The fourth Pasqual’s location opened late this summer in a 12,000-square-foot space along East Washington that had been empty for nearly a decade. Tex-Mex items and a short “street food” menu with tasty and inexpensive tacos are accompanied by margaritas, of course. Everything from blood orange to cucumber. But there is also a list of cocktails — and even “Private Barrel Cocktails” — based on a number of tequila brands that Pasqual’s orders barrels from directly. Among the first group, the Cactus Crush is a mix of Pisco 100 (the Peruvian cousin to brandy) and pineapple, orange, pomegranate and cranberry. If that sounds sweet, it is, but still pairs mightily with carnitas.
Private barreling originally caught on among whiskey retailers, but tequila isn’t far behind in offering programs for restaurants wanting to sell something unique. Pasqual’s has squirreled away barrels from Milagro, El Mayor and Maestro Dobel for a list of four sippers that includes a tequila Old Fashioned (delicious).
The most straightforward is the Diamond — private barrel Maestro Dobel Diamante shaken with Cointreau. It’s a riff on the White Lady cocktail (usually gin and Cointreau); tequila instead makes for a complex drink that’s smoky but refreshing. Served up, it’s a martini lover’s perfect segue to tequila.
