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www.cheersonline.com 20 • March/April 2017 www.cheersonline.com www.cheersonline.com www.cheersonline.com March/April 2017 March/April 2017 20 • March/April 2017 in town has at least some mezcal on offer," he notes. "And we have several specialist bars and restaurants with truly impressive agave-based offerings that are busting at the seams with tequila and mezcal bottles of all shapes and sizes." Mezcal is a new addition to bars in Boise, "so at my little bar, I went from zero to two or three," says Kevin Hopper, bar manager at the Capitol Bar in Boise, ID. Besides the mezcals, the bar carries fi ve brands of tequila, priced $5 to $10. "I have to have Patron because customers call for it," he notes, "but I also like tequila the El Espolon and Lunazul brands." Right now though, Hopper is jazzed about mezcal and writes on that topic regularly in his blog; customers will read that and come in asking to try mezcal, he says. "But I'm just beginning my mission here." In Mexico, mezcal is usually served in copitas, shallow, saucer-like vessels made out of clay. A number of operators in the U.S. have adopted the tradition, including Cavan and Citrico. "It's the traditional way to serve mezcal, and the copitas really bring out the bouquet and add an earthy note," Shikari says. Shenaut at the Raven & Rose believes that agave spirits are best when sipped. To that end, "I want to add copitas to our service." These will be ½-oz. pours, priced at $7 each and served with orange slices and spices. "It has been something that I have wanted to do since my trip to Oaxaca," he says. Estereo honors the Mexican tradition of serving a side of sangrita with agave spirits. The house sangrita has a base of tamarindo agua fresca with fresh orange and lime juices, spiked with ground dried guajillo and arbol chiles. It's served with every neat pour of mezcal or tequila, says Rubel. Estereo has three sotols and three raicillas on the menu. ON BOARD WITH FLIGHTS When guests ask where to start in exploring agave, Tardie at Goodnight Group recommends a fl ight option. Discovery fl ights, showing off a range of styles, from highland to lowland, are the most popular. When a guest orders a fl ight, a staffer brings to the table a wooden, six-bottle caddy that Tardie crafted himself. Tasting mats identifying the spirits are set in front of participants, and the staffer comments on the products as they pour. "When those bottle caddies come out, cell phones go up and fl ashes go off," says Tardie, creating a lot of me-too sales. "Flights are fun, and an educational tool," says Livesay. The Matador offers at least fi ve variations that demonstrate the differences between the expressions—blancos, Sights on Cinco While it's not that big a deal in most parts of Mexico, Cinco de Mayo has become a major party occasion in the U.S. Never mind that many gringos don't know that May 5 commemorates the Mexican army's 1862 victory over France at the battle of Puebla—not Mexico's Independence, which is celebrated on Sept. 16. On May, North Americans now turn to thoughts of tacos, enchiladas, chimichangas—and tequila and Mexican beer. It's a natural for Mexican-themed restaurants to celebrate. "Cinco de Mayo is on the horizon, and that's huge for us," says Brian Livesay, a bar manager for The Matador restaurant chain. "It's the Mexican St. Patrick's Day." Just for that day, the Matador restaurants will promote a few specialty Margaritas. But not much effort is needed to get customers in the door on May 5. "It is one of our busiest days of the year; we are swamped open to close," Livesay notes. "Cinco de Mayo is like my New Year's Eve, Christmas and Valentine's Day all combined," says Noor Shikari, co-owner of Citrico, a southern Mexican restaurant in Brooklyn, NY. "We don't have to do anything super special. The day sells itself."—THS All About Agave The new Fine & Rare restaurant, part of the New York-based Goodnight Group, offers an Agave Explorer tasting option in addition to tequila fl ights.