Served up by award-winning Mixologist and Beverage Manager Osvaldo Vazquez from The Cape, a Thompson Hotel this week our Friday cocktail is a fruity masterpiece with a refreshing twist.
Osvaldo Vazquez is the award-winning mixologist and beverage manager at The Cape, a Thompson Hotel, where he oversees the cocktail program for all of the resort’s dining and lounge destinations.
His unique cocktails utilize local ingredients, such as fresh fruit juices and locally sourced spices, and bring a modern twist to traditional Latin recipes.
Celebrated for his extensive knowledge of regional spirits, he hosts regular weekly tastings at The Cape, including the “Juevezcal Experience,” where he leads guests through a hands-on tasting of tequila, mescal, and other agave spirits.
Vazquez began his career in hospitality at the age of 18 and has since become one of the most celebrated mixologists in Mexico.
He previously worked at popular Los Cabos establishments including Nikki Beach and Capella Pedregal before joining The Cape upon its opening.
Regarded as a pioneer of the mixology movement in Mexico, he was one of 11 grand prize winners (selected from a pool of global bartenders and mixologists) in the 2015 G’Vine Global Bartender Challenge. In this contest, contenders were challenged to create a cocktail inspired by a visionary historic personality.
Vazquez’s winning cocktail recipe—based on the creator of color television Guillermo Gonzalez Camarena—featured a balance of color and unique Mexican flavors, incorporating a nod to his “Mexican roots” with the literal Mexican root palo de sangre.
Vazquez has also turned his understanding of bitters into an entrepreneurial venture, leading a series of master classes and seminars on the topic at the famed Mexico City restaurant Pujol and creating a line of aged bitters called Bitter and Barrel. He has also appeared on “Top Chef,” crafting a specialty Casa Dragones cocktail which was featured during the 2015 season finale of the popular American TV show.
Guaycura Cocktail by Osvaldo Vazquez at The Cape, a Thompson Hotel
The Cape – Guaycura Cocktail
- 2oz Pitahaya Shrub
- 1oz Damiana-infused Mezcal
- 3oz Ginger Beer
- 1 Dash Fresh Lemon Juice
- 2 Chilhuacle Oil Drops
In a shaker, mix the shrub, mezcal, and lime with ice and shake well; strain into a sherry glass and finish with ginger beer and chilhuacle oil drops
Ice type: large cube
Garnish: Chilhuacle Oil Drops
