We're eight months into the COVID-19 pandemic so we thought better late than never to create a what you need to know and do when setting up your home mezcal bar. With winter coming, and no end in sight for
In the run up to Mezcal Week we had the great pleasure of partnering with Sombra Mezcal and The Mezcal Institute in launching the Sombra Mezcal Cocktail Contest Home Edition. The focus of the contest was on working with ingredients
Because who doesn’t like piña coladas? Fresh and fruity, sweet but not too sweet, rich and fatty from the coconut, and straight up tasting like vacation: Piña Coladas are the perfect cocktail. Its history dates back to 1950’s Puerto Rico. Equally
We were lucky enough to have Lanie Bayless, the spirits director for the Frontera restaurant group in Chicago, grace our Mexico in a Bottle Instagram channel last week with a cocktail demo. While Bar Sotano participates in Mexico in a
In today's installment of the Coronavirus Innovation Project we're featuring Guelaguetza. It is one of, if not the, restaurant that put Oaxacan cuisine on the map in the United States with a super asist by the dear departed Jonathan Gold,
Our recent Spirited Conversations talk in Los Angeles this past Monday was focused on what bars and restaurants look for in choosing their cocktail mezcals. Moderator Jason Horn guided panelists Bricia Lopez of Guelaguetza Restaurante, Bryant Orozco of Madre and
If you look closely at many a mezcal bar you’ll find three bottles of Mexican amari that really stand out from Royal Vallet in Mexico. The Fernet-Vallet, Amargo-Vallet, and Granada-Vallet are imported by Jacob Lustig of Haas Brothers which is
Just back from five days at the San Antonio Cocktail Conference - a fun and enlightening industry gathering that was simultaneously overwhelming and intimate. It was a great opportunity to connect with some of the key players in the industry
[caption id="attachment_7815" align="alignnone" width="1024"] [media-credit id=3 align="alignnone" width="1024"][/media-credit] The line up of cocktails for the Tacolicious Crab Bender dinner.[/caption] Tacolicious' annual crab dinners are right around the corner which is always a great opportunity to open up the wallet for a San Francisco tradition but this year they're doing things a bit differently at the Marina location because the companion cocktails for the meal are all made with mezcal and now that marijuana is legal in California, CBD as well. They're using El Silencio for all the cocktails and sourcing their CBD from Sonoma Hills Farm.The cooking and mixing with marijuana trend has been bubbling away for some time but, given the legal necessity, always underground. Now that things are out in the open people are starting to experiment and we're glad to see that mezcal is in the mix.
[et_pb_section admin_label="section"] [et_pb_row admin_label="row"] [et_pb_column type="4_4"] [et_pb_text admin_label="Text"] You know you’re in good company when someone says “where’s the cricket in here?” about your drink. That’s exactly what Julia Plevin, half of Critter Bitters, told me as we sat down to taste the Critter Bitters Toasted Cricket Bitters. That is the first in, up to now, a two bottle line of bitters based on one of Oaxaca’s culinary claim to fame, the toasted cricket aka chapuline. (If you want to cut to the chase, get your bottles today!) To back up a step or three, Julia had emailed me a while back looking for ideas to fill out her Oaxaca trip and we hit it off. I couldn’t quite believe that I’d missed this whole idea of bitters made from crickets, I mean, I’ve had cocktails rimmed with sal de gusano, garnished with crickets as well as ant larvae. But those were all in Mexico and here was a woman saying that they were making bitters out of crickets, right here in San Francisco? What a discovery.