This 12 months, eating out has been about greater than what’s on the plate.
From flames dancing over cocktails to show-stopping dishes ready on the desk, table-side theatrics are reworking the way in which visitors expertise eating places.
Richard Sandoval Hospitality (RSH) is on the forefront of this motion, bringing daring flavors and interactive displays to its places nationwide. Whether or not it’s a Flaming Mexican Espresso ignited in Cabo or a Flamed Mango Coquito setting Chicago aglow, RSH is redefining the artwork of eating with moments which might be as memorable because the meals themselves.
“The Flaming Mexican Espresso is crafted table-side with tequila, espresso liqueur, and freshly brewed espresso, completed with a cascade of flame. The hearth intensifies the roasted notes, whereas the spectacle captures the heat and vibrancy of Mexican hospitality. It’s equal components consolation, craft, and theater.” — Riesler Morales, Head of Mixology, Richard Sandoval Hospitality
Picture by Richard Sandoval Hospitality
Flaming Mexican Espresso
by Cayao Cabo & Toro Cabo
Substances
- 2 oz. Kahlua
- ½ oz. Spirit (Bourbon, Tequila, Rum)
- ¼ oz. 151 Rum
- 8 oz. Contemporary French Press Espresso
- Home-made Whipped Cream
- High with desired topping (Chocolate Abuelita, Nutmeg, Cinnamon, and so on.)
- Glassware: Jarrito
- Garnish: Cinnamon & Sugar crust
Preparation
- Preheat the mezcal and Ancho Reyes to create a flame within the cup.
- When the alcohol has been heated, the flame will stay lit, and it’s time to spoon the cinnamon that can catch in touch with the hearth. Do that motion as many occasions as needed for the visitor to get pleasure from it.
- Flip off the warmth and pour the opposite substances into the cup.
- Full with whipped cream and chocolate.
“The coquito is a beloved vacation custom from Puerto Rico, typically known as the island’s model of eggnog. We needed to honor that heritage whereas giving it a playful, tropical twist with mango and a table-side flame. The hearth elevates the aromas of cinnamon and coconut, creating each a cultural nod and a showpiece second for our visitors.” — Riesler Morales, Head of Mixology, Richard Sandoval Hospitality
Picture by Richard Sandoval Hospitality
Flamed Mango Coquito
by Toro Chicago
Substances
- 2 oz. Añejo Rum
- 1 oz. Mango Purée (ripe, strained)
- 1 oz. Sweetened Condensed Milk
- 1 oz. Coconut Cream
- 1 oz. Evaporated Milk
- ¼ tsp Floor Cinnamon
- 2 dashes Vanilla Extract
- Non-compulsory: pinch of freshly grated Nutmeg
- Glassware: Small Clay Cup or Lowball
- Garnish: Dehydrated Mango Slice & grated Cinnamon
Preparation
- Add all substances to a shaker tin with ice.
- Shake vigorously till properly chilled and emulsified.
- Effective pressure into a calming small clay cup or lowball glass.
- Garnish with a dried mango slice and a sprinkle of cinnamon on high.
