IBA
Amaro · Built
Americano
The Negroni's lighter sibling: bitter, bubbly and low in alcohol. Perfect for a long, unhurried afternoon.
Explore
Cocktails, techniques, beverages, bars and people. All connected.
- Cocktails38
- Techniques16
- Learn23
- Beverages28
- Bars8
- Stories
- ✦ AI SommelierAsk about wine, cocktails, spirits, beer and pairings. In Spanish or English.
Mexican spirits
Agave spirits
Tequila
Tequila is a spirit distilled from blue Weber agave (Agave tequilana Weber var. azul), protected by a denomination of origin since 1974. Young, it is fresh and herbal; after time in oak it turns rounder and spicier.
Agave spirits
Mezcal
Mezcal is a spirit that can be made from many agave species, protected by a denomination of origin since 1994. Its smoky character comes mainly from cooking the agave in earthen pit ovens.
Agave spirits
Raicilla
Raicilla is a traditional agave spirit from Jalisco and Nayarit, made by small producers. It received a denomination of origin declaration in 2019.
Spirits
Sotol
Sotol is a spirit from northern Mexico made from Dasylirion, the "desert spoon"; it is not an agave, though its process resembles mezcal's. It has had a denomination of origin since 2002.
Agave spirits
Bacanora
Bacanora is Sonora's agave spirit, traditionally made from Agave angustifolia. It has had a denomination of origin since 2000.
Spirits
Charanda
Charanda is a sugarcane spirit from Michoacán, protected by a denomination of origin since 2003. It resembles rum but has its own identity tied to the Uruapan region.
Traditional Mexican
Pulque
Pulque is a fermented, not distilled, drink made from maguey sap (aguamiel). It is milky, slightly tart and viscous, with pre-Hispanic roots.
Traditional Mexican
Tepache
Tepache is a traditional fermented drink, today almost always made from pineapple rinds, piloncillo and spices. It is refreshing, sweet-tart and very low in alcohol when young.
Advanced techniques
Clarification
Milk Punch Clarification
A classic technique where an acidic punch curdles milk; the curds trap tannins, proteins and particles, leaving a crystal-clear, silky liquid.
Intermediate · 7 min read
Clarification
Agar Clarification
A loose agar gel traps pulp and solids from juices and mixes; breaking or thawing it releases a clean, dairy-free liquid.
Advanced · 6 min read
Fat washing
Fat Washing
A spirit is mixed with liquid fat (brown butter, pork fat from chicharrón, coconut oil) to pick up its aromas; it's then frozen and the fat removed.
Intermediate · 5 min read
Smoke & aromatics
Smoking and Aromatics
Smoke and atomized aromas change what we perceive before the first sip. Used well they add depth; overdone, they turn acrid and dominate.
Intermediate · 5 min read
Carbonation
Forced Carbonation
Dissolving CO₂ under pressure into a cocktail or ingredient for fine, lasting bubbles. It requires very cold, clear liquid and pressure-rated equipment.
Advanced · 6 min read
Fermentation
Fermentation Basics
Tepache, tejuino and ginger beer are short, living ferments. Hygiene, temperature, acidity and time decide whether the result is delicious or dangerous.
Intermediate · 7 min read
Cocktails
IBA
Whisky · Stirred
Boulevardier
A Negroni with whiskey instead of gin: rounder, warmer and touched with vanilla. Ideal when the evening turns cool.
IBA
Rum · Shaken
Daiquiri
Rum, lime and sugar: every bartender's acid test. Three ingredients and nowhere to hide a balance mistake.
IBA
Gin · Stirred
Dry Martini
Gin and dry vermouth, nothing more. Its simplicity makes it a precision drink: temperature, dilution and ratio are everything.
IBA
Vodka · Shaken
Espresso Martini
Coffee, vodka and coffee liqueur shaken to a creamy foam. A modern classic that both wakes you up and closes dinner.
IBA
Gin · Shaken
French 75
A gin sour crowned with bubbles: festive, light and citrusy. A toast with more character than sparkling wine alone.
IBA
Gin · Shaken
Last Word
Four equal parts that make a herbal, tart and surprisingly balanced drink. A classic reborn with the craft cocktail revival.
IBA
Rum · Shaken
Mai Tai
Far from sugary tropical drinks, the original Mai Tai is dry and complex: aged rum, lime, orange and almond. A true tiki classic.
Bars in Los Cabos
RooftopDemo
Bruma
Marina, Los Cabos · $$$
Demonstration profile. A terrace overlooking the marina, with spritzes and light drinks for sunset.
MezcaleríaDemo
Cardón
Distrito del Arte, Los Cabos · $$
Demonstration profile. A small mezcalería with an agave spirits list organized by producer, region and maguey.
BreweryDemo
Cervecería Arroyo
San José del Cabo, Los Cabos · $$
Demonstration profile. A brewery pouring Vienna-style lagers, seasonal beers and house micheladas.
Learn the craft
Quick read · 3 min read
Behind-the-Bar Etiquette
The unwritten rules that make a bar feel professional: how you move, how you talk and how you look after your team.
Reference · 5 min read
Bar Tools
An illustrated map of the essential bar tools, what each one does and what to look for when buying them.
Reference · 5 min read
Glassware
Which glass to use for each kind of drink, and why shape changes temperature, aroma and the whole experience.
Practical guide · 5 min read
Ice and Dilution
Ice doesn't just chill: it adds water, and that water is an ingredient. Understanding dilution is understanding why a drink tastes right.
Practical guide · 4 min read
Opening the Bar
A clear checklist so the bar is ready, clean and stocked before the first guest walks in.
Practical guide · 4 min read
Mise en Place
Everything in its place: how to set up your station so every drink comes out fast, clean and without thinking.