Named for A Tribe Called Quest's seminal 1993 album, this Negroni riff from bartender Joaquin Simo is all about big flavors. Bringing together smoky-earthy Mezcal with bitter-herbal Cynar and brambly-vinous Bonal, it is all brought together with Chocolate-Chili bitters for a cocktail that beautifully manages to balance its big characters into a harmonious whole. Ali Shaheed Muhammad of Tribe explained the Midnight Marauders name as serving as a reference to the wide palette of samples and influences that they brought together on the record, saying "A Tribe Called Quest are like sound thieves looting for your ears". Whether intentionally or not, Simo's drink comes off similarly, grabbing big, seemingly disparate flavors from around the world in spectacular fashion, and bringing them together for a heck of an experience. Or maybe it just pairs well with the album. Maybe spin it for yourself, mix one up, and see what all the fuss is about.
Distilled at a 500 year-old abandoned monastery in the state of Durango, Mezcal Burrito Fiestero captures the purest flavors of Northern Mexico. While most mezcals are made from Espadin, the heart and soul of Durango mezcal is Cenizo Durangensis. Colloquially, many types of agaves have been referred to as cenizo, meaning ‘ashy’ or ‘ashen’, but it was recently decided that only the agave from Durango has the legal right to the name Cenizo. The unique Burrito brand name pays homage to the donkeys or “burros” who help carry the harvested agave hearts from the steep and remote hillsides to the distillery. This expression has a gentle smoke component, robust fruity profile, and a smooth and creamy texture. Cynar was often viewed as an odd bird behind the American bar – with its artichoke label and assertively bitter edge. And similar to the appreciation mezcal has found as a substitute in classic cocktails, Cynar can likewise stand in for more famous bitter liqueurs. We particularly love the nuanced cocoa notes that show up when paired with agave spirits. Bonal has been on the scene since 1865, about 54 years before anyone had even heard of a Negroni! Made with an infusion of gentian, cinchona, and herbs from the Grande Chartreuse mountains, like vermouth it is wine based, so keeps best when stored in the fridge.
