Calling the Shots
January 20, 2012
The end of January.
A good time for forgetting: resolutions, and frigid temperatures. And for vacationing: sun-drenched, south-of-the-border beaches.
We suggest you just stay in town and take care of both at once with a simple—but effective—method: sampling from an impeccably curated selection of alcohol from the far reaches of Mexico.
Introducing Añejo Tequileria, your brand-new getaway from seasonal affective disorder, now open in Hell’s Kitchen.
Think two dozen carefully sourced tequilas, a handful of mezcal varieties and a few select choices of sotol (the state drink of Chihuahua) awaiting your careful inspection. Yes, hermano, it’s going to be a very good winter.
Here’s how to best sample the goods: you’ll head over with a date whose ideal margarita does not involve a blender, and grab a table or a seat at the bar. If it’s particularly chilly outside, you might opt to sip some Chinaco straight—as a warm-up. But once you’re both properly prepped, go for their take on the Manhattan (we don’t want to give too much away, but blood-orange juice is involved).
Whatever you choose to imbibe, pay attention to the name if you plan on ordering food. Añejo’s menu of small plates is designed around their cocktails. Which means what’s in your glass might pair perfectly with house-braised queso fresco or pineapple chipotle guacamole.
You’ve always thought of flan as an appropriate chaser.