The Ultimate Cocktail

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Maysville – New York, NY

Being that I’m a heat-seeker it should come as no surprise that I even like my drinks spicy. And what makes the alchemy of the Bourbon Bonnet such a triumph isn’t just the spice. It’s the refreshing contrast of elements, like the sweetness of the pineapple juice against the jalapeno infused bourbon. And while the spiciness is worth a warning for some, the bigger caution is that they are WAY too easy to drink. So much so that you’ll easily be three or four in before you even realize you left your underwear in the bathroom.

Minetta Tavern – New York, NY

While you’re sitting there stuck at the bar waiting for a table, do yourself a solid and turn lemons into a warm and fuzzy buzzy. Three sheets to the wind later you’ll care less about the fact that you just waited two hours for a burger. The drink is comprised of Tito’s Vodka, cucumber, agave nectar, rhubarb bitters, lime and something that apparently makes you fall in love with the notion of ordering a second round of Rhubarb Sophies.

The Rickhouse – San Francisco, CA

There’s something about this place that just makes you want to drink whiskey. And there’s something about the La Bonne Vie that makes you lose track of that whiskey. I would imagine the smooth bourbon is partly to blame. And the refreshing lemon and grapefruit juice doesn’t hurt either. Keeping it far from sweet. As does the fresh basil, which brightens the whole thing up. And bitters to bring an old school complexity and depth to the whole thing.

Balaboosta – New York, NY

There is a lot right about Balaboosta, but none righter than the thirst-quenching, buzz-inducing Hana. Made with Fifty Pounds Gin, triple sec, lime and arak, it’s a crazy mash up of cultures in a high ball. But apart from just being a kickass cocktail, the Hana pairs so unbelievably well with the food due to the arak.

Brushstroke – New York, NY

Apparently the Japanese Cucumber with Almond has been on New York Magazine’s top ten cocktail list 2 years running. I know this because our rather braggadocios waiter informed us of such. But as cocky as he was, he was also well within his right, because it really is quite something. Made with gin, lime, cucumber (obviously), and coarse ground roasted almonds used to dust the rim as a variation on the sugar and salt that you normally come across on most other cocktails.

Mata Chica – Ambergris Caye, BZ

It’s been a while since I was there, but that’s how enduring my love is for the rum punch at Mata Chica (of Temptation Island fame). Made by a charismatic young man named Winston, the balance of sweetness to refreshing to inebriating was dangerously perfect. Luckily you are in the middle of nowhere, with not a car in sight for miles, so drinking and driving isn’t even an option. Drinking and drowning, however…

ABC Cocina – New York, NY

You could give Tom Cruise a week and unlimited tosses and twirls with bottles and cocktail shakers, but I sincerely doubt he could ever make a cocktail as staggeringly good as the blood orange margarita at ABC. Not that there’s too much more to describe as the name of the drink itself is rather self explanatory, that said, the euphoric sensation you get when it hits your lips is beyond explanation.

Truck – Bedford, NY

I find it hard to go with just one drink here because the Power Wagon margarita is more than just a drink, it’s a franchise. A brand unto itself, spinning out seasonal versions like a game on the App Store. For example, here are some of the “updates:” grapefruit, blood orange, cranberry, pumpkin, jalapeno and of course the formidable classic. And everyone one of them is awesome. And everyone one of them is as strong as all get out, so go easy or go with a designated driver.

Burger & Barrel – New York, NY

Most Bloody Mary purists are about to scoff, so I’ll wait while you preemptively get those scoffs out of the way…. Done? Good. So, while I do indeed love the classic and have had my fair share of some delicious ones, this inventive twist on the tried and true had me at jalapenos. Made with tequila instead of vodka, the Bloody Maria puts the Mary through a Mexican lens and out comes a hybrid that could give the Prius a run for its money.

Truck

391 Old Post Rd. Bedford, NY 10506 • (914) 234-8900truckrestaurant.com

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They had me at Negra Modelo on tap. And they’ve held on ever since. It’s literally one of my favorite places in Westchester and tied for the best Tex-Mex in the area. Bar Taco is the other place, but they’re twice as far from my house, so on convenience alone Truck wins by a nose.

But Truck is so much more than Negra Modelo. Even within the drink department. For example their smooth and strong, margaritas (AKA The Power Wagon), which has a special version as well, that changes seasonally. Three of the best being the cranberry, grapefruit and blood orange. They are dangerously good. As in careful driving home.

As for the food, it’s also great. A few misses, but the hits far out-weigh them. My recos of awesome: Pork Taco, the Market Veggie Taco, Oyster Taco. All three are so good it’s hard to choose, so I don’t. I get all three. Skip the Chicken and Beef. They are both bland by comparison. They specials as well, like brisket and fish, but nothing has ever risen to the prowess of my previously stated taco trifecta.

The salads are also quite good, mainly because it’s all farm to table. So everything is fresh and local, and you can really taste it in every dish. Even down to the salsa, served with warm house-made chips. So good! The guac is also good, but a touch blah for my tastes. I tend to like my guac to be more eventful. Herbs, hot peppers, grilled, smoked, etc…

Another starter to consider are the corn dogs. Served with a VERY spicy mustard that I love almost as much as wasabi. Oh, and speaking of spicy, if you likey the heaty, be sure to ask for their homemade hot sauce. It’s muy caliente!

And last but not least, for dessert, I recommend the carrot cake twinkie, the chocolate dipped macaroons or the homemade mallomar/s’more things.  Skip the Devil’s Food Cake.

Also worthy of note is the decor and vibe. It’s rustic cool. With a great energy about it. And as far as the crowd goes, it’s a bit of a chameleon. Early on, from 5 to 7, it’s great for kids. But as the night goes on, it morphs into much more of a mature scene. We’ve come for both and almost enjoy it equally as if it were two different restaurants.

Thank you Truck. You are an AWESOME addition to the area.

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