Celebrate World Cocktail Day at Pueblo Bonito

Mixologists the world over agree, cocktails are enjoying an exciting renaissance. Thanks to elevated consumer preferences for quality over quantity, bartenders are exercising a magical fusion between culinary skills and bartending techniques. And here at Pueblo Bonito, we’re taking that very seriously with a menu that reflects new respect for traditional mixes and lost techniques. So what better time to celebrate this evolution than on World Cocktail Day? Come stay with us at Pueblo Bonito to toast to a palette-quenching history that’s sure to satisfy your spirit as well as your thirst. 

May 13, 1806 is the date “cocktail” was defined as a drink and published. On that day, the New York tabloid, The Balance and Columbian Repository defined a cocktail as “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters.” Originally, the Oxford English Dictionary had a different meaning for the term, describing it as a horse with a tail like a cock’s, ‘cocked up’ instead of hung down.

While cocktails, as drinks, were a British invention that began in the 19th century, American ingenuity played a part when Jerry Thomas, a Connecticut-born bartender, wrote the book “The Bartender’s Guide” in 1862. This guide, subtitled ‘How to Mix Drinks,’ or the Bon Vivant’s Companion,’ endures as a manual for the manufacture of cordials, liquors, fancy syrups, and more. During American Prohibition in the 1920s, many of the cocktails we still shake and stir today were born. Without easy access to high-quality alcohol, cocktails became the perfect way to make smuggled rum or bathtub gin just a little more palatable, and thus Rum Mojitos and Tom Collins flourished at a time when recreational alcohol wasn’t legal.

Fast forward to the present, mixology is enjoying a golden age to rival theRoaring Twenties, with creative bartenders experimenting with unusual or exotic flavor profiles unheard of just a few years ago. And right here at Quivira Los Cabos, bartenders are honoring World Cocktail Day with a cocktail called Tennessee Citrus, an inspired creation of one of the company’s most talented mixologists, Hector Michel Fregoso. He’s a fixture at The After at The Market at Quivira at Pueblo Bonito Sunset Beach, the urban-themed sports bar known for its fabulous décor and superb cocktails. According to Fregoso, “I like to use Tennessee whiskey in this cocktail for its woody flavor and because it’s lighter than bourbon, with notes of caramel and fruits. Tennessee Citrus is now one of the most in-demand cocktails with our guests.” Fregoso uses a rocks glass for his signature drink, “for its elegant and sophisticated appearance.”

Lucky for you, in honor of World Cocktail Day, Michel Fregoso has decided to share his recipe! Read on for his easy-to-follow recipe to enjoy the Tennessee Citrus at home:

Ingredients

Jack Daniel’s  60 ml/2 oz

Peach liqueur 30 ml/1 oz

Lemon juice  30 ml/1oz

Pineapple juice 15 ml/.5 oz

Pineapple small cubes 20 gr/ <1 oz="" span="">

Tajin 2 tbsp

Lemon wedge 1 piece

Ice

Instructions

1. Prepare your glass. Cut a slice of lemon and run the wedge on one side of the rim of the glass.
2. Sprinkle tajin on a plate and pass the rim of the glass over it. It will stick to the lemon juice.
3. Combine the ingredients. A cocktail shaker is ideal, although any container you can close and shake will work.
4. Add half of the pineapple to the shaker and macerate for 30 seconds.
5. Pour the whiskey with the peach liqueur, pineapple juice, lemon juice, and ice into the container and shake it for 10 seconds. If you have a cocktail shaker, shake it until icy cold on the outside.

6. Fill the glass ¾ with ice and strain the cocktail into it.
7. Decorate with the rest of the pineapple cubes on top of the cocktail. This assembly gives us a surprisingly fresh drink with citrus and sweet elements that can be chewed to maximize the experience.
8. Hop online and start planning your next visit with us while you savor your craft bevy. Salud!