In Mexico City’s Roma district is Licorería Limantour, a bar known around the world as the innovator of exotic cocktails, not to mention the ultimate training ground for the bartender who wants to step up his mixology game.
34-year-old Diego Morales was living in Columbia with just one dream: to become a good enough bartender that he could work at the Limantour.
“For me, this is the best job in the world,” says Diego. “I get to make some of the most unique cocktails around, and in a fun environment.”
For the uninitiated: The Limantour has been on the list of Best Bars since 2014, and in 2021 the bar won the award for Best Bar in North America.
Headed up by industry legend Benjamin Padrón and bar manager José Luis Leó, the Limantour now boasts two locations in Mexico City with pop-ups appearing around the world including stints in in London, New Delhi, and Beijing.
On just about any night of the week, the bar is busy with people who know that the Limantour is home to such signatures as the Chile Ancho made with ancho chilies, and the Habanero which also features the spicy pepper paired with fresh mango juice.
Diego favourite cocktail on Limantour’s sizeable menu is the Pixtle, with a star ingredient that is a Mexican fruit known elsewhere as the Mamey Sapote. A dull brown on the outside, the nearly neon orange-coloured pulp of the Pixtle has notes of vanilla, nutmeg, and some say even root beer.
“This drink is only good when it is served very, very cold. You must shake it a long time”, says Diego. “If you like it less sweet, don’t put so much Peach syrup.”
You can buy cans of the Pixtle fruit in syrup under the brand Aroy-D, or as a nectar beverage from De Mi Pais. Both can be found at Latin American groceries.
Pixtle Cocktail by Licorería Limantour
Rum, ideally Flor de Caña 12 years
Pixtle (Mamey Sapote) concentrate, either syrup or nectar
Peach juice or syrup
In a tall shaker filled with ice combine the ingredients:
1.5oz of rum
1oz Pixtle syrup
2oz Peach juice or syrup
Juice of a half lemon
Cover and shake vigorously. Strain and pour into a tall glass filled with ice. Garnish with mint and an orange slice.
Special thanks to Bartender Diego Morales and La Limantour, Av. Álvaro Obregón 106, Roma Nte., Cuauhtémoc, 06700 Mexico City.