Bartenders in Oaxaca, Mexico, are experimenting with unique local ingredients such as hoja santa, huitlacoche, and flying ants to create innovative cocktails. One notable drink, named after the bar Selva, features mezcal and hoja santa leaves, creating a complex flavor profile described as a "jungle in a glass." The region's wealth of unusual ingredients poses challenges, prompting industry experts to explore how they can blend these flavors harmoniously. Alexandra Purcaru, Selva's beverage director, exemplifies this approach by testing unexpected mixes like raspberries with nori, emphasizing playful experimentation in crafting drinks.
"The Mexican state of Oaxaca seems to have a disproportionate amount of these ingredients that are particularly tricky to incorporate into cocktails, so I started talking to booze-industry people in the region to find out how they wrangle them."
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