Noche de Lobos
Traveling to Oaxaca is unlike visiting any other city in Mexico. The airport is much smaller. It seems like immigration keeps a close eye on those who enter; they make you earn. You are greeted almost immediately by hospitable travelers, locals and service workers. Montelobos in connection with ‘Another Round Another Rally’ secured all our transportation needs. Another Round Another Rally is a non-profit organization with a focus on supporting the hospitality industry. Earlier this summer, Team ARAR hosted three online educational sessions that included bartenders from all over the US. We were educated in Mezcal production, its history and the methods Montelobos employs to produce Mezcal sustainably. I was selected from the group to attend the in-person immersive experience in celebration of Mezcal, Noche de Lobos.
After settling into our centrally located hotel, we convened at Otro Mezcal for cocktail hour. This venue is modern and very chic with a minimalist bar and talented bartenders. Looking at the clean lines and contemporary design felt like I was in a posh bar in Lisbon not Oaxaca. We sipped Mezcal Negronis before joining a parade down the streets of Centro Oaxaca City. The procession was led by a group of women dressed in traditional Oaxacan attire. Each senorita held a basket of fruit and flowers on their heads called cempasuchil. Their dances and chants were in celebration of the abundant harvest and gratitude for their good fortune. Every so often, the ladies shouted, ‘Viva Oaxaca!’ in a tone that would be heard and felt by the entire parade.
As the parade concluded, we were led to the Centro Gastronomico. This venue felt like a museum. Every piece of furniture and decor looked like art. We whet our whistles on a few more Mezcal cocktails and nibbled on smoked cheeses. It was at this point that I realized that Montelobos was all about the BIG reveal. Seemingly out of nowhere, a door opens and we enter a room full of marigolds and glowing candles.
I quickly looked for a spot with the best view of the altar in the middle of the room.
While I was impressed by the range of Mezcal cocktails offerings, I was equally as impressed by the water program. We were offered a variety of infused waters to accompany our meal. I requested Maize water (which had a mild sweetness and slightly nutty flavor.) Our six course meal was made more magical by the enchanting music performed by ‘No Borders for Lovers’.
At day break, we venture to the mountains of Santiago Matatlan to visit where Montelobos Mezcal is made. We were led through the entire production process from the agave cultivation and harvesting to milling, fermentation and distillation. We witnessed the burial and subsequent smoking of the agave. The jimadors perform a delicate dance of tossing huge pinas in a pit and avoiding the fumes ruminating from the smoldering flames.
Meanwhile, Montelobos owner and agave PhD, Ivan Saldana, showed us the proper way to taste Mezcal. We paired Mezcal with infused salts and sliced tomato. My favorite combination was the Tobala Mezcal chased with a bite of green tomato dipped in hibiscus salt. A simple culinary treat.
We were then treated to more traditional Oaxacan food throughout the remainder of the evening. A feast of mole, atole, tlayudas and chapulines awaited us in what seemed like a desert oasis situated in the Mixe region of Oaxaca. Musical acts of varying genres serenaded us as the sunlight was replaced by moonlight and the pack was fully activated. The valley filled with Mezcal and movement as a mystical energy took possession of us all.
The final day of Noche de Lobos was the most cultural enriching engagement of the entire experience. My group ventured to Monte Alban, a UNESCO World Heritage Cultural Site. The former grand capital of the Zapotees, now serves as a testament to the innovation and organization of Oaxacan. Our tour guide was incredibly knowledgeable and added much needed context to the Oaxacan story.
We convened at Casa Oaxaca for a complete culinary and sensory experience. We were encouraged to wear all black to our final meal curated by Oaxacan Chef Alejandro Ruiz. We were led into the venue by Catrinas, Tiliches and diablos. After receiving a spiritual cleansing and blessing from an anointed Muxe, we were ushered into the main dining area. The courtyard was dripping in marigolds and candlelight navigated us into the venue. Dancers captivated us with their elaborate masks and haunting moves. In contrast to our previous seated dining experience, this night was more free form.
Food stalls lined the perimeter of the garden venue. I hopped in line for fire roasted pork and beef. As the evening progressed, the music intensified and the energy was transformative. After a sufficient amount of Pechuga, Montelobos unveiled its piece de resistance, its final reveal; a door opened behind the stage and a glowing light permeated from the room. Upon entry, we were introduced to dancers hanging from the ceiling and a beautiful Montelobos bar serving more delicious Mezcal cocktails. Despite having a 6AM flight to Houston the following day, I ordered another ‘El Bandido’ cocktail (Montelobos Espadin – Ancho Reyes Verde – Lime Juice – Simple Syrup) and marveled at all the connections agave has made.
Holiday Cheers! Dinner Menu
No need to dread entertaining friends and family this holiday.
Keep it simple and fun. Use that extra time to bond with your loved ones. Instead of making a large elaborate meal; design a creative and memorable menu complete with dishes and cocktails that will excite taste buds and stimulate conversation.
We teamed up with Elise from @cookinwithbooze to design a creative and easy 3-course Holiday meal Infused with a little something extra -booze. Perfect for those who enjoy a certain kick in each dish and sip!
For Starters
This Amaro based cocktail was meant to set the tone for the evening. Intended as a mellow cocktail, ‘Bi-Coastal’ – uses Bacardi 8 to add spice aroma and rich color to the mixture. A bit of citrus is added for acidity and the apple juice to round out the flavors. I strongly believe apple juice is under used in cocktails.
Its mildly sweet light taste make it a perfect compliment to aged spirits like this Bacardi 8. Apple juice like apples come in a variety flavors based on the type of apple. Sample an assortment of apples to determine your favorite variety.
Bi-Coastal
1 oz of Montenegro
1 oz of Bacardi 8
2 oz of Apple Juice
¼ oz of Lemon Juice
Garnish – Amaro soaked Apple slice/Lavender leaf
Add ingredients to mixing tin. Fill tin with ice; shake passionately. Strain mixture into coupe glass. Place garnish. Take #GentleLadySips
Main Dish
Gin is such a great palette cleanser. The herbal notes seem to wash out all previous taste while you breath in fresh floral ‘smells’. Fortified by Ginger Liqueur and pineapple juice; this cocktails purpose is to let the main course shine.
Season’s Best
1 oz of Gin
¾ oz of Domaine di Canton
2 oz of Pineapple Juice
1 oz of Honey Syrup
½ oz of Lime Juice
Garnish – Lime Peel
Add ingredients to mixing tin. Fill tin with ice; shake passionately. Strain mixture into rocks glass full of ice. Place garnish. Take #GentleLadySips
Elise created a cheeky way to remix a classic holiday dish.
Dessert
Lastly, the dessert cocktail was curated to be substantial. A drink that would feel like the conclusion of some transformative; a celebration of some great triumph – as getting together with family sometimes is.
Our Courvoisier based Digestif, lovingly called, ‘Cherry Bomb’ combines the very old school with new aged sensibilities.
Cherry Bomb
1 oz of Courvoisier
1 oz of Bacardi 10
1 ½ oz of Orange Juice
½ Cheerwine Syrup
2-3 dashes of Chocolate Bitters
Garnish – Bourbon Cherry/ Lime Peel
Add ingredients to mixing tin. Fill tin with ice; shake passionately. Strain mixture into chilled coupe glass. Place garnish. Take #GentleLadySips
Make sure to visit www.cookinwithbooze.com for all the details on each dish. Elise explains who she infused a little booze in each course.
www.bacardi.com
www.courvoisier.com
www.docporters.com
www.goldbugcollection.com
www.amaromonte.com
www.cheerwine.com
www.cookinwithbooze.com
Italian Inspiration with Toschi Fragoli
We were first introduced to Toschi Fragoli during Southern Regional Conference for the United States Bartenders Guild. The 4-day program included sessions on professionalism in the bar community, training on the latest bar gadgets and, of course, spirits tastings.
Tad Carducci partnered with the Italian Trade Commission to educate our group of over 50 food and beverage veterans on Italian Amari. With ease, Tad delivered a brief history on each liqueur followed by a tasting of a craft cocktail using an Amaro. The herbal liqueurs were once used to stimulate ones appetite before a meal. Now, the bitter modifiers are a popular addition to craft cocktails. #ItalianSpirits
We fell in love with Toschi Fragoli. The strawberry liqueur is deliciously sweet without a medicinal aftertaste. The bottle is uniquely shaped and actually contains a couple handfuls of small strawberries. Very cute! We added a botanical Gin and dry Vermouth to balance the bright flavor and rounded out the cocktail with lime juice.
Infrared
1 oz of Toschi Fragoli
1.25 oz of Hendricks Gin
.75 oz of Dry Vermouth
.50 oz of Lime Juice
Garnish: Fresh herbs (rosemary, thyme, basil)
Add ingredients to mixing tin. Fill tin with ice. Shake passionately. Strain mixture into chilled coupe glass. Take #GentleLadySips
We named the cocktail ‘Infrared’ after the Pusha T song of the same name. The smooth beat of the song over poignant lyrics parallel the flavors of the cocktail.
http://italianspirits.ice.it/
www.usbg.org
Photos by Kim Craven Photography
MUA – John Mikal Artistry
Cocktail Bandits Host: Trappy Hour
Highlighting up-and-coming Charleston artists, Trappy Hour is truly a unique experience.
The energy in the room was magnetic and it was so special to hear live hip-hop performances in a downtown Charleston venue.
We had great live performances by Matt Monday and Salis.
Matt Monday has opened shows for artists like J. Cole, Wiz Khalifa. He brought that same energy to his intimate live performance at The Royal American
Salis’ first EP, Cadillac Chronicles was inspired by artists like UGK, Outkast, and Big Krit. He did an awesome job opening up the show.
The Cocktail Bandits shared their love of Tequila with rounds of Espolon Tequila shots and delicious Tequila sours.
The Royal American kept the crowd hydrated with their 32 oz Royal American Whiskey Punch featuring William Wolf Whiskey. The Royal American always has great drink specials.
DJ T.O. kept the crowd moving all night. We love to work with women making their mark on male-dominated industries.
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Holy Spirits! Book Launch
Holy Spirits! Charleston Culture Through Cocktails is our debut publication. In the book we take readers on a journey through the City of Charleston, exploring its culture from our unique, urban perspective. We worked so hard to bring this idea to life and we are so excited to share it with all of you.
To celebrate this monumental occasion, we mixed up craft cocktails directly from our book, Holy Spirits! We also signed copies of our book as a special thank you to our supporters.
Pancito & Lefty provided a great setting and delicious food for people to mingle and enjoy the craft cocktails.
Attendees had a great time playing with our special ring light for awesome social media photos.
The most popular cocktails of the night were:
Gentle Lady Gimlet with Bristow Gin, fresh lime juice, and Alley 26 Tonic
Peninsula Tea with Firefly Sweet Tea Vodka, fresh lemon juice, ginger honey syrup, and ginger ale
Blacker the Berry with Milagro Tequila, Montelobos Mezcal, blackberry puree, and lime juice
Learn to make these cocktails and more in our book! We appreciate everyone who came out to celebrate with us and kick off our book tour.
Imbibe Magazine ’75 People to Watch in 2018′
We are so proud to be listed among Imbibe Magazine 75 People to watch in 2018. Thanks for the allowing us to share some of our journey.
Read the full feature using the link below:
