The Moonglow Margarita

1. Cherry Blossom – If you liked the Baja Eden, you’ll love this addition. Espolón blanco Tequila, Cherry Heering liqueur (yes, the one your grandmother used to drink), and pineapple & lime juices, topped with a flower garnish. Served on the rocks.
2. Blackberry Basil – Exactly what you think it is: yummy. Some house-made blackberry-basil syrup, along with St. Germain Elderflower liqueur, Espolón blanco, a dash of lavender bitters, and fresh lime.
3. Moonglow – Made in support our friends at the Quantum Theatre for their Electric Baby production, you’ll love the combination of green Chartreuse, Velvet Falernum, pineapple juice, vanilla syrup, blanco Tequila, and lime. It looks cool, too.
4. And we still gladly serve the popular Copa de Fuego and esoteric-yet-tasty Spicy Honey BBQ margaritas.

Craft Cocktails

1. Sage Wisdom – Don Q Cristal rum, house made sage-ginger syrup, lemon juice, and a dash of chocolate-chili bitters make for a unique and tasty concoction. We offer it in support of the National Ovarian Cancer Coalition, and $1 of every cocktail sold goes to that fine charity.
2. The Veranda – We love supporting local businesses, and this one celebrates the work of Wigle Whiskey in the Strip District. We take their white (unaged) wheat whiskey and gently mix it with basil-black pepper syrup and fresh lemon juice. Amazingly smooth.
3. Jalisco Duel – It’s a battle of Mexico’s national spirits! Del Maguey Crema de Mezcal, Espolón blanco Tequila, and strawberry-jalapeno syrup may seem like strange bedfellows… but we promise they all come together nicely in the end.
4. And still on the menu for now are our famous Tequila Old Fashioned, the Mexican Manhattan, and the Tres Verdes.

Latin Favorites

1. Piña Colada – Who doesn’t love a frozen Piña Colada when the weather is nice outside? We’re happy to offer a classic version, made fresh. (No slurpee machines at Verde — we keep it real.)
2. Beach Mojito – We still offer our classic Mojito, but for this version we’ve added fresh strawberries and serve it frozen. Get out the sunscreen.
3. Finally, we still offer the Caipirinha and Michelada with our house-made mix.

Of course, we also have our house-made red and white sangria, some great Latin wines, all the Mexican bottled beers the state offers, and seasonal beers on tap. Something for everyone at Verde’s Cantina this spring! Come on over and enjoy.

East End Fashion Magazine was created about a year ago by two friends with common passions for “local and independent businesses, fashion and photography.” They place their digital lens on the businesses of the East End and (we think) have brilliantly tapped into the community spirit here.

Next Saturday is the “1st Annual East End Affair,” celebrating not only a successful year, but no doubt ringing in many more great years to come for EEFM. Event and ticket information can be found here: http://www.eastendfashionmagazine.com/eastendaffair.html

Verde is excited to be a small part of this event by offering some tasty libations for guests. Please come join us to support and celebrate EEFM’s gala!

EDIT: Unfortunately, the event has been postponed due to unforeseen circumstances. We will let y’all know when it is rescheduled!

For their Spring production, they’ve asked Verde if we’d like to be their partner restaurant, and we couldn’t be more excited to accept that casting call.

Opening March 30th is The Electric Baby, which is set in Pittsburgh. “The mysterious, titular character is fragile, yet powerful. He exerts an influence on the Pittsburghers around him. And he glows like the moon. Natalia, his Romanian-born mother, and Ambimbola, his Nigerian-born father, are working fast to pour their strengths and stories into him, even as fateful events have separated the family.”

Needless to say, our interest was piqued.

We’ll be offering up new specials at Verde in support of the Quantum Theatre leading up to the production and throughout its run.

We hope you enjoy both the cuisine and the performance!

It’s also important to thank our colleagues in the Pittsburgh restaurant community. That’s an appropriate word, too: community. See, everyone we’ve met in the industry has shared a common desire to raise the bar for restaurants in this city. It’s not so much about competition as it is about helping each other out — even pushing one another a bit — to both inspire and improve.

So thanks again to all those who have been following our progress. We’re even more excited about what’s to come.

But we’re skipping to the end.

It all started when our architect, Andrew Moss, suggested that we reach out to the good folks at the Sprout Fund to get muralist candidates for our restaurant. Looking through the portfolios of the talented artists they sent over, Gabe’s style immediately jumped out.

As you can see from his work, Gabe uses striking colors and organic and contrasting shapes, with layers upon layers of subjects in his pieces. We thought it would be perfect for the vibrant atmosphere we desired for Verde. His work just popped.

Gabe scoped out the site before any build-out to take measurements and get a feel for the size and scope. Erin and I discussed with him the themes we were looking for: Mexican and Aztec elements that celebrated their cultures, as well as a vibrant color palette with reds and oranges.

A month or so later, Gabe previewed a miniature concept piece in the Brew House “SPACE 101″ gallery on the South Side, not far from our home. He got a quick green light from us, and together we figured out some final field dimensions for the full-sized piece.

As construction was wrapping up, so was Gabe. The panels were hung with care by the builder on one of the last days, and instantly, the space was transformed! Gabe made some final adjustments and touch-ups, and then his masterpiece was complete.

We are excited and proud to have Gabe’s art a centerpiece of the restaurant, and Verde’s location on the edge of the Penn Avenue Arts District means there are even more chances for people to see his masterful work. Whether you’re doing the “Unblurred” art gallery crawl on First Fridays every month, or simply stopping in for dinner one weeknight, we hope you enjoy seeing Gabe’s mural.


P.S. Ask your server or bartender about our tequila flight paddles. Gabe hand-painted each of them, too.

What makes a good Margarita?

We’ve all seen (and likely tasted)  Margaritas in an variety of colors, flavors, sizes and textures.  Some are respectfully slight variations on the original, while others are Margaritas in name only, bearing little, if any, resemblance to the venerable drink introduced  in the first half of the last century. In either case, the Margarita’s basic template (Tequila, orange liqueur and lime juice) has both encouraged and withstood a staggering amount of experimentation over the past few decades, resulting in a cascade of concoctions that threatens to overwhelm rather than enlighten us as to what makes it such a classic.

But as with many things, simpler is often better. In its purest form, the Margarita is an unfussy, elegant cocktail that remains one of the most popular drinks in the world.  Despite all the tinkering it has been subjected to, the Margarita’s ability to endure in its original state is a testament to the robustness of its recipe.

So what is the Margarita?

In order to properly impress, always pass on the Gold (mixto), and upgrade to 100% blue agave

So how can we make a good one?

As with all cocktails, the importance of using quality ingredients in a Margarita can’t be overstated. This is not to say that only the priciest stuff will give you the best results (there are many moderately-priced spirits that make outstanding drinks), but the cheapest bottle on the shelf isn’t going to give you  a stellar drink either.  Here’s a few guidelines:

Tequila:

Tequila is the backbone of the Margarita.  When making one, look for a 100%  agave Tequila. While a perfectly serviceable Margarita can be made with a mixto Tequila (Tequila with a combination of sugars, extracts, flavorings and colorings added to the agave as a cost-saving measure ), using Tequila made with 100% agave is ideal.  To determine if a particular Tequila is 100% agave , look on the bottle for phrases like “Tequila 100% de agave ” or “Tequila 100% puro de agave.”

Another choice to consider when making a Margarita is whether to use blanco, reposado, or añejo. [Editors note: for more, see our blog entry on tequila from last summer.]These three terms reflect the age of a given Tequila, with blanco being the youngest, and añejo the oldest. Blanco (also sometimes referred to as “white,” “plata” or “platinum”) Tequila is the type most commonly used in the Margarita. Many reposados and añejos will also work, although these two types are often best enjoyed on their own where their smoothness, complexity and subtle character can be showcased.  Experiment with as many as you like until you find a few which suit your taste. Remember: when it comes to the Margarita, trial-and-error is an enjoyable process!

Orange Liqueur:

There are many orange liqueurs available, and while they all have the common element of orange flavor, they vary widely in terms of sweetness, bitterness, texture, etc.  Those on the sweeter end of the spectrum can have a near-syrupy consistency with a predominant candied-fruit flavor.  Others lean closer to true fruit distillates, possessing a drier, sharper flavor profile that resembles those found in brandies and schnapps.  As with Tequila, finding one that will work well in your Margarita (popular choices include triple sec and curaçao) is largely a matter of experimentation and personal preference.

The Sunkist Commercial Juicer. Your bartenders will love you for getting one.

Using freshly-squeezed lime juice is a must.  As tempting as it may be to use commercially-processed lime juice or packaged sour mixes for speed and convenience, there is no substitute for what you get from a ripe, juicy lime.  The bright, tart zing that fresh lime juice imparts to the Margarita is a crucial component, and one that can’t be overlooked.  There are various inexpensive gadgets designed  to extract citrus juice, so making a small investment in one is one of the easiest steps you can take toward making a quality Margarita.  Speaking of which…

Making & Shaking:

Given that the Margarita contains a healthy dose of juice, it should be shaken rather than stirred to ensure all three ingredients are fully combined .  The type of shaker really isn’t important … just make sure you use lots of ice and shake vigorously enough to get the contents cold and thoroughly mixed.  Then strain it into the glass of your choice (Yes, you have a choice.  Read on ….)

Glass, Ice & Garnish:

A traditional cocktail glass works well for a Margarita served up.  A rocks glass unsurprisingly works well for a Margarita served on the rocks.  And the traditional Margarita glass can handle both of those (although an ice-less Margarita will look a bit skimpy in a glass of that size) as well as being the preferred vessel for the frozen variation which is blended rather than shaken.

However, the Cocktail Police will not break down your door if you mix n’ match your ice and glass configurations (I happen to like mine in a traditional glass filled with crushed ice). Likewise, you commit no crime if you prefer to leave the rim of the glass unadorned by salt.  Just keep in mind that what you put in the drink is far more important than what you put the drink in.

As a final touch, perching a lime wheel on the side of the glass is the conventional approach to garnishing, but there’s no harm in getting more creative.   Either way, it’s not going to make or break the drink.

So what’s the recipe already?

Here’s the thing: Very few people make a Margarita exactly the same way.  There are several recipes out there claiming to be the “real” or “authentic” Margarita, as well as countless variations from both reputable and dubious sources. Try a few on for size and see if any of them hit the mark … it won’t take long to determine if any of them merit a second look.  With a little earnest fiddling (and the correct ingredients) you’ll soon know what makes a good Margarita.

Or even a great one.

Doctor Bamboo Blogging Away

Owners Erin & Jeff Catalina, Chef Lynette LBEE Bushey, GM Jason Carr. Photo Credit: Victoria Bradley, Table Magazine

Thank you to the many folks who joined us that afternoon for the ribbon cutting ceremony, especially Rep. Joe Preston. Also thanks to the Friendship Development Associates, Bloomfield-Garfield Corporation, Moss Architects, Voluto Coffee, Senior Care Network, The Bulletin, Table Magazine, Whirl Magazine, and of course the staff at Verde. Margaritas for all!

More photos from the Grand Opening, thanks to Table Magazine

We’re excited to reveal the latest additions to our cocktail menu:

• Premiere Clase Margarita: As much as we love the Casa Verde margarita, guests were asking for a good way to “upgrade,” and we were happy to oblige. We use Herradura añejo tequila, Solerno blood orange liqueur, and fresh squeezed lime juice to create a truly magnificent margarita.
• Walnut St. Margarita: This nod to the famous Shadyside shopping haven beautifully blends the flavors of maple and walnut into a cocktail that pairs perfectly with the season.
• Winterberry Margarita: A little sweet and a little tart, our bartenders mix cranberry syrup, honey, and sparkling apple cider that brings what one can only call happiness to the taste buds.
• Mexican Manhattan: Our Tequila Old Fashioned has been such a hit that we decided to offer a Mexican take on another classic cocktail: the Manhattan. Simply yet elegantly prepared with añejo tequila, Averna, vermouth, and bitters.
• Copa de Fuego: If you like spicy drinks, this one brings the heat. Reposado tequila, muddled jalapeno, cardamom, and fresh squeezed lime make for an explosive, yet tasty cocktail.
• Cava Royale: Here’s one for those who love bubbles. We mix Cava — a tasty sparkling wine from the southern region of Spain — along with cassis, resulting in a Latin version of the classic Kir Royale.

Come by Verde starting at 5pm to try these new cocktails, and let our bartenders know what you think!

The solution? Cava.

Nearly all Cava is made from the Penedès area in Catalonia, Spain, and it has become an important part of Spanish family tradition — especially of the celebratory nature.

Mike over at Dreadnought Wines picked out a good one for us to offer our guests on NYE:

“Parés Baltà Brut is soft yellow-green in color with fine bubbles. It has an enticing nose of white peaches, apples, pears, melon and lime. Crisp and bright, dry with medium body, this sparkling wine has rich flavors of apple, honeydew, peach and mineral notes. It is fruit-forward and nicely balanced, with a clean finish of tropical fruits.”

Everyones gets a complementary glass at our NYE service. And if you like it, be sure to head over to Dreadnought Wines on the strip and check out all the Cavas Mike has to offer.

Noticing our confusion, our camarero explained, “Las doce uvas de la suerte” means “The twelve grapes of luck.” At midnight we were to to eat a grape with each chime of the bell, and that will bring good luck all throughout the next year.

Now, there wasn’t exactly clock tower ringing at midnight where we were; more like the thumping bass of the Latin club song Gasolina. Nevertheless, it was a nice tradition — one with origins in Spain that had made its way to many other Latin American countries over the past century, including Mexico.

We’re happy to offer las doce uvas at our New Year’s Eve service at Verde Mexican Kitchen & Cantina this year and hope you can celebrate with us.