Featured Bar: SUPERBUENO, NYC
Greg Boehm and Cocktail Kingdom Hospitality Group have teamed up with acclaimed bartender and hospitality business powerhouse Ignacio “Nacho” Jimenez to open SUPERBUENO, a high-end Mexican American cocktail bar in New York’s East Village that pays homage to Mexican tradition whereas distinctly reflecting its dwelling in New York.
Initially from Leon, Mexico, Jimenez’s over 20 years of hospitality expertise span establishments similar to The Each day, Saxon & Parole and, most not too long ago, the award-winning Ghost Donkey.
“I’m proud to have the ability to personal a bar that displays my Mexican ancestry, my life in New York, my culinary strategy to cocktails, and my innate skill to create a welcoming vibe. New York has by no means been extra prepared for a bar like SUPERBUENO” says Jimenez.
Jimenez approaches cocktails very like a chef approaches meals, specializing in high quality components and culinary methods to create well-balanced drinks, hitting an array of tastes for any palate. SUPERBUENO’s cocktails push the boundaries and expectations of what Mexican cocktail tradition might be by highlighting noteworthy Mexican components and dishes by artistic creations. The rigorously crafted menu options 10 cocktails alongside non-alcoholic serves and a choice of Mexican beers and wines.
Cocktail highlights embody the Nogada Fizz, a refreshing, ripe and smokey play on Mexico’s iconic chiles en nogada, with poblano pepper infused gin, luxardo, inexperienced apple, lemon, egg white and soda; the Adobada Bam Bam slushy gives a smoky and salty frozen drink with pineapple pores and skin infused mezcal, adobada spices, falernum, smoked pineapple, lemon and pineapple shrub. The big format Tepache Para 4, is SUPERBUENO’s tackle the fermented drink with tequila, shochu, fermented cucumber, yuzu, chili and soda.
Rounding-out the complete SUPERBUENO expertise, Cocktail Kingdom’s Chef Cyed Adraincem, who additionally oversees the menus at Katana Kitten and Mace, labored carefully with Jimenez to develop a shareable menu of conventional Mexican road meals with a New York perspective. For instance, Nacho’s Nachos, harking back to Jimenez’s childhood household and neighborhood gatherings, with mole negro, avocado, carnitas mushroom, poblano, picked jalapeño, purple onion, cilantro, crema and Mexican cheese mix.
