Beau du Bois, a latest James Beard Basis Award semifinalist recognized for his progressive work at Roma Norte—San Diego’s Mexico Metropolis-inspired bar—brings that very same artistic vitality to Puesto with the debut of a vibrant new spring cocktail menu.
Showcasing surprising but approachable taste mixtures, the lineup options drinks like a crystal-clear guava margarita, a wealthy Mole Outdated-Customary layered with chocolate and spice, and a vibrant cantaloupe mojito that lets the underrated fruit shine.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 study extra in regards to the inspirations, elements, 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?
Major and secondary flavors impressed the spring menu at Puesto, which is a step ahead for our program with reference 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 been using at Marisi and Roma Norte.
If you begin crafting a seasonal menu, what are the primary few steps in your artistic course of? Do you start with elements, a theme, and so forth.
Sometimes we start by 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 strategies.
Had been there any spring elements that instantly sparked inspiration or guided the path of the menu?
I don’t suppose there have been any particular elements, simply extra of a vibe. Spring ought to all the time be mild and brilliant, refreshing and crushable. This menu launch was the 2nd largest menu launch I’ve performed in my time with Puesto. So the actually essential vibe was additionally inspiring the service groups. A number 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 bought 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 large 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 in regards to the taste of peppers and to think about one in a refreshing, non-spicy cocktail is thrilling. Additionally, it tastes so dank within the Paloma.
How do you strategy working with seasonal elements, so that they really feel pure and seamless, quite than overly trend-driven?
Before everything, don’t comply with or chase developments, be a trendsetter. Simpler mentioned than performed however price any and all further efforts. Additionally, it helps that we love what we do! Secondly, secondary flavors make elements a lot extra considerate; for instance, grapefruit and poblano, as talked about above. Not a basic pairing however so unimaginable collectively.
Wanting forward, are there any seasonal elements or strategies 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 completely different combined juices.
Photograph by Mandie Geller
Cantaloupe Mojito
Components
- 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 elements to a shaking tin and shake vigorously with ice.
- Nice pressure on prime of the membership soda.
- Garnish with contemporary mint sprigs and a pair of cantaloupe spears.
*Cantaloupe Rum
Components
- 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.
