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New York, New York
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Listed as the Sopa del Día, Superbueno’s Dashi Papi is hidden in plain sight. The brothy, savory offering isn’t a soup special—it’s a beer (Monopolio, dressed with hot sauce), a shot of raicilla and a sidecar of hot birria broth—that shouldn’t be missed.
For much of the last decade, the drinking landscape has been on a steadfast path toward ultraminimalism: The backbar has been disappearing, mixing glasses and shakers are replaced by sleek taps and bottles pulled from freezers, and more than one signature cocktail is typically devoid of color altogether in the neverending quest to clarify everything. Superbueno, on the other hand, is decidedly maximalist. The cocktail bar in New York’s East Village doesn’t shy away from the high-tech—just look at its flavor-packed take on the vodka-soda, for example, which is notably not clear—but none of the innovation comes at the cost of a good time. The cocktails, like the crowd-pleasing Green Mango Martini, are approachable and fun, creative and largely crushable (many tend toward the low-ABV end of the spectrum). They’re also grounded in
Superbueno’s Vodka y Soda is a maximalist take on the classic call drink that’s anything but basic, thanks to the inclusion of clarified “guava water” and a chile infusion.
The Chamoy y Soda, which also features guajillo and lime, is one of the bar’s N/A offerings.
Nacho Jimenez infuses vodka with pasilla chile peppers for the Vodka y Soda.
RECIPE
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MAKE IT
Tequila infused with unripe mango forms
the subtly sour base of this crowd favorite, while a drop of chile oil floated on top evokes Tajín sprinkled on a fruit.
Green Mango Martini
MAKE IT
Tequila infused with unripe mango forms the subtly sour base of this crowd favorite, while a drop of chile oil floated on top evokes
Tajín sprinkled on a fruit.
Green Mango Martini
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The cocktails, like the crowd-pleasing Green Mango Martini, are approachable and fun, creative and largely crushable (many tend toward the low-ABV end of the spectrum). They’re also grounded in Mexican American tradition, spotlighting ingredients like huitlacoche and birria broth, and ancestral drinks like tepache, which owner Ignacio “Nacho” Jimenez has carried with him since his days at the formative agave bar Ghost Donkey. But what Jimenez and his staff are most successful at is curating a vibe. In an era where bars can skew sterile and serious, Superbueno feels like a party.
RECIPE
Mexican American tradition, spotlighting ingredients like huitlacoche and birria broth, and ancestral drinks like tepache, which owner Ignacio “Nacho” Jimenez has carried with him
since his days at the formative agave bar Ghost Donkey. But what Jimenez and his staff are most successful at is curating a vibe. In an era where bars can skew sterile and serious, Superbueno feels like a party.
Superbueno’s Vodka y Soda is a maximalist take on the classic call drink that’s anything but basic, thanks to the inclusion of clarified “guava water” and a chile infusion.
Dried chiles and other spices give Superbueno’s drinks their flavor-packed quality.
The Chamoy y Soda, which also features guajillo and lime, is one of the bar’s N/A offerings.