Issue link: http://digital.copcomm.com/i/17414
COVER STORY SoCal Cool Hornitos at El Vitral, San Diego El Vitral’s lead bartender Ryan Clark (aka “The Cougar Magnet”) comes from a multi-generation Hornitos-drinking family. estate in San Diego, El Vitral Mexican Restaurant and Tequila Lounge is located just inside the gates of PETCO Park, home of the San Diego Padres. Perfectly situated between San Diego’s trendy East Village Ballpark District and the picturesque Park on the Park, El Vitral is the meeting place for local hipsters enjoying San Diego’s year-round sun- shine. The restaurant is the perfect spot for all things tequila, includ- ing their top-selling O signature cocktail, the Hornitos-based East Village Cooler, as Lead Bartender Ryan Clark explains. —Amy K. Fellows TP: Describe the East Village Cooler and the inspiration behind its creation. Ryan Clark: It’s the perfect summer drink. It’s light, refreshing and clean with bright citrus flavors. And, being that we have 365 days of summer here in San Diego, it works year-round. TP: What do El Vitral’s customers say about the East Village Cooler? R. C.: People love that it is cool, summery, crisp and not too sweet. Men and women alike love this cocktail. And, with just a hint of spice from the ginger beer, it holds its own against the spice in the traditional Mexican cuisine we serve here. TP: What makes Hornitos unique? R. C.: It has been around for as long as I can remember. My father drank it. My grandfather drank it. It’s a tradition. It was popular before the tequila boom, and it will be around long after. East Village Cooler 2 oz. Hornitos Plata ¾ oz. Gabriel Boudier Dijon crème de cassis ¾ oz. fresh lime juice 3 oz. ginger beer Mix first three ingredients with ice in shaker. Strain into a highball glass with ice. Top off with ginger beer and garnish with lime wheel and fresh sliced ginger. 44 / the tasting panel / october 2010 ccupying one of the primest pieces of real Texas Temptation Hornitos at Maximo Cocina Mexicana & Margarita Lounge, Dallas y serving a more traditional, regional Mexican menu, Maximo deviates from the Tex-Mex cuisine that’s so popular throughout Dallas. The Margarita Lounge distinguishes itself, too, with the award-winning Maximo Heat Margarita made with wildly popular Hornitos Plata tequila. This drink really brings on the heat, Bar Manager Leslie Whitten explains, with fresh jalapeños. —Anthony Head TP: How dangerous is this cocktail? B Leslie Whitten: I take out the seeds and membranes so The Maximo Heat Margarita looks cool but packs some fire. you don’t get excessive heat. It’s a subtle surprise—not like you’re dying. And when it’s shaken, not stirred, it gets that foamy, pretty look. There’s nothing to fear. TP: How does a drink like this make it onto Dallas’s cocktail radar? L. W.: Most customers are open to trying something unique. If someone calls for a Margarita, I ask, “How adventurous do you want to be?” TP: Why is Hornitos Plata perfect for this drink? L. W.: You want to taste the tequila in this drink, and the Plata has great agave notes. The pepper under- tones go so well with the jalapeños. Maximo Heat Margarita 1 teaspoon diced jalapeños, seeded 1½ oz. Hornitos Plata 1 oz. fresh lime juice ½ oz. agave nectar ½ oz. triple sec Muddle jalapeños. Add all ingredients; stir well. Serve over ice and garnish with fresh lime wedge. PHOTO: KIRK WEDDLE PHOTO: KIRK WEDDLE PHOTO: AMY K. FELLOWS PHOTO: AMY K. FELLOWS