Beau du Bois, a recent James Beard Foundation Award semifinalist known for his innovative work at Roma Norte\u2014San Diego\u2019s Mexico City-inspired bar\u2014brings that same creative energy to Puesto with the debut of a vibrant new spring cocktail menu.<\/h2>\n
Showcasing unexpected yet approachable flavor combinations, the lineup features drinks like a crystal-clear guava margarita, a rich Mole Old-Fashioned layered with chocolate and spice, and a vibrant cantaloupe mojito that lets the underrated fruit shine. With mint in season and juicy cantaloupe at its peak, this menu is a celebration of freshness, seasonality, and modern Mexican flair.<\/p>\n
We caught up with Beau to learn more about the inspirations, ingredients, and thought process behind Puesto\u2019s latest offerings. Also, find the recipe for his refreshing Cantaloupe Mojito at the bottom!<\/p>\n
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What inspired the new spring cocktail menu at Puesto?<\/h3>\n
Primary and secondary flavors inspired the spring menu at Puesto, which is a step forward for our program in regards\u00a0to its\u00a0trajectory since I\u2019ve been with the company. We also applied \u201ctechnique-driven\u201d recipes for the first time at Puesto as we have been utilizing at Marisi and Roma Norte.<\/p>\n
When you start crafting a seasonal menu, what are the first few steps in your creative process? Do you begin with ingredients, a theme, etc.<\/h3>\n
Typically we begin by looking at opportunities; what is missing from the current menu, what cocktails need a recipe revamp or new life. Once we isolate those ideas, we start working with flavors and techniques.<\/p>\n
Were there any spring ingredients that immediately sparked inspiration or guided the direction of the menu?<\/h3>\n
I don\u2019t think there were any specific ingredients, just more of a vibe. Spring should always be light and bright, refreshing and crushable. This menu launch was the 2nd largest menu launch I\u2019ve done in my time with Puesto. So the really important vibe was also inspiring the service teams. Lots of new cocktails equals lots of excited Puesto team members!<\/p>\n
Cantaloupe is an underrated fruit in mixology\u2014what made you choose it for your mojito, and how do you highlight its qualities?<\/h3>\n
But why, they\u2019re juicy, unique and very cooling. Some goddess of spa water got\u00a0the idea to pair it with mint while laying next to a pool somewhere. We highlight it by making sure there\u00a0is enough Cantaloupe present so you\u2019ll get this huge blast of flavor without having to search for it.<\/p>\n
What\u2019s your favorite cocktail to make on your spring menu?<\/h3>\n
The Poblano Paloma is by far my fav on this launch. We spent so much time talking about the flavor of peppers and to think of one in a refreshing, non-spicy cocktail is exciting. Also, it tastes so dank in the Paloma.<\/p>\n
How do you approach working with seasonal ingredients, so they feel natural and seamless, rather than overly trend-driven?<\/h3>\n
First and foremost, don\u2019t follow or chase trends, be a trendsetter. Easier said than done but worth any and all extra efforts. Also, it helps that we love what we do! Secondly, secondary flavors make ingredients so much more thoughtful; for example, grapefruit and poblano, as mentioned above. Not a classic pairing but so incredible together.<\/p>\n
Looking ahead, are there any seasonal ingredients or techniques you\u2019re excited to explore in future menus?<\/h3>\n
The N\/A cocktail world has really raced forward and we\u2019ve only just begun to explore it with our new N\/A tequila made in house. That opens up so many cocktail possibilities for those that are choosing N\/A and will find that they\u2019re having a thoughtful cocktail that isn\u2019t just 4 different mixed juices.<\/p>\n
<\/p>\n Photo by Mandie Geller<\/p>\n<\/p><\/div>\n
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<\/p>\nCantaloupe Mojito<\/h2>\n
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*Cantaloupe Rum<\/h3>\n
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