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“I was born and raised in the San Francisco Bay Area, I fell into bartending by accident, one morning, when the bartender at the Marriott I was managing, did not show up for work.
Ever since that moment, I have worked in bars and restaurants across San Francisco, New York City and The Hamptons, creating original cocktails and spin-offs of classics.
Today, I run a cocktail program at Bowery Meat Company as well as being a brand ambassador for BRUXO Mezcal.”
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Ayesha’s BRUXO Oyster Cocktail.
Cocktail Ingredients Bruxo, green chartreuse, lime and pineapple.
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Ayesha’s secret Oyster Shooter.
Ingredients Mignonette : garlic, red onion, jalapeño, red wine, champagne vinegar, white wine vinegar, pepper, salt, agave.
Top: wasabi with cilantro leaf and BRUXO N0.1.
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A Meat-Centric Restaurant by John McDonald with Chef / Partner Josh Capon.
Located downtown NYC just off Bowery and 1st Street, the menu at the BOWERY MEAT COMPANY is diverse and market driven, including beef from Diamond Creek Ranch, domestic Colorado lamb, veal, pork, seafood, and more comfort food.
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BRUXO N0.1
100% Agave Espadín.
Made in San Dionisio Ocotepec, Oaxaca By Mezcal Master Lucio Morales López.
NOTES Sweet and floral, with milk chocolate, vanilla and honeysuckle flavors. Rich notes of roasted maguey, earth and a light subtle smoke to round it out. Excellent pairing with any seafood of your preference.
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