Mix It Up: Kumquat Caipirinha at Yerba Buena Perry
Yerba Buena Perry is the newest member of Chef Julian Medina's restaurant trio, carrying with it a pan-Latin and Spanish menu that expands upon that of the original Yerba Buena, in the East Village. (Toloache is the third restaurant, offering a Mexican menu in Midtown). The Perry Street version is larger and more lively than the original, including a full-fledged bar space—and the cocktails dazzle as much as they do over on Avenue A, if not more.
The drinks—and a recipe—after the jump.
The sleek marble bar is a perfect perch to take in the bustling vibe of the room as you snack on one of the ceviches or the deliciously surprising watermelon fries. They are a perfect complement to the luscious Latin libations, created by Alex Valencia and his team.
The cocktail list is scheduled to undergo some changes in the next week or so, but their version of the classic Pisco Sour is likely to stay—as is the Dark and Stormy, made with fresh ginger beer. More mezcal cocktails will be making their way onto the menu (the Oaxaca Nights, already a fixture, features Fidencio mezcal blended with pineapple juice, lemon, and hibiscus syrup), as will an infusion of seasonal ingredients.
Many people have never tasted a kumquat. Look beyond the goofy moniker and you'll find a small winter citrus with a sweet rind and tart flesh, making it the perfect ingredient for a seasonal twist on a Latin favorite.
Cocktail courtesy of Raphael Reyes
3 chunks of lime
1 oz. simple syrup
3/4 oz. Cointreau
1/2 sprig rosemary
2 oz. Leblon cachaca
Put the kumquats, lime, rosemary, and simple syrup in a shaker glass. Muddle.
Add cointreau, cachaca, and 5 or 6 ice cubes. Shake for 5 seconds. Dirty pour (pour without straining, ice and all) into a rocks glass.
Yerba Buena Perry
1 Perry St, New York NY 10014 (map)