From Grandma’s Kitchen to First Class Mixology

experiences are one of the main ingredients behind great cocktails

From the family kitchens to international contests, the essence of Fifty Mils is always there

​The great chefs and mixologists have always been captivated by gastronomy since they were children, and those experiences at an early age accompany them their whole life. In the case of Fifty Mils, those experiences are one of the main ingredients behind great cocktails, like Grandmother and Unión. The first one, created by Fátima León, has in its core a sweet compote which was used to highlight the flavors of vodka through vinegars, and amaro averna, all presented in frappé ice that achieves a marvelous dilution.

The second cocktail is a new classic on the rise created by Jorge Landeros; born out of the idea that this hyperconnected world needs to bring back hospitality. Jorge, who started to work in restaurants and bars since he was very young, wished this beverage that won the Bacardí Legacy contest to took the ingredients that are so familiar and almost omnipresents in every place, but mixed in an original and new way, like those great ideas that once you hear them you say to yourself how did I not think about it before.

​From the family kitchens to international contests, the essence of Fifty Mils is always there, that constant search to sustain those roots and experiences that have defined them, all for the sake of transforming those powerful memories in the stepping Stone of something more, because at the end we keep the traditions that define who we are to create the classics of tomorrow.