Feast for the Eye: Angelo Sosa Introduces Añejo Tribeca

Sosa, best known for his run on “Top Chef” in 2010, discusses his latest New York restaurant, which opens today.

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The Milagro tequila barrels.

Photo By Lexie Moreland

The Mexican Firing Squad cocktail.

Photo By Lexie Moreland

The Cucumber Crush cocktail.

Photo By Lexie Moreland

Downstairs at Añejo Tribeca, behind a pane of glass, sit three massive barrels of tequila. The trio — filled with Milagro Tequila, Herradura Tequila and Ilegal Mezcal — are part of the restaurant’s new barrel program. The barrels will be stored in a vaulted space for diners to see. The concept is to have various celebrities (no doubt chef Angelo Sosa will call in a favor or two from his fellow “Top Chef” alums) coming in throughout the next year to sign the barrels. At the restaurant’s one-year anniversary bash, they will be auctioned off for charity. “It will develop more nuances, more characteristics while it ages in there,” says Jaime Salas, brand ambassador for Milagro Tequila. “One of the benefits of the barrel’s oak is it brings on flavors like nuttiness, some caramel, some chocolates and toffee. The spices will build during the duration in the barrel.”

For those who can’t wait a whole year for a shot, the bar’s current offerings will satisfy. Here’s the restaurant’s must-have:


A standout of the restaurant’s cocktail program — focused heavily on tequila, of course — this pink-hued concoction is smooth and agave-forward in flavor.

Ice cubes
2 oz. Milagro Silver
0.75 oz. grenadine
0.75 oz. lime juice
2 dashes of mole bitters
Chili salt bitters

Fill a cocktail shaker with ice. Add Milagro Silver, grenadine, lime juice and mole bitters. Cover and shake until mixed and chilled. Press the rim of the tumbler into the chili smoked sea salt and strain the margarita into the glass.

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