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www.cheersonline.com 18 • March/April 2017 www.cheersonline.com www.cheersonline.com www.cheersonline.com March/April 2017 March/April 2017 18 • March/April 2017 With more than 25 selections of tequila and mezcal, Livery is "all about tequila," says beverage manager Lee Ellerbrook. The casual dining restaurant is part of the Indianapolis-based Cunningham Restaurant Group, which operates 20 locations in three states. Tequila prices range $8 to $60 for a pour size of about 2-oz., with Don Julio Real at the high end. Livery also offers a few examples of sotol and bacanora. "We are working on becoming agave afi cionados," says Ellerbrook. EVALUATING SELECTIONS With wider availability and the plethora of marcas tequilianas and other agave-based spirits on the market, operators are fi nding that it's critical to select brands that fi t their philosophies and clienteles. Spirits geeks are always looking for the new and novel, and they are increasingly concerned about sustainability and fair trade. "People who really know tequila recognize that we carry products that meet a higher standard in sustainability and traditional production," Top, the Guavazcal cocktail at Citrico, a south- ern Mexican restaurant in Brooklyn, made with guava and lime juices with pechuga de maguey mezcal topped with ginger beer. Citrico serves a fl ight of three mezcals in clay copitas, which are accompanied by orange or grapefruit slices and Himalayan salt. Estero, a Latin-American- and Caribbean-themed bar in Chicago, offered a summer cocktail made with Vida mezcal, Nichols Farm's watermelon and lime juice with a chili-salt rim. PHOTO CREDIT: CHRISTINA SLATON PHOTO CREDIT: CHRISTINA SLATON PHOTO CREDIT: CHRISTINA SLATON PHOTO CREDIT: CHRISTINA SLATON PHOTO CREDIT: CHRISTINA SLATON All About Agave Housed in an historic carriage house, the British-themed gastropub Raven & Rose in Portland, OR, carries 12 bottles in the agave category, priced from $7 to $30 for a 1½-oz. pour. "People who really know tequila recognize that we carry products that meet a higher standard in sustainability and traditional production." — David Shenaut, director of operations at Raven & Rose