“Behind an unmarked door in Mexico City’s Zona Rosa district, Handshake Speakeasy [named A World's Best Bar by The World's 50 Best] has earned global acclaim for its science-meets-sensory approach to cocktails. Drinks often take 24 to 48 hours to create in the lab-like prep kitchen, where culinary techniques and high-end ingredients combine into what can best be described as liquid wizardry.” - Time Out New York
Last week, Handshake Speakeasy’s Cofounder, Rodrigo Urraca, and General Manager, Candy Midori, brought the same energy to The Standard, East Village for fashion-forward evenings fueled by vibrant bites and world-class bevs.
What was pouring? Sencha, with 1800 Rosado Tequila, green tea, yuzu, name sake; Mexi-Thai, with 1800 Cristalino Tequila, makrut lime, coconut, tomato; Negrete with 1800 Reposed Tequila, pineapple, lime, rose water, and a pink lemonade palette; Chespirito with 1800 Cristalino Tequila, vermouth bianco, grapefruit, and lemon verbena; and Guachi Old Fashioned, with 1800 Guachimontón Tequila, hibiscus, cinnamon-vanilla syrup, lime, and clarified milk.
What was cooking? Tostilocos with fresh corn, mayo, tajin, epazote, cotija; Baja Shrimp Tacos with red cabbage, lime, chili, and cilantro; Tuna Tiradito with serrano mayo, soy, avocado, and radish; and Fresh Baja Oysters with lime, ginger, and ancho chili oil.
Missed the takeover? Good news: Guachi Old Fashioned and Negrete have found spots on the menu at Cuna Bar & Lounge indefinitely, so you can see for yourself what the hype is all about. View the full menu here.
Oh, and more good news: this won’t be the last of takeovers at Cuna. Stay tuned via Instagram.
