Latin Heritage Month 2021 Latinx Bartenders Celebrate Their Culture with Perrier® Cocktails

Every year from September 15th to October 15th, we honor the tremendous contributions and celebrate the vibrant cultures of the Latinx^ community in the U.S. For 2021, Perrier® has teamed up with Latinx bartenders in the U.S. to create cocktails that pay homage to their culture and traditions. Throughout the month, we will be sharing Latinx bartenders who should be on your radar and their creative cocktails featuring Perrier® to showcase their talents and personal style of bartending.

Perrier® Celebrates Latin Heritage Month 2021

Lynette Marrero (she/her)

Representing Puerto Rico at Llama Inn & Llama San in New York City

Knickerbocker & Myrtle cocktail with Perrier® Carbonated Mineral Water

• 1 oz Fino Sherry
• 1/2 oz Aged Guatemalan Rum
• 1/2 oz Chili- cinnamon syrup*
• 2 oz Pineapple juice
• 1/4 oz Lime juice
• 4 oz Perrier® Carbonated Mineral Water

Garnish with varied tropical fruit.

Chile-Cinnamon Syrup (Makes about 3/4 cup)

• 1/2 cup sugar
• 1/2 cup water
• 2 cinnamon sticks, broken into pieces
• 1 dried chili, cut into pieces (or 1 dash cayenne pepper (or to taste)

Marco Montaguano (he/him)

Representing Ecuador at Utopian Tailgate in Chicago

Hijos del Sol cocktail with Perrier® Pink Grapefruit Flavored Carbonated Mineral Water

• 1.25 oz Mexican corn whiskey
• 0.75 oz Cachaca infused with hibiscus*
• 0.75 Honey syrup**
• 0.5 Pineapple juice
• 0.75 Lemon juice
• Pinch of Salt
• Top with Perrier® Pink Grapefruit Flavored Carbonated Mineral Water

*Cachaca infused hibiscus 60 ml x 2 tsp hibiscus for 10 min .
**Honey syrup 2 parts of local honey x1 part of water.

Build and stir in Collins glass with crystal clear ice spear and garnish with a dehydrated grapefruit half moon with 3 sunflowers petals.

Josue Manceros (he/him)

Representing Ecuador & Latinx at Bar David in Chicago 

aya-Huma (the Incan warrior devil) cocktail with Perrier® Lime Flavored Carbonated Mineral Water

• 2 oz Mezcal
• 1 oz Chamomile syrup*
• Juice of a Lime
• 6 Raspberries
• 10 mint leaves
• 4 oz Perrier® Lime Flavored Carbonated Mineral Water

Muddle all the ingredients except the Perrier® Lime in a shaker tin, add ice and shake, double strain into a highball glass filled with ice, finish with Perrier® Lime, garnish with mint and raspberries.

*Chamomile syrup

• 4 bags chamomile tea
• 1 cup water
• 1 cup of cane sugar

Combine in a pot until boils, remove from heat and let it sit for 12-15mins, strain and chill

Juanjo Pulgarin (he/him)

Representing Colombia at Maple & Ash in Chicago

Flores para la Mujer cocktail with Perrier® Carbonated Mineral Water

• 1.5 oz Colombian Rum
• 1 oz Magnolia Roses Syrup
• 3 dashes  Plum Bitter – 3 dash
• 0.75 Lime Juice
• 2 oz Perrier® Carbonated Mineral Water

Serve in a wine glass and garnish with edible flowers.

Jorge Vallejo (he/him)

Representing Ecuador and South America at Nobu Chicago

Pure Bliss cocktail with Perrier® Lime Flavored Carbonated Mineral Water

• 2 oz Mezcal  
• 1 oz Mango- Agave syrup*
• 0.5 oz Fresh Lime Juice
• 0.5 oz Fresh Orange Juice
• 1 egg white
• 3 oz Perrier® Lime Flavored Carbonated Mineral Water

Add all ingredients except for Perrier® Lime into a shaker tin, shake without ice (dry shake) for 10-12 seconds, add fresh ice into the shaker tin and shake vigorously for 10-12sec, double strain into a cold highball glass, elegantly pour 3oz of Perrier® Lime into your cocktail. Garnish with a dehydrated lime wheel.

Rodrigo Serrano (he / him)

Representing Guatemala and Latin America at Three Dots and a Dash in Chicago

El Pomelo de Tulula cocktail with Perrier® Pink Grapefruit Flavored Carbonated Mineral Water

• 1 oz Cinnamon Syrup
• 1 oz Grapefruit juice
• 1/2 oz lime Juice
• 1/2 oz Coffee liqueur
• 1 1/2 Guatemalan Aged Rum
• Finish with Perrier® Pink Grapefruit Flavored Carbonated Mineral Water

Add all the ingredients in a tall glass (Collins) mixed them with a bar spoon, add crushed ice and stir, add Perrier® Pink Grapefruit to top. Garnish with a grapefruit wedge, lime wheel and coffee beans, preferably use a cocktail stick to stir while drinking.

Santiago Cobar (he/him)

RepresentingGuatemala at Etta Bucktown in Chicago

Dominguito cocktail with Perrier® Pink Grapefruit Flavored Carbonated Mineral Water

• 2 oz Guatemalen aged rum
• 0.5 oz Lemon juice
• 0.5 oz Pineapple juice
• 0.75 oz Raspberry dill syrup
• Finish with Perrier® Pink Grapefruit Flavored Carbonated Mineral Water

Garnish with pineapple half moon, dill sprig, and raspberry

For more information and recipes, visit Perrier® online and check out @perrierusa on Instagram for the  latest.

^Editor’s Note: Latinx is the gender neutral pan-ethnic term selected by Perrier® for their program. As language evolves, Thirsty acknowledges and respects that not all people of Latin American & Caribeño descent identify or embrace the term Latinx and instead prefer non-gendered language such as Latin, Latine, Latin@ or gendered language Latina or Latino to self-identify and/or refer to their people / community. 

21+ only – Please drink responsibly