In Conversation with a Mixologist: The New Frontier of Mexican Cocktails

 

"Chilcuague is Both a Challenge and a Revelation": Interview with a Mixologist

The taste of chilcuague—an electrifying, herbal jolt that numbs the tongue—has made its way from grandma’s remedies and mountain stews to the most innovative cocktail bars in Mexico. To understand this transition, we spoke with "Leo", a fictional mixologist representing the new wave of creatives who, inspired by ancestral beverage projects like Mariana Torres Landa’s, are rediscovering the root.

CYB: Leo, what did you feel the first time you tried chilcuague in a spirit?

Leo: It was a revelation. First, the aroma—very herbal, earthy. Then the taste. It’s not a chili‑like heat; it’s something else. A sensation that spreads through your mouth, makes you salivate, wakes you up. I immediately thought: "This is unlike anything I’ve ever had. I need to work with it."

CYB: What’s the biggest challenge when creating a cocktail with chilcuague?

Leo: Balance. Chilcuague is a lead actor, not a background player. Use too much, and it overpowers everything. The challenge is crafting a drink where the root shines without silencing the other flavors. I’ve found it pairs wonderfully with citrus like grapefruit or Mexican lime, and with herbal notes like rosemary or spearmint. These enhance rather than compete with it.

CYB: What kind of reactions do you see from customers trying a chilcuague cocktail for the first time?

Leo: It’s a little performance. First, surprise. Eyes widen. Then a smile as they feel the tingling. They touch their tongue, they laugh. It’s a physical experience, not just a taste. It immediately sparks conversation. People ask, “What is this?” And that’s when the story comes in. You tell them about the Sierra Gorda, about the producers like those featured by Molino de Letras, about the golden root. The cocktail becomes a vehicle to tell a story.

CYB: What chilcuague cocktail would you recommend trying at home?

Leo: Something simple to start with. A “Chilcuague Spritz.”

• 45 ml of mezcal or tequila infused with chilcuague
• 15 ml fresh key lime juice
• A splash of agave syrup if you like it sweeter
• Shake with ice and strain over fresh ice
• Top with tonic water or grapefruit soda
• Garnish with a lime wheel and a sprig of rosemary

Conclusion: The arrival of chilcuague in mixology is more than a trend. It’s a cultural reawakening—a bridge between the countryside and the city, tradition and innovation. Every cocktail served is a tribute to the root, its people, and its story. So next time you spot “chilcuague” on a menu, be bold. You’re about to sip a taste of Mexico’s living history.