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Park & Rec’s loving cup

Get Ur Freak On uses El Silencio mezcal cut with Real del Valle tequila

Get Ur Freak On
Get Ur Freak On
Alex Rodriguez at Park & Rec

It’s a Saturday night in University Heights, and groups of friends are pouring into Park & Rec. Busy bartender Alex Rodriguez is slinging cocktails left and right, keeping pace with the crowd as they order rounds of craft cocktails. After studying a menu full of enticing options, I decide to get down with Get Ur Freak On.

Rodriguez gives me the rundown. “We infuse the Mezcal with Anaheim chili peppers and mango for three to five days. Then from there, we have our house-made curaçao made with amber agave, Cointreau and a little bit of sugar. And then we have a sweet white vermouth in there from Lo-Fi Aperitifs. It’s really lovely, and it brings out a little bitterness and also a sweetness at the end — but not too much,” she specifies, calling it “a drier sweet. Then, we have rhubarb and lime juice.”

“All fun stuff!” she says with a giggle. “It all sounds funky, but it all comes together so beautifully with the flavors. It’s not spicy, either. I really wanted to go with a cocktail that had the flavor of a chili but doesn’t throw you off with the spice. Because I can’t handle spice!” She says the Anaheim chilis offer a mild compromise — “refreshing, with the bold flavors and just a hint of spice in the cocktail.”

The cocktail uses El Silencio mezcal cut with Real del Valle tequila. “It’s a pretty standard mezcal, it’s got a bold flavor. It’s pretty smoky, so we do blend it with tequila. Because I’ve noticed that unless people are coming up and saying ‘Where’s your mezcal cocktail?’ they’re not ready for mezcal,” observes the seasoned bartender. “So we try to soften the blow… but you can still taste all of that in there.”

Place

Park & Rec

4612 Park Boulevard, San Diego

Giffard rhubarb syrup adds a tart, fruity flavor. “It’s thinner in viscosity, so that’s where our agave comes into play. I’d never thought to put rhubarb in a cocktail, but it works well with tequila and mezcal.” Sweet white vermouth, she feels, is the most notable component because it’s an ingredient not often seen. “It has kind of a wormwood finish, which can be overpowering but because of the small amount that we use in it, and because of the small amount that’s in the actual vermouth, it’s really nice.”

Besides borrowing names from famous songs for their winter menu, “we did all these cocktails that were all about love and cuddling up. There are a few dirty ones in there, and this is one of them,” she says with a smirk. “It also gets people in a good mood. Nobody can order a Get Ur Freak On without smiling or laughing.”

Park & Rec
  • Park & Rec’s
  • Get ur freak on
  • 1.5 oz. mango and Anaheim chili-infused mezcal
  • .5 oz. house-made curaçao
  • .175 oz. sweet white vermouth
  • .175 oz. Giffard rhubarb syrup
  • .175 oz. mango curaçao
  • .75 oz. lime juice
  • In a rocks glass, half rim with Tajín, fill with ice. Add all ingredients to shaker tin and shake for 10 seconds, then strain over fresh ice. Garnish with dehydrated lime and mango slices.
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Get Ur Freak On
Get Ur Freak On
Alex Rodriguez at Park & Rec

It’s a Saturday night in University Heights, and groups of friends are pouring into Park & Rec. Busy bartender Alex Rodriguez is slinging cocktails left and right, keeping pace with the crowd as they order rounds of craft cocktails. After studying a menu full of enticing options, I decide to get down with Get Ur Freak On.

Rodriguez gives me the rundown. “We infuse the Mezcal with Anaheim chili peppers and mango for three to five days. Then from there, we have our house-made curaçao made with amber agave, Cointreau and a little bit of sugar. And then we have a sweet white vermouth in there from Lo-Fi Aperitifs. It’s really lovely, and it brings out a little bitterness and also a sweetness at the end — but not too much,” she specifies, calling it “a drier sweet. Then, we have rhubarb and lime juice.”

“All fun stuff!” she says with a giggle. “It all sounds funky, but it all comes together so beautifully with the flavors. It’s not spicy, either. I really wanted to go with a cocktail that had the flavor of a chili but doesn’t throw you off with the spice. Because I can’t handle spice!” She says the Anaheim chilis offer a mild compromise — “refreshing, with the bold flavors and just a hint of spice in the cocktail.”

The cocktail uses El Silencio mezcal cut with Real del Valle tequila. “It’s a pretty standard mezcal, it’s got a bold flavor. It’s pretty smoky, so we do blend it with tequila. Because I’ve noticed that unless people are coming up and saying ‘Where’s your mezcal cocktail?’ they’re not ready for mezcal,” observes the seasoned bartender. “So we try to soften the blow… but you can still taste all of that in there.”

Place

Park & Rec

4612 Park Boulevard, San Diego

Giffard rhubarb syrup adds a tart, fruity flavor. “It’s thinner in viscosity, so that’s where our agave comes into play. I’d never thought to put rhubarb in a cocktail, but it works well with tequila and mezcal.” Sweet white vermouth, she feels, is the most notable component because it’s an ingredient not often seen. “It has kind of a wormwood finish, which can be overpowering but because of the small amount that we use in it, and because of the small amount that’s in the actual vermouth, it’s really nice.”

Besides borrowing names from famous songs for their winter menu, “we did all these cocktails that were all about love and cuddling up. There are a few dirty ones in there, and this is one of them,” she says with a smirk. “It also gets people in a good mood. Nobody can order a Get Ur Freak On without smiling or laughing.”

Park & Rec
  • Park & Rec’s
  • Get ur freak on
  • 1.5 oz. mango and Anaheim chili-infused mezcal
  • .5 oz. house-made curaçao
  • .175 oz. sweet white vermouth
  • .175 oz. Giffard rhubarb syrup
  • .175 oz. mango curaçao
  • .75 oz. lime juice
  • In a rocks glass, half rim with Tajín, fill with ice. Add all ingredients to shaker tin and shake for 10 seconds, then strain over fresh ice. Garnish with dehydrated lime and mango slices.
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4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
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