According to José Luis León, the success of the gin and tonic in Mexico, supported above all by its ability to adapt to any palate and supported by the extreme respect for details and the use of fruits, spices and vegetables when mixing, also It had to do with marketing.
“The arrival of new brands such as Hendrick’s made people look at the gin and tonic, and consequently the rest of the cocktails, with different eyes”, he explains, while revealing the secrets of the margarita al pastor, an innovative creation built on a classic margarita to which is added a mix that includes coriander, serrano pepper, pineapple juice, honey, mint and basil, and which has been placed among the favorites of its clientele at the Limantour. “It’s a drink that works in Mexico, but in the events we attend abroad it’s a hit,” he says proudly.
Fátima León, for her part, has not forgotten how the bars began to have ingredients so that the experience was as personalized as possible. “The possibility was opened for the client to create her own drink, adding the ingredients that she liked the most to her gin and tonic. In addition, carts also emerged in restaurants. That started to open the minds of a lot of consumers,” she notes.
With a splendid present, the Mexican mixology scene faces the future challenging the changing tastes of the younger generations, much further away from alcohol than their predecessors. “It’s clear that Gen Z isn’t that into high-proof alcohol, which doesn’t mean it’s going to go off the charts. What we are going to see is a growth in non-alcoholic and low-proof cocktails, something that is already happening with drinks such as amaros and vermouths, whose consumption is increasing”, reflects Fátima León, for whom the Mexican cocktail bar has followed a path parallel to that of haute cuisine.
“In the beginning, the evolution was slow. Then came the explosion and cocktails with up to 15 ingredients began to be made, something that began to decline about three years ago. Now we bet on less is more and I love that”. But in the meantime, let’s enjoy the moment and be thankful that, fortunately, the Porfiriato disappeared a long time ago.
Special cocktail recipes with gin
GIN PESTO
Joseph Mortera / Café Ocampo
INGREDIENTS:
45ml of gin from the Californias Nativo
30ml of yellow lemon juice
20ml lemon peel syrup
8 leaves basil
GLASSWARE:
Old fashioned
PREPARATION:
In a shaker, macerate all the ingredients, add ice and shake vigorously. Double strain and serve in a glass with ice. Decorate with basil leaves.
DAISY TO THE PASTOR
Jose Luis Leon / Limantour
INGREDIENTS:
50ml Altos Blanco Tequila
20ml of Cointreau
25ml lemon juice
40ml by Taco Mix
GLASSWARE:
Old fashioned
PREPARATION:
Pour all the ingredients into a shaker with ice and shake. Frost the glass with coriander salt and fill with ice cubes. Serve and decorate with a triangle of pineapple.
IT’S NOT DAISY
Fatima Leon
INGREDIENTS:
50ml Runneght’s Mezquila
20ml citrus cordial
15ml of agave honey
30ml grapefruit juice
GLASSWARE:
Old fashioned
PREPARATION:
Pour all the ingredients into a shaker with ice and shake. Sprinkle half the glass with salt and fill with ice cubes. Serve and decorate with dried grapefruit.