Popped in to Trophy Bar in South Williamsburg the other night and met what may be the two biggest Verdita fans in the world, surpassing, possibly, even myself. (My enthusiasm for the Verdita is well documented--see video here.) The one-two Sangrita-like concoction has been on the menu at Trophy Bar for about a month, the first place in the States to feature it, as far as I know, an it's attracted some hardy fans. Trophy's version is a shot of Milagro Reposado followed by a shot of the verdita, a well-strained mixture of mint, cilantro, jalapeno and pineapple juice. Spicy, sweet, herby and green. Great stuff.
Turns out that Jor Kane and Brooke Little (L-R, here joined by their friend Ayse Gurdal, far right) of Formagio Essex, have been stopping into Trophy every Friday night after closing shop for a little cheese that they share with Mandy behind the bar. And some wine. Followed by ritualistic Verdita shots. This particular Friday they'd brought in a Chiviri, a cheese made with sheep's milk from Trujilo, Spain. We did the usual one-two punch of the repo and Verdita, then followed with the cheese for a third punch. Delightful. And a bold new step in the evolution and spread of the mighty Verdita! Well done. J.R.
Comments