The Sandia con Piña pops with watermelon and pineapple notes. Matthew Schniper
At my first Araucana Bespoke Cocktails sampling a couple months ago inside The Carter Payne, owner/bartender Anastacio GarciaLiley described his ethos to me in familiar culinary terms, utilizing the farm-friendly phrase ânose to tail.â Itâs fine-dining chefsâ way of saying they utilize every bit of an animal, aging this and rendering that so nothingâs wasted; itâs the least they can do to respect the sanctity of life.
For GarciaLiley as a mixologist, that translates to religiously making his own cocktail ingredients and getting creative with citrus pith, for example. Instead of tossing it, he makes one of his bitters with it, utilizing other ingredientsâ trim elements to make potent vinegar infusions and the like and composting whatever he canât find a use for.