01 Dec FOOD
A spotlight on Takuma Watanabe
Originally from Japan, Takuma began in the food and beverage industry when he was 18 years old as a barista, and moved into bartending two years later.
Takuma on pairing Mijenta with the Holiday dishes…
“I really feel balance and smoothness in this bottle,” says Takuma Watanabe, world renowned mixologist, “I could feel the artisanal touch of the craftsman and their passion towards producing it. I got a bright, refreshing lemongrass expression and the rich sweet potato profile that is versatile with many dishes during the Holidays, like a traditional pumpkin pie. Its delicate nature coincides well with various earthy vegetables and having it on the rocks is great with grilled meats.
Inspired by Mijenta, he created the Moletini:
2oz Mijenta Tequila Blanco
0.75oz Amontillado Sherry
0.5oz Cacao Liqueur
2 Dashes of Mole Bitters
Stir and strain over martini glass. Gently squeeze a peel of orange fruit to release its fragrant aromas.