Bringing a sustainable spirit to the rich stories of Mexican traditional history, Juan Coronado, founder of Mijenta Tequila pays homage to Dia de los Muertos in culture, community, and creating cocktails.
We asked Juan how he plans to celebrate Dia de los Muertos with Mijenta Tequila.
Tell us about mixing cocktails with Mijenta Tequila.
Everyone behind the bar knows that you should only make a cocktail with a tequila you’d sip neat. That’s why Mijenta’s Blanco and Reposado are ideal for mixed drinks. In a great cocktail, every ingredient should be in harmony, and if you don’t love the tequila you’re using, it will throw the balance off. You may try to hide the tequila, and end up making it too sweet, for instance.
But I love making cocktails with Mijenta because it’s exciting to think about how I can complement the incredible aromas and flavors in our expressions. Both our Blanco and Reposado are incredibly versatile and can be used for innovative new tequila cocktails or takes on classic cocktails.
What ingredients go well, how does the spirit elevate the drinking experience?
When you taste Mijenta tequila, the first notes are of cooked agave, which means you experience the terroir of the highlands of Jalisco and the rich, red clay soil of its mountain climate.
Our Blanco, which has amazing fruit and floral notes, is perfect for making a Pear Margarita using pear juice, lime juice and a cilantro garnish. This creates a refreshing cocktail that’s a little sweet, a little sour and with a hint of minerality from the tequila.
When I’m making a drink with our Reposado, I love to play off the rich flavors you experience up front, including hints of vanilla along with the mid-palate of cacao nibs. A perfect recipe for this tequila is the Mijenta Moletini, which uses Amontillado Sherry, Cacao liquor and mole bitters.
Talk to us about tequila’s role in Día de los Muertos.
On Día de los Muertos, families are reunited with their ancestors who have passed on, celebrating with traditional food and drink. And of course, no celebration is complete without the perfect tequila!
For Mijenta, our name is a play on “Mi Gente” or “My People,” and this holiday takes on an even deeper meaning as we remember all the generations that have come before us.
How does the Mijenta team commemorate the Day of the Dead?
Since we launched in 2020, Mijenta has been focused on making great tequila and living a strong set of core values, one of which is giving back to local communities.
This year, we’re recognizing Día de los Muertos through a great partnership with Women’s Earth Alliance to support the organization’s upcoming initiative in Mexico, which will uplift women’s leadership, entrepreneurship, and environmental impact within the agriculture sector.
From September 15, the beginning of Hispanic Heritage Month, through November 2, we will donate $1.00 from each bottle sold to help fund this initiative.
We are excited that through this partnership, we can contribute to building the next generation of leaders working to address the structural, environmental, and economic challenges that many women in the agricultural industry face daily.
What is your favorite way to enjoy Mijenta on the Day of the Dead?
Oaxaca is such a magical place for Día de los Muertos celebrations, my favorite way to honor the people and the place is with a Oaxacan Margarita.
To make it, I use Mijenta Blanco (1oz), a great mezcal (1 oz), cinnamon syrup (3/4oz) and lemon juice (75oz). Shake all the ingredients with plenty of ice and then strain it into a rocks glass with fresh ice. For presentation, garnish with a lime wheel.
The post Celebrate Dia de los Muertos with Juan Coronado and Mijenta Tequila appeared first on Chilled Magazine.
Source: Mixology News
