New York Falls for Tequila
Two decades ago, Ignacio “Nacho” Jiménez arrived in New York with a suitcase and a passion: the art of service. He has since become a defining figure in global cocktail culture, working behind the bars of some of the city’s most influential establishments. Today, his project Superbueno, created alongside Greg Boehm, pays tribute to Mexico by weaving tradition, ingredients, and culture into every drink.
The space is a visual and sensory detonation. Neon lights, murals that recall vintage fair posters, and a vibrant energy transform every evening into a celebration without a closing time. Behind the bar, tequila and mezcal share the stage with bourbon, pulque, and vermouth — giving life to cocktails that refuse to respect borders.
Among the standout creations: the Roasted Corn Sour, which brings together corn whiskey, reposado tequila, guajillo chile, and egg white foam; and the Mole Negroni, a bold reinterpretation built on fat-washed mezcal and xocolatl bitters. Roots and future, reconciled in a single glass.
The offering extends well beyond spirits. Superbueno also presents a program of zero-proof cocktails crafted with the same precision, accompanied by small gastronomic bites that complete the experience.
More than a bar, it is a cultural bridge. Nacho distills the philosophy in a single sentence: “A great drink should not only surprise the palate. It should connect with the heart.”
Photos: Superbueno
More in this issue of Elite Business
Read what matters.
'