Cambridge Has a New Hidden Cocktail Bar

"CocoMango leans Latin-Caribbean like its big siblings, says owner Joseph Correia, but with a bit of an Asian twist on the food menu. Think: the aforementioned Cubano rangoons (stuffed with ham, Swiss cheese, and shredded pork, with a side of pickle-mustard aioli); raw tuna in crispy wonton taco shells; churrasco steak and plantain sushi topped with chimichurri; and ropa vieja spring rolls."

"While the food is pure fusion-y fun, the vibe is meant to dial into 1920s-era speakeasies, with a Cuban feel in particular, says Correia. We'll leave a bit of mystery to the method of entrance, but it involves an old-timey elevator gate and gold coins. (Reservations required, and the Top Mix host will help you on your way.) Inside, suspender-wearing servers await. A coconut-shell chandelier, crushed-velvet seating, and palm-frond-topped pillars set the scene, with nightly live music and late-night weekend DJs adding to the ambience."

"The cocktails are transportive, too, with rum grabbing a lot of the spotlight. The Havana Whisper, for instance, is a mojito featuring a Puerto Rican rum from the Ron del Barrilito distillery, while the Caribbean Hemingway is made with Flor de Caf1a rum, from the base of a Nicaraguan volcano. Other concoctions include Cafe9 y Cigarrillos, with tequila, whiskey, cold brew, and coffee liqueur, and a passionfruit-flavored mint julep."

CocoMango Speakeasy is a hidden bar in Cambridge connected to the Alewife Top Mix Bar & Kitchen. The menu blends Latin-Caribbean foundations with Asian influences, featuring Cubano rangoons, raw tuna in crispy wonton taco shells, churrasco steak and plantain sushi, and ropa vieja spring rolls. The space recreates a 1920s Cuban speakeasy atmosphere with an old-timey elevator gate entrance requiring gold coins, suspender-wearing servers, a coconut-shell chandelier, crushed-velvet seating, and palm-frond-topped pillars. Nightly live music and late-night weekend DJs provide entertainment. Cocktails emphasize rum-forward recipes alongside coffee-and-whiskey and passionfruit options. Reservations are required and entry is coordinated through the Top Mix host.

Read at Boston Magazine