Congratulations to the bar team at One MICHELIN Star Quetzal and the 2023 MICHELIN Guide Toronto Exceptional Cocktail Award Winner! From mezcal to tequila, the agave-based cocktails here have managed to pack the cool and vibrant vibes of Mexico City into delicious sips. Below, the bar team dives into their favorite non-alcoholic drinks, ideal pairings, and everything in between. Cheers!
What are you drinking these days?
I'm still diving into the endless world of small produced Mezcal, but I'm also starting to dive into another Mexican spirit, Sotol. Another thing I'm always interested in trying is Amaros and Vermouths.
Favorite non-alcoholic drink?
Grapefruit juice and soda, agua de jamaica, and agua de horchata!
How have your cocktail tastes changed over the years?
Mainly from being exposed to new ingredients that other bartenders and chefs are using, as well as learning new flavor extracting techniques. Learning to use a lot of different fortified wines to lengthen cocktails as well as adding complexity without adding a lot of ABV (alcohol by volume).
What’s the biggest misconception about mixology or cocktails in general?
We feel like a vast majority of guests would like a “less sweet cocktail”. We understand for sure, we have all had a sickening sweet cocktail at a chain restaurant. However, cocktail making has come a long way since the 80’s, 90’s and early 00’s, and guests' palates have become way drier. We are all very aware that you don’t just make something taste good by making it sweeter. There are so many ways to add flavor other than just making a syrup. Cocktails emphasize on letting the actual spirit or main ingredient shine through, rather than covering it up with juice and masking the flavor of alcohol.
What’s your ideal meal and pairing?
You can take us out of Mexico, but you can’t take Mexico out of us! We love a few good tacos paired with a cold beer, a sipping tequila/mezcal or a margarita.
Hero image: Courtesy of Quetzal
