By Flavor & The Menu
May 6, 2021
Robert Rendon
Robert Rendon, Owner of Cantina la Mexicana, has a knack for creative flavor building—particularly when it comes to sour mixes. His ruby red Jalisco Summer cocktail is a showstopper, thanks to a signature sour made with an unexpected combination of hibiscus, prickly pear and red jalapeño purées. Silver tequila, lime juice and ice round out the refreshing drink, with wheels of lime and prickly pear garnishing the glass. The result is a sweet-tart flavor experience with citrus-melon notes and a background of warm heat. “Customers like the surprising flavor combinations,” Rendon says.
He plays with other fruit-forward combinations in his housemade sours. For example, Rendon blends caramelized pineapple concentrate with pineapple, cinnamon and red jalapeño purée. “People like that sour mix with gin, vodka or tequila,” he says. He makes another creative sour with coconut purée, lime and almonds, pairing it with bourbon-based cocktails. Rendon’s sour mixes have become a signature at La Cantina. He batches different flavor combinations and sells them as to-go offerings for at-home mixology.
