Alejandro Reyes Chacón lives in San Jose del Cabo and is currently the Head Bartender at the Viceroy Los Cabos Hotel.
His passion for gastronomy led him into the industry, where he realized that his dream was to be at the centre of the bartop.
Alejandro has worked for several restaurant corporations, but the most satisfying thing he has so far accomplished was making cocktails at Sonora Grill Group. Here, the practice of cocktail curation helped him grow and implement recipes in more than 20 of their branches.
Alejandro appreciates that Crystal Head is a vodka with a concept. Besides being a premium product with a great bottle design, he feels the vodka allows one to combine different flavours without altering the quality of the ingredients in each cocktail.
Paseo Malecon San Jose Lote 8, Zona Hotelera
San José del Cabo, B.C.S., Mexico
60 ml Crystal Head Vodka
45 ml California Chili Syrup and Nugget
20 ml Lime Juice
15 ml Simple Syrup
20 g Cocoa Dust
Combine all ingredients, except for the cocoa dust, into a shaker. Serve in a rocks glass and cover the top with the cocoa dust.
California Chili Syrup:
Ingredients - 6 medium-sized roasted California peppers, 250 g of roasted pumpkin seed, 250 g of sugar and 250 ml of water.
Put everything into a blender, then filter.
Ingredients - 250 g of fresh roasted cocoa, 200 g of sugar, 150 g of walnut and 150 g of almond.
Put everything into a blender and gradually grind while leaving large pieces of walnut, almond and cocoa.