5 Cocktails Inspired by the Flavor of Tortilla

The main ingredient in most Mexican dishes, the corn tortilla, is the guest ingredient for each of the disruptive cocktails below.

Kiiro

By: Cinthia Mina @cinnmina, Head Bartender of Kaito del Valle @kaitodelvalle , Bar No.13 @50BestBars North America

Ingredients:

• 40 ml Altos Plata macerated in puffed corn cereal
• 15 ml fine sherry
• 15 ml white vermouth
• 10 ml crema de cacao blanco 
• taro and purple corn meringues for garnish
  
  

Method:

Place all ingredients in the mixing glass with ice and shake well. Serve in a Nick & Nora glass. Decorate with the meringues.

Margarita Campechana

By: Yuranzi Silva @yuranzi, Head of Laboratory at RAYO Cocktail Bar @rayocdmx , Bar No.17 @50BestBarsNorth America

This is a deconstruction of the taco, for those who cannot decide on just one flavor: the campechano taco. A refreshing, delicious and flavorful cocktail.”

— Yuranzi Silva, Head of Laboratory at RAYO Cocktail Bar

Ingredients:

• 30 ml Altos Plata infused with cooked beef
• 30 ml Altos Reposado 
• 30 ml nixtamalized corn syrup
• 30 ml citrus solution 10/1
• 2.5 ml coriander seed extract
• 2.5 ml chorizo tincture
• 2.5 ml vegetable lactoferment (tomato, onion, garlic and coriander)
• clarified lime false corn in coriandar for garnish
  
  

Method:

Place all ingredients in mixing glass with ice and shake well. Serve into a Collins glass filled with ice.

The Captain

By: Gabriela Arrollo @mooncake.rur, Bar Manager of de Matilde Mi Amor @matildemiamor

Ingredients:

• 45 ml Altos Silver
• 15 ml lemon, hierba santa and celery cordial blend
• 10 ml Tío Pepe
• 3 dashes celery bitters
• cactus (nopal)  and celery tortilla salt; white tortilla and grasshopper for garnish
  
  

Method:

Place all ingredients in mixing glass with ice and shake well. Serve into a glass with ice, previously frosted with salts.

Horchata

By: David Ampudia @ampudia.david, Brand Ambassador of Altos Tequila @altostequila

Ingredients:

• 45 ml Altos Silver 
• 45 ml white tortilla horchata with epazote
• 25 ml cinnamon syrup
• frosted with tortilla powder, cinnamon and sugar
  
  

Method:

For the horchata: in 500 ml of boiling water, add 5 white tortillas cut into squares and 3 epazote leaves. Let it boil for 10 minutes. Cool, blend and strain.

In the mixing glass with ice, add the tequila, horchata and cinnamon syrup and shake well. Serve in a Collins glass with ice, frosted with the tortilla powder mixed with cinnamon and sugar.

Why Do You Make Me Cry

By: Mapo Molano @siendo_mapo, Head Bartender at Café de Nadie @cafe.denadie

Ingredients:

• 40 ml Altos Silver
• 90 ml of tomato and roasted red pepper juice
• 20 ml of lime juice
• 15 ml of Nixta (cacahuacintle corn liqueur)
• rim with tortilla salt
• 1 piece of roasted baby corn for garnish
  
  

For the tomato and roasted pepper juice:

• 1 red pepper
• 2 tomatoes
• 1 clove garlic
• 1 pinch salt
  
  

Method:

In advance, prepare the tomato and roasted red pepper juice by cooking the tomatoes, pepper and garlic in a pan. When the skins are burned, remove them from the heat and blend them. If necessary, add water until you get the desired texture. Season with salt, strain and refrigerate.

In a mixing glass with plenty of ice, add all the ingredients and shake well. Serve into a Collins glass with ice.