Spice and smoke are continuing to rise in popularity in unique ways. We’re now approaching the next frontier of heirloom chiles, peppers, unique fruitwoods and smoking methods to build flavor.

—ADAM MOORE, Chef/President, Flashpoint Innovation

Established elements of Mexican culinary traditions are fair game, with mole, ceviche, mojo de ajo and so many more savory preps lining up for inclusion in beverage executions. Tres leches and dulce de leche have been appearing in the beverage space for some time, but jamoncillo, capirotada and paleta flavor combinations also contribute opportunities to innovate.

—DANIEL CARPENTER, Managing Director of Culinary, Sterling-Rice Group 

Flavors from specific regions in Mexico have been inspiring not only culinary but all types of beverages, including coastal flavors from Baja and a spices from Mexico City and Oaxaca. There are several ingredients that can easily cross over from the pantry to the bar, starting with flavors like heat, spice and herbs found in ingredients like ancho chile, cinnamon and hibiscus. There are also several options with naturally sweet ingredients like mangos, tamarind or watermelon. Additionally, alternative spirits, like sotol, raicilla and tobala are opening up new pathways. Bars and restaurants can offer alternative-agave-spirit flights to help educate consumers on this rising category.

—TONY PEREYRA, Co-founder, The Spirits In Motion

The complexity of Mexican-inspired flavors in the beverage space has evolved. The smoky spirits, zippy acidic notes and mouthfeel of the cocktails give you flavor complexity that can be experienced in stages, starting with the rim and released in different layers by syrups and contrasting viscosity.

—CHRIS AQUILINO, National Director of Culinary Development, Elior North America

Cultures south of the border have many things to lend to us. The explorations applying usual culinary ingredients to beverages are exciting and intriguing. Hopefully, the way that beverage professionals use ingredients to ferment and accent cocktails or mocktails won’t go away anytime soon. 

—BRAD BARNES, Chef/President, Pure Food Consulting

With the evolving Mexican street corn trend, corn is being explored in cocktails, from Nixta corn liqueur and salted corn cob syrup to corn “milk” and corn husks used as garnish. Corn is here to stay and complements cocktails and non-alc beverages in a variety of ways. 

—KATHY CASEY, Owner, Chef and Mixologist, Kathy Casey Food Studios – Liquid Kitchen

Spice and smoke are continuing to rise in popularity in unique ways. We’re now approaching the next frontier of heirloom chiles, peppers, unique fruitwoods and smoking methods to build flavor.

—ADAM MOORE, Chef/President, Flashpoint Innovation

Established elements of Mexican culinary traditions are fair game, with mole, ceviche, mojo de ajo and so many more savory preps lining up for inclusion in beverage executions. Tres leches and dulce de leche have been appearing in the beverage space for some time, but jamoncillo, capirotada and paleta flavor combinations also contribute opportunities to innovate.

—DANIEL CARPENTER, Managing Director of Culinary, Sterling-Rice Group 

Flavors from specific regions in Mexico have been inspiring not only culinary but all types of beverages, including coastal flavors from Baja and a spices from Mexico City and Oaxaca. There are several ingredients that can easily cross over from the pantry to the bar, starting with flavors like heat, spice and herbs found in ingredients like ancho chile, cinnamon and hibiscus. There are also several options with naturally sweet ingredients like mangos, tamarind or watermelon. Additionally, alternative spirits, like sotol, raicilla and tobala are opening up new pathways. Bars and restaurants can offer alternative-agave-spirit flights to help educate consumers on this rising category.

—TONY PEREYRA, Co-founder, The Spirits In Motion

The complexity of Mexican-inspired flavors in the beverage space has evolved. The smoky spirits, zippy acidic notes and mouthfeel of the cocktails give you flavor complexity that can be experienced in stages, starting with the rim and released in different layers by syrups and contrasting viscosity.

—CHRIS AQUILINO, National Director of Culinary Development, Elior North America

Cultures south of the border have many things to lend to us. The explorations applying usual culinary ingredients to beverages are exciting and intriguing. Hopefully, the way that beverage professionals use ingredients to ferment and accent cocktails or mocktails won’t go away anytime soon.

—BRAD BARNES, Chef/President, Pure Food Consulting

With the evolving Mexican street corn trend, corn is being explored in cocktails, from Nixta corn liqueur and salted corn cob syrup to corn “milk” and corn husks used as garnish. Corn is here to stay and complements cocktails and non-alc beverages in a variety of ways.

—KATHY CASEY, Owner, Chef and Mixologist, Kathy Casey Food Studios – Liquid Kitchen