New Yorker Magazine

“A block away from the Lower East Side Tenement Museum, downstairs from the lantern-festooned Mexican eatery Casa Mezcal, is a red-walled hideaway, accented with an upside-down bouquet of malachite-tinted eucalyptus. This isn’t the kind of place that has forty kinds of whiskey behind the bar; the main draw is the array of creative herbal concoctions made by the barman Miguel Aranda, a native of Mexico City. Colorful rows of arcane-looking apothecary bottles hold tinctures with ingredients like saffron, poppy seed, hibiscus, yerba maté, and tonka (a bean with a scent between that of almond and vanilla). Aranda revels in the unexpected, mixing whiskey with powdery Japanese matcha tea or adding lemongrass to frothy egg whites for a variant of the Ramos Gin Fizz. In the Rosemary’s Sephora, rosemary-infused gin has an arboreal taste that nestles within the sweetness of velvety falernum. On a recent weekday evening, Aranda extolled a vodka made from fair-trade quinoa. “My friend in Bolivia makes it,” he said. “It’s a very clean taste.”

New Yorker Magazine

2 Comment

  1. *When I originally commented I clicked the -Notify me when new comments are added- checkbox and now each time a comment is added I get four emails with the same comment. Is there any way you can remove me from that service? Thanks!

  2. With thanks! Valuable information!

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