4 Must Mix Cocktails Created by Trevor Tyler for La Popular
This chef-driven restaurant from Mexico City recently launched its first U.S. location in Roseville, CA, and has their second location opening in Austin this Spring.
Vice President of Beverage Operations Trevor Tyler’s agave-centric beverage program places unique, experiential cocktails in the spotlight and features an impressive selection of more than 80 agave spirit offerings.
Guests can choose from a library of tequila including blancos, reposados, añejos, extra añejos, cristalinos, and rosas, as well as mezcals ranging from espadín, jabali, mexicano, cuixe/madrecuixe, tepextate, arroqueño, cenizo, tobalá, cupreata, and ensambles!
Check out some of La Popular’s cocktail menu favorites.
Oaxacan Jellyfish
Ingredients:
1/2 oz Lime Juice
3/4 oz Pineapple Juice
1/2 oz Blue Lemongrass Syrup
1/4 oz Coconut Cream
2 drops Saline Solution
1 1/2 oz Dakablend Oaxacan Rum
Preparation: Add all ingredients + ice into shaker tin and shake vigorously for 10 seconds. Using a Hawthorne Strainer and a double strainer; strain into jellyfish coupe glass. Using the Flavour Blaster, add a lemongrass smoke bubble to the top of the cocktail.
Yucatan Toucan
Ingredients:
4 oz Yucatan Toucan Punch
Pineapple Leaf
Lime Shell
Lemon Extract
Sugar Cube (for garnish)
Preparation: Build in a small cocktail glass. Add large ice cube to water service glass. Add Yucatan Toucan Punch. Garnish with a pineapple leaf and lime shell. Place a sugar cube in lime shell and top with 5 drops of lemon extract. Light sugar cube on fire with torch lighter.
Forbidden Paradise Mule
Ingredients:
Three 1/4 inch slices Ginger
1 oz Passionfruit syrup
1 oz Lime Juice
1/2 oz Chamoy
2 oz Siete Leguas Blanco
Soda Water, to top
Mint Sprigs, Honey Comb Stick, Bee Pollen, Orchid Fairy Mix (for garnish)
Glassware: Copper Mug
Preparation: Peel ginger and slice three 1/4 inch pieces. Add ginger to shaker tin and muddle aggressively on its own. Add passionfruit syrup, lime juice, chamoy, and tequila + ice into shaker tin and shake vigorously for 10 seconds. Using a Hawthorne Strainer and Double Strainer; strain into copper mug. Add crushed ice and top off with soda water. Stir with bar spoon and top off with crushed ice as needed. Dip honey comb stick in chamoy and place atop cocktail; sprinkle with bee pollen. Garnish with 2 mint sprigs, using long tongs garnish three orchid flowers; serve with short agave straw.
Carajillo
Ingredients:
1 oz Heavy Cream
1/2 oz Vanilla Syrup
2 oz High Brew Espresso Cold Brew
1 1/2 oz Licor 43
Preparation: Add all ingredients into shaker tin and dry shake vigorously for 10 seconds. Add ice and shake vigorously for 10 seconds. Using a Hawthorne Strainer; strain into Licor 43 Mug over one regular ice cube.
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