Sag Harbor’s K Pasa is serious about their agave-based spirits. With somewhere around 60 blanco, reposado, anejo and ultra-aged tequila offerings, as well as a growing and intriguing selection of mezcals (all with short-and-sweet tasting notes to guide you where you want to go), it’s a rare treasure of a neighborhood joint that’s both chill and easy going, but ups the ante on curating a stellar selection of spirits.
And when it comes to cocktails, they are just as dialed in. Sure, they make stand-out classic ‘ritas, but don’t pass over their other stirred and shaken options (be they tequila-centric or not). Like this lovely libation, combining Jaja anejo (a tequila barrel-aged for a minimum of a year and up to three) with rich Italian vermouth, bitters and a little agave—a tequila drink for Manhattan lovers.
- 2 oz Jaja Anejo Tequila
- 1 oz Antica Formula Sweet Vermouth
- 2 dashes Angostura bitters
- 1/4 oz agave syrup
- 1 pineapple leaf or cocktail cherry (use a high-quality version of the latter, not the neon red ones at the supermarket)
- Pour tequila, vermouth, bitters and agave syrup Into an ice-filled mixing glass. Stir for 15 to 20 seconds.
- Strain into a double-rocks glass over a king cube (a slower-melting extra large ice cube).
- Garnish with the pineapple leaf or maraschino cherry. Cheers!