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94th Aero Squadron

8885 Balboa Avenue, Kearny Mesa

Adorned with the parti-colored relics and memorabilia of winged battle’s golden age, the 94th Aero Squadron Restaurant has the look and feel of a rural French chalet that’s been commandeered by World War I flyboys. The restaurant is located across the way from Montgomery Field and, says Scott Kenney, the 94th’s bar manager, it welcomes Airedales and groundlings alike.

Scott Kenney

Scott Kenney

“The clientele is across the board,” he says. “We get everyone from vets of World War II in here to folks in their early 20s who are out to have a cocktail and go to a bar.”

The Coyote Margarita, developed by Kenney, highlights the 94th’s revamped cocktail menu.

“We haven’t seen anything out there with a spicy mango flavor and decided to play around with it,” Kenney tells me. “When we came up with the Coyote, we said, ‘This is it!’”

According to Kenney, the Coyote’s natural mango-with-a-kick flavoring adds lift to the tongue’s leading edge.

“It has a little tiny bit of heat to it, so even if you don’t like spice, it’s not too spicy,” he says, “and if you like spice, you’ll love that ever so slight tingle.”

Kenney says the bar’s house margarita mix keeps the concoction flying true.

“Fresh lime juice is the secret to a good margarita because the premixed sweet-and-sour mixes tend to have a lot of polyester carbide blah-blah-blahs in it and all that stuff,” he says with a laugh. “Although it’s a consistent product, it’s not a true lime flavor. If you place them side by side, you’ll notice a big difference.”

HOW TO MAKE IT

In an ice-filled shaker tin, pour:

  • ¾ oz. Monin Spicy Mango Syrup
  • 1 ½ oz. blanco tequila
  • 2 ½ oz. fresh lime margarita mix*
  • Juice from one lime

Shake well, strain into chilled margarita glass with salted rim, garnish with lime wheel.

*94th Aero Squadron’s fresh lime margarita mix

  • 1 part fresh lime juice
  • 1 part simple syrup
  • ¾ part water
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