(This little hipstamatic guy was supposed to go out in a tweet. Much to my dismay, I just discovered it in my drafts folder. So here’s the more detailed version.)
My dad came to town this weekend and took me to La Condesa for a celebratory birthday dinner. The meal was outstanding, the weather perfect (patio dining at its best), and the cocktails as always were delicious to me, but more importantly they impressed the old man too.
El Cubico is one of my favorite cocktails at La Condesa, and bar manager Nate Wales was sweet enough to give us a few. I can’t say enough good things to say about this drink.
El Cubico is made with whole leaf tobacco-infused cazadores reposado, lemon, grilled pineapple juice, mezcal essence, and a volcanic-saffron-infused salt rim. I also found out that while they originally used Navan Vanilla in the mix, since Navan has supposedly halted production, Nate is making his own vanilla brandy type concoction as a substitute. You wouldn’t know the difference though. If anything, the homemade vanilla brandy improves the flavor.
This cocktail is a great Spring drink — the smoky mezcal and tobacco contrast with the bright sweet pineapple, achieving a refreshing balance. Also, while I am not usually a fan of over-salting cocktails, the saffron salt on this rim kills me every time. There you have the informal review. If you need more convincing, I will take you out for one. Or seven.