Valentin Bucio

Cocktail: Sergeant Skull

Mezcal Kitchen and Spirits, La Shikis Mexican Spirits and Tacos Loteria.

Chicago, United States of America

About

Valentin is Chicago's first Agave Master Distiller, trained and certified in Mexico. He joined the industry following his love and passion for agave-based spirits. After dedicating time to his education and certifications, Valentin gained the title of Maestro del Mezcal (Agave Specialist). He has since opened his own business, Mezcal Kitchen and Spirits, and works in the hospitality industry as a mixologist. Valentin is also in the process of launching his own mezcal brand.

Why Crystal Head?

I choose Crystal Head Onyx because it's a great quality product with a fantastic characteristic profile and complex 3-layer taste. Vodka in the front, mineral-driven in the middle with a smooth agave finish on the end. Finally, I love the uniqueness of the brand. Making a vodka out of agave is extremely inventive and you can taste the great thought put into the product with every sip.

Sergeant Skull

RATING:  4.67 (9 votes) | SKILL LEVEL:  Expert

Ingredients

2 oz. Crystal Head Onyx

3/4 oz. Craft Syrup*

1/4 oz. Agave Nectar

1/2 oz. Fresh Lemon Juice

 

Craft Syrup*

250ml Cucumber

40ml Anathiem

70ml Tamarindo

240ml Green Apple

1 oz. Arnica

1 ½ cups Water

1 ½ cups Sugar Cane

How To Mix

Craft Syrup How-To:

Start by creating a cucumber water base by blending cucumber and water. Set aside, and chop all the other ingredients. Add the cucumber water and diced ingredients into a pot and lightly boil for 30 minutes. Strain mixture into a sealable jar, crushing diced ingredients while straining to draw out more flavour. Allow the syrup to cool before using.

 

Sergeant Skull:

Build craft syrup, Crystal Head Onyx, agave nectar and fresh lemon juice in cocktail shaker with ice. Shake and strain into a rocks glass with tajin rim, fresh ice, and garnish with fresh cucumber wheel.

Garnish

Tajin Rim

Cucumber Wheel Garnish

The Taste

Robust and refreshing. Sweet and sour with cucumber and tamarind notes.

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