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IMPULSORA VINÍCOLA DÉCIMA S.A. DE C.V. 

Food Pairing and Mixology

Food pairing and mixology are constantly evolving and developing delicious ways for enjoying your favorites beverages. Imagination's the limit! 

    

Try Bacanora with: 

Seafood 

    

"Pulpo a las brasas" (Smoked Octopus)  from Restaurante Mochomos, Hermosillo, Sonora, Mexico.

Salads

Strong cheeses

"Ensalada Mía" (Mía Salad) from Restaurante La Tinto, Hermosillo, Sonora, Mexico.

Citrics

Lemon pie in Restaurante Callejón Condesa, Hermosillo, Sonora, Mexico.

Photo by 4theTable.  Üeroni Cocktail from Lucas Local, CDMX, Mexico. 

 

"Pima Rosa" Cocktail by Esaú Vargas in Restaurante Callejón Condesa, Hermosillo, Sonora, Mexico. 

Photo by 4theTable.  Cocktail by Yaz Avendaño in Lucas Local, CDMX, Mexico.

Üeroni

-1 part Bacanora Aguamiel

-1 part extra dry vermouth 

-1 part orange licour

-1 green lemon twist and a rosemary twig to aromatize

-Ice

Pour Bacanora Aguamiel, vermouth, orange licour and ice in a glass to mix and the strain into a cocktail glass. Decorate and aromatize with the lemon twist and rrosemary twig. 

Photo by Jonas Rulfiano.  Cocktail by "La Fiera" in Hanky Panky, CMDX, Mexico.

Sonori

-1 part Bacanora Aguamiel

-1 part sweet vermouth

-1 part campari

-1 orange twist 

-Ice

Pour Bacanora Aguamiel, vermouth, campari and ice in a glass to mix and the strain into a cocktail glass. Decorate and aromatize with the orange twist.

Curing of nuts

-1 part Bacanora Aguamiel

-Nuts 

-Dates

-Raisins 

-Dry blueberries

-Dry plum

Pour Bacanora Aguamiel and the nuts and dry fruits in a glass and let it rest for 1 hour. The longer the rest, the better the results. 

Do you have any new food pairing or mixology recipes?

Please, share your ideas at

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