Sick of your usual call drink? Try something new. In this series, we’re asking the city’s bartenders to name their current drinks of choice. Check out our Good Call archives for another round.
Today’s call comes by way of bartender Alejandro Espinosa of Toloache 82 (166 East 82 Street; 212-861-4505)
What’s your call drink?
What is it about this drink that you like so much?
It is easy to create while also a new twist on a classic cocktail.
Has it always been your favorite? How long did it take you to find it? What was that process like?
[It’s been my favorite] for about the last year. I actually created it. It was a moment of inspiration, as we needed a special cocktail for Father’s Day at the restaurant. I wanted to create a martini-esque drink that was a man’s cocktail, like a vesper, but using Latin spirits.
Where can you find this drink in NYC?
Well, the base cocktail for Señor Bond is a vesper, which is vodka, gin, and Lillet blanc. I found a version of this drink at Employees Only that I really liked, and realized Toloache 82 needed some play on it. Due to its simplicity, several venues can make it.
What’s the recipe?
1 1/2 ounces Herradura Reposado
1 ounce mezcal joven
1 ounce Agavero liqueur
2 drops fresh lemon juice
Fresh lemon peel
For the martini:
1. Combine all ingredients in a cocktail shaker. Add ice and stir well.
2. Strain the liquid into a chilled martini glass and serve straight up. Garnish
with the lemon peel.
What’s your second favorite drink? Recipe?
Mezcalita de Pina from Toloache.
2 ounces Fidencio Mezcal Joven
1 1/2 ounce lime juice
3/4 ounce agave syrup
2 pieces pineapple, grilled
3/4 bar spoon jalapeño, finely chopped
4 cilantro leaves
Pinch of tajin spice
Tajin spice, to rim the glass (optional)
1. Combine the pineapple, jalapeño, and cilantro in a cocktail shaker and muddle
ingredients together. Then combine the remaining ingredients in the cocktail
shaker; include a pinch of tajin spice. Add ice and shake well.
2. Double strain the cocktail into a chilled tajin-rimmed rocks glass over fresh ice
and garnish with the sprig of cilantro.