Mixology came about as a way of introducing unusual drinks to the culinary world through new flavors and ingredients. Digging deeper, the term mixology means using different techniques and skills in the art of creating cocktails.
The path of cocktail enjoyment has taken unexpected twists and turns and now owns a position with diners that says a good drink is just what they need to start their evening.
The second edition of Cabo Cocktail Festival presented beverages that demonstrated what the mixologist was able to do with ingredients as diverse as ancho chilis, piloncillo syrup, peaches, violet liqueur and bitters. At the same time, the guest was able to see the work that goes into capturing the senses in a matter of seconds and with a single sip.
The three days were an invitation to Los Cabos baristas, bartenders and mixologists to come together, network and plan upcoming guest bartending and takeovers in their respective bars.
The list of participants was a very pleasant surprise. Cabo Cocktail Festival was attended by some of the best mixologist personalities in Mexico, as well as commercial directors who manage brands such as Harmonica, and owners of bars such as Benjamin Padron of Limantour, and Micah Melton, the beverage director of Aviary in New York.
There is still a way to go to establish the value of the mixology profession and the work that goes into creating a completely new drink with tastes and textures you could have never imagined.
The end of the festival saw mixologists coming together as friends. In a way, it was an open invitation to Los Cabos to support such festivals and seminars and support a very popular trend when it comes to preparing a good drink. All of the above would not have been possible without Oswaldo Vazquez, founder of the event, who has promoted mixology as growing trend in this destination.