Deacon's favorite Sunday morning activity? Brunch, particularly when it includes bottomless cocktail options. That's why we're super excited for El Centro's new bottomless Tequila brunch, starting on Saturday for $35 per person.
The prix fixe brunch menu includes tempting dishes like Chicken Tinga Tamale con Huevos with guacamole and salsa entomatada; Enfrijoladas: scrambled eggs with morita bean sauce and choirzo; Egg, Bacon and Cheese Tacos; Mexican Chocolate Waffle; Carne Asada Tacos; Jaliscos Enchiladas: shrimp, crab, Oaxaca cheese and rajas, as well as Fruit, Jicama and Chayote Salad for the table. Brunch can also be ordered a la carte as a light bite, and prices range from $4 to $12.95 for featured dishes.
Highlights from the bar include a variety of cocktails, such as the Michelada Tocino: a modelo especial with bacon, Worcestershire sauce, lime juice and chipotle salt; Bloody Maria and a choice of seasonal aqua fresca cocktails, made with one of 200+ Tequilas which are always available.
One of our favorite seasonal cocktail competitions is back! Returning for its third iteration, The Jefferson is hosting their quarterly competition to find the city's top mixologist in its famed Quill bar on July 10. This time, bartenders are mixing drinks with Tequila Ocho Plata Single Estate.
Deacon had the privilege of judging the most recent iteration - a bourbon competition - back in January, and heartily enjoyed this fun event, where bartenders from restaurants like American Ice Co., PX, BOURBON Steak, and Oyamel crafted innovative drinks with The Jefferson Bourbon.
Similiar in format, this time the six mixologists will craft tequila drinks in hopes of winning the grand prize - and a few months of bragging rights.
Tickets are $50 per person, which includes a sample from each competitor’s inspired libation (guests’ votes are tallied with the judges), tastings from Quill’s own signature cocktail menu and an assortment of canapés and cheeses. Reservations can be made here and are very limited, so book now.
Quill will challenge the barkeeps to demonstrate their creativity and talent by crafting an original drink around the carefully constructed tequila spirit. Each bartender will be given 20 minutes to mix their cocktail and present it to the six judges while introducing their respective establishments and answering questions. Judges will score each drink according to a list of criteria including creativity, taste and appearance, with the collective opinion of the guests in attendance serving as the (potentially tie-breaking) seventh vote. The victor will receive a one-night stay at The Jefferson, with dinner for two in the hotel’s fine dining restaurant, Plume, a bottle of Tequila Ocho Plata, Resposdao, and Anejo, and dinner for four at Oyamel, considered one of the capital’s finest restaurants for authentic and creative Mexican cuisine.
Hola, chicos y chicas! Today, we're participating in the Cornflake Dreams blog crawl.
It's Cinco De Mayo - one of Deacon's favorite holidays ... mostly because his favorite spirit is tequila. We know what you're thinking:
But that's not it, although we do love that song. Tequila has long been one of our favorite spirits for its complexity and inherent ability to stand both alone and in cocktails. Not unlike fine bourbons or scotches, tequila has a wide variety of tastes and textures... it's not all Cuervo and Patron, that's for sure.
We opt to drink ours straight up, usually with a lime wedge or splash of lime juice (unsweetened, usually from Whole Foods) or a little bit of Key West Lime Juice if we want something a dash sweeter.
If we're making cocktails for friends, we'll add a splash of Cointreau or Triple Sec, a packet or two of Truvia, and a healthier dash of lime for our own take on the Skinny Girl Margarita.
But the most important base ingredient is the tequila itself. You'll be tasting it, not shooting it, so it's important to pick one that's full of smooth flavor and lacks that acidic bite at the end. If we're making things in batches or have to go for what's in a regular bar, we usually turn to Patron Silver or Cabo Wabo, both of which have good flavor. These "white" tequilas are fine for shooting, sipping, or mixing. We like the "silver" tequilas because they are typically un-aged, where the true flavors and the intensity of the Agave are present, as well as the natural sweetness.
But if you really want to enjoy your experience, we'd suggest one of our favorites - these tequilas are all reposados, the first stage of "rested and aged". The Tequila is aged in wood barrels or storage tanks between 2 months and 11 months. The spirit takes on a golden hue and the taste becomes a good balance between the Agave and wood flavors. Many different types of wood barrels are used for aging, with the most common being American or French oak. Some Tequilas are aged in used bourbon / whiskey, cognac, or wine barrels, and will inherit unique flavors from the previous spirit. Reposado tequilas aren't usually the most expensive, but they still have great flavor. Our favorites?
Drink responsibly, and enjoy! We're still enjoying our week in Montauk (pics to come soon), but don't worry, we'll be raising a glass in celebration tonight!
WHY: Cinco de Mayo commemorates the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of Mexican General Ignacio Zaragoza Seguin. Um, but do you really need an excuse to have tequila?
