Latin-flavored cocktails gain popularity | Nation's Restaurant News 2011
http://www.nrn.com/article/latin-flavored-cocktails-gain-popularity
Latin-flavored cocktails gain popularity
Latin flavors are pouring into beverages, according to experts at the “Latin Flavors, American Kitchens” conference at the Culinary Institute of America in San Antonio.
Jeret Peña, the “tavern keeper” at The Esquire Tavern in San Antonio, Texas, said he considers mezcal, tequila, peppers, chiles and Latin American herbs the top five Latin flavors popular in contemporary cocktails.
Rick Bayless, chef and owner of Frontera Grill, Topolobampo and XOCO in Chicago, said: “We are living in a great era of emphasis and enthusiasm about the cocktail culture. It has gotten an amazing rebirth.
“Where I used to ask for the wine list, I now ask for the cocktail list, because it’s exciting,” he added.
Mexican beverage traditions
Bayless said Latin American alcoholic beverages, liqueurs and mixers are also delicious. For instance, in Mexico, many cities and regions have their own flavor traditions, such as adding ground peanuts, fruits and herbs to drinks.
“It’s all of our duties to shake the bushes and find out what’s out there,” Bayless said.
In terms of distilled spirits, tequila and its cousin mezcal, made from the agave plant, are popular.
“The aging of a good tequila is made in the field, not in the bottle,” Bayless said. “It’s the slow maturing process that makes the agave taste delicious.”
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