Every week, I document another dish that impressed and satiated me during my food adventures around New York City
Tonight’s the night that everybody goes out drinking. Or stays in drinking. But the point is, everybody is drinking. Some call New Year’s Eve “Amateur Night.” I think it’s a good excuse to gain a greater appreciate for some of the best cocktail bars in town.
Here you can get a taste and a true education on both tequila and mezcal. I have grown hugely fond of the latter, tequila’s godfather, wherein the agave hearts are roasted underground. The spirit has a complex, smoky, earthy flavor that plays well in just about every drink.
Most recently, I tried a bittersweet, chocolaty elixir called Dark Side of the Fu. The brilliant bartenders stir together mezcal, cream de mezcal (a rich, sweet mezcal liqueur), sweet vermouth, an ancho chili-infused wine, and a touch of the Italian Ramazoti. This cocktail is smoky, dark, slightly sweet, and bitter. It’s really all the flavors that in my mind make up an excellent sipping cocktail.
So this year, instead of downing champagne without thinking about it, might I suggest learning about and appreciating a layered mezcal cocktail. It would make for a New Year’s Eve experience that you won’t soon forget.
|304 East 6th Street (between First and Second Avenue),