Tucked inside Manhattan's Freehand Hotel is Bar Calico, and on a Friday night, I was surrounded by effortlessly chic patrons and expertly shaken cocktails. The bar is inlaid with thick, rich wood and centered on a big, succulent cactus. I felt fully enveloped in the culture and vibes of the American Southwest. But inside that cushy room is a drink with a sensual history. I'm talking about sotol, a spirit aptly named after the plant it's distilled from, the sotol or desert spoon or Dasylirion cactus. This might sound pretty straightforward, but it took a fraught and arduous journey to get sotol from the Chihuahuan Desert of Mexico into a flight of glasses at Bar Calico. |
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