Cocktail Roads

🌺🌺Cocktail Time🌺🌺

Here we go with Abraham Israel Delgado Flores] cocktail recipe from menu. ¡Salud!

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Amiga date cuenta

Ingredients:
1oz Tequileño platinum
1oz Derumbes durango
1oz hibiscus and vanilla syrup
1oz lime juice
1oz aquafaba
5 drops sesame oil

Method: Dry shake all ingredients. Add ice. Shake all ingredients vigorously. Fine strain into a rocks glass filled with ice.

Garnish: Himalayan salf rim & fried sugared hibiscus

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🍹 Abraham Israel Delgado Flores]
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✨✨Cocktail Time✨✨ Here we go with cocktail recipe! Cheers!

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Bailar sin Cesar

Ingredients:
40ml Lunar
10ml acid mix
20ml pineapple cordial
Dubonnet foam

Method:
Shake all ingredients and fine strain into a chilled Nic and Nora glass.

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💕💕Cocktail Time💕💕
Here we go with a cocktail creation by .dc.96 ¡Salud!

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Ingredients:
1.5oz gin
0.5oz crème de cassis
0.5oz lime juice
0.5oz simple syrup
1oz guanabana juice
Egg white

Method:
Dry shake all ingredients. Add ice and shake vigorously. Fine strain into a coupette.

Garnish:
Cucumber and lime wheel.

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This is .dc.96 , bartender at .bar.cocteleria bar in Guadalajara.

Ivan studied gastronomy and worked in kitchens for about five years before he started bartending. One day, one of his friends presented him with the opportunity to join the team at a bar that he was working at. And that was the start of a whole new story. Ivan really liked being in direct contact with the guests. He loved that every night he could meet new people, that you could have real interactions with them and you can see directly when your guests enjoy what you prepare for them. He worked at that bar for two years, where he learnt mostly about customer service and artisanal beer. Until brother got him a job at a cocktail bar. And that’s where he managed to bring together his two passions. Little by little, he learnt how to manipulate bottles, how and why mix ingredients together, the garnish game, more product knowledge, and so on. He’s now been part of Pimp’s team for about one year and still very much loves bartending.

Q&A

What’s special about your city?
“The people. When you get to a new place, you really feel that people care. That they wanna greet you and make you feel at home. People that walk in here, if we don’t know them at first, when they leave we built a connection. It’s a strong sense of community here.”

Do you have a favorite distillate?
“To work with: gin.
To drink: everything. Or maybe a mezcal with a beer on the side.”

If you were a cocktail, which cocktail would you be?
“Puro mezcal.”

Anything we didn’t ask you that we should know about you?
“Yes. Three years ago, I got into a very big accident and came very close to losing everything. I almost died. And now I really appreciate every day. It gave me a new motivation.”

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📃 .dee
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To finish our visit at with & , here’s some behind the scene of the day. Thanks for the warm welcome, it was a pleasure to get to discover your place!

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🌺🌺Cocktail Time🌺🌺 Here we go with cocktail recipe from menu ¡Salud!

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Perro Oaxaqueño
Ingredients:
2oz mezcal
3oz grapefruit juice
1oz lime juice
1.5oz simple syrup

Method:
Pour all ingredients in a shaker filled with ice. Shake and strain into a tall glass.

Garnish: sal de chapulin rim

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This is and name . They own in Oaxaca. They met over 6 years ago. After they got together and started founding their own family, being both bartenders, they had in mind to have their own place one day. And so they did.

What started with Mexican street food has now become a full-on neighborhood bar and pizzeria. All recipes for food and drinks are co-created by the couple. They even get the help of their little ones to serve pizzas from time to time. A real family business.

Álvaro and Laura, met back when they were really into the electronic music scene. At that time, there was a tune that they really liked called Monrovia, hence why the name.

Overall, Monrovia is a little gem located a little further from the most frequented areas of Oaxaca city. Laura whole’s family is from that neighborhood and they are really bringing some solid cocktail game further from the center. If you have a chance to visit, we highly recommend you do.

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📃 .dee
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🌵🌵Cocktail time🌵🌵Here we go with cocktail recipe. ¡Salud!

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Jalmich

Ingredients:
1oz coconut oil fat washed charranda
1oz añejo
0.50oz pineapple gum
1dsh aromatic bitters

Method:
Add all ingredients to a mixing glass, fill with ice and stir. Strain into a rock glass

Garnish: Pineapple leaves.

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What’s the story behind Tequila Ocho?
“For many years, people had been taking about the differences between the tequilas from the lowlands and the highlands of Jalisco. One day, industry legend Thomas Estes approached Carlos Camarena with the idea to go a little bit further. He wanted to create a brand that would explore not only the differences between the regions, but the differences between the filed. So that people could try and see what the agave can bring to a tequila. So that’s why they started. They wanted to prove the world that each field has its own caracter, its own personality, its own terroir basically.”

Where does the name Ocho comes from?
“It comes from when they started the project. The had a lot of samples to try. When they did the tasting, both Carlos and Thomas tasted in a separate room in order to avoid any infulence on each other. After the tasting, they both had the same favorite sample, the number eight. So they decided to call their brand .”

What makes your tequila unique?
“The details. That we wait for those details. That we wait to harvest the plant, that we harvest with the pinca alta because we go into the details. At the time that we cook it, we cook it in this kind of ovens and not in the autoclaves is because we respect those details and we respect the flavors that will give you this type of oven. At the time of the Tahona, the water that we use, we could use some mineralized water, but we use our water because its another detail, it’s the water that the highland people are used to. Si its a lot of small details that makes the difference. The open fermentation, the basa, etc. All these kind of details that we are doing during the process it’s because it’s gonna make a difference, and it’s gonna be reflected in the glass. Even the glass that we use for the tasting, it’s a detail. If you serve tequila in a shot glass, it’s a detail, but the message that you are sending is to wait for the lime and salt. When you serve it properly, the message you send is to take your time, smell it, kiss it, and take your time to really breathe the tequila. It’s a small detail. Here in La Altena we really care about all the details.

🥒🥒Cocktail Time 🥒🥒

Here we go with cocktail recipe from .bar.cocteleria bar menu. Cheers!

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Andromeda

Ingredients :
1.5oz gin
0.5oz
0.5oz lime juice
0.5oz soursop juice
0.5oz pineapple juice
0.5oz apple juice
0.5oz guava juice
0.5oz simple syrup

Method : Add all ingredients to a shaker filled with ice, shake and strain into a highball.

Garnish : raspberry and cucumber flower.

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This is , from Guadalajara, bartender at PIMP] .

Diego has been working in hospitality for about seven years ago. First starting as a server, he then worked in nightclubs where he learnt about traditional cocktails, or “cocteleria de cantina” with classics such as the Vampiro, Margarita, etc. That’s when he started to be interested in cocktails, but even more it’s warming effects and whisky in general. It wasn’t until he got a job at a bar called Guilty that he really started to dive into cocktail bartending. That’s where he met his bar mentor, , and also where he learnt to experiment with recipes, infusions, syrups, etc. Right after working at Guilty, he joined the opening team at PIMP] and has been working there since.

Q&A

⚪️What do you love most about your city? “First and foremost, I love electronic music, and so to me Las Americas is a very special place. I also love Guadalajara’s classic and European architecture. So techno & architecture.”

⚪️ Why do you love making cocktails?
“Because I love people’s expressions. When I make drinks for people, I really enjoy the interaction. I love to see what people like and interact with them.”

⚪️ What’s your favourite distillate and why? “Whisky and gin. Whisky I love because I simply love the flavours. I love that’s it’s more of an acquired taste, and I love the process of trial and error to find what you like. I like smoky flavours, so I love scotches like Talisker, Caol Ila, etc. And for gin I love the citrus notes, more refreshing notes. And I love that you can find very varied profiles within the category.”

⚪️ If you were a cocktail, which cocktail would you be? “A negroni. It’s strong, it has a lot of character, but it’s also sweet at the same time.”

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📃 .dee

🖤🖤Cocktail Time🖤🖤 Here we go with cocktail recipe from menu. ¡Salud!

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Embrujo Martini

Ingredients :
3oz vodka infused with cacao butter & Kalani
0.33oz coconut liqueur

Method :
Stir all ingredients into a mixing glass. Strain into a chilled nic and nora.

Garnish :
Cacao flower

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*This is a preview of the article about Link in bio to read the full interview.

This is Gabriela Lozada, manager of . She started to work in hospitality as a barista when she was 17 years old. With time, she needed to earn more money and applied to work in a bar. She got in as a waitress, but it was a very crowded bar and she never liked when people invade her personal space. Her shifts would often end at the police station because customers kept on invading her personal space. Eventually her boss took her aside and told her that she was really good, but maybe not with people so close, so he offered her to work behind the bar instead. It was an instant fit. […]

⚪️Having an all women bar team was your idea from the very beginning of Brujas and you referred to it as a silent protest. Can you tell us a little bit more about what it means to you? “For me, having a 100% women bar team is very important. It’s not that we are yelling to everyone that we are just women here, it’s more of a silent protest to today’s industry that is mainly ruled by men. When you are a woman and you try to apply to bartending positions, you are often rejected because you are just a woman, or because you don’t look like a woman should look. So this bar to me is like a silent protest because sometimes even people don’t realize that we are all women, and when they do, they start having a lot of questions, they wonder how we can carry heavy ice bags ourselves, and things like that.”

⚪️What makes Brujas special to you “Normally cocktail bars are a little bit more fancy. I mean, Brujas is fancy inside, but the vibe is not. You know, in most of the cocktail bars you would go to order signature cocktails, whereas here you can come for a beer or a michelada is it’s all the same for us. If you go to a cocktail bar here to order a rum and coke, most bartenders will talk you out of it. Here it’s very 360 degrees, full rounded and the offers her can fit anyone. It doesn’t matter if you drink cocktails or not, you will find something here. We are a lot of a neighbourhood bar.”

⚪️Top 3 bars in Mexico City? .mx .denadie

*This is a preview of the article about Link in bio to read the full interview.

This is Gabriela Lozada, manager of . She started to work in hospitality as a barista when she was 17 years old. With time, she needed to earn more money and applied to work in a bar. She got in as a waitress, but it was a very crowded bar and she never liked when people invade her personal space. Her shifts would often end at the police station because customers kept on invading her personal space. Eventually her boss took her aside and told her that she was really good, but maybe not with people so close, so he offered her to work behind the bar instead. It was an instant fit. […]

⚪️Having an all women bar team was your idea from the very beginning of Brujas and you referred to it as a silent protest. Can you tell us a little bit more about what it means to you? “For me, having a 100% women bar team is very important. It’s not that we are yelling to everyone that we are just women here, it’s more of a silent protest to today’s industry that is mainly ruled by men. When you are a woman and you try to apply to bartending positions, you are often rejected because you are just a woman, or because you don’t look like a woman should look. So this bar to me is like a silent protest because sometimes even people don’t realize that we are all women, and when they do, they start having a lot of questions, they wonder how we can carry heavy ice bags ourselves, and things like that.”

⚪️What makes Brujas special to you “Normally cocktail bars are a little bit more fancy. I mean, Brujas is fancy inside, but the vibe is not. You know, in most of the cocktail bars you would go to order signature cocktails, whereas here you can come for a beer or a michelada is it’s all the same for us. If you go to a cocktail bar here to order a rum and coke, most bartenders will talk you out of it. Here it’s very 360 degrees, full rounded and the offers her can fit anyone. It doesn’t matter if you drink cocktails or not, you will find something here. We are a lot of a neighbourhood bar.”

⚪️Top 3 bars in Mexico City? Ticuchi, Hanky Panky & Cafe de Nadie

🌅🌅Cocktail time🌅🌅 Here we go with a cocktail recipe by .dee , using .mezcal in company of , Global Brand Ambassador for Cheers!

Thanks to for hosting us.

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Oaxacan afternoon

Ingredients:
1oz .mezcal espadin
0.5oz Oaxacan Ancho liqueur
0.5oz Dry vermouth
1oz Pineapple
0.5oz lime
0.5oz simple

Method:
Shake, strain into rocks glass over ice.

Garnish:
Sal de chipulines & agave shaped pineapple fronds.

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🍹 .dee
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This is , Global Brand Ambassador for which include , .mezcal and .mezcal .

She was raised in Los Angeles from Mexican parents both from Matatlán, where her family has been making mezcal since 1840. After growing up in California, she moved to Boston for school where she majored in Business and Finance. Upon graduating, she was told about a position within her family business which involved moving to Oaxaca. It was a no brainer for her and she jumped on straight away. What was supposed to be a 2 years adventure is still going on strong after 6.

At first, she was doing a lot of different jobs. It allowed her to really get into the nit and grit of what the company is, to understand how it’s supposed to be run and what makes it function well, as well as rebuilding the connections with the mezcaleros themselves and the families. She reminds us that “it’s different when you are from Oaxaca and you have to build connections with these people. It’s like you have to be there for them as well, that you grow not only for yourself but also for the families that are out there and that are behind the company. It’s a very, very big commitment.”

Overall, if Monica was already in love with Oaxaca from her many summers spent in Matatlán with her grand-parents as a kid, she keeps falling in love with the place, the locals, her own history as well as the people that are coming in and out and exploring. It all forms a unique community that she’s very grateful to be part of.

Q&A

⚪️What do you love about Oaxaca city? « I've been to many other cities, even in Mexico, and I would say that it doesn't feel like you are part of the community or that your meeting locals were as here in Oaxaca, and I hope this is something that continues to be in the years coming from now, I still feel like I'm being where I'm interacting with the local community. I'm still experiencing parts of that culture that has been here for so many generations and I feel like part of that history still feels present today. And also the influx of people that are new keeps it interesting, keeps it kind of evolving and becoming something. »

🍃🍃Cocktail time🍃🍃

Here we go with cocktail recipe from menu. Cheers!

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Posca Allende

Ingredients:
2oz espadin mezcal
1oz
1oz guayaba shrub

Method:
Pour all ingredients into a mixing glass and stir until well chilled.

Garnish: basil leaf

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This is , from Guadalajara, bar manager at restaurant.

Fabian has been bartending for almost ten years. He started when he was 17 years old and learnt most of his bartending foundations when he moved to Cancun for a year. In reality, Fabian never really imagined that he would make a career in hospitality. What started as a way to make ends meet eventually turned into a passion. And then came a turning point in his life when he realized the depth of everything that could be learnt in the world of cocktails, spirits and hospitality. Nothing special happened in that turning point, if not only a true desire to learn more combined with a deep appreciation of the craft. Fabian has now been managing the bar program at one of Mexico’s best restaurants for the past three years and least to say, his pursuit of knowledge is still going strong.

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⚪️Q&A⚪️
⚪️What makes your city special?
“Tequila.”

⚪️Why is tequila special for you?
“It’s something you grow up with. It’s something that’s in your life since forever, there is always tequila around. In the movies, in the house, you see your aunties and uncles drinking tequila… It’s something that you understand really as a part of life here. And it’s pretty cool that tequila also represents us, represents Jalisco and Mexico in other parts of the world.”

⚪️What’s the biggest lesson that working in hospitality taught you ?

“I think it’s community. The support and the family that exists between bartender friends and colleagues. It’s really nice. The sense of community and hospitality between people in general.”

⚪️If you were a cocktail, which cocktail would you be?
“ A negroni. Sometimes its more sweet, sometimes its more bitter, sometimes is more dry, sometimes its stronger, sometimes its more balanced, a bit of a chameleon. ”

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📃 .dee

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🍸🍸Cocktail Time🍸🍸

Here we go with cocktail recipe. Cheers!

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Dry Martini

Ingredients :
2.5oz
0.5oz Carpano dry vermouth

Method : Add all ingredients and stir until well chilled.

Garnish : House pickles and lemon peels

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🪑 .denadie

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This is , from Mexico City, co-owner of .denadie and brand ambassador for .

Carmen is originally from Guadalajara. She first started in the industry about twelve years ago, as a way to support her studies. Eventually, she left school and went to a different city to try something new. She bartended in Playa del Carmen and Cabo San Lucas
for about a year, decided to come back to Mexico City and fell in love with the city. Carmen got most of her cocktail bartending back ground at , where she worked as a bartender for 3 years and then as the head bartender for another year and a half. When the pandemic hit, she took a one-year vacation and then met the guys from .denadie . Being very passionate about music, they were looking for someone to contribute to the cocktails and spirits program. Carmen jumped on board and decided to partner with them. All the while co-owning one of Mexico’s best bars, Carmen currently studies a Sociology degree at UNAM. If you are in Mexico City, you MUST stop at her bar. We were hooked, we had to come back every day and only wish we could be back there sooner than later.

Q&A

⚪️What she love most about Mexico City: The people -The food - Every day you can go and do something different.

⚪️Three words to describe your city: Very polite – Inclusive – Diverse.

⚪️What is the biggest challenge for women in the industry in Mexico City? “For me, it’s to have the respect of all the men in the industry. It’s still super macho. We are working really hard every day, just the professional way, to be recognized as such and respected.”

⚪️Top three bars/restaurants in Mexico City: .mx - - (and why not a 4th: )

⚪️One bottle to bring on a desert island: Mezcal.

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📃 .dee

Oh hi !

We officially published our last Canadian feature, yeah ! Given it’s been a while since we introduced ourselves, and there are a lot of new people here (welcome 😃) we thought now would be a good time to do so, before starting the Mexican features.

For those of you who don’t know, Cocktail Roads is a covid-born project, a two women led platform that started in July 2020. We packed our life in our little Hyundai hatchback, travelled from coast to coast in Canada and met with 135 professionals from the cocktail industry, including bartenders, bar owners, brand ambassadors, distillers, and more. For every person we met, we wrote an article about their path in hospitality, featured a portrait + cocktail picture, and made a video for you to see them in action.

Our goal is very simple : we want to shine the light on the cocktail community and contribute to building a better, more inclusive one.

Our duo is composed of Daphnee Vary Deshaies] and Arts & Social Media management]]] . The one you see here is Arts & Social Media management]]] . She’s the image maker. With more than a decade of experience in photography, she is the owner of Arts & Social Media management]]] , a small social media agency, creating images and videos primarily for bars & distilleries.

For Cocktail Roads, Arts & Social Media management]]] acts on the back end of the project. She’s the one doing the pictures, videos, editing as well as maintaining the website.

Head to our website if you wanna learn more about us !

📸 Daphnee Vary Deshaies]
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Oh hi !

We officially published our last Canadian feature yesterday, yeah ! Given it’s been a while since we introduced ourselves, and there’s a lot of new people here (welcome 😃)we thought now would be a good time to do so, before starting the Mexican features.

For those of you who don’t know, Cocktail Roads is a covid-born project, a two women led platform that started in July 2020. We packed our life in our little Hyundai hatchback, travelled from coast to coast in Canada and met with 135 professionals from the cocktail industry, including bartenders, bar owners, brand ambassadors, distillers, and more. For every person we met, we wrote an article about their path in hospitality, featured a portrait + cocktail picture, and made a video for you to see them in action. Our goal is very simple : we want to shine the light on the cocktail community and contribute to building a better, more inclusive one.

Our duo is composed of Daphnee Vary Deshaies]] and Arts & Social Media management]] . The one you see here is Daphnee Vary Deshaies]] . She’s the bartender. With more than a decade of experience in hospitality, she currently works as the Beverage Director for group in Montreal.

For Cocktail Roads, Daphnee Vary Deshaies]] acts as the face of the project. She’s the one doing the talking and the writing. She oversees the selection process, communications, does the interviews and writes the articles. She’s our direct link with the cocktail community since she’s already pretty involved in it.

Head to our website if you wanna learn more about us ! And stay tuned if you wanna hear more about Arts & Social Media management]] soon !

🏞 At the beautiful Destilería La Alteña, makers of &
📸 Arts & Social Media management]]
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✨✨Cocktail time✨✨
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Here we go with Shawn Soole, bar manager, entrepreneur, author, bar industry dad, cocktail recipe from Clive's Classic Lounge. Cheers!

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I Live in Vic West
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Ingredients :
1.50oz Stillhead Blackberry Gin
1oz Esquimalt Wine Co Kina Rouge
0.25oz simple syrup
0.75oz lemon juice
1dash Bittered Sling Lem Marakesh Bitters

Method :
Shake all ingredients with ice and strain into an old fashioned glass over fresh ice.

Garnish :
Two lemon slices
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*** This is a preview of the article about Shawn Soole . Go to our website to read the full interview (https://www.cocktailroads.com/post/shawn-soole ).***⁠

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Shawn Soole was born in the UK, grew up in Australia and moved to Victoria in 2006, the same city he has been living in since then and now considers his home. Shawn has a lovely wife called Jules and a wonderful daughter called Willow Grace. If you don’t already know Shawn Soole , let’s just say very simply put that the guy has done pretty much everything in our industry, won many national and global prestigious awards, wrote a couple of books and on top is a serial entrepreneur who always has several projects going on at the same time. Writing about his path in hospitality would have needed a whole chapter, or maybe even a book. So, since our goal is to shine the light on the cocktail community, we decided to shift our focus towards how Shawn Soole brought the cocktail culture to Victoria and contributed to put Canada on the world map.

[…]

After that, Clive's Classic Lounge just built up, and so did the cocktail culture. Venice opened around that time, which would become another iconic cocktail bar in Victoria. Slowly and slowly other bartenders started to join the clan. And then in 2011, Clive's Classic Lounge won top 4 best hotel bars in the world. Which not only gave a big push to the local community, but also definitely put Canada on the world map.

To achieve that, Shawn Soole did a few things that could be summarized very simply: he built a community...

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Overall, building community is kind of an abstract concept. Rarely do we meet someone who has been that practical and efficient about it. Today was our last feature on the Canadian cocktail community, and we couldn’t be prouder to end it with someone who truly managed to make a difference.

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