By The Tahona Society Editorial Team
Speed Rack: Where Women Take the Bar Industry to the Next Level
Women Making a Difference
Passionate, hardworking, strong, empowered, warrior entrepreneurs …These two female bartenders are essential to Tahona Society and heroes of the hospo industry!
“I don’t believe there are skills that are more ‘feminine’ than ‘masculine,’ just as I don’t believe there are cocktails that appeal more to men than women,” says Alexandra Purcaru, Co-founder and Beverage Director of Selva Oaxaca Cocktail Bar @selvaoaxaca.
Discover 9 Cocktail Bars & Mezcal Spots in Oaxaca
“Leadership, discipline, the ability to delegate, passion and valuing people are all skills I believe to be important – for everyone.”
For Diana Figueroa, winner of Tahona Society Competition 2021, Co-founder of @therealjibaros, @conbachavana and proud family member of @lamata_cuba, multitasking is the principal skill that women contribute to the hospo industry.
It sounds cliché…but according to statistics, in an industry with so many variables and in which the absolute goal is attention to details, this particular skill gives women the upper hand!
Female bartender skills and qualities that contribute to the hospo industry
- Boldness
- Curiosity & Creativity
- Networking
- Teamwork
- Demanding
- Innovation
- Passion
- Perseverance
Discover Feminine Leardership Behind the Bar: A Tribute to Ada Coleman
“In this demanding, high intensity industry, fails accumulate, and we can absorb these fails, learn quickly from our mistakes and be proactive.”
Diana Figueroa, winner of Tahona Society Competition 2021 and Co-founder of @therealjibaros
Seven female entrepreneur skills that contribute to the hospo industry
In such a competitive industry as hospo, female entrepreneurs bring change and evolution to the regular standards of benchmarking, creativity and innovation; they also offer cooperation and solidarity, which are otherwise so often missing.
Vision
Risk-taking
Decision-making
Communication
Boldness
Sorority
Solidarity
Discover Alexandra and Diana Entrepreneurship Projects in a Few Words
“Working in hospitality and in cocktail bars requires the ability to connect the dots between space, design, art, food, cocktail recipes, ingredients, people and countries. Selva Oaxaca, is the masterful manifestation of these connections.”
Alexandra Purcaru,Co-founder and Beverage Director Selva Oaxaca Cocktail Bar @selvaoaxaca
“Being an entrepreneur means having an open mind and believing that you can learn to do anything you aspire to, no matter your background, no matter your mother tongue, no matter your education, no matter your gender.”
Diana Figueroa, winner of Tahona Society Competition 2021 and Co-founder of @therealjibaros
“I see La Mata as the palette of colors from which Cuban bartenders can create, improve and develop a whole new range of products, bringing a new wave of author’s cocktails that go beyond Daiquiris and Mojitos (which I love, by the way).”
If you want to know more about La Mata Project, click here
How and why women make a difference in the hospo industry
According to Alexandra Purcaru, having more women in the industry contributes to a more diverse and creative environment. It’s not only about women, it’s about having a diverse community of people, with varying backgrounds, nationalities, genders and sensibilities, so as to avoid homogenization.
Diana Figueroa, on the other hand, emphasizes resilience. “We are here to stay, for the long run, and at all levels.”
Recipes using Altos tequila
Brancamara: Bitter, minty & refreshing
By Alexandra Purcaru,
Co-founder and Beverage Director Selva Oaxaca Cocktail Bar @selvaoaxaca
Ingredients:
- Altos plata
- Pluma Hidalgo coffee
- tamarind & pitiona
- Branca Menta
- Amarena
- White flowers for garnish
Method:
Stir all the ingredients and serve in a collins glass with ice. Garnish with white flowers.
Daisy Love
By Diana Figueroa,
winner of Tahona Society Competition 2021 Co-founder of @therealjibaros, @conbachavana and member of @lamata_cuba
Ingredients:
- 50 ml Altos plata
- 20 ml La Mata dry ginger beer
- 10 ml fresh lime juice
- 10 ml agave honey
- 5 ml Modena balsamic vinegar
- 5 ml La Mata Cuban sauce
Method:
Stir in a composition glass, strain and top with the ginger beer. Serve in a double rocks glass over ice with a half rim of celery salt. Sip and enjoy the mix of vegetable and umami flavors. Salud!
