Edible DC gathered a group of our contributors and colleagues for a downtown dinner at Occidental Grill & Seafood downtown where we also tasted through Herradura tequila's portfolio of agave-based spirits. Earlier in the week, we worked with Executive Chef Jake Addeo to develop a multi-course meal for our guests.
Hokkaido Scallop Ceviche with leche de tigre, pink peppercorns, and micro shiso.
Elysian Fields 24 Hour Lamb Shoulder with fig confit,black corn polenta, and smoked cabbage.
Depression Era Vinegar Pie with agave brittle and olive oil gelato.
In a wood-paneled space upstairs, just passed dozens of photos of United States politicians and a cherry wood bar reminiscent of Cheers, we learned about the storied history of Herradura tequila, produced since 1870 at the last true tequila-producing hacienda left in Mexico. After a lesson on Herradura tequila and how it is aged and made, the group did a flight tasting and sampled cocktails from mixologist Frankie Jones. He was kind enough to share the recipe for our favorite, Takes Two.
Takes Two Cocktail
By Frankie Jones
- 1.5 ounce Herradura Reposado
- .75 ounce Lime Juice
- .25 ounce Velvet Falernum
- .5 ounce of Apple Pie Moonshine
- Dash of Whiskey Barrel Bitters
Shake on ice, strain into martini class, straight up and garnish with a lime peel. Enjoy!