House of Bren: Jonathan Hall, Author at Bren Herrera

National Mezcal Day: Dia de los Muertos Mezcal Margarita

Hey readers! Happy Tuesday. I had something super fun ready to share with you today, but instead, my brother Jonathan, an equal food and travel enthusiast, asked if he could blog for me today. Oh, why, yes! I’ve mentioned him before and even formally introduced him in this post (coincendentally on Mexican spirits), as at the time we were both excited about bringing him on as my Wine and Spirits contributor. But life got in both our ways, so we decided to hold off until he could really commit. And that time is here!

My brother is Cuban. Like me. 100%. But this guy swears he’s Mexican. He lives, breathes, and dies for the TRI. It’s almost as if he were an incarnate of some Mexican god. He is fully invested in their culture, especially their plant life. Having recently been to Playa del Carmen on a family vacation just last month, I was able to see how enamored he is with that country. We traveled there together this past April, but I was really able to see his very natural engagement from a personal level. We were working last time.

So when he asked me to share a recipe in anticipation of Dia de los Muertos. I was excited. But then not really. As in love with Mexico and their roots as I am, I don’t celebrate the famed, colorful, and historic holiday. Though, ironically, it’s on my birthday. But I figured since this blog covers all Latin American cultures and traditions, interwoven with notable global haps, I thought it’d be appropriate to share this. Plus, no one better than my brother to talk about tequila, mezcal and all things Mexico. This guy here just needs to go on and move there. He’d fit right in.

I’m happy to reintroduce you to my young bro, my food and travel buddy; the one who appreciates my philosophy on exploring life through experiencing the world! B-

By Jonathan David.

The idea of national holiday celebrating every imaginable food and ingredient must perplex the average person; I’m thinking us foodies love it. We get to cook, bake, and justify eating massive amounts of whatever is of “du jour!” So are you surprised today is National Mezcal Day?! With its initiation onto the calendar, its yet another excuse of a day to enjoy the fruits of Mother Nature. Country music singer Toby Keith started national Mezcal Day in October 2011. Although not a fan of country music, I am a huge fan of the agave plant and all the wonderfulness it blesses us with…and on this day we celebrate MEZCAL!

“Huh? What’s mezcal”? I’m asked that about 95% of the time when introducing my friends to this close relative of Tequila. My sister spent 3 short day sin Mexico City last November where she had a chance to visit a few mezcalerias. She also visited a new tequila and mescal musem which wasn’t yet completed in the DF. But her recounts intrigued me enough to push her to finally prepare a well-rounded post detailing in the intricacies of this super trendy spirit. She does’t even drink like that so I was feeling slightly shorted. I should have been on that trip, truly relishing in all that goodness. But, it’s her job. I understand.

In short, mezcal, unlike tequila, can be made from just about any variety of agave. Tequila only uses the Blue Weber varietal. The other distinct difference between the two is that the agave used in making mezcal is roasted underground, whereas it is steam cooked in brick ovens for tequila. The underground roasting provides mezcal with its unmistakable smoky flavor.

Now that we got that basic of basic introduction out of the way, I can tell you about this gem I was introduced to this summer. It was one of those long summer nights when I decided I was in the mood for some good Mexican food and spirits. No doubt I made the trek into the city to one of my favorite spots, Oyamel, by Chef Jose Andres. Having been here many times, I know there is a plethora of tequilas and mezcals behind the bar; and if you know me that means trouble. I like to think I’m fairly sophisticated when it comes to spirits of the Mexican culture. My sister can attest to that. That also makes me a unleashed curious drinker. I’ll always order something I haven’t tried, usually a suggestion from the very knowledgeable mixologists at the bar. After scanning the bar, I found a bottle that caught my eye. It was a medium in size, clear with a funky looking “Mayan-ish” rabbit logo near the top. The thing that got me was the cork topper — simple yet elegant. We all have our nuances. One of mine is being a collector of nice bottle tops. I’m a sucker for them. Odd, I know. I pointed to it, nodded, and there it, gloriously making its way to my space.

The mixologist poured my share into a nice sherry glass and I was instantly struck with that signature mezcal smokiness. There was also a nice hint of that raw cowboy leather that takes you straight to a ranch in Mexico, specifically San Baltazar, Oaxaca. After soaking in the aroma and giving it a few swirls, I was ready add another mezcal to my extensive list of spirits tasted. WOW, what a kick! Like a raging bull, my throat lit up instantly with this super smooth yet fiery heat that followed all the way down the gullet. A mix of peppers and jasmine on that initial bite with a finish of an even spicier chile and tobacco. I was an instant fan. This particular label has made a quick jump to the top of my list in the mezcal category for sure. If you’re a fan of that smoky flavor in your food, than this is the spirit for you. Substitute this for tequila in your next margarita and you will thank me forever.

Being on the east coast, specifically in Washington DC, makes it difficult to find good bottles of any mezcal. Fortunately, the crew at mezcal Silencio found a way for me to enjoy from the comforts of my home. I was eager to play around with it and conjure up some unique sips. After a few experiments, I ended up with this blue-hued concoction. It’s strong and sears in the right place. Part sweet with the hint of Grand Marnier and razzmatazz, but perfectly smooth with the generous amount of smoky mezcal. So if you happen to be in my neighborhood and want a sip, come on by! I’ve become a bona fide mixologist in all things Mexican spirits.

I enjoyed neat in a sniffer glass – my personal preference and the way it should be enjoyed; but every now and then, a mezcal margarita gets it done. Dia de los Muertos is around the corner. This is the perfect craft margarita to make for yourself or any fiesta you’re hosting. It’s sure to leave your guests in love with Mexico’s offerings. If not you!

Happy National Mezcal Day!

*images c/o Jonathan

About JD Jonathan is an outgoing, people-loving person with an ‘GO-ALL-IN’ attitude; always ready to tackle any obstacle in his way. He loves being outdoors and can always be found snowboarding in the winter and cycling in the summer. An avid world traveler, Jonathan is always on the go, visiting Mexico — his second home as he calls it — 8 of 10 trips. He’s always loved the Mexican culture and way of life and is on a mission to physically move to the Gulf coast. He’s developed a fantastic palate and appreciates great men’s fashion in addition to working on becoming a master spirits consultant. He’s a software and programming engineer for a government agency by day and fitness enthusiast by night. When not working or on the slopes, he’s sitting at this piano, writing music. And writing for his sister, of course.

See more from Jonathan David.

Un Toro Azul en Cinco de Mayo {A Blue Bull on May 5th}

Cinco de Mayo, the most celebrated unMexican holiday in the US is in full effect. While most of you have been enjoying the generous amount of tastings, swigs, and fiestas, I’ve been traveling and tasting my way through Richmond, VA. I wanted to share something up for the liveliest Latin-American holidays, so I asked my brother, Chief Tequila Master and mixologist in my business, to work something out for you. He’s been here on Flaboyant Eats before so we’re glad he’s back with his exciting expertise! This is what he’s come up with. And I’m lusting from afar.

By Jonathan David

Peligroso tequila is one of many new brands to hit the US market within the past 2 years but let me tell you there is nothing new about the way they make it. Using real oak whiskey barrels from Tennessee and 100% pure weber blue agave from “los altos” Jalisco, Mexico, this 42% proof tequila is sure to pack a punch.

So when they came to us asking if we would sample their juice I thought to myself, hmmmm OK. Who turns down tequila? Especially a few days away from Cinco de Mayo. Only the biggest excuse of a day in the US to make a fool of yourself enjoying the wonders that Mexico has blessed us with. Chips, salsa, tacos, fajitas, cholula, cerveza, and of course, Tequila! Oh what I would give to be in Puebla on today.

After going through the family of Peligroso, manipulating it twice over, I wanted to come up with something “Peligroso” (Dangerous) themed. With so many ideas running through my head, two quickly came to mind. I named the first one “El Ultimo Beso” or The Last Kiss.” I think that’s pretty dangerous by loose standards. A bold tequila today, a kiss tonight… and then…

It starts out with some Peligroso Silver Tequila and freshly squeezed limes followed by some agave nectar syrup. I kept it light on the agave syrup because the final touch of this recipe was going to give it the sweetness and color that I was looking for. After the limes and syrup I went with the classic triple sec and the kicker, 5 nice shakes of Cholula hot sauce (my sister is using Tabasco these days, so if you ask her, that’s what she’d suggest. Take note, readers) followed by just enough grenadine to give it the nice, bright, red color it needed to have. Throw that in the shaker with some ice and make any spicy mexican beat you can until the shaker is too cold to hold, strain, and sip that hotness until your tongue needs more. Your mouth will go through a rollercoaster of sweet to spicy then back to sweet.

Just how you want your last kiss to be.

The last drink I ended up making was named “El Peligroso Toro Azul” — The Dangerous Blue Bull. For this, I made my traditional margarita mix with fresh limes, triple sec, and some agave syrup. The heart of my new concoction was composed of fresh organic blueberries and Redbull. My bullet blender came in handy to mix them up really well. The puree was lovely and brightly colored. I married that puree with my homemade margarita and finished shaking them up with the Peligroso Añejo variety. My sister may disagree here, but after 10 seconds of good dancing (to that Mexican beat you came up with) and you have yourself possibly the best blueberry margarita you will ever have. Not to mention the boost of energy after this thanks to the Redbull.

Festivities kicked off last night, but purists and those going super hardcore are still banging it out and sipping on all kinds of made up margarita. It’s not too late in the day to make some dangerously good libations for you, your homey, and the girl who you may end up kissing last tonight. Go all in. Just be cool about it. For good measure, be sure you throw your hands to the sky and thank the city of Puebla, Mexico for letting us join them in the most colorful holiday of the year.

*images c/o Jonathan

About JD

Though 6 years apart, Jonathan and Bren have an incredible amount of lifestyle commonalties. Most awesome is his ultra adventurous spirit, unafraid mojo and zest for globetrotting. He and his young wife have fallen in love with the friendly skies and have traveled out of the country 8 times since they married, just two years ago. Of all the places he’s gone to, Mexico is his playground. He’s taken to their culture, cuisine, history and most of all their tequila. In a short amount of time, he’s become a quite a hoarder of all things tequila and mezcal, but his favorite of the plethora is Don Julio. Every now and then you’ll see him dibble and dabble with other brands, but his go to is DJ. He’s got quite the caviar palate.

Don Julio Turns Georgetown into a Casa Mexicana

Lovelies! I have a new someone in my life to introduce you to…one of my three brothers, JD! I’m so excited to invite him to my yummy space for a few reasons. Though 6 years apart, we have an incredible amount of lifestyle commonalties. Most awesome is his ultra adventurous spirit, unafraid mojo and zest for globetrotting. He and his young wife have fallen in love with the friendly skies and have traveled out of the country 8 times since they married, just two years ago. Of all the places he’s gone to, Mexico is his playground. He’s taken to their culture, cuisine, history and most of all their tequila. In a short amount of time, he’s become a quite a hoarder of all things tequila and mezcal, but his favorite of the plethora is Don Julio. This guy has taught me some key notes I was clueless on.

One of the priceless benefits of having relocated back to DC is having any one of my siblings clutch my arm as my date to foodie events in the city. When I was invited to the private Casa Don Julio event last November, I didn’t blink to ask Jay if he wanted to go.

The evening was over-the-top gorgeous, extravagant, sexy and wildly delicious. At least the private dinner portion. I’ll let him tell you about our evening in Georgetown.

And, this is the 1st installment in a series of posts and stories I’ll be sharing on Mexican living and dining between now and the end of March. We’ll go from Playa del Carmen and Mazatlán to Mexico City… all three cities which I’ve recently visited while exploring their distinct beauty and admirable cuisine styles.

Would love you to say hola to my brother! He’ll be joining me here and there, writing about the cocktail scene in DC, offering his review of spirits tasting, and on occasion will share his international jaunts. B-

By Jonathan David

¡VIVA MEXICO! Is the first thing that comes to mind before cracking open a bottle of tequila. Made from the earths beautiful agave tequilana or blue agave, as most of us know it, tequila comes from Jalisco, Mexico. This is where a young boy by the name of Don Julio González-Frausto Estrada started distilling his first tequila in 1942 at the age of only 17. His skills matured as the years went on and he finally established enough clout where anyone who tasted his tequila wanted more. It wasn’t until his 60th birthday when his sons commemorated all his achievements, did his brand become the ubiquitous Don Julio tequila. Since then, Don Julio has become one of the most prestigious tequila brands throughout Mexico and the United States.

I’ve had the opportunity to sample over 100 tequilas during my hops to Mexico. My go-to? Don Julio. My sister can validate this. I’m a bottle collector always relishing in the perfect reason to pour. Blanco for ‘ritas, añejo to sip and when I’m feeling like something special, I’ll shell out the bucks for a bottle of 1942 extra añejo.

So, imagine getting invited to an exclusive Don Julio dinner where this sweet nectar was going to highlight the space. A dream come true. Really. My sis invites me to quite a bit of her foodie events, but this one was tailor-made for me. I’ve had a lot of tequila, but an evening to wine and dine with all things Don Julio, with no end? Yes, this was going to be special.

The event, dubbed a tasting, was more of a decked, well thought out 3-course paring at MalMaison in Georgetown’s swanky waterfront. Class, elegance, and attention to detail was evident from the minute we pulled up. The rustic Georgetown building was transformed into a small and quaint Mexican village. Paper banderas hanging in the air, soft candelabras glowing and succulents mirroring agave plants all contributed to creating a real small village vibe.

Once in MalMaison, the atmosphere continued with candle lit tables and branded oak barrels as the step and repeat background. You could just feel it. TEQUILA was in the air! Guests hovered around the two bars set to the right of the main area and below in the loung-y space and enjoyed a sip from every one of DJ’s goodies during the warm reception. I’d estimate a combined 180 bottles of Blanco, Añejo, Don Julio 70, 1942 and the top of the line, Don Julio Real, were offered.

(picture of a picture of Bren and me at the barrel step and repeat)

The night started with a signature welcome ponche de la casa created by master mixologist Andy Seymour. It was that drink you don’t see creeping up on you as you ignore the sweet notes and vibrant color. Small canapés were passed to appease our palates until the 40 or so guests arrived.

We took our unassigned seats, prepared our palates and started the festivities. In front of each setting stood a generous sample of each of featured spirits. A well-designed menu noted characteristics of each label. Brand ambassador Manuel Aczualdez introduced himself and promised an evening of decadent and tasty history. He articulately shared his knowledge and passion for tequila. That guy has that job!

We sipped and looked for the notes each glass filled. We took our time but the anxiety to move on to the next glass was alive and well at our table. My sis to my left was taking more time as she thoroughly enjoyed the 42. I know she’s not a huge hard liquor kind of girl, but her reaction was par for the exquisiteness of the bottle.

(Top & bottom: Table setting;Tasting setting before meal; both via Bren’s Instagram)

The tastings only invited a healthy appetite. Local chef and season 8 Next Food Network Star finalist, Malcom Mitchell, prepared a dinner replete with tequila infusions. Our 1st course was a simple hamachi crudo followed by añejo glazed braised short ribs with Manchego polenta on the side. This dish spoke to me. The balance of sweet and savory with a touch of smoke was perfect.

Dessert was a rich Mexican-style bread pudding drunken in one of the tequila’s and paired with a hot chocolate margarita. It was so heavy in alcohol there was no other place to go than the dance floor.

(Clockwise: Chef Malcom, braised short ribs; bread pudding; hamachi crudo. Images courtesy of Don Julio)

Don Julio really showed us how to get down. The tables were cleared, doors opened to the general public, and the music started pumpin’. DJ Ruckus with special guest Rev Run (yes from the vintage original rap group Run DMC) spun the hottest mix of old and new school. Classy ladies, bespoke fellas and happy servers danced their way around, no one missing a tequila drink.

Even the major’s son, my sis’s college friend, was making the PC rounds with 42 in his hand. I stuck to Real all night.

I caught sis on a soft drink I’m almost certain she had the bartender specially shake up for her. We danced and toasted….

(L to R, clockwise: Diners during private sit down; Bar staging, Rev Run and Bren; oak barrel staging; Bren, Carlos Gray & Cheeky)

It is noted that Don Julio knows how to throw a sexy party. It was a work night and I was clueless. Not because I was punch drunk, rather because the energy was festive, vibrant, sultry, and laid back — exactly how I enjoy spending my vacation in Mexico. My sister finally pulled me out the man cave and called it a night.

Tequila my friend, you will forever be a part of me and as long as you are, Don Julio will be your name. ¡Tu casa es mi casa!

Try out this recipe for the punch we started off with. Please drink responsibly.

(Image courtesy of Don Julio)

Jonathan is an outgoing, people-loving person with an ‘GO-ALL-IN’ attitude; always ready to tackle any obstacle in his way. He loves being outdoors and can always be found snowboarding in the winter and cycling in the summer. An avid world traveler, Jonathan is always on the go, visiting Mexico — his second home as he calls it — 8 of 10 trips. He’s always loved the Mexican culture and way of life and is on a mission to physically move to the Gulf coast. He’s developed a fantastic palate and appreciates great men’s fashion in addition to working on becoming a master spirits consultant. He’s a software and programming engineer for a government agency by day and fitness enthusiast by night. When not working or on the slopes, he’s sitting at this piano, writing music. And writing for his sister, of course.