Issue link: https://digital.copcomm.com/i/97133
El Moreton created by Caterina Miltenberger, Corporate Mixologist for Glazer���s Wholesale Distributors ��� 1�� oz. Tres Generaciones Plata ��� �� lemon cut in quarters ��� 4 bar spoons piloncillo sugar ��� 4 blueberries ��� 3 blackberries ��� �� oz. almendrado (almond- infused tequila) ��� house-dried pasilla chile salt ��� Muddle lemons, syrup and berries ���ve times. Pour tequila into mixture. Pack glass with ice and shake vigorously. Strain into cocktail glass rimmed with pasilla chile salt. Pour remaining fruit into rocks glass. In November, San Antonio chef and restaurateur Johnny Hernandez opened his newest concept in the Alamo City���s Southtown district: The Fruter��a. Based on the traditional fruter��a caf��s of interior Mexico, Hernandez���s latest project opens for breakfast and lunch, serving tortas, tostadas and other light Mexican fare. As the name suggests, freshsqueezed fruits and vegetables are served throughout the day in a variety of juices and other preparations. ���Most fruter��as in Mexico do breakfast and lunch, but then they shut down around two or three o���clock,��� Hernandez says. ���At night, our space transforms into a botanero, which is a bar serving simple food and appetizers. We also feature fruits from earlier in the day in our mixology program at night.��� Hernandez isn���t just using fresh juice in cocktails. He���s doing infusions of tequilas and mezcals. ���I love tequila,��� he says. ���I appreciate the way the spirit is evolving. And I���m fascinated by mezcal���s depth and complexity, and how each one has its own personal characteristics from the distiller. One of my goals is to truly educate people in these spirits.��� To achieve his ambitious bar program, Hernandez brought in Caterina Miltenberger, Corporate Mixologist for Glazer���s Wholesale Distributors in Dallas. Regularly working with the National Accounts Directors, Miltenberger sets up bar programs, creates cocktail menus and, as in this case, trains staff in mixology and other aspects of top-shelf bar strategies. ���I want to make sure that my clients understand the methods of making drinks, but also that they understand that drinks should it well with the lavors of the food��� says Miltenberger. ���I always look at what herbs the chef uses, for instance. If there���s a pastry chef���let���s see how we can incorporate their lavors into the bar program, too.��� Miltenberger���s role with Glazers often takes her around the country. But she stresses that each venue relationship is ongoing and open-ended. ���If they need me to come back, I���m always available. It���s a meeting of minds, a meeting of palates,��� she says. ���I love my brands, and I know exactly why they���ll work for each venue I visit.��� december 2012 / the tasting panel / 57