Congratulations to Bar Chief Felipe Acevedo of One MICHELIN Star KOLI Cocina de Origen, and the 2024 MICHELIN Guide Mexico Exceptional Cocktail Award Winner.
For Acevedo, getting into the world of cocktails came from stepping out of his comfort zone. "It was a huge challenge for me—identifying different flavors, aromas, textures, and intensities in every mixture," says Acevedo. "That's how I introduced myself to the world of cocktails."
Since then, the award winner has learned to appreciate all the elements within the glass and gained a newfound appreciation for classic cocktails. Below, the bar chief spills the tea on what his ideal meal pairing is, biggest misconceptions about mixology, and everything in between. Cheers!
How were you introduced to the world of cocktails?
After many years working in the industry, I decided to make a change and get out of my comfort zone. This was a huge challenge that made me start identifying different flavors, aromas, textures, and intensities in every mixture. That's how I introduced myself to the world of cocktails.
How has your relationship with cocktails changed?
In the past, cocktails were all just that for me. Nowadays I appreciate all the elements inside the glass. starting with the main liquor and finishing with their garnish.
What’s the biggest misconception about mixology of cocktails in general?
I've noticed that many people are usually guided by the visual attraction of the cocktails, thinking that colors, sizes, or glasses could be gender related, but I think it's the exact opposite. Usually, short drinks served in a cute fancy glass tend to have more strength than many of the long drinks.
What are you drinking these days?
I'm a classics man. My favorite cocktails are a Dirty Martini and a Naked and Famous.
Favorite non-alcoholic drink?
A couple of years ago I introduced myself to the world of fermentation. Then I discovered non-alcoholic fermentations and started working and creating my own kombuchas, and now that's my favorite drink.
How have your cocktail tastes changed over the years?
I've acquired a personal preference for classics and author mixology, which has taken me to discover a whole world of new flavors. I'm a busy man, so if you ever want to invite me for a drink, make it strong.
What’s your ideal meal and pairing?
For me, I think it would be a "Tequila Extra Añejo" with desserts.
Hero image: Felipe Acevedo / KOLI Cocina de Origen
