Barcoa Agaveria hosted week 4 of the PHOENIX magazine’s Summer Cocktail Camp on July 23, 2023, where guests sampled four cocktails.
Here are the recipes of each drink served, courtesy head bartender Derek Mattson and owner David Tyda.
Cantina Margarita
- 1.5oz Cimarron Blanco Tequila
- 0.75oz fresh squeezed lime juice
- 0.5oz agave syrup
- Shake, pour all contents into a rocks glass
- Top with fresh ice
- Garnish with lime wedge and mixture of Tajin and Kosher salt
Cantarito
- 1.5oz Cimarron Blanco Tequila
- 0.75oz grapefruit juice
- 0.5oz orange juice
- 0.25oz lemon juice
- 0.25oz lime juice
- Stir all ingredients together in a clay mug
- Top with Squirt (grapefruit soda)
- Garnish with citrus wedges and mixture of Tajin and Kosher salt
Elote Moda
- 1oz Vago Elote Mezcal
- 1oz Abasolo Ancestral Corn Whiskey
- .25oz Nixta Corn Liqueur
- .25oz piloncillo syrup
- 2 dash orange bitters
- 2 dash angostura bitters
- Stir all ingredients together
- Garnish with an expressed orange peel
Derek’s Charanda Cocktail
- 2 oz Uruapan Charanda
- 1 oz apricot cordial (600 grams chopped apricot simmered, 12 grams lime peels , 20 oz water, 16 grams citric acid, 8 grams malic acid, 600 grams sugar, 4 grams salt)
- .5 oz falernum
- Shake and top with soda water
