As Co-Founder and Beverage Director of Adiõs, José Medina Camacho manages day-to-day operations and leads menu curation of the institution’s distinctive itemizing of basic cocktails crafted with Mexican-made-and-grown spirits and substances.
Photographs by Adiõs
José appears to be like ahead to welcoming friends from all walks of life into Birmingham’s latest cocktail bar, which he conceptualized alongside enterprise accomplice Jesús Méndez.
José, born in Mexico, immigrated to the US together with his mom in 1993. They settled in Los Angeles however moved to Tupelo, MS in 1994 to assist open a household restaurant. He found a singular expertise in educating and studying, connecting with others by way of beverage conferences and dealing with charitable organizations like Jones Valley Educating Farm and Alabama Coalition for Immigrant Justice.
With beverage administration expertise at Little Donkey, Octane, and The Marble Ring, José joined Automated Seafood & Oysters in 2019. As their Lead Bartender, he targeted in on small producers and recent wines to enhance the delicacies. To today, he continues to drive Adiõs’ beverage menu, showcasing Latino heritage and tradition to the bigger Alabama group.
Take a look at extra from our interview with José under, in addition to his award-winning cocktail recipe!
Speak to us about this award-winning cocktail.
For And On Mondays We…I needed to create one thing that we may doubtlessly serve at Adiõs. Throughout the cocktail, I additionally needed to make use of the byproduct from making our Tepache.
What impressed the cocktail—substances/title and so on.
The cocktail itself was impressed by the Tepache we make in home and the Harvest Roots Kombucha, Cosmos, which has hints of pineapple, citra, mosaic and galaxy hops. For the title, I simply needed one thing catchy—typically on Mondays you need a cocktail however not with alcohol, so the title leaves just a little thriller if it has booze or not.
Speak to us in regards to the substances used.
I needed to make use of substances that labored nicely with Monday Mezcal – the zero-alcohol mezcal – so I made a decision on fermented pineapple, chamoy, Tajin, honey, lime, after which in fact Harvest Roots Cosmos Kombucha (who hosted the occasion).
What ought to a bartender find out about creating award-winning cocktails.
On the subject of making N/A cocktails I wish to at all times be certain that they’re complicated in flavors, identical to you’d with an everyday cocktail. Personally, I believe creating that depth is essential.
Give bartenders 3-4 tricks to creating distinctive cocktails.
Take into consideration salt, fats, and acid when creating cocktails, very like cooking. Drink it proper when it’s been created after which let it sit for 10 min, then see how a lot it’s modified… chances are you’ll have to tweak it just a little. All the time take into consideration the garnish and the way it’s served, individuals love a fairly cocktail.
And On Mondays We…
Components:
- 2 oz. Monday Mezcal
- .75 oz. pineapple-honey-cosmos syrup
- .75 oz. lime juice
- 2 dashes of saline
Preparation: Served Up with a Chamoy and Tajin rim
