2/06/2013 03:15:00 PM

Best Thing We Drank Last Night: Mexican Amaro at Bar Ama

The Cabron
Last night we were reminded that the cocktails at Josef Centeno's restaurants should be more heralded than they are. Before dinner at Bar Ama we tried the off-menu Cabron- no, not named for the slang term, but maybe for the Red Hot Chili Peppers song because it uses an ice cube spiked with house-made Bus Stop hot chile sauce - a heady concoction made with Overholt rye whiskey, Damiana and Amargo Vallet, basically a Mexican amaro.

Together, they pack a punch. But on its own, the bitter liqueur Amargo, made from the Angostura root, has wonderful cherry, herbal and chocolate notes to it, making it a perfect and delightful digestif. Especially after lengua puffy tacos. And fideo with octopus and kielbasa. And pork fajitas. And cilantro pesto-coated cauliflower. And more queso. And...


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