Tag Archives: vodka

The New Black: NOIR NYC exudes a 1930s supper club vibe with modern touches

28 Jul

NOIR, the upscale restaurant and nightclub that opened in the old Nikki Beach space in June, hearkens back to its early 20th-century origins, first as an opera house and later as a speakeasy. The design attempts to recreate the old-school glamour of Sinatra’s hey day with tile flooring, marble staircase, dark wood banisters and leather banquettes. The elegant dining room takes up the first floor, while the glitzy lounge area comprises the second story.

The bar program features $220-to-$300 punch bowls that contain 20 servings and a premium spirits cart offering top-shelf Cognac and whiskies, including Scotch, which can be pour over a signature Macallan ice sphere.

The drinks menu highlights handcrafted cocktails ($15) developed by award-winning mixologist and beverage director Adam DelGiudice, who previously worked at the Florida Room in Miami’s South Beach. The list features twists on classics and original concoctions, including the Manhattan En Noir, made with rye whiskey, vermouth, Port, Grand Marnier and bitters, and the Five Point Sour, mixing Domaine de Canton ginger liqueur, applejack, lemon juice and a float of red wine. NOIR also offers an extensive wine list.

I started with the Garden Variety, which blends vodka, muddled strawberries and basil, balsamic vinegar, lime juice and white pepper. The cocktail perfectly balances the fresh fruitiness of the strawberries with the acidic tang of the lime juice and vinegar. Plus, the basil and pepper exude herbal and spicy aromas.

I also tried the sweet and floral Lavender Aviation, made with gin, maraschino liqueur, lemon juice and house-made lavender syrup, as well as the tart and refreshing Ghost of Mary Pickford, comprising light rum, lime and pineapple juices, and house-made grenadine.

The cuisine—from Michelin-starred chef Jean-Yves Schillinger—combines American and French elements. Items include salmon and arugula flatbread pizza, Kobe beef sliders, red snapper with Asian sauce, and salmon, tuna and steak tartares, the last of which is topped with raw quail yolk.

NOIR is definitely the place to take a date, meet colleagues for drinks or host an extravagant birthday party in Midtown. Whatever the occasion, it’s sure to impress.

© 2012 Amber Drea and New York Drinkie. Unauthorized use or duplication of images and text without express and written permission is strictly prohibited. Excerpts may be quoted, provided that clear credit is given to Amber Drea and New York Drinkie with links directing to the original content.

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A New York Drinkie–Style New Year’s Eve

29 Dec

Are you looking for a place to ring in 2012, but don’t want to spend hundreds of dollars for a crappy open bar, cheap “Champagne” and lukewarm nibbles?  Don’t fret—some of my favorite bars in Manhattan, Brooklyn and Queens are hosting parties that are either free or worth that $100+ cover. Here’s New York Drinkie’s NYE round-up.

Masquerade New Year’s Eve at Huckleberry Bar

This costumed bash in East Williamsburg features free admission and complimentary hors d’oeuvres. The cozy outdoor garden will be dotted with heat lamps, and DJ Benny B is slated to spin classic soul and funk, reggae, rock, pop, ’80s, house and dance music all night. Masks are not required, but wearing one certainly makes everything more fun.

Prix-Fixe Dinner and Dance Party at Manhattan Inn

Greenpoint’s classic cocktail haven presents a $40 four-course food menu between 6:00 p.m. and 10:00 p.m. that includes such items as pan-seared scallops, basil pesto agnolotti pasta, molten chocolate cake and a glass of Champagne. Smokin’ Billy Slater provides piano tunes during dinner service, followed by a DJ set by Romantically Uninvolved, which comprises members of Neon Indian, Ego Puppets and Pretty Good Dance Moves.

New Year’s Eve at Night Of Joy

Serving simple yet delicious drinks in a colorful and kitschy setting that recalls the early 20th century, Williamsburg’s Night of Joy is celebrating the new year with the musical stylings of DJ Sadguitarius, aka Ben Goldwasser of MGMT. The free fête also features complimentary Reyka vodka from 11:00 p.m. to 11:30 p.m.

A Punchy New Year’s Eve at 1534

Jacques restaurant’s underground cocktail lair is offering a five-hour open bar of French Colonial­–themed concoctions and an unlimited supply of its special New Year’s Punch, along with hot hors d’oeuvres from the upstairs kitchen.  With handcrafted drinks and a prime Nolita location, this soirée is the priciest, starting at $125 per person. There’s also an option sans open bar for $50 per person, including a complimentary Champagne toast and chocolate-covered strawberries at midnight. DJ Cazual (aka Fame Jenkins) brings the jams.

New Year’s Eve at Louis 649

This Alphabet City drinks den has a killer deal for NYE: a five-hour open bar with passed hors d’oeuvres from 9:00 p.m. to 11:30 p.m. and a Champagne toast at midnight—all for $75 in advance ($95 at the door, which is still a steal). Plus, the Evan Schwam Quartet plays live swing jazz ’til closing.

Moulin Rouge New Year’s Eve at Apotheke

Chinatown’s cocktail mecca pays homage to 19th century French decadence with burlesque performances and free-flowing absinthe, as well as an open bar from 9:00 p.m. to midnight and a Champagne toast. Tickets are $100 in advance or $125 at the door.

New Year’s Eve at Dutch Kills

For revelers partying in Queens, this Long Island City mixology lounge is your best bet. Enjoy the bar’s $8 happy hour menu of classic-style cocktails, including the Whiskey Fix, the Daiquiri No. 1 and the Moscow Mule, and $4 beers. The free celebration also features a Champagne toast at midnight.

Cheers to more cocktail adventures in 2012!

© 2011 Amber Drea and New York Drinkie. Unauthorized use or duplication of images and text without express and written permission is strictly prohibited. Excerpts may be quoted, provided that clear credit is given to Amber Drea and New York Drinkie with links directing to the original content.

Exotic Experimentation: Ember Room’s cocktail menu gets an overhaul

18 Sep

Ember Room, the Asian-inspired barbecue restaurant in Hell’s Kitchen from chefs Todd English and Ian Chalermkittichai, has brought on “mixsultant” Joseph Boroski to inject some excitement into the previously unremarkable cocktail menu, which featured drinks like Sakejitos and Thai basil Juleps. Boroski picked up some local mixology techniques while consulting for Starwood hotels in Asia and has incorporated many of these ideas into 10 new cocktails ($12 to $14) for Ember Room.

On a recent visit, bartender Leigha served a slew of drinks from the updated menu. First up: the Korea Cosmo, which was by far the best Cosmopolitan I’ve ever had. It blends ginseng-infused Karlsson’s Gold potato vodka, orange peel–infused soju, fresh grapefruit juice, cranberry juice, pasteurized dried egg white and honey syrup. The cocktail was bright, balanced and not too sweet, with an added depth of flavor from the soju.

Next, I tried the Emotional Well-Being, featuring vodka that’s been infused with ginger, hot pepper, basil, star anise, and other herbs and spices. The spirit is stirred with lime juice and palm sugar syrup in a Japanese mixing glass, then poured over an ice sphere that contains julienned cucumber and pomegranate seeds. Garnished with smacked basil leaves, the aromatic concoction warms from the inside with a bite of heat in the back of the throat—perfect for fall.

Leigha followed up with a drink called A Thousand and One Nights, comprising Hendrick’s gin, muddled blueberries, oolong tea leaves, ground Sichuan pepper, curry powder, fresh lemon juice and palm sugar syrup. The cocktail is served in a glass rimmed with a blend of sugar and the same Eastern spices found in the drink, then topped with Fragoli strawberry liqueur. It’s a delicious combination of savory and sweet.

Continuing the oriental theme, the Chrysanthemum Gin Fizz incorporates the Asian flower and Bulldog gin, which contains Eastern botanicals like dragon eye, poppy and lotus leaves. The cocktail mixes the gin, house-made chrysanthemum syrup, fresh lemon juice and dried pasteurized egg white, topped with The Bitter Truth Creole bitters and a couple of dried chrysanthemums that have been soaked in plum wine.

I ended the evening with a caffeine kick. The Café Tarik features freshly brewed coffee and condensed coconut milk that’s “pulled” via a Malaysian method used in tea preparation (“tarik” means “pull” in Malay). The mixture is then poured over a blend of vodka and date honey in a traditional mug and topped with a coffee/coconut milk foam. The drink tasted like a boozy iced latte made with strong gourmet espresso and had just a touch of sweetness from the honey and the creamy coconut milk. If I only I could start my mornings with one of these every day!

The cocktail menu also includes a number of additional exotic cocktails that I didn’t get a chance to try this time around. Utilizing ingredients found in the food stalls of Bangkok, the Thai Streetside Ladyboy Daiquiri mixes light rum that’s been infused with pandanus fruit—which is native to the Pacific Islands and eastern Australia—with fresh pineapple and lime juices, palm sugar syrup, basil seeds and orange bitters. The Shake Me Make Me features kaffir lime leaf–infused Tequila, fresh cantaloupe, apple cider, lime juice and palm sugar syrup, topped with balsamic vinegar. And the Yao/Dao/Heu, comprising Sichuan pepper/oolong tea–infused sake, orange-infused soju, date honey, plum syrup and fresh lemon juice, is prepared in a custom-made cocktail shaker that’s modeled after a long-spouted Chinese teapot. I definitely plan to return to Ember Room soon so I can see it in action, though I doubt it will look anything like this video.

© Amber Drea and New York Drinkie, 2011. Unauthorized use or duplication of images and text without express and written permission is strictly prohibited. Excerpts may be quoted, provided that clear credit is given to Amber Drea and New York Drinkie with links directing to the original content.

Boston Drinkie: Two Beantown establishments offer top-notch cocktails in classy settings

26 Aug

While Boston isn’t the first place that comes to mind when discussing cutting-edge cocktails, the New England city certainly has its fair share of venues that deliver delicious drinks. Last weekend, I visited some friends there and took the opportunity to check out the cocktail scene on Saturday night. We started the evening at Eastern Standard Kitchen & Drinks, a Kenmore Square mainstay that serves an array of upscale meat and seafood dishes and has extensive cocktail and wine lists. At the bar, I tried the Colony Cocktail ($10), a Martini-style concoction made with Plymouth gin, maraschino liqueur and fresh grapefruit juice. It was sufficiently strong yet pleasantly refreshing — the perfect aperitif.

Eastern Standard’s cocktail menu features a variety of libations in such categories as Standards, Heritage, Infusion and Tikisms, many of which fall into the $10-to-$12 price range. The restaurant also offers “Table Sized” pitchers ($25 to $70) and a Vic’s 1940s Scorpion Bowl ($22 to $65) that serve two or more people. We ordered a bottle of 2009 Pascal Granger “Le Bouteau” Beajolais ($30) to pair with our meal of grilled flat iron steak, pan-seared foie gras, roasted bone marrow, jumbo prawns and halibut ceviche. The red wine was earthy and complex with a spicy zing.

After dinner, we headed to the Waterfront and attempted to gain entry at Drink, a sleek nightspot from the Barbara Lynch Gruppo that serves bespoke cocktails. As expected, the line to the lower-level drinks den filled the stairwell and almost spilled out the door at 11 p.m. on a Saturday night. The fact that there were six of us didn’t help. Fortunately, the extremely accommodating hostess allowed me to put our name in and grab a round at Lucky’s across the street, rather than stand on the steps for 45 minutes. The rambunctious college bar was crowded with baseball cap-wearing fraternity types, but I enjoyed an Absolut Wild Tea and ginger ale — my go-to drink at more mainstream establishments — as my friends and I engaged in loud conversation.

Once back in line at Drink, we only had to wait another 15 minutes or so before we were finally seated at one of the three U-shaped bars. The place has a minimal design with modern lighting fixtures, exposed brick walls, an industrial ceiling and street-level windows.

Our bartender, Brin, asked us what we’d like to drink, and while a letter board listed a few cocktails, we decided to go for the whole bespoke experience. I requested a classic-style drink with dark rum and bitters. The result was a lemony, slightly sweet concoction served up in a coupe glass.

Josie asked for something “minty and milkshaky,” and that’s exactly what she got. We deduced that it was probably a Grasshopper, which comprises cream, green crème de menthe and white crème de cacao. The drink tasted just like melted mint chocolate chip ice cream and looked like it too.

Adam wanted a citrusy vodka cocktail, but failed to mention that he doesn’t like gin. Bartenders are notorious for tricking vodka drinkers into trying gin, and true to form, Brin served him a combination of gin and lemon juice. It actually worked — Adam said he didn’t mind the taste. So maybe he’s not a full on convert yet, but at least he drank the cocktail. Meanwhile, Genie ordered a Pimm’s Cup and received a beautiful work of art featuring layers of sliced cucumber like a Pimm’s parfait.

For my second cocktail, I asked for something rum-based, but stronger than my previous drink. Brin obliged with a mix of rum, whiskey, lemon juice and simple syrup, though it definitely had more of the first two ingredients and less of the latter two. Let’s just say I was done for the night after that.

All the cocktails cost $11.50 — a steal for the amount a craftsmanship that goes into them. And our bartender was a hard worker. At one point, she carried out the largest cube of ice I’d ever seen.

Between drinks, Brin procured a dangerous-looking tool and sawed away at the solid surface. I’m assuming she made smaller ice cubes out of the gigantic one, but we didn’t stick around long enough to find out. There’s always next time!

© Amber Drea and New York Drinkie, 2011. Unauthorized use and/or duplication of images and text without express and written permission is strictly prohibited. Excerpts may be used, provided that clear credit is given to Amber Drea and New York Drinkie with links directing to the original content.

Fire And Ice: Richard Blais wields liquid nitrogen, dragon fruit and Skyy vodka

12 May

Fresh off taking the title of “Top Chef All-Stars,” Richard Blais wowed a group of roughly 60 diners with his legendary cooking skills for the launch of Skyy Infusions Dragon Fruit at the Andaz hotel in Midtown Manhattan last month. After watching the master of molecular gastronomy compete through two full seasons of the Bravo television series, I couldn’t wait to actually taste his food. Blais made more than one joke about his hair’s resemblance to dragon fruit, saying, “I think that’s why Skyy hired me.”

When I entered the open kitchen area where the event took place, Blais was in the middle of demonstrating his technique for creating crème fraîche pearls (similar to those he made on the finale of “Top Chef All-Stars”) using liquid nitrogen.

The lemony pearls topped an oyster swimming in an Asian pear and sriracha mignonette.

After the demo, I got myself a Blaisin’ Dragon cocktail, made with Skyy Infusions Dragon Fruit and fresh lime, lemon and orange juices, garnished with a pineapple wedge. It was dangerously delicious.

Next I tried the Burrata Bruschetta, topped with micro basil and diced dragon fruit, which reminded me of kiwi, but less sour and a little firmer. The creamy Italian cheese paired well with the mildly sweet fruit.

I cleansed my palate with the tropical and effervescent Sparkling Seduction, mixing Skyy Infusions Dragon Fruit, St-Germain elderflower liqueur, guava purée and Prosecco.

The third hors d’oeuvre comprised crispy fried rabbit foot served in a spoon atop diced dragon fruit and topped with micro basil. It was chewy and sweeter than I expected.

I washed that down with the Red Dragon, a blend of Skyy Infusions Dragon Fruit and pomegranate, lime and lychee juices. The Martini-style drink was vaguely reminiscent of a Cosmopolitan, but way cooler—especially when surrounded by a fog of liquid nitrogen.

Meanwhile, Chef Blais whipped up some frozen vodka in a mixer using liquid nitrogen. Pro tip: Don’t scoop a giant spoonful of sub-zero vodka slush and immediately shove it into your face. Allow the temperature to rise a bit, or you’ll end up “burning” the roof of your mouth as though you’d taken a bite of super hot pizza fresh out of the oven. Not only do you become immediately drunk, but your mouth goes completely numb and remains so for about three days. You’ve been Blaised!

We then sat down for dinner and were served the Muddled Dragon, a twist on a Mojito with Skyy Infusions Dragon Fruit, muddled mint, fresh lime juice, lemongrass simple syrup and club soda. It was also supposed to incorporate liquid nitrogen, but they ran out. Too much molecular madness, I guess!

The light and refreshing cocktail nicely complemented the first course, which featured fresh hamachi doused in Skyy Infusions Dragon Fruit and smoked mayonnaise, accompanied by fried clam strips, red and yellow beet cubes, sliced radish and pickled celery. The clams added a crunchy texture to the raw fish, and the vegetables contrasted the salty mayo.

The Dragon’s Cup arrived next. A take on the Pimm’s Cup, the drink combined Skyy Infusions Dragon Fruit, muddled English cucumber and strawberries, fresh lemon juice and simple syrup. Its subtle sweetness and crisp cucumber flavor provided the perfect backdrop for the main dish.

For the entrée, Blais presented a gorgeously cooked piece of Alaskan halibut slathered with fava bean purée and topped with pickled glasswort. It was served over a brown butter foam with peas and diced carrots. I now understand what all the fuss was about—I could’ve died happy after eating this dish.

Then I tasted the dessert: cornbread with candied dragon fruit, pistachio ice cream and caramel syrup. The combination of savory and sweet was a match made in heaven, or wherever you go post mortem.

Let’s hope that the afterlife has cocktails like the Magic Dragon, which mixed Skyy Infusions Dragon Fruit, orange Curaçao, Rooibos tea simple syrup, kaffir lime leaves and vanilla bean. I daresay it was the best drink of the night.

As for Richard Blais himself, he couldn’t have been nicer. The “Top Chef” champion chatted with me for a few minutes, as I gushed about rooting for him throughout both of the seasons on which he competed. He joked, “You’re still rooting for me, right?” Of course, Richard. After all, you let me take this picture with you.

© Amber Drea and New York Drinkie, 2011. Unauthorized use and/or duplication of images and text without express and written permission is strictly prohibited. Excerpts may be used, provided that clear credit is given to Amber Drea and New York Drinkie with links directing to the original content.

Brief Relief: A place to relax in Midtown Manhattan

19 Mar

After a long week in the office, I treated myself to some stiff drinks and tasty bites at Respite, a restaurant and bar that opened on East 50th Street last fall. It’s hard to find a classy yet cozy lounge that’s not overrun with businessmen and frat-boy types in bustling Midtown. On a Friday night, the crowd comprised a good mix of regulars from the neighborhood and couples on dates.

I started with a WhistlePig Manhattan, mixing WhistlePig Straight Rye whiskey from Vermont, Barbadillo dry oloroso Sherry, Carpano Antica sweet vermouth and simple syrup. The smooth rye mixed the nutty Sherry made for a very easy-drinking cocktail.

For an appetizer, I tried a duo of raw seafood. The chilled oyster floated in Sriracha mignonette and basil caviar, topped with a tiny scoop of mango sorbet. It was briny, sweet and spicy all at once. The scallop ceviche, served in a spoon with papaya-ginger purée, pickled butternut squash, jicama and macadamia nuts, was bright and crunchy.

The bar at Respite focuses on boutique spirits, with a heavy emphasis on gin and rums—don’t expect to find any flavored vodkas here—and the cocktail list features both classic and contemporary concoctions, with a daily special using seasonal ingredients like blood orange.

New head bartender Sam Davis has recently added a slew of spring cocktails to the menu to complement signature mainstays like the Scurvy Bastard, created by man-of-all-trades Edward Kennelly. It’s a tangy blend of gin, hibiscus lemonade and St-Germain elderflower liqueur. They’re also experimenting with spherical ice containing orchids and other garnishes.

My next course comprised butternut squash soup with a chesnut-ricotta agnolotti, pepitas, golden raisins and shallots, paired with Sly Fox 113 IPA, which is brewed in Pennsylvania. The spicy, savory soup, with bursts of sweetness from the raisins, evoked the Middle East, and the floral bitterness of the beer contrasted the soup’s richness.

I followed that up with a Thyme Out off the new spring cocktail list. The drink mixes Bootlegger vodka from New York’s Prohibition Distillery, St-Germain, muddled thyme and mint, and fresh lime and grapefruit juices, garnished with a lime wheel and thyme sprig. It was nicely balanced and aromatic.

The cuisine at Respite draws from all parts of the world, fusing a variety of Asian, Mexican and Mediterranean flavors. House specials include the Berkshire pork belly with seared foie gras, caramelized pickled ramps and macadamia rice crepe and the rice-encrusted snapper with peekytoe crab, kalonji-stuffed Poblano pepper and yellow curry. I opted for the lamb pita slider with caramelized onions, pickled carrots and tzatziki, a Greek cucumber-yogurt sauce. The soft pita, crunchy carrots and juicy lamb burger worked perfectly together, and the accompanying house-made taro root chips were crispy and lightly salted.

I finished my meal with another new drink, the Blueberry Hill, made with Cold River vodka from Maine Distilleries, bruised blueberries and mint, and fresh lemon juice, garnished with a skewer of sugar-coated blueberries.

The refreshing and fragrant cocktail paired nicely with the coconut marscapone panna cotta served atop a Champagne-poached Asian pear medallion, swimming a saffron-lemongrass broth speckled with basil caviar. The sweet and creamy dessert was a delicious denouement.

With an eclectic array of drinks and dishes and a soothing atmosphere, escaping to Respite could definitely become a habit.

© Amber Drea and New York Drinkie, 2011. Unauthorized use and/or duplication of images and text without express and written permission is strictly prohibited. Excerpts may be used, provided that clear credit is given to Amber Drea and New York Drinkie with links directing to the original content.

L.A. Drinkie: New York Drinkie samples cocktails in the City of Angels

21 Feb

A group of friends from San Francisco, New York City, Chicago and Dubai converged on Los Angeles last weekend for a few days of drunken debauchery. We started the fun at chef Mark Peel’s Tar Pit, which Leah suggested after seeing it on “Top Chef: Just Desserts.” The venue’s dark décor, sleek style and plush seating created a sophisticated ambience. The cocktail menu is divided into sub-sections like “More Tart Than Sweet” and “Crushed” (all cocktails are $12). From the former, I ordered the Twist on a Twist, made with Jamaican rum, Amaro CioCiaro, Luxardo Sangue Morlacco cherry liqueur, lime and bitters—which I’m guessing is a Italian take on the classic Daiquiri. From the latter, I opted for the refreshing Juniper Flats, comprising gin, Averna Amaro, guava, lime and Mexican cinnamon.

Barbara got the East Indies Fix, also from the “Crushed” category. The lush cocktail mixes Batavia arrack—a rum-like Indonesian spirit distilled from sugar cane—with maraschino liqueur, pineapple, lime, mint and Angostura bitters.

In addition to drinks, we shared a variety of small plates and desserts, including Pickled Deviled Eggs, Duck Confit Sliders, four-cheese Macaroni & Cheese and Guinness ice cream with fig compote. But the revelation—and probably the best thing I ate in L.A.—was the Fricassee of Gnocchi & Escargots, a delicate dish lightly doused in a garlic-parsley tomato sauce.

The following night, we ate at Lucques, an eclectic restaurant from James Beard award-winning chef Suzanne Goin. We sat outside in the lovely, vine-covered patio area and enjoyed a decadent dinner, accompanied by wine, beer and drinks. I tried the two seasonal cocktails ($14), beginning with the Almond Grove, a milky blend of Tito’s Handmade Vodka, Grand Marnier, tangerine, blood orange and house-made orgeat syrup, resulting in a tasty tropical concoction.

Next I chose the spicy and tart Brazilian Sunset, mixing aged cachaça, Domaine de Canton ginger liqueur, kumquat, lemon and jalapeño. Beer-lover Dave ordered a flight of the three brews that Lucques offers on draft, which changes regularly. During our visit, the selection included two special brews from Craftsman Brewing Co. in Pasadena, California—Poppy Fields and 1903, a minty pre-Prohibition-style lager made with corn—as well as an amber ale called Red Seal from North Coast Brewing Co. in Fort Bragg, California.

For food, I ordered the flavorful Fried Squid Salad with sweet peppers, red curry vinaigrette, cilantro and Thai basil and the savory Slow-Roasted Lamb Sirloin with parsnip purée and balsamic-glazed Brussels sprouts. Needless to say, it was a deliciously satisfying meal.

After dinner, we headed downtown to Las Perlas Mezcal y Cerveza, a bar specializing in the Mexican agave-based distilled spirit and beer. The atmosphere was warm and welcoming, with a Caribbean vibe and a DJ playing old-school tunes like Bobby Brown’s “Every Little Step I Take.” An impromptu break dance battle even broke out near closing time. “Las Perlas” means “the rabbits,” so of course I opted for the signature 400 Rabbits cocktail ($12), comprising mezcal, muddled blackberries, Port wine syrup, egg white, agave nectar, lime juice and a float of Pinot Noir, topped with Angostura bitters and edible flowers. The rich and vibrant drink is served with a bubble tea straw to suck up all the fruit and ice.

General manager Raul Yrastorza recommended I try the Pablano Escobar ($12)—a play on the name of Columbia drug lord Pablo Escobar—made with mezcal, Royal Combier liqueur, Poblano pepper, pineapple, cumin, lime and agave nectar. The tart and tangy cocktail featured a healthy kick of heat, providing a perfect nightcap for an extravagant evening.

© Amber Drea and New York Drinkie, 2011. Unauthorized use and/or duplication of images and text without express and written permission is strictly prohibited. Excerpts may be used, provided that clear credit is given to Amber Drea and New York Drinkie with links directing to the original content.