Beau du Bois, a latest James Beard Basis Award semifinalist identified for his progressive work at Roma Norte—San Diego’s Mexico Metropolis-inspired bar—brings that very same inventive vitality to Puesto with the debut of a vibrant new spring cocktail menu.
Showcasing sudden but approachable taste combos, the lineup options drinks like a crystal-clear guava margarita, a wealthy Mole Outdated-Long-established layered with chocolate and spice, and a vibrant cantaloupe mojito that lets the underrated fruit shine. With mint in season and juicy cantaloupe at its peak, this menu is a celebration of freshness, seasonality, and fashionable Mexican aptitude.
We caught up with Beau to be taught extra concerning the inspirations, components, and thought course of behind Puesto’s newest choices. Additionally, discover the recipe for his refreshing Cantaloupe Mojito on the backside!
What impressed the brand new spring cocktail menu at Puesto?
Main and secondary flavors impressed the spring menu at Puesto, which is a step ahead for our program with regard to its trajectory since I’ve been with the corporate. We additionally utilized “technique-driven” recipes for the primary time at Puesto as we’ve got been using at Marisi and Roma Norte.
Once you begin crafting a seasonal menu, what are the primary few steps in your inventive course of? Do you start with components, a theme, and many others.
Usually we start by taking a look at alternatives; what’s lacking from the present menu, what cocktails want a recipe revamp or new life. As soon as we isolate these concepts, we begin working with flavors and methods.
Have been there any spring components that instantly sparked inspiration or guided the route of the menu?
I don’t assume there have been any particular components, simply extra of a vibe. Spring ought to at all times be mild and brilliant, refreshing and crushable. This menu launch was the 2nd largest menu launch I’ve achieved in my time with Puesto. So the actually necessary vibe was additionally inspiring the service groups. Plenty of new cocktails equals a lot of excited Puesto crew members!
Cantaloupe is an underrated fruit in mixology—what made you select it in your mojito, and the way do you spotlight its qualities?
However why, they’re juicy, distinctive and really cooling. Some goddess of spa water obtained the concept to pair it with mint whereas laying subsequent to a pool someplace. We spotlight it by ensuring there is sufficient Cantaloupe current so that you’ll get this enormous blast of taste with out having to seek for it.
What’s your favourite cocktail to make in your spring menu?
The Poblano Paloma is by far my fav on this launch. We spent a lot time speaking concerning the taste of peppers and to consider one in a refreshing, non-spicy cocktail is thrilling. Additionally, it tastes so dank within the Paloma.
How do you method working with seasonal components, so that they really feel pure and seamless, slightly than overly trend-driven?
At the beginning, don’t observe or chase developments, be a trendsetter. Simpler stated than achieved however value any and all additional efforts. Additionally, it helps that we love what we do! Secondly, secondary flavors make components a lot extra considerate; for instance, grapefruit and poblano, as talked about above. Not a traditional pairing however so unbelievable collectively.
Trying forward, are there any seasonal components or methods you’re excited to discover in future menus?
The N/A cocktail world has actually raced ahead and we’ve solely simply begun to discover it with our new N/A tequila made in home. That opens up so many cocktail potentialities for these which can be selecting N/A and can discover that they’re having a considerate cocktail that isn’t simply 4 totally different combined juices.
Picture by Mandie Geller
Cantaloupe Mojito
Substances
- 3 oz. Cantaloupe Rum*
- 3/4 oz. Recent Lime Juice
- 3/4 oz. Easy Syrup
- 3 oz. Fever Tree Membership Soda
- 2 Mint Sprigs
Preparation
- In a Collins glass, fill with ice and add the FT Membership Soda.
- Add the remaining components to a shaking tin and shake vigorously with ice.
- Nice pressure on prime of the membership soda.
- Garnish with contemporary mint sprigs and a couple of cantaloupe spears.
*Cantaloupe Rum
Substances
- 500ml Puesto’s Hamilton Rum
- 500ml Probitas Rum
- 1000g Cantaloupe, peeled and deseeded
Preparation
- Mix on excessive for two minutes.
- Pressure by a espresso filter-lined chinois.
