Celebrate Cinco De Mayo with Añejo Tequileria

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Celebrate Cinco De Mayo with Añejo Tequileria

Friday, May 4, 2012 at 12:05 PM - Posted by Megan - (0) comments

One tequila, two tequila, three tequila…more! How about 50+ of the best tequilas that Mexico has to offer? Recently opened Añejo Tequileria y Restaurante boasts one of the most extensive selections of tequilas, mezcals and sotols this side of the border—and serves them by the ounce, by flight or in a carafe. Add to that a menu of flavorful small plates from chef-partner Angelo Sosa and you’ve got yourself a fiesta.

Since opening in late January, the lively Hell’s Kitchen haunt has already received numerous accolades for its advanced beverage program, expertly crafted cocktails (recently rated #1 margarita in NYC), and Sosa’s series of intensely tasty tacos, tamales, dumplings, ceviches, guacs and more. So what better place to seek out some delicious Cinco de Mayo inspiration!?

Añejo’s Beverage Director and resident drink slinger, Joshua Wortman, shares a couple of the restaurant’s classic tequila-based recipes to help get your Cinco celebration started early. And to complement these festive libations (and soak up a bit of the agave-based spirit), try dipping a few warm tortillas into chef Angelo’s fresh and creamy red snapper ceviche. Check out the mouthwatering recipes below. Salud!

Mexican Firing Squad
Recipe from Joshua Wortman

2 ounces 901 Silver Tequila

1 ounce homemade grenadine*

3/4 ounce fresh lime juice

2 dashes Bittermens Xocolatl Mole Bitters

Shake vigorously. Strain into a chile-salt** rimmed rocks glass over fresh ice. Add lime wheel to garnish.

*bring pomegranate juice to a boil. Add an equal amount of sugar. Simmer for 10 minutes. Cool.
**mix your favorite blend of ground chiles (Josh uses chipotle, guajillo, arbol) with kosher salt.

Tequila Julep
Recipe from Joshua Wortman

2 ounces Milagro Anejo

1/2 ounce agave nectar

Fresh mint

Peychauds Bitters

Muddle mint and agave in a julep cup or collins glass. Add crushed ice, then half of the tequila. Stir until glass frosts. Add more ice and the rest of the tequila. Garnish with mint sprig and three dashes of Peychauds Bitters.

Red Snapper Ceviche
Recipe from Angelo Sosa

1/2 pound red snapper, medium dice

1/4 teaspoon salt

2 tablespoons jalapeño, small dice

2 tablespoons tomatillo, small dice

2 tablespoons red onion, small dice

2 tablespoons avocado, medium dice

1/2 tablespoon pumpkin seed, toasted

2 tablespoons lime juice

1 tablespoons yuzu juice

Combine all ingredients together and mix well, until ceviche has a creamy texture. Serve in chilled bowls with warm tortillas.

Thanks again to Joshua and Angelo for sharing the love and happy Cinco de Mayo everyone!

Añejo Tequileria y Restaurante, 668 10th Avenue at 47th Street, 212.920.4770

Images courtesy of Añejo Tequileria y Restaurant

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