If you'd like feedback on the new menu, here're a few thoughts: - Good to see the Miraflores finally put its hand into the cotillion. I'd tried a few of Michael's variations over the past few months and was pleased to see the menu version nail it. - Good to see the "Cordial" family of drinks have a few more interesting selections, namely the Art of Choke and Riviera. 2 to 2 also looks good. - Of all the new ones that I tried, all were delicious. So I really don't have any constructive criticism. I guess one thing might be that most of the new ones I tried didn't have that much "bite," and were all on the sweeter side. That may have been a matter of what i happened to order. The cocktails were appropriately sweet, but I'd be interested to see more manhattan, gin old-fashioned, negroni-type drinks that don't have as much going on in the way of citrus and sugary elements. I realize this is likely because it's a spring menu, and a spring menu should be light and fruity and refreshing, but I think drinks like the gin old-fashioned might still qualify. This isn't at all a criticism, and is me digging deep to find anything to improve on with the new menu. I've only come in groups the last few times i was in there, so I haven't had a chance to talk to any of the bartenders about new items. For instance, what's the deal with the "blood & chocolate bitters"? Is that a brazilian death metal band or a blood orange and chocolate bitter mix? For some reason I didn't take enough notice of the Pulque when i was in there, so I didn't order one to get an idea of what's in it. Speaking of which, what's your opinion of mezcal's use in cocktails? I feel like it adds a nice smokiness when used sparingly (similar to laphroaig's use), but don't know that i've ever seen it make an appearance at the VH. Do you even have any in the bar, or is it generally considered a bad idea? That's all I can think of. Keep up the good work.
