Tag Archives: Mezcal

Local Events Bring Together Friends (Old and New)!

SaloonOne of the things that sets Saloon apart – and there are many – is its welcoming hospitality and its connection to the community. Saloon prides itself as a local Pre-Prohibition style bar with a speakeasy vibe, a neighborhood watering hole where old friends can catch up and new friends can be made. It’s a warm, cozy hideaway – the perfect place to dip in for a drink to unwind after a long day, or to set up shop in a deep, comfortable booth and spend a relaxing evening giving your taste buds a workout.

Saloon’s connection to the local community can also be found in its personal and intimate tasting dinners. The events are spirit-based, with dishes that compliment the flavors of the spirits, whether it’s rum,  whiskey, or mezcal.

The events are kept small, often limited to 25 people, to maintain the intimate feel of a dinner party. Beverage Director Manny Gonzales enjoys these personal experiences, sharing that “there is something special about smaller events.” Held in a warm, inviting dark wood alcove off the bar, the space is conducive to meeting people, chatting with fellow diners, and making new acquaintances.  Manny reflects fondly on past events where previous strangers had met, broke the ice with cocktails and conversation, an ended up talking all night.

Lending itself to this friendly comfortable atmosphere is not only the location but, of course, the libations. Manny carefully chooses the spirits and nurtures long relationships with local companies.  He believes that the great reps who are passionate about their product make the drinks stand out and add a personal identity to each event.

This past summer, Saloon hosted a whiskey themed event in conjunction with Bully Boy Distillers. The founders of the local Boston-based distillery, Will and Dave Willis, were present for the four-course paired dinner and were happy to chat with guests about the product. It’s these personal touches that make Saloon events so special.

November saw a whiskey and pork dinner that featured rye-based cocktails made with WhistlePig rye. Reflecting on the event, Manny pulls a hand-blown glass bottle from a shelf above the bar, a reminder of the successful event. The particular bottle, he shares, is called “102 for the 802” – 102 being the proof and 802 being the area code of the Vermont distillery.  And this is just another one of the personal touches that make Saloon events one of a kind.

But, for Manny, the recent mezcal event was personal for a different reason.  The Mexican spirit is a favorite of Manny’s and one that has ties to his lineage. His mother is from Mexico, and so the flavors of the smoky spirit and tastes of the Mexican inspired menu relayed a personal connection that made the event particularly special.

If you haven’t had the opportunity to attend one of these unique events, stay tuned and be sure to check the calendar for updates. Whatever the spirit of choice, with Manny and chef Jonathan Schick planning the menu, you know you are in for a memorable and flavorsome evening.

Staff Drinks with Tracy – the “Viva Cortez”

Saloon Viva CortezNothing washes down a cocktail like a revolutionary slogan. Named for a folk hero on the Mexican American border,  Saloon’s Tracy prepared her own creation, the Viva Cortez in front of me, otherwise I would have assumed that this was an established drink ordered from cocktail menus all over the land.

This warm, spicy drink is an homage to cinnamon’s place in Mexican culture, honoring its close relationship with its comrade, Mezcal. The Cortez of the name was a wanted man, Gregorio Cortez, a cause célèbre in the fight for Mexican-American rights, with as much staunch support forSaloon Tracy limes his cause as the Mezcal gives to its warm companion spice. Gregorio was on the run for alleged horse stealing and wound up in eleven Texan jails, before finally being released due to pressure from a massive Defense network. Once a tenant farmer, now a local hero, there was no going back for Cortez,  who gave up the tenant farmer’s life to fight in the Mexican American War and died soon after.

A ½ an ounce of Punt es Mes, the Italian sweet vermouth, is added to the brew. There is also cinnamon syrup and thai chilli peppers. Tracy explains that thai chilli peppers are chosen for their warmth over jalapenos, which have a more herbal flavor. Lime Juice adds a “bright vividness” to the Viva Cortez that is as essential as the legend. The limes must be fresh: Tracy’s emphatic instruction, underlined in my notes, reads: “can’t emphasize enough!”

The drink was born during aSaloon Viva Cortez preparation phase when Tracy was really into Tiki drinks. With all the fascination surrounding these drinks, she recalls how surprised everyone was to discover that one of the so-called ‘secret’ ingredients was nothing more than cinnamon.

And yet “nothing more than cinnamon” is the main ingredient in a tasty cocktail with a gazpacho tint and a heady warmth. Cortez lived on in the Corridos sung about his deeds; the Viva Cortez has its own longlasting kick. This is definitely one that you’ll remember the next morning.