Why You Need Two Bottles of Mezcal in Your Bar Cart

Christine Kang, Beverage Director at New York City’s The Breslin, likes sipping good mezcal, rare French liqueurs and more.

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Located on the ground floor of Ace Hotel in Manhattan’s NoMad neighborhood, The Breslin looks and feels like the best version of America-does-British-style-pub. It’s dark, cozy, not terribly loud and fulfilling. This makes some sense — the restaurant is run by Chef April Bloomfield, a James Beard-winning chef from Birmingham, UK.

The drink menu, devised by NYC drinks industry vet Christine Kang, follows in a similarly unfussy way. Expect cocktails made with ingredients you, for the most part, don’t need to Google and number of pleasantly simple whiskey drinks. But Kang’s personal tastes skew elsewhere in the booze world. From a pair of mezcals to obscure French fortified wine, here’s what The Breslin Beverage Director Christine Kang always keeps in stock.

Banhez Mezcal + Del Maguey Chichicapa Mezcal

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“Agave is my choice spirit for personal drinking. I usually keep Banhez for mixing and Del Maguey Chichicapa to be enjoyed for neat pours. More than just the spirit alone, mezcal, to me, lends itself to a very unique and authentic history. The palenques in Oaxaca each tell its own tale, full of magic and tradition.”

Learn More: Banhez Mezcal Learn More: Del Maguey Chichicapa Mezcal

Abricot du Roussillon

“This is a liqueur made by Giffard that really expresses the round fruit flavor of sweet apricots. This liqueur adds a nice dimension to almost any spirit which I find incredible — bourbon, gin, tequila, cognac, rum.”

Learn More: Here

Pineau des Charentes

“This is a beautiful French fortified wine that is made from lightly fermented grape must and cognac eau-de-vie. The texture is elegant and blends so well in cocktails. Plus it’s gorgeous to drink on its own over ice. Pierre Ferrand’s is lovely.”

Learn More: Here


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