For some, the idea of Bar Takito may conjure up delicious visions of gourmet taco and mezcal pairings, but the “little sister” of Takito Kitchen is doing even bigger things in both the kitchen and behind the bar. On the cocktail front, Adam Weber—like any great professional drinkologist—is constantly flexing his mixology muscles to learn, discover, and thus create new inventions. New drinks on the menu take about a month to six weeks to refine, he says.
In a recent episode of “Across the Bar,” where we hit bars and breweries across the country to find hidden gems and ingenious creations from leading mixologists, brewers, and beverage directors, Weber makes us three cocktails we’ve never drank or even seen before. The ingredient that ties them all together? Tea.
Tea-infused cocktails have been made more popular throughout the past couple of years, but have you ever drank an Old Fashioned with tequila and tea? Another invention Weber pulls out of his sleeve is a “boozewashed” rum daiquiri, where the astringency of the combination of black tea and chilled rum is removed by a curdling method using the proteins found in milk.
Watch the full episode below to get a firsthand look at these never-before-seen cocktails, made especially for us!