Gettin’ Lucky in Montauk with Herradura and Chambord

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The Montauk staycation goes on. Chambord five ways at @greyladymtk. #MakeAmericaBrunchAgain #brunch #Chambord #staycation #Montauk

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The horseshoe is a universal symbol of luck, so it’s natural—if not straight-up predestined—to feel lucky when you’re drinking tequila with a horseshoe on the bottle, right? Members of the Edible team recently found ourselves wondering that while attending a Herradura and Chambord brunch at Grey Lady MTK on Saturday, July 23.

The day was hot and the drinks were gorgeous. We  started with blackberry ‘mimosas’ made with Herradura Blanco, orange juice and Chambord.

Black Berry 'Mimosas' — made with Herradura Blanco, orange juice, and Chambord

Blackberry ‘Mimosas’ — made with Herradura Blanco, orange juice and Chambord

The spirits—from Mexico and France, respectively—paired perfectly together; the herbaceousness of the Herradura amplified the natural berry sweetness of the Chambord. Sometimes the best arguments for cross-culturalism can be found in a cocktail glass.

Scallop ceviche made an appearance as a passed hors d'oeuvre.

Scallop ceviche made an appearance as a passed hors d’oeuvre.

Next up was the heirloom tomato and harissa Bloody Maria. The cocktail—made with Herradura Reposado, farm fresh tomatoes, harissa, lemons and olives—was served with either a veggie omelette or huevos rancheros (guests’ choice). Most impressively, the tomatoes used in the drink were brought in from local farms.

“We roasted all of the tomatoes ourselves,” said DJ Montalbano, Grey Lady’s floor manager, who personally prepared and created—with the restaurant’s manager, John Acevedo, and chef, Jonathan Warnock—all of the cocktails we enjoyed over brunch. “I keep thinking about how great this drink would be over pasta. You could do whatever you want to it—add a little crushed red pepper or garlic.”

Huevos Rancheros with Grey Lady's Heirloom Tomato and Harissa Bloody Maria

Huevos rancheros with Grey Lady’s heirloom tomato and harissa Bloody Maria.

The third and final cocktail was a sweet and savory coconut margarita. Served with agave-infused panna cotta and a mixed berry reduction, the margarita was made with Herradura Anejo, salt, cream of coconut, agave and lime. By brunch’s end, we were so impressed with everything we sipped that we had to pay our compliments to Montalbano, who modestly shied our words away.

“It’s really easy when you’re working with a tequila as good as Herradura,” he said.

Herradura—like its partner of the day, Chambord—is a spirit with a lot of history. The 100-percent agave tequila was founded in 1870 and, even now, is crafted using traditional production methods.

Rows of Agave at Casa Herradura, Amatitán, Jalisco

Rows of agave at Casa Herradura, Amatitán, Jalisco, Mexico.

“Herradura is a very authentic brand, so partnering with Grey Lady—a restaurant that shares that same authenticity—is really nice for us,” said Talia Fluger, field marketing manager for Brown-Forman tequilas. “What I love about Grey Lady especially is that they source local ingredients. They never use box juices.”

You’ll also never find box juices in Herradura’s signature cocktail, the Horseshoe Margarita. Available at bars and restaurants throughout the East End—Grey Lady MTK included—the Horseshoe Margarita is a skinny margarita made with Herradura Silver, agave and fresh lime juice.

“The goal for Herradura is to create the most complex, flavorful tequila,” said Fluger. “You can really sip Herradura Silver, because it’s so complex. Ours is a flavor you really don’t want to drown out.”

Want to try the Horseshoe Margarita for yourself? Ask for it at your favorite watering hole on the East End. For Chambord, check out our brunch guide.