We’d like to remind you that Cinco de Mayo was six days ago. Not to drudge up hazy memories, but to mark the start of tequila season. And as the city’s going through a mezcal awakening of sorts, we thought you’d want to get acquainted with tequila’s smokier, more rustic, agave-driven godfather. Now, onto the cocktailing...
The cocktail list here is solely devoted to all things agave. So start off with the spicy Mezcal Ponche, then move to one of a dozen mezcals and sotols straight. Each shot comes with a spicy vegan salt. Or you can request the secret homemade salt mixed with pulverized worms—if you’re feeling carnivorous.
A Mexican riff on the quite civilized English Pimm’s Royal Cup enjoyed at Wimbledon and the Royal Regatta, Cantina’s Old Gringo is slightly more everyman. Meaning, you’ll want one or two after partaking in any sport where you don’t have to wear a cable-knit sweater.
Eating pineapples generally conjures a scene of you in a hammock under palm trees on a deserted island. So even if the reality is you at a bar with no palm trees in sight, you can have an uninterrupted supply of Beretta’s smoky, pineapple-infused Single Village Fix. It’s all about priorities.
If you’re not quite ready to leave tequila behind, Carter Beats the Devil is essentially a margarita made with reposado tequila and mezcal. You can order it at Heaven’s Dog or off the menu at Slanted Door—or try both and see who makes the better devil.
Imagine if you were out to sea for an extended period—or, just recall an ordinary, non-sea-based day. Either way, we’d like to make it clear that earthy, salty sweet Cynar/honey/mezcal concoctions are not just for Mexican pirates.
Hallucinogenic worms in mezcal are a myth. Hallucinogenic absinthe is a dark and storied reality. Mixing them together is the sort of debauched idea that we can fully support...
