Featured Bar: SUPERBUENO, NYC

Greg Boehm and Cocktail Kingdom Hospitality Group have teamed up with acclaimed bartender and hospitality industry powerhouse Ignacio “Nacho” Jimenez to open SUPERBUENO, a high-end Mexican American cocktail bar in New York’s East Village that pays homage to Mexican culture while distinctly reflecting its home in New York.

Originally from Leon, Mexico, Jimenez’s over 20 years of hospitality experience span institutions such as The Daily, Saxon & Parole and, most recently, the award-winning Ghost Donkey.

“I’m proud to be able to own a bar that reflects my Mexican ancestry, my life in New York, my culinary approach to cocktails, and my innate ability to create a welcoming vibe. New York has never been more ready for a bar like SUPERBUENO” says Jimenez.

Jimenez approaches cocktails much like a chef approaches food, focusing on quality ingredients and culinary techniques to create well-balanced drinks, hitting an array of tastes for any palate. SUPERBUENO’s cocktails push the boundaries and expectations of what Mexican cocktail culture can be by highlighting noteworthy Mexican ingredients and dishes through creative creations. The carefully crafted menu features 10 cocktails alongside non-alcoholic serves and a selection of Mexican beers and wines.

Cocktail highlights include the Nogada Fizz, a refreshing, ripe and smokey play on Mexico’s iconic chiles en nogada, with poblano pepper infused gin, luxardo, green apple, lemon, egg white and soda; the Adobada Bam Bam slushy offers a smoky and salty frozen drink with pineapple skin infused mezcal, adobada spices, falernum, smoked pineapple, lemon and pineapple shrub. The large format Tepache Para 4, is SUPERBUENO’s take on the fermented drink with tequila, shochu, fermented cucumber, yuzu, chili and soda.

Rounding-out the full SUPERBUENO experience, Cocktail Kingdom’s Chef Cyed Adraincem, who also oversees the menus at Katana Kitten and Mace, worked closely with Jimenez to develop a shareable menu of traditional Mexican street foods with a New York perspective. For example, Nacho’s Nachos, reminiscent of Jimenez’s childhood family and neighborhood gatherings, with mole negro, avocado, carnitas mushroom, poblano, picked jalapeño, red onion, cilantro, crema and Mexican cheese blend.