juice to a pitcher. Stir in 1 tablespoon of fresh lemon juice, 1 teaspoon sugar or simple syrup, and a pinch of salt. Taste and adjust: add up to 1 tablespoon more lemon if it needs brightness, or another teaspoon of sugar/simple syrup if it needs sweetness. The pinch of salt enhances flavor—omit if preferred.

Finish and balance

Refrigerate the juice for at least 30 minutes to chill and let flavors meld, or serve immediately over ice. If serving chilled, pour over ice cubes in glasses and serve within 24–48 hours for best freshness. Stir before serving if the juice has separated.

Chill and serve

Store leftover apple juice in an airtight container or sealed pitcher in the refrigerator for up to 48 hours. For longer storage, freeze in airtight containers or ice-cube trays for up to 3 months (thaw in the refrigerator before serving).

Storage

medium apples (firm, sweet-tart, e.g., Fuji, Honeycrisp, Gala)

cold water

fresh lemon juice

granulated sugar or simple syrup

salt

ice cubes (optional, for serving)

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar fully dissolves. Once clear, remove from heat and let cool to room temperature (about 20–30 minutes).

Make simple syrup

Transfer syrup to a clean jar or bottle and refrigerate until ready to use. Keeps for up to 2 weeks refrigerated.

While syrup cools, zest one or two limes to measure 1 tablespoon of zest, then squeeze fresh limes until you have 3/4 cup (6 fl oz) fresh lime juice. Strain the juice through a fine mesh sieve to remove seeds and pulp if you prefer a clearer soda.

Prepare lime concentrate

In a pitcher, whisk together 1/3 cup of the cooled simple syrup with the 3/4 cup fresh lime juice and the 1 tablespoon lime zest. Taste — this is a concentrated syrup base. If you prefer sweeter or less tart, add more simple syrup 1 tablespoon at a time.

Combine syrup and lime

Add 3.5 cups cold water to the pitcher and stir until uniform. Chill the mixture in the refrigerator for at least 30 minutes so flavors meld. This yields a non-carbonated lime soda base.

Dilute to drinking strength

When ready to serve, fill four tall glasses with about 1/2 cup ice each (approx. 2 cups total). Pour 3/4 cup of the chilled lime soda base into each glass, leaving room for carbonation. Top each glass with roughly 6 tablespoons (about 3/8 cup) chilled club soda to add fizz and lighten the flavor. Gently stir once to combine.

Assemble Jarritos-style soda

Garnish each glass with a lime slice on the rim. Optionally rim glasses with salt: rub a lime wedge around the rim then dip in salt. Serve immediately while carbonated.

Garnish and serve

If you want a bottled-style Jarritos experience, combine the soda base and chilled carbonated water in a large bottle or swing-top and gently invert once to mix; do not shake. Chill and consume within a day for best fizz.

granulated sugar

water

fresh lime juice

lime zest (finely grated)

cold water (for dilution)

club soda or carbonated water (chilled)

lime slices (for garnish)

salt (optional, to rim or to taste)

In a small saucepan combine 1 cup granulated sugar, 1/4 cup water, and 1/4 cup packed brown sugar. Stir to combine.

Bring mixture to a gentle simmer over medium-low heat, stirring occasionally until the sugars dissolve completely, about 3–4 minutes. Do not boil rapidly.

Maintain a low simmer and let the mixture thicken slightly for about 2–3 minutes to form a simple syrup with a deeper color. Remove from heat.

If using caramel color, stir 1 tablespoon into the warm syrup for the classic cola hue; alternatively, add 1 tablespoon toasted sugar syrup (heat 1 tbsp sugar in a dry pan until amber, then deglaze with 1 tsp water) and whisk into the syrup. Let cool to room temperature.

While the syrup cools, prepare the flavor concentrate. In a small bowl combine 2 tsp fresh lime juice, 1 tsp finely grated orange zest, 1/2 tsp finely grated lemon zest, and 1/2 tsp real vanilla extract.

Add 1/8 tsp ground cinnamon, 1/16 tsp freshly grated nutmeg, and 1/16 tsp ground coriander to the bowl. Whisk or stir until evenly distributed.

Add 2 tsp orange blossom water (or a few drops of orange extract) and 2 tsp strongly brewed caffeinated black tea (cooled). Stir to combine; the tea contributes tannins and a mild bitterness reminiscent of cola's kola nut/caffeine profile.

Taste the concentrate and adjust: add an extra 1/4–1/2 tsp lime juice or a drop more vanilla if needed. The concentrate should be intensely flavored but balanced—bright citrus, warm spice, and floral notes.

In a chilled glass, add 2 tablespoons of the cooled syrup base and the entire flavoring concentrate from the bowl (about 4–5 teaspoons of combined flavoring components). These measurements are tuned for roughly 1 cup of finished soda; scale up proportionally if making more.

Fill the glass with about 1 cup chilled sparkling water or club soda. Gently stir once or twice to combine, taking care to preserve carbonation.

Add ice cubes to the glass and stir once more gently. Taste and adjust: if you prefer a sweeter/more syrup-forward cola, add up to 1 tablespoon more syrup; for brighter citrus, add a squeeze (1/4–1/2 tsp juice) of fresh lime.

Garnish with a fresh lime wedge or wheel. Serve immediately cold.

brown sugar (light or dark, packed)

caramel color (or 1 tbsp toasted sugar syrup)

orange zest (finely grated)

lemon zest (finely grated)

vanilla extract (preferably Mexican/real)

cinnamon (ground)

nutmeg (freshly grated)

coriander (ground)

orange blossom water (or a few drops orange extract)

caffeinated black tea (strongly brewed, cooled)

chilled sparkling water or club soda

fresh lime wedges (for garnish)

Combine equal parts granulated sugar and water in a small saucepan (for the recipe above, combine 1.5 fl oz sugar ≈ 45 ml sugar by volume and 1.5 fl oz water ≈ 45 ml). Heat gently, stirring, until sugar dissolves completely. Remove from heat and cool to room temperature. Refrigerate if not using immediately.

Make simple syrup (if not using pre-made)

Dissolve approximately 1/8 teaspoon (0.6–0.8 g) citric acid in 0.25 fl oz (7–8 ml) water to create an acidic component. Alternatively use 0.25 fl oz fresh lemon juice.

Prepare citric acid solution (if using powdered citric acid)

If using instant caffeine powder, dissolve a very small amount (safe dosage — about 30–50 mg per 12 fl oz serving if desired) in a few drops of warm water to make a concentrated solution. Use 0.05 fl oz (≈1.5 ml) of that solution. Skip if not desired.

Dissolve caffeine (optional)

Chill the carbonated water thoroughly before assembling. Cold water retains carbonation better.

In a clean measuring vessel or directly in the can (if reusing a food-safe can or can-shaped container), pour 1.5 fl oz of simple syrup.

Add 0.75 fl oz of your chosen concentrated flavor syrup (cola syrup, lemon-lime, root beer, etc.). Ensure the syrup is food-grade and concentrated for best flavor.

Add 0.25 fl oz of the citric acid solution or fresh lemon juice to provide acidity and brightness. This balances sweetness.

If using optional caffeine or caramel color, add the small measured amounts now and stir gently to combine with the syrups.

Slowly add 12 fl oz of chilled carbonated water to the syrup mixture. Pour gently down the side of the vessel to preserve bubbles and minimize foaming.

Gently stir or roll the container once or twice to incorporate the syrup and carbonated water. Avoid vigorous stirring to prevent loss of carbonation.

If serving over ice, add 4 ice cubes to a glass and pour the assembled soda over the ice. If serving straight from a can-shaped container, optionally chill further before sealing.

Garnish with a lime wedge, lemon wheel, or maraschino cherry as appropriate for the flavor profile.

Enjoy immediately to experience optimal carbonation and flavor balance. If storing, keep refrigerated and consume within 24 hours; re-carbonation will be reduced over time.

carbonated water (soda water)

simple syrup (1:1 sugar to water)

concentrated flavor syrup (cola, lemon-lime, root beer, or other)

citric acid solution or fresh lemon juice

caffeine syrup or dissolved instant caffeine (optional)

natural or artificial caramel color (for cola, optional)

ice (for serving)

garnish (lime wedge, lemon wheel, or maraschino cherry)

Combine sugar and water in a small saucepan over medium heat. Stir until sugar fully dissolves and mixture comes to a gentle simmer, about 2–3 minutes.

Make syrup

Add the rosemary sprigs, reduce heat to low, and let the syrup steep for 8–10 minutes so the herbal oils infuse. Remove from heat and cool to room temperature.

Discard rosemary (or leave one sprig in for stronger flavor), strain syrup into a clean jar, and refrigerate. Yields about 6 tablespoons (approx. 3 oz); use 3/4 oz per cocktail.

Chill a rocks glass (or coupe) by filling with ice and setting aside, or place in freezer for a few minutes.

In a cocktail shaker, add mezcal (1.5 oz), blanco tequila (0.5 oz), fresh orange juice (1 oz), fresh lime juice (0.5 oz), rosemary syrup (0.75 oz), and 2 dashes grapefruit bitters.

Fill the shaker with ice (about 4–6 large cubes or ~1 cup) and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Discard ice from chilled serving glass. Double-strain the cocktail into the glass over fresh large ice (or serve up in a chilled coupe if preferred). Double-straining removes small bits of pulp and any rosemary fragments.

Garnish with an orange twist and a fresh rosemary sprig. Optional: lightly clap the rosemary between your palms to release aromatics, or briefly flame the rosemary (hold a lit match briefly to the sprig until it smokes, then place on the drink) to add a smoky herbal aroma—do this carefully and extinguish before serving.

To make an orange twist: slice a 1/2-inch-wide piece of peel and express the oils over the glass by holding it skin-side down and giving it a quick twist, then rub the rim and drop or rest on the glass.

If using the flamed rosemary technique, ensure the sprig is not soaked in syrup and is held with tweezers or tongs; pass a lighter or match briefly under it until it smokes, then position above the cocktail to capture the aroma.

Mezcal

Blanco tequila

Fresh orange juice

Fresh lime juice

Rosemary syrup

Grapefruit bitters

Fresh rosemary sprig

Orange twist

Flamed rosemary (optional)

Granulated sugar

Water

Fresh rosemary

Place the 3 oz fresh blueberries in a cocktail shaker or mixing glass. Add the 1 oz simple syrup and the 0.25 tsp grated fresh ginger (if using). Using a muddler or the back of a spoon, gently muddle until berries have released their juices but still retain some texture (about 20–30 seconds).

Muddle blueberries

Pour in 0.5 cups (4 oz) fresh lemon juice into the muddled blueberries. Stir or shake briefly to incorporate and help extract more color and flavor from the berries (about 10 seconds).

Add lemon juice

If you prefer a smoother cocktail, pour the blueberry mixture through a fine mesh strainer or double strainer into a clean container to remove seeds and solids. Use the back of a spoon to press remaining juice through. Reserve the strained liquid.

Double strain

Fill a highball or Collins glass with the 1 cup cubed ice. Add 2 oz blanco tequila to the reserved blueberry-lemon mixture and stir gently to combine.

Combine with tequila

Pour 8 oz chilled ginger beer over the tequila-blueberry mixture in the glass. Stir once gently to integrate, being careful not to over-stir so you retain the ginger beer's carbonation.

Top with ginger beer

Taste the cocktail and, if needed, add up to an additional 0.5 oz simple syrup to reach your preferred sweetness. Stir gently after adding.

Adjust sweetness and balance

Garnish the drink with 6 fresh blueberries threaded on a cocktail pick or dropped into the glass, a lemon wheel or wedge on the rim, and an optional mint sprig. Serve immediately with a straw.

fresh blueberries

ginger beer (chilled)

fresh ginger (optional, grated)

blanco tequila

ice (cubed)

lemon wheel or wedge (for garnish)

fresh blueberries (for garnish)

mint sprig (optional)

Add blanco tequila (1.5 oz), vodka (1 oz), pineapple juice (2.5 oz), coconut water (1.5 oz), fresh lime juice (0.5 oz) and simple syrup (0.25 oz, optional) into a cocktail shaker.

Build and chill

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 10–12 seconds until the outside of the shaker is chilled and slightly frosty.

Add ice and shake

Fill a rocks glass or a tall Collins/highball glass with fresh ice.

Prepare glass

Strain the shaken mixture into the prepared glass over the fresh ice. Slowly pour Blue Curaçao (0.5 oz) over the back of a spoon onto the drink so it sinks slightly and creates a gradient 'toxic' blue layer near the bottom or top depending on technique.

Strain and layer Blue Curaçao

Garnish with a pineapple wedge or lime wheel on the rim. Serve immediately with a straw or stirrer so the drink can be mixed by the guest if desired.