A fine local bar, Interurban, debuted a new seasonal cocktail list that was innovative and exciting. Too much to go into, but one of the things that caught my eye and imagination was the "Regional Specialties", the Olla de Mezcal and the Martinique Ti' Punch, where not only the spirit of each region is used, but it is served up in a communal fashion, the way it is consumed in each of the regions.
You get a platter delivered for 2--5 people, complete with spirit (either mezcal or rhum agricole of your choice), traditional complements, and mix-your-own glasses. It's a great way to explore culture and spirit and enjoy a communal table.
Here are the descriptions of each:
Regional Presentations: Olla de Mezcal
Jeff Seymour, Bar Manager, has come up with a brilliant “new” way of making new friends over drinks: he turns back to old established traditions of the people that make the exotic spirits. What better way to enjoy a traditional spirit than the way the natives do?
In Oaxaca, the Mexican state that makes the finest mezcal, the traditional way of consuming this agave spirit is with friends gathered around the table, mixing their own drinks in small amounts. Interurban honors and emulates that Oaxacan tradition with its Ollas de Mezcal. Once you make your preferred choice of the excellent del Maguey Single Village Mezcals (Vida, Chichicapa, Minero, or Santo Domingo), it is served up in an olla (a traditional fired clay jug) alongside sliced oranges and kosher salt or Sal de Gusano for a mix-your-own communal sipping experience suitable for up to four people.
Drink the way the Oaxacans do: it is a wonderfully relaxing and convivial way for a small group to drink, and nosh, and chat. The cups are small, and the mixing of your mezcalitos slows down consumption and provides a languid atmosphere for socialization.
Regional Presentations: Martinique Ti’ Punch
On the sun-kissed French Caribbean island of Martinique, there is a special tradition for drinking the Rhum Agricole, fruity, rich rum made only from raw, fresh sugar cane juice. From just after breakfast to just before bed, and one every occasion in between, the sophisticated islanders indulge in Ti’ Punch, a simple concoction of muddled lime, earthy brown-sugar-spiced cane syrup and rhum.
As with the Ollas de Mezcales, your party of 2—5 is served a bottle of Rhum Clément of your choice: Rhum Clément Blanc “Canne Bleue” or Première Canne, Rhum Clément Vieux VSOP, or the Rhum Clément Select Barrel, the sugar cane syrup and lime, and encouraged to mix and muddle your own drinks---you control the dryness or sweetness to your own preference…or, as the French saying goes, “Chacun prepare sa propre mort” (Each prepares his own death.)
This is easy-peasy to do at home. for the Olla de Mezcal, simply get some small, shallow earthenware cups and a jug, add some orange slices and your choice of salt, and get the party going. (Tip: You might think of adding some grapefruit as well.) Serve some traditional Oaxacan finger foods and you have a festive celebration.)
For the Ti' Punch, any glassware will do. You can elect to use the spiced cane syrup, or you can go the full tilt boogie with lime slices, various forms of brown sugar (demerara is traditional) and a muddler---because my preference is muddling the entire lime wedge, skin, fruit and all, to get the oils mixed with the sugar in a sort of 'oleo saccharum' approach, before adding the rhum.
If you're not opposed to mingling island/cultural traditions, you could also add a bottle of St. Elizabeth's Allspice Pimento Dram (in Jamaica, they call their allspice liqueur 'pimento dram')---but be careful, 'cause it is pungent and intense, and only a few driops are needed. You can also offer various forms/sources of brown sugar (Demerara, Turbinado, etc.)