Featuring Agave Spirits with Coulter Noronha & Kristina Silvester from Cuchillo Interest in agave spirits is on the rise, and Cuchillo, marked only by a purple neon skull above its Powell Street entrance, is one of Vancouver’s most popular destinations for Latin American dining. It also boasts one of the largest selections of agave spirits and authentic Latin American cocktails in British Columbia. We sat down with cocktail creator Coulter Noronha and lead bartender Kristina Silvester who have witnessed a growing curiosity around both tequila and mezcal, two widely available distilled spirits made from the agave plant, during their time at Cuchillo. Both bartenders have an encyclopedic knowledge of their wares and are passionate about educating guests on the drinks’ Latin America roots. “It’s important to showcase mezcal and tequila in their purest forms while using the highest-quality cocktail ingredients to make them shine,” Silvester says. Noronha adds, “It’s rewarding to be able to give someone a one-of-a-kind experience with an agave-based spirit or cocktail and share with them the story behind its production, or the creation of that cocktail and why different combinations of flavours work so well together.”
Created for taste readers, this cocktail is reminiscent of a Mexican shaved ice drink called a chamoyada . - Coulter Noronha
Flamin’ Mezcal Margarita
Tajín seasoning, for rim, plus more for garnish (optional) lime wedge or water, for rim 1½ oz (45 ml) ancho-infused Los Siete Misterios Doba-Yej Mezcal * ½ oz (15 ml) Cointreau 1 oz (30 ml) fresh lime juice ¾ oz (22 ml) pure mango juice splash agave syrup 1 slice ancho-dusted dried mango, for garnish (optional) Sprinkle some Tajín on a small plate. Using a lime wedge or water, moisten rim of one side of an old- fashioned glass and dip rim in Tajín. Fill a cocktail shaker with cubed ice and add mezcal, Cointreau, lime juice, mango juice and agave syrup. Shake vigorously for about 5 seconds, then pour into rimmed glass. Garnish with Tajín or an ancho-dusted dried mango slice placed halfway into glass along side.
* Add 1 large ancho chili pepper, cut open to expose seeds, to 1 x 750 ml bottle of mezcal. Allow to infuse overnight. Strain before using.
Los Siete Misterios Doba-Yej Mezcal $79.99 Mexico 528836 Cointreau $43.99 France 6502
“Whenever someone says they don’t like tequila or mezcal, I tell them they haven’t tried the right one yet.” - Kristina Silvester
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