A friend of mine in San Antonio was kind of enough earlier this afternoon to rub it in my face that he was at the Esquire in San Antonio, known by locals not only as the oldest bar, but a bar with one of the best cocktail programs in the city. Of particular interest on the menu he texted were several cocktails with Ancho Reyes, a new liqueur made in Puebla, Mexico that I picked up a few weeks ago. I’ve yet to see it in my neck of the woods, but am not surprised that it’s featured so strongly in San Antonio.
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from Bobby Caples
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