Issue link: http://digital.copcomm.com/i/17414
South Beach Sensation Hornitos at Oh Mexico, Miami Beach N Manager Monica Seijas at Oh Mexico’s colorful bar. fresh taste to the spot’s signa- ture cocktail, the Oh Mexico Margarita, a top-secret mixture featuring Hornitos Reposado, Grand Marnier, triple sec and fresh lemon and orange juice. About 60 percent of visitors to the restaurant savor the concoc- tion. According to General Manager Eliesteban Mena, it’s the rico sabor alegre (rich and estled in a busy street off Española Way in Miami’s South Beach lies Oh Mexico, a vibrant resto-lounge usually packed to the brim with beautiful local and international revel- ers looking to indulge in the taste of everything authentically Mexican. It’s no surprise that Hornitos is the house tequila, bringing its Manhattan Madness Hornitos at BLT Fish, New York City K erri Davidson isn’t just the bartender at New York’s BLT Fish. She’s also a self-professed Margarita lover. BLT’s Mermaid Margarita, which she mixes with pineapple-infused Hornitos Reposado, Cointreau, agave nectar, lime and Gran Duque de Alba brandy, passes her own personal bal- ance test. We caught up with her to see why she thinks this is a drink that every man, woman and mer-person can enjoy. —James Mulcahy TP: Why did you choose these ingredients? Kerri Davidson: We like the Hornitos Reposado as a base for a drink like this because it’s not too smoky, it’s not too sweet and it doesn’t bite you too much. The brandy float provides a mild smoky quality, and cuts through the sweetness of the agave nectar. The flavor of the tequila balances nicely with the sweetness of the nectar. The Hornitos-based Oh Mexico Margarita is the bar’s most popular drink, shown here blended. cheerful flavor) in Hornitos that has customers clamoring for more. —Aurora Rodríguez TP: What makes Hornitos such a staple at Oh Mexico? Eliesteban Mena: People recognize Hornitos in our restaurant as soon as they walk in because it’s a part of everything we do. From being a main part of the secret recipe in the Oh Mexico Margarita, to being served in a shot glass on top of a wooden platform tableside with our signature sangrita with salt and a lemon slice, Hornitos is our main ingredient when it comes to making people feel that authentic Mexican flavor. TP: What made you choose Hornitos as your house brand? E. M.: It’s really fresh and authentic tequila. I’m also impressed with its background story and the fact that it takes eight to 12 years to reach the distillation and creation process. It’s an amazing and affordable brand that people can enjoy but that doesn’t sacrifice quality and authenticity. TP: Do you get a lot of tequila drinkers in Oh Mexico? E. M.: Seventy percent of our liquor consumers drink tequila, and Hornitos is a big part of that consumption. During high season in Miami, we get around 500 visitors a day, and we sell around 200 Margaritas made with the brand. Clients love it and we’re proud to sell it! TP: Describe the Hornitos experience in one sentence. E. M.: ¡El tequila mas fresco que te alegra! (The freshest tequila that cheers you up!) TP: What does the pineapple add? K. D.: The pineap- ple, which is infused in Hornitos Plata for three days, keeps the spirit from over- whelming the drink, while still letting its flavor come through. The result pairs great with the fish tacos. It will bring you right down to Mexico. Admitted Margarita lover Kerri Davidson prepares the Mermaid Margarita at BLT Fish. TP: Who should drink this cocktail—mermaids? K. D.: Yes! And one will join you while you have your cocktail; we garnish it with a plastic mermaid that sits on the rim of the glass. Everyone else can like this cocktail too. The balanced combination makes sure it’s not one of those sweet “frou-frou” drinks. It can still be a tough guy cocktail—even with the mermaid on the rim! Mermaid Margarita 2 oz. pineapple-infused Hornitos Plata 1 oz. fresh lime juice ¾ oz. Cointreau 1 oz. agave nectar Float of Gran Duque de Alba brandy Mix all ingredients in a shaker and pour over ice. Garnish with fresh pineapple wedge and plastic mermaid. october 2010 / the tasting panel / 43 PHOTO: DOUG YOUNG PHOTO: DOUG YOUNG PHOTO: TOM CLARK PHOTO: TOM CLARK