Issue link: http://digital.copcomm.com/i/343292
SPRING/SUMMER 2014 • 39 was first mixed up in Lomeli's mother's kitchen, is the perfect blend of Clase Azul blanco tequila and refresh- ing pomegranate flavors. "We realized that to survive in the market, we have to be different, to have a competitive value," says Lom- eli. "So we decided to create a beautiful bottle that could be used after the tequila is gone." Each bottle is handcrafted and painted, meaning that no two are exactly alike, and each expression has its own design to show off the personality of the tequila inside. No stranger to the use of fresh ingredients, Lomeli is certainly a fan of "farm-to-glass" mixol- ogy. "When I started mixing La Pinta in my mother's kitchen, the pomegranate farmers were only a few hours away, and using the freshest juice possible was really important. "The biggest asset that we have as a company is that we learn," Lomeli explains. "We learn from our mistakes and failures, and we carry on. We were told that what we wanted to do was impossible and nearly everybody told us no, but we have made necessary adjustments and have carried on. Our goal is not measured in money or volume. We truly live by our mission statement—sharing happiness and captivating the world through the magic of tequila." Bartender Jennifer Oakley La Pintaloma • 1½ oz. La Pinta Pomegranate • ½ oz. fresh squeezed lime • Fill with San Pellegrino Pompelmo soda • Pinch of sea salt Build over ice in Collins glass. Garnish with lime wheel or grapefruit peel. pepinos y cilantro • 1½ oz. Clase Azul Tequila Plata • ¼ oz. green chartreuse • ¾ oz. fresh squeezed lime • ½ oz. simple syrup • 4 slices cucumber • Small pinch of cilantro Muddle, shake and dump into Old Fashioned glass, cap with fresh ice. Garnish with sea salt and black pepper. Listing on page 35