Drinks

How the Tequila Cocktail, “Mexi-Thai,” Came to Be




At Mexico City’s buzziest cocktail bar, Handshake Speakeasy, seemingly minimalist drinks disguise layers of unexpected flavor. A crystal-clear concoction served over a large rock conceals notes of matcha and yogurt that bolster the unassuming gin cocktail; a diminutive bunch of hinoki mushrooms offers the only clue to the umami-packed profile of the bar’s Old-Fashioned. Utilizing in-house distillates, infusions and clarified cordials, renowned Dutch bartender and owner Eric van Beek consistently introduces creative methods and ingredients to his high-concept menu.

“The cocktails we serve use innovative techniques … while still being recognizable through familiar flavors, such as coconut and tomato,” says van Beek. The bar’s best-selling—and most mind-boggling—cocktail, the Mexi-Thai, epitomizes Handshake’s approach to drink development. On paper, the drink reads as a combination of blanco tequila, coconut, makrut lime, tomato water and basil oil, but the guest-facing description only reveals so much.

The tequila in question has been coconut oil–washed, while the makrut lime flavor comes courtesy of a housemade distillate; the tomato is imparted via clarified tomato cordial. The resulting cocktail is completely transparent and arrives in a coupe garnished with three drops of basil oil. Though it has a Martini-like appearance, the profile is tropical with a savory edge. “The drink’s appearance often leaves guests taken aback, as they typically expect something more traditional,” says van Beek.

Basil oil serves as the garnish for the Mexi-Thai (left), which is flavored with makrut lime leaf distillate made in-house at Handshake Speakeasy (right).

The inspiration for the drink was tom yum soup, a dish van Beek enjoyed often while living in his hometown of Amsterdam. The coconut-washed tequila and lime leaf distillate, made with ingredients sourced from Mexico, serve as a nod to his new home. “Using common cultural dishes like this as a way to connect with guests helps them understand the types of flavors to expect from our progressive drinks,” says van Beek.

While many of his cocktails take weeks of research and development to perfect, the Mexi-Thai was an anomaly, as it took just five tries to nail down. “Sometimes we are messing around with ingredients and something just clicks,” says van Beek, who notes that adding the tomato cordial was what tied the drink together. “The Mexi-Thai was one of these moments.”

Ever since, the drink has become one of the bar’s most popular—and divisive—menu mainstays. “Even though it’s our current best-seller, guests either hate or love the drink,” says van Beek. “There’s no in between.”

View Original Source Here






GROCERY STORE BACKPACKING FOOD
Bread Uttappam Recipe in Tamil
The Best Breakfasts in Columbus
10 South Indian Breakfast Recipes
Garlic Mushroom | Mushroom Recipes | Asian Recipes
Chicken Tandoori Pockets Kids Lunch Idea Recipe in Urdu Hind
Food Wishes Recipes – Chicken Stir-Fry Recipe
Pro Chefs Cook and Eat Food They Don’t Like |
VEGGIE FRIED RICE RECIPE
QUICK & EASY!
5 Pumpkin Dishes To Enjoy This Fall • Tasty
Singapore Hawker Centre
Singapore Hawker Food
Healthy Meals Under ₱100 (2 Dollar Dishes) By Erwan
Carrot Lemon Salad Recipe | Healthy Carrot Salad
Buttermilk Marinated Air Fryer Whole Chicken
7 Days of Cooking Easy Healthy Meals Off Grid in
Why The Best Southern Barbecue Takes Weeks To Make —
Tandoori BBQ Beef Ribs Recipe
Super Easy Slow Cooker Ribs
How to BBQ Franks & Beans
Do you have orange and milk? Make this delicious dessertNo
6 Easy Dessert Recipe For Eid
Strawberry Oat Bars
HEALTHY Dessert Recipes
Inside Look: The Copper Room, Yucca Valley
Prince Harry drinks rum and parties during Royal tour of
Uncle Nearest Releases Straight Rye Whiskey
Ginger Ale/Ginger lemonade/Ginger ale recipe/Summer drinks/Summer drink recipes/Summer Mocktails
%d bloggers like this: