Paseo Malecón San Jose Lote 8, Zona Hotelera, 23400
San José del Cabo, Mexico
Carlos Jasso has been working in the beverage and alcohol industry for the past 11 years, first starting as a barista. He soon developed a passion for working in bars and making cocktails, after meeting chef Pedro Martin Rodriguez from Canarias six years ago. Chef Pedro Martin Rodriguez worked at Kaye, a restaurant in Mexico. Jasso took on the responsibility of leading the Kaye’s bar to ensure that it was running smoothly. This opportunity allowed him to learn from some of the most respected and influential people in the industry. It also provided him with the expertise to begin creating his own cocktails.
Jasso's exceptional skills, knowledge, and experience in the industry equipped him to provide consulting services to other bars. He is currently working as a mixologist at Hotel Viceroy in Los Cabos, Mexico.
Crystal Head Vodka’s unique story caught Jasso’s attention. He was captivated by the shape and exterior design of the bottle, and was fascinated by the legend of the 13 skulls. Jasso loves using Crystal Head. The high quality and smoothness of Crystal Head makes it the ideal product for Jasso to use in his cocktails. Jasso has also been a Ghostbuster’s fan since he was a child. Knowing that Dan Aykroyd is one of the founders of Crystal Head has made him even more inclined to use Crystal Head in his cocktails.
1½ oz. Crystal Head Vodka
1½ oz. Homemade Cordial “Memories” (please refer below to see recipe)
2/3 oz. White Wine Chardonnay
Cook the citrus fruits (only peels) with basil, ginger, sake and sugar at 60 degrees for 30 minutes. Strain it and infuse the tea for 10 minutes. Let the blend cool and then add the juice from the citrus fruits. Keep the mix in the fridge for 6 hours.
One skeletonized leaf