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Latino Cocktails
The soul of the South in every glass
From Mexican classics to South American-inspired creations, our cocktails delight the taste buds. Intense flavors, fresh ingredients, and a festive spirit: each recipe is a tribute to Latin taste and culture. Discover their history.
Pisco: Peruvian or Chilean?
Pisco is a grape brandy native to South America, primarily claimed by Peru and Chile. It is obtained by distilling fermented grape must, without prolonged aging in Peru, while in Chile, barrel aging may take place. Its alcohol content varies between 30 and 45%, and it is the basis of iconic cocktails like the Pisco Sour.
The word "pisco" may have come from the Peruvian port of the same name, itself derived from the Quechua "pisku," meaning bird, or from the Paracas potters called "piskos," who made jars to store alcohol. Peru claims its pisco is the oldest, with traces dating back to the 17th century. Chile, for its part, cites a document dating from 1733 and even renamed a town "Pisco Elqui" to reinforce its legitimacy.
Both countries claim a designation of origin to protect their production. Peru has very strict regulations on the production process, allowing only a single distillation and no additives or aging. Chile allows multiple distillation, the addition of water, and the use of barrels for aging, which results in different flavor profiles.
This dispute goes beyond cultural issues. It has major economic implications, particularly with regard to export markets. Chile is the largest producer and exports mainly to China, while Peru focuses on its image as an artisanal and heritage product, especially in Europe and the United States.
Finally, the Pisco Sour, the region's iconic cocktail, also crystallizes tensions. Invented in Lima, it has been adapted on both sides of the border, each claiming its version as authentic. This rivalry remains fierce, blending national pride, intangible heritage, and business strategy.
Tequila & Mezcal, what’s the difference?
Tequila and mezcal are both Mexican spirits made from the agave plant, but they differ in several ways, including the variety of agave used, the region of production, the manufacturing methods, and of course, the taste.
Tequila is made exclusively from blue agave. It can only be produced in certain regions of Mexico, primarily in the state of Jalisco and a few limited areas in neighboring states such as Guanajuato, Nayarit, Michoacán, and Tamaulipas. Tequila production is regulated by a designation of origin, with strict standards.
Mezcal, on the other hand, can be produced from more than 30 different species of agave, such as espadín (the most common), tobalá, cuishe, or tepeztate. Its production area is also more extensive, although the state of Oaxaca is the main center. Other states such as Durango, Guerrero, Puebla, and Zacatecas also produce it.
A major difference lies in the agave cooking process. For tequila, the agave hearts (called piñas) are steamed in industrial ovens. For mezcal, these piñas are traditionally cooked in pits dug in the ground, covered with stones heated over a wood fire, which gives mezcal its distinctively smoky flavor.
On the palate, tequila is generally smoother and cleaner, with vegetal, floral, or slightly peppery notes depending on the age of the spirit (blanco, reposado, añejo). Mezcal is more rustic, more complex, often smoky, with earthy, fruity, or even chocolatey aromas, which vary depending on the agave used and the producer's style.
Finally, while tequila is better known internationally, mezcal has been growing in popularity in recent years, particularly for its artisanal authenticity and aromatic diversity. Both offer unique taste experiences, but appeal to different palates: tequila is often more accessible, while mezcal appeals to those who prefer more powerful and complex flavors.
The Margarita: Iconic Cocktail
The Margarita is a distillation of Mexican history served in a salt-rimmed glass. Its recipe, both simple and refined, combines the tangy freshness of lime, the sweetness of triple sec, and the aromatic power of tequila. It can be enjoyed on ice, chilled like a granita, or served neat and chilled.
As for its origins, it remains shrouded in mystery. Some claim it originated in a Tijuana bar in the 1930s, created for a customer allergic to everything except tequila. Others prefer the version of a wealthy American woman from Acapulco in the 1940s, Margaret Sames, who supposedly gave her first name to the drink. The true originator is irrelevant: this cocktail is decidedly Mexican, in its flavors, ingredients, and festive spirit.
The "classic" recipe—tequila, triple sec, and lime juice—was codified by the International Bartenders Association. But bartenders around the world have been constantly reinventing it. Today, it's available in fruity versions (with mango, strawberry, pineapple), spicy versions with chili or ginger, or even a more earthy version with mezcal, for a smoky, wild touch.
Every year, competitions like the "Margarita of the Year" honor the most creative variations, proving that this cocktail, despite being almost a century old, has lost none of its freshness. A true icon of summer evenings, the Margarita continues to evolve while remaining true to what it has always been: a tribute to Mexico, to be shared without moderation... or almost.