Mayahuel - More Great Cocktails on East 6th St

[MikeHartnett]

The Bitter Truth makes celery bitters. Not sure if others do commercially.

[daisy17]

The one drink I had was the Loop Tonic.  Tequila bianco, green chartreuse, vermouth, lime, and celery bitters.

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SOLID.

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What are the proportions for this?

I fiddled with it and got:

1.5 tequila (Milagro)

.5 dry vermouth (Noilly Prat old version)

.5 lime

.25 green chartreuse

I don't have celery bitters. Who makes it anyway?

Definitely tastes pretty good, but not mind-blowing. My proportions and the lack of celery bitters are probably at fault. I'll be in town at the end of June and will find out in person.

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Maybe Phil will come by and tell us the right proportions/ingredients, but I suspect the kind of vermouth you'd use in this cocktail would make a significant difference. I think they're using Dolin but really could just be making that up.

[daisy17]

The one drink I had was the Loop Tonic.  Tequila bianco, green chartreuse, vermouth, lime, and celery bitters.

←

SOLID.

←

What are the proportions for this?

I fiddled with it and got:

1.5 tequila (Milagro)

.5 dry vermouth (Noilly Prat old version)

.5 lime

.25 green chartreuse

I don't have celery bitters. Who makes it anyway?

Definitely tastes pretty good, but not mind-blowing. My proportions and the lack of celery bitters are probably at fault. I'll be in town at the end of June and will find out in person.

←

Maybe Phil will come by and tell us the right proportions/ingredients, but I suspect the kind of vermouth you'd use in this cocktail would make a significant difference. I think they're using Dolin but really could just be making that up.

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BTW, I asked Phil - it's the Dolin dry.

[daisy17]

New York Times review of Mayahuel

[taion]

Are there really no margaritas? Not even the classic version?

[daisy17]

Are there really no margaritas? Not even the classic version?

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Not on the menu. I'm sure they would make you one if you asked nicely, but Phil's cocktails are so creative and complex I would really encourage you to try them.

[weinoo]

New York Times review of Mayahuel

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In the Times review daisy17 links to above, Peter Wells sentiments about the bar snacks

Above all, the kitchen can fry. The best items here are hot tortilla chips with three salsas ($8) and the churros ($8)

echo mine, and I'm glad he pointed them out:

Big shout out to the bar snacks. Some very good chips came with guac, roasted red tomato salsa and green salsa - the perfect bar food to go along with these tequila based drinks. I don't say that lightly - something I think that's missing at Serious Cocktail Bars is serious cocktail bar snacks. Even if it's as something as simple as chips and salsas - well made, and they've increased your enjoyment; not well made, don't serve 'em. And the popcorn was good (and freshly popped) too.

[taion]

Are there really no margaritas? Not even the classic version?

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Not on the menu. I'm sure they would make you one if you asked nicely, but Phil's cocktails are so creative and complex I would really encourage you to try them.

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I have, and they are good, and I do enjoy them (:

But a classic is a classic, and damn tasty itself to boot, eh? Sometimes you just want an Martini or a Manhattan or something!

Edited June 17, 2009 by taion (log)

[spaetzle_maker]

Big shout out to the bar snacks. Some very good chips came with guac, roasted red tomato salsa and green salsa - the perfect bar food to go along with these tequila based drinks. I don't say that lightly - something I think that's missing at Serious Cocktail Bars is serious cocktail bar snacks. Even if it's as something as simple as chips and salsas - well made, and they've increased your enjoyment; not well made, don't serve 'em. And the popcorn was good (and freshly popped) too.

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The churros are amazing too!

[weinoo]

Mayahuel pops in at 4 out of 5 stars in the current issue of Time Out, New York. About our own Phil Ward (aka Phlip around these parts):

Ward recognized that Mexico’s trademark elixir—favored in these parts in shots or margaritas—has the complexity and range of flavor to birth a whole subset of mixed drinks. Here, his vision, shared with co-owner Ravi DeRossi, is sublimely realized in a wonderful debut menu that features agave-kissed cocktails, tea-infused inventions and a wide array of tequilas and mescals for sipping, as well as tequila-spiked sangrias, punches and beer-based drinks.

You don't say...

[daisy17]

To follow up on an old question about the Loop Tonic, Time Out NY just printed the specs ... What a gorgeous summer cocktail.

[kathryn]

They have expanded the number of cocktails on the menu in the last several weeks -- darn it, there is no way I can keep up. Trato Hecho was very good: pineapple infused mescal, lime, green chartreuse, maraschino. Really loved the Amor Morado as well: tequila, sloe gin, violette, absinthe, grapefruit, lemon. Spicy Paloma (one of our favorites from Death & Co) on the menu too! And yes, they will make you a classic margarita on the rocks if you ask. My friend did and reported it very good.

[Chris Amirault]

Any advice for those seeking entrance on, say, a Monday night?

[slkinsey]

Show up at 6?

[kathryn]

We went on a Wednesday about two weeks ago, and it was pretty full by the time 8, 8:30 pm rolled around.

[weinoo]

Congrats to Phil and crew for "Best New Cocktail Bar" award at Tales. Nice work, ladies and gents.