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Friday, March 7, 2014

Drink of the Week: Drinking an "Apple" a Day at Mosto

Posted By on Fri, Mar 7, 2014 at 11:00 AM

  • Lou Bustamante
Taking your first sip of the drink "I Thought It Was Apple" ($12, Espolon Reposado Tequila, Becherovka, orgeat, lime) at Mosto, you'll swear you're drinking lightly spiced and spiked apple juice. The cocktail is deceptively easy to sip, but what makes the drink good is that even after the trick's novelty wears off, it is superbly delicious. In structure it is somewhat like the original mai tai, but tuned to a complete different part of the world: Mexico by way of the Czech Republic.

See also:- La Paloma at Mosto is Must-o

- Drink of the Week: In Love with a Gold Digger at Loló

- Best Bar Snack San Francisco 2012 - Mosto

click to enlarge Mosto and Chino bar manager Danny Louie - LOU BUSTAMANTE
  • Lou Bustamante
  • Mosto and Chino bar manager Danny Louie

"I wanted it simple and approachable, the flavors of Becherovka [a spiced herbal liqueur made in a picturesque spa town in the Czech Republic] and orgeat really gave this magical creaminess with hints of spices, a touch of sweetness from the almonds, freshness added by the slight oak and pepper of the tequila made it tastes like a Granny Smith apples," says new bar manager Danny Louie.

Louie, who made his name at Alembic working with Daniel Hyatt and more recently co-managing with Ethan Terry, will eventually transition over to Chino once it opens. In the meantime, he's been giving the bar menu at Mosto a thorough revamp with five new drinks.

The Green Hornet cocktail - LOU BUSTAMANTE
  • Lou Bustamante
  • The Green Hornet cocktail

The popular standards like La Paloma and the margaritas will remain, but new items like the velvety and piquant Green Hornet ($12, Don Julio Reposado Tequila, coconut, green chartreuse, jalapeño, lime) take tequila in a more tropical direction. "The drink menu at Mosto will be more driven on details and flavors focusing around exploring the versatility of the agave spirit in a cocktail," says Louie. "There will be something on the menu for all to enjoy -- the adventurous type or [the] 'I want a good margarita.'"

A Bitter Tomorrow cocktail - LOU BUSTAMANTE
  • Lou Bustamante
  • A Bitter Tomorrow cocktail

While the new menu may not give you a direct glimpse of what to expect at Chino, it will at least leave you saying, " I thought it was delicious."

I Thought It Was Apple

1 ½ oz. Espolon Reposado Tequila

¾ oz. Becherovka

¾ oz. Small Hands Orgeat

¼ oz. Lime juice

Thin slice of apple

Combine all ingredients in a shaker with ice. Shake hard for seven seconds and strain into a coupe glass or martini glass. Garnish with thin slice of apple.

Mosto, 741 Valencia (at 19th St.), 626-1344

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