West Village, Manhattan · bar
Kees hides behind a flush-mounted door inside Mixteca, one staircase down into a room of velvet banquettes, marble, and brass. Rather than chasing cocktail trends, the menu is organized around eight classic families (Martinis, Negronis, sours, Manhattans) each with a canonical version and a handful of thoughtful riffs. A Dirty Martini built with Castelvetrano olive-infused vodka and Manzanilla sherry tells you exactly what kind of place it is.
Macallan 12yr, Olorosso sherry, butterscotch, and egg white. Rich and silky.
Steak tartare served with herbed torta
Potato chips, crème fraîche, chives, everything bagel spice, trout roe
Fords Gin, dry vermouth, Roulot Citron — crisp and textbook
Del Maguey Tobala mezcal swapped in for gin—smoky, bitter, and complex at $34.