It seems that everyone in the global bar industry is talking about Mexico.
Whether it’s the ever-increasing interest in Mexican spirits or the recent announcement that 50 Best Bars, North America, will be going down to Mexico for its 2nd award ceremony, Mexico is the country on everyone’s radar.
So we thought we’d head down to one of Mexico City’s most innovative venues, Rayo Cocktail Bar and talk to its Creative Director, Tito Pin-Perez, about the bar scene south of the border.
Of course, we couldn’t miss the opportunity to ask Tito to make us one of the bar’s most popular cocktails, the Gallito – a wonderfully fruity mix of Mezcal, dark Rum, Campari, Lime Juice, as well as Pineapple Juice, Orange Juice and a tropical oleo.
For more information on Reyo, go to
- 30ml Espadín Mezcal
- 15ml dark Rum
- 30ml Campari
- 15ml freshly squeezed Lime Juice
- 15ml tropical oleo
- 60ml orange juice
- 60ml pineapple juice
Garnish: Gallito potato chip – Glassware: White wine glass
Add all ingredients to a cocktail shaker and dry shake for 30 seconds. Pour into glass over ice and garnish with Gallito potato chip