A LETTER FROM A LETTER FROM A LETTER FROM ALAN RUESGA- ALAN RUESGA- ALAN RUESGAPELAYO PELAYO PELAYO
CelebratingOurRootsintheIndustry
¡Hola!AswecelebrateHispanicHeritageMonthandbeyond,it'satimetothinkaboutwhoweareand where we come from. This gives us the chance to celebrate our culture, our traditions, and the strengththatdefinesourpeople.Formanyofus,thejourneytowherewearenowwasn’teasy,andit’s importanttohonorthatpath.
Like many in our community, my journey began with immigration. I came here, leaving everything behind—family, home, and the life I knew. Starting undocumented took a lot of strength. The uncertainty of the future, the fear of the unknown, and the challenges were real. But the dream of a better life kept me going. It’s a story shared by so many in our Latino community resilience, hope, and never giving up. Each of us has our own version of this story, and it’s proof of what it means to keepgoing.
It’s important to remember that we are more than just people—we are a community. We stand together, lifting each other up, whether we’re behind the bar, in the kitchen, or leading a team. In the hospitality industry, like many others, we are a family. We share our stories, our culture, and our passionwiththeworld.
Representation matters. When we see Latin belong. No matter what I’ve done in this indu Icreate,everytoastImake,isawaytosharea
Serving The Culture is a dinner series intended to highlight African American and Latino chefs, culinarians, and mixologists in a highly accessible environment The mission is to expose our attendees to high end cuisines and cocktails curated by the super talented chefs and mixologists who are typically not celebrated in their industries. Each chef and mixologist is tasked with preparing dishes and cocktails inspired by a curated musical theme In other words, this is a dope ass dinner party!
-Yashira “Yoshi” Meija
RUM-APALOOZA
This rum celebration is a series of even Boston area to exalt rum by highlightin mixing the culture behind it with delic and the best of the tropical and Carib From turning your top cocktail bar int club, learning about cigar and rum understand the different uses of coffee RUM-A-PALOOZA engaged with local trade by showcasing Bacardí, Banks, Ha Santa Teresa 1796. We partnered up w restaurants to offer featured cocktails folio, host different styles of activation camaraderie between bars, bartenders, all being connected by one of the most RUM. Why? Cause rum needs more t
-John Rodriguez
PUTTIN’ IN WORK PUTTIN’ IN WORK
SUEÑOS
Suenos Music Festival celebrated it’s third year, celebrating Latin music and culture in Chicago’s Grant Park. It features a diverse lineup of some of the biggest names in Latin music today. It is a 2-day music festival with performances from Rauw Alejandro, Peso Pluma, Maluma, Bizarrap, Young Miko, Alexis y Fido, and more, this year’s lineup promised a legendary celebration of Chicago’s diverse Latin community. During the festival we activated CASA BACARDÍ -a complimentary experience for all festival attendees where they are more than welcome to stop by, celebrate the joy of drinking rum, listen to their favorite Latin artists and participate in some of our special activations including Silent Disco, Photo Moments, and lots of amazing cocktails!
-Allaina Roberson
BAJA BEACH FEST
MEET OUR PORTFOLIO AMBASSADO RS
Meet the Full Bacardí Portfolio Team (left to right):
Allaina Roberson @allaina_rae
Portfolio Ambassador - Chicago
John Rodriguez @johndrinksrum
Portfolio Ambassador - Boston
Lavoska Barton @the.lavoska
Portfolio Ambassador - Dallas
Yashira “Yoshi” Meija @super_yosh
Portfolio Ambassador - North Carolina
Jared Murray @jareddrinks
West Coast Regional Multicultural Ambassador - Bacardí Portfolio
Leo Barbosa @le0_barb0sa_
Portfolio Ambassador - San Diego
Kacie Lambert @sun_spillpocket
Portfolio Ambassador - Los Angeles
Taurell Bush @chrisandglori_cocktails
Control Regional Multicultural Ambassador - Bacardí Portfolio
Nick Wright @allrightnickwright
Portfolio Ambassador - New York
Kenny Freeman @kennyjfreeman
Portfolio Ambassador - Northern California
Jesse Martinez @therabbitandthepooch
Portfolio Ambassador - North Carolina
Jonathan Peterson @aliasjonp
Portfolio Ambassador - Washington DC
Geoff Goggin @geoff_goggin
Portfolio Ambassador - Denver
Koky Lopez @kokylo
Portfolio Ambassador - South Carolina
Rich Bailey @imrichasphuck
Central Regional Multicultural Ambassador - Bacardí Portfolio
During Miami Art Week, Bacardí Cigar Social partnered, once again, with the iconic Diggin’ Thru The Crates team to celebrate some of our premium brands with custom D’USSÉ and Bacardi Ocho dipped cigars to enjoy alongside sounds of DJ Alizay and DJ B-Sharp hosted by Jarobi from A Tribe Called Quest
Dante’s HiFi was packed with both trade and consumers, coming together through music, cigars, and great vibes that aligned perfectly with our brands. The party drew hundreds inside, while the legendary Rich Medina celebrated his birthday with guest appearances by Spinderella, Psycho Les, and DJ D-Nice. A huge shoutout to the Diggin’ crew, Topo Chico, Art Hype, and everyone who contributed to making this one of the week’s standout moments!
ON THE RADAR ON THE RADAR
Popoca | Oakland
Popoca, a Salvadoran-inspired restaurant in Oakland, celebrates Salvadoran heritage through the vision of Chef Anthony Salguero. Named after the Nawat word for “to emit smoke,” Popoca honors traditional wood-fire cooking, where smoke represents a spiritual offering to the spirits
Chef Salguero, rooted in Bay Area culture and inspired by his Puerto Rican and Salvadoran heritage, fuses these influences with California flavors to create something fresh and uniquely Oakland Popoca’s menu reflects his approach: preserving Salvadoran traditions while embracing Californian ingredients and techniques. As Chef Salguero says, it’s “Salvadoran-inspired and California grown” a tribute to both his roots and the diverse culture of Oakland.
The restaurant’s innovative beverage program, led by Beverage Director Eduardo Peraza Flores, brings Salvadoran flavors to life with cocktails that creatively reimagine classic drinks and feature unique ingredients.
@popoca.oakland
QUARTERLY REVIEW QUARTERLY REVIEW
Mexico City Cocktails really dives deep into agave spirits, from mezcal to tequila, while also offering cocktails ranging from classic concoctions to innovative fresh concepts. This amazing book offers over 100 recipes and an array of highlights of multiple bartenders This book is broken down by neighborhood, so you can find the best bars and finest signature creations that Mexico City has to offer. Residents and tourists alike will discover locations and drinks that are sure to satisfy all tastes.
The author Martha Márquez is a Mexico City-based wine, cocktail, and food writer. Her passion for the beverage industry led her to become a certified Sommelier by the Mexican Sommelier Association and certified expert in the field of Chilean Wine and Spirits For more than a decade, Martha served as Trade Deputy Director in ProChile, where she oversaw the introduction of new spirits and wines of Chile to the Mexican market, contributing to the introduction of Chilean pisco, gin, vodka, beers, and wine Martha’s creativity and passion for mixology had led her to become the Beverage Designer for the project Drynk Inc. But it was in 2020, when Martha’s expertise in the cocktail industry was recognized when she won the first place in the Sherry Wine Cocktail Contest organized by the INA, showcasing her talent for creating innovative and delicious drinks.
My piece of advice would be to genuinely like where you are If you find yourself hating it, burnt out, or consistently frustrated with your environment, your days will be longer and your spirits will be dimmer. We spend so much time behind the stick with the same group of people, relying on each other and trusting each other; remember to enjoy everything, and don’t be scared to try out new ventures. Because at the end of the day, the day’s gotta end."
BARTENDER , JOHNNY’S GOLD BRICK (HOUSTON,TX)
VICTOR HUGO VICTOR HUGO
BARTENDER,THESYLVESTER(MIAMI)
"My journey in hospitality kicked off like so many others – it began as a scrappy 18-year-old washing dishes at a local sports bar. I quickly realized that the real action, the money, was in the front of house, not stuck in the sweaty depths of a kitchen My first foray into serving was at Applebee's I didn't last long, getting the boot for a transgression that still tickles me: stealing wonton chicken meat after the doors closed. I was just a hungry kid with a craving. Then came Gators Dockside, a college town drinkery that turned out to be where I caught the bartending bug. It wasn't just the money – it was the thrill of the interaction, the banter with patrons, the high-fives over a cold beer It was intoxicating, but it felt a bit empty without the creative spark. That spark ignited at M. Bird, a rooftop bar in downtown Tampa, where I met cocktails that tingled my soul. I learned the art of the Negroni and was introduced to cachaça, the Brazilian spirit that dances between sweet and smoky After three years grinding away, I climbed the ranks to management But I yearned for something more, something creative.
Enter Cara Doizer, the best bar manager I’ve ever had the pleasure of working with. She was a beacon of talent and a mentor who allowed me the freedom to craft cocktails alongside her. Together, we built a cocktail program at a Michelinawarded restaurant Rooster and the Till from the ground up. Seeing people savor the drinks we created that was the moment I truly fell for this life.
After nearly two years at Rooster and the Till, I traded Tampa's skyline for Miami's vibrant pulse, moving for the love of my life as she chased her own dreams Now, I find myself pouring spirits and shaking cocktails at The Sylvester, surrounded by brilliant, driven professionals who push me to sharpen my craft every single day This is my new bar home, and I wouldn't trade it for a thing.
What advice do you have for up-and-coming bartenders?
To the up-and-coming bartenders: stay humble. This industry has a way of inflating egos fast, and you’ll see plenty of it behind the bar. But here’s the truth no one cares how good you think you are. Put that aside. Don’t be afraid to admit you don’t know something or to ask for help when you need it. The lone wolf act might seem cool, but it gets old quickly. Nobody loves a 'startender.' What people respect what lasts is a team player.
NYISHA TORRES NYISHA TORRES
My journey in the bar industry started without much knowledge I had to learn everything on the go, from mastering cocktail recipes to handling the intensity of late nights and fast-paced shifts It wasn’t always easy, but the challenges taught me resilience and the importance of teamwork.
There’s a quote I always revert back to by Ryan Holiday: ‘The obstacle is the way.’ This has been a guiding principle for me in bartending because the industry is full of obstacles: the pressure of a busy Friday night, the unpredictability of customers, and the constant demand for creativity But every challenge is also an opportunity to grow
My advice to bartenders coming up? Embrace the grind. Don’t shy away from hard shifts or moments where you feel out of your depth those are the times when you’ll learn the most. Stay curious, ask questions, and invest in yourself, whether that’s through mentorship, training, or simply observing how others work. The obstacles you face will shape your craft and define your success
JARA
GABE SOFRITO
JARAMILLO
1.25oz Grey Goose infused with bay leaves
1.5oz Roasted sweet bell pepper and tomato cordial
.5 oz Fino sherry infused with roasted onions
.5 oz Acid blend
Barspoon (5ml) Kummel liqueur
Build in a double rock glass, add pebble ice, swizzle, and garnish with two fresh bay leaves.
Sous vid
gabejaramillo
- Roasted Sweet Bell Pepper and Tomato Cordial 900g Roasted sweet bell peppers
450g Tomato water*
250g White sugar
Roast sweet bell peppers at 400F for 45 minutes in an oven, once cooled proceed to peel the peppers and remove the stem and seeds. Blend with tomato water and ne strain. Blend again with white sugar.
*Tomato Water: Blend tomatoes until juice is made, ne strain it, and bottle
Fino Sherry Infused
with Roasted Onions
150g Roasted yellow onions
750ml Fino sherry
Cut onions in quarters, and roast in an oven for 45 minutes at 400F Infuse for 1 day, strain, and bottle
Acid Blend
2700g Filtered water
94g Citric acid
13g Ascorbic acid
1.5g Salt
Add all ingredients and mix until combined, bottle
STORY BEHIND THE SIP
A Sofrito embodies the shared soul of Latino and Hispanic cuisines-a versatile base that transcends borders It’s variations among countries tell a story of common roots, traditions, and rich diversity of a connected culinary heritage. For e this cocktail is a tribute to the melting pot that is our culture, and every sip is meant to remind us of our shared roots and colorful heritage
FLORE VERONICA COQUITO
12oz Bacardi Silver
4oz Bacardi Ocho
15oz Coconut cream (preferably
13.5oz Coconut Milk
12oz Evaporated Milk
14oz Sweetened Condensed Milk
1tsp ground cinnamon
1/4tsp ground cloves
1/8tsp ground allspice
1 cinnamon stick (per bottle)
Blend the coconut milk, coconut cream, evaporated milk, and sweetened condensed milk until smooth Add the rum and baking spices then continue to blend until everything is well integrated. Save those Bacardi bottles! Rebottle all the ingredients into empty bottles be it Bacardi or whatever you have on hand Before sealing the bottle, drop in one cinnamon stick. Keep refrigerated until it’s ready to be shared. It can be consumed neat or over ice. Share a memory together or make some new ones ¡Salud!
FLORES STORY BEHIND THE SIP
Wepa! Verónica is a Puerto Rican diaspora bartender based in Austin, TX, and has dedicated herself to fostering a more inclusive and understanding hospitality industry, particularly for BIPOC individuals that are neurodiverse. Through hosting open conversations about neurodiversity on panels or in other formats that welcome it, she’s been part of a team aimed to break down barriers and create a more welcoming environment for all. With growing experience in the industry, she’s also launched Barrio Fino, a vibrant popup showcasing Puerto Rican culture. Her hope is that Barrio Fino will not only continue to thrive in Austin but also expand to other cities across the United States, providing a platform for fellow Puerto Rican diaspora to share their unique experiences and contributions.
I lost my mom this year to cancer As tribute to her, who taught me how to make Coquito (RIP), it only felt right to share the recipe as it is meant to be: shared with others. If you ever have someone who grew up drinking Coquito, you know it’s an experience meant to be enjoyed with others I hope you can share this drink with those around you, new, old, loved, or ready to be embraced.
This is a pretty easy recipe. You can either throw everything into a blender or into a bowl and use an immersion blender to combine all ingredients I do recommend soaking the cans of coconut milk and coconut cream in a hot water bath to get the fattier components to render so it’s smooth.
DAVID
ÓN
LEÓN
DULCEMEMORIA
1.5oz Bacardi Ocho
.5oz Roasted sesame D’USSÉ
.5oz Banana liqueur
1.5oz Pineapple juice
1oz Coconut Cream
.25oz Lime juice
Shaken, dirty dumped and topped with more crushed ice. Garnish with a cherry pineapple flag, pineapple frond, and espresso grinds artsybarte
STORY BEHIND THE SIP
My inspiration for this cocktail came from aspects of my culture, memories I’ve had, and things that I’ve tasted – like drinking a piña colada in Puerto Rico, having a Dulce de Ajonjolí, or sharing a little cognac and rum with friends.The sweet memories of my culture make me who I am and help continuously bind us together. That’s how we got Dulce de Memoria.
The inspiration for this cocktail is deeply rooted in my cultural memories and the flavors I've experienced. From sipping piña coladas in Puerto Rico to enjoying Dulce de Ajonjolí, and sharing cognac and rum with friends, these sweet memories weave together to create Dulce de Memoria. They embody the essence of my culture and the connections that bind us together.
JOSUE
thebalancedbartender
AFTERNOON BOTANA
1.5oz Patrón Silver
.5oz Alma Tepec
1oz Jicama-Cucumber juice
1oz Lime
.75oz Simple syrup
Pinch of Salt
Egg White
Plum Chamoy & Tajin Rim
GONZALEZ GONZALEZ STORY BEHIND THE SIP
d shake until properly diluted king tin and toss ice. emulsify the cocktail. moy and Tajin.
d glass and
This cocktail is a representation of a dish my mother used to make on a hot summer day for me and the family. Something crispy and spicy and fresh. She comes from a small, humble, ranchito in Mexico, of which, I spent a lot of my time growing up. Nothing better to come home to after running around barefoot on dirt roads and jumping in rivers all day long.
I miss those days; and they translate largely to the bartender I am today. Especially in this particular profession, the fact that you can bring those rare experiences from your past and present them to someone sitting across from you at the bar, however different our cultural upbringings may be, is a special thing
ARASA ARASA
NIÑOS PEARDITOS 2.0
1.5oz Santa Teresa
0.5oz Rooibos syrup
0.25oz Amontillado
0.125oz Alma Tepic
0.5oz Pear Liquor
1oz Pear Juice
0.5oz Citrus
2oz Water
queeringthefog
ntrifuge.
Rooibos syrup
40g Rooibos tea
1qt rich syrup(1.5 sugar:1 water) -bag and sous vide 70* celsius for 2 hours -strain through fine chinois
Carbonated & poured over Kold Draft in a skinny Collins glass with pear “wheel” sprinkled with a mound of tajin
STORY BEHIND THE SIP
I wanted my first cocktail on the True Laurel menu to be components that showcase flavor profiles from my origins as a former baker & barista Since True Laurel is known to have a seasonally driven menu, narrowing down flavor profiles came naturally I knew I wanted a "red" daiquiri featuring Santa Teresa rum The red comes from the rooibos and the rest of the ingredients are just a little bit of a razzle-dazzle This cocktail is admittedly, wild on the build But, It's come a long way, mostly due to tweaks I've made along the way with traveling on pop-ups and making what we had at our disposal work. Ninos Pearditos 2.0 was originally a built-to-order a shaken cocktail; to make it dazzle, I clarified and carbonated it. I know, I know, it's so silly but you just have to try it. Cheers!
ALEXIS
VÁZQUEZ
SWINGTHRU BROOKLYN
1.5oz Sweet Plantain infused Bacardi 8 Year Rum
.5oz Banana Liqueur
.5oz Forthave Amaro
.25oz Forthave Red
.25oz Forthave Coffee
Dash Tiki bitters
Dash Mocha Bitters
STORY BEHIND THE SIP
Inspired by my favorite spider-man that has swung into the screen and game space the last few years: Miles Morales.
One of my favorite superheroes ever since I learned that there can be afro-latinx superhero as a kid, when I found him in a comic bookstore.
Now with the tools, spirits, and ingredients around me, I can create a cocktail for the lovers of bold Caribbean flavors mixed with some local Brooklyn based products
TONY
JIMENEZ
OLDCUBAN
1.0 oz Bacardi 8
0.5 oz Lime Juice
0.5 oz of Simple Syrup
5 Mint Leaves
1 dash of Angostura Bitters
into Coupe.
STORY BEHIND THE SIP
Nostalgia is usually the inspiration for my drinks. I try to transport the guest to another time and place as sipping the drink keeps bringing them in the present I use everything I’ve learned of the flavors of my culture and homeland Bayamon, Puerto Rico and combine it with my passion for history to recreate and sometimes reimagine a drink from yesteryear The Old Cuban is a mainstay on our menu because of versatile it is. Created by Audrey Saunders in 2001, it's a new drink that feels like it came from the 1920's Pleases folks who want an aged rum drink with body, and people like my mom, that loves Bubbles. Bacardi 8 is my choice for this drink because it becomes one with the Cava, and the bubbles dance on the rich wood notes of the Bacardi, while the mint highlights the aguardiente base of the spirit.
tonyholdscamera
LETTERS TO MY CLOSET
National Coming Out Day is celebrated on October 11th across the nation as one of the i tal days for the LGBTQ+ community. To or this, Letters To My Closet was created to people in the bar community and beyond atform to talk about their coming out story lessons they’ve learned along the way ugh writing a letter to their younger selves red by Letters To A Young Bartender.
program was championed by our Central on Multicultural Ambassador, Rich Bailey ,
PUERTORICO WCOCKTAIL
ed to bring together a clash of op ups and seminars with bars he US, PRCW highlighted the he event also featured local egrating them into the week’s d, covering topics such as bar next steps” for bartenders ck.
Casa Bacardi, home to the biggest rum distillery in the world, opened their doors to host Baile, Botella y Barrica interactive cultural immersion into the distillery’s BOH space featuring live Bomba y Plena dancing, a specialized night tour, an array of Puerto Rican hand foods and fritters, and delicious Bacardi rum cocktails crafted by Blossom Bar (Boston) and Casa Bacardi’s bar crew
More friends from La Gran Familia gathered up to the Calentón! Allegory Bar (DC) took over one of PR’s favorite bars La Penúltima, where Kapri Robinson and Greg Long made some exclusive cocktails for PRCW Un Verano en Nueva Yol at JungleBird was a resounding success thanks to Joy Vargas (TheCornerStore Bar, NYC) who with Leyenda (BK), Bar Belly (LES), Mr Paradise (LES) and Little Rascals (BK), kicked up the first day of PRCW Additionally, Ana Saba and Aryana Alexa showcased their NYC flair with their Amantes Amentes pop-up at Galería PR.
Looking forward a verlos el próximo año
-JohnE.Rodríguez
MIXTHECULTURE
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