{"id":1272,"date":"2020-12-04T04:18:00","date_gmt":"2020-12-04T11:18:00","guid":{"rendered":"https:\/\/members.solmar.com\/?p=1272"},"modified":"2021-06-16T17:12:12","modified_gmt":"2021-06-16T23:12:12","slug":"the-art-of-mixology","status":"publish","type":"post","link":"https:\/\/members.solmar.com\/blog\/the-art-of-mixology\/","title":{"rendered":"The art of Mixology"},"content":{"rendered":"\n

A sommelier is known for having a wide training and specialization in all aspects of wine and food pairings, as well as wine storage. Nonetheless, the epitome of a modern sommelier<\/strong> may include developing wine lists for different restaurants, staff trainings, and a close work alongside executive chefs to design new dishes that pair masterfully with the wine selection.<\/p>\n\n\n\n

The modern sommelier also has a deep knowledge and understanding of beer and spirits, and concoctions crafted with them, to work in harmony with the flavors involved.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n\n

This is the unequivocal description of Gamaliel L\u00f3pez<\/strong>, the recently appointed Corporate Sommelier at Solmar Hotels & Resorts<\/strong>.<\/p>\n\n\n\n

With 30 years on his tenure, Gamaliel has a wide experience in the hospitality industry, working in important restaurants in Mexico City such as Alfredo Di Roma, Maxim\u2019s de Paris and Au Pied de Cochon, as well as renowned hotels in Los Cabos.<\/p>\n\n\n\n

His credentials include a Food and Bevergae Certification and the Certify de la Court of Master Someliers.<\/p>\n\n\n\n

\n

\u201cYou have to be at the service of your guest\u2019s taste, and that includes being aware of the latest trends in mixology, which is an art in itself.\u201d<\/strong><\/p>\n<\/blockquote>\n\n\n\n

The balance you seek for in a wine \u2014balance, body, acidity and tannins\u2014 are equal to that searched for when crafting a cocktail, \u201cyou look for flavors that pair perfectly, looking for perfect balance in sweetness, notes and flavors<\/strong>\u201d, Gamaliel adds.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n\n

Some of the latest trends include flowers and spices infusions, and interesting spicy tones like chili, cinnamon and essences. Molecular combinations, such as avocado foam and smoked ingredients fused with surprising elements like atole, a hot corn and masa-based beverage so present in Mexican traditions.<\/p>\n\n\n\n

Directly from Gamaliel Lopez’ repertoire, we share some delicious cocktails you cannot miss. Spice up your winter celebrations… and cheers!<\/strong><\/p>\n\n\n\n

Red Velvet<\/span><\/strong>
Ideal pairing: Tapas, soft cheese like feta or fontina or salads with goat cheese<\/em><\/h4>\n\n\n\n

Ingredients:<\/p>\n\n\n\n

    \n
  • 3 oz white wine (a Pinot Grigio or Sauvignon Blanc words perfectly)<\/li>\n
  • \u00bd cup red fruits of your choice<\/li>\n
  • 1 Tbsp. sugar<\/li>\n
  • Lemon soda<\/li>\n<\/ul>\n\n\n\n

    Instructions:<\/p>\n\n\n\n

      \n
    • Let the fruits macerate with the sugar<\/li>\n
    • Add the white wine to cover half of the glass<\/li>\n
    • Fill the rest with lemon soda<\/li>\n
    • Garnish with a strawberry and fresh basil leaf<\/li>\n<\/ul>\n\n\n\n

      Malta Sour<\/span><\/strong>
      Ideal pairing: Red meats such as Rib Eye, New York or duck<\/em><\/h4>\n\n\n\n

      Ingredients:<\/p>\n\n\n\n

        \n
      • 2 oz malt whisky<\/li>\n
      • 1 \u00bd oz orange juice<\/li>\n
      • \u00be oz natural syrup<\/li>\n<\/ul>\n\n\n\n

        Instructions:<\/p>\n\n\n\n

          \n
        • Add the ingredients to a shaker<\/li>\n
        • Add ice and mix well<\/li>\n
        • Serve in a martini glass<\/li>\n
        • Garnish with grated orange peel or spiral<\/li>\n<\/ul>\n\n\n\n

          Rosa\u2026 Rita<\/strong>
          <\/span>Ideal pairing: Aguachile or tuna \u2018tiradito\u2019 \u00ad\u2014sashimi<\/em><\/h4>\n\n\n\n

          Ingredients:<\/p>\n\n\n\n

            \n
          • 2 oz white tequila 100% agave<\/li>\n
          • 1 \u00bd oz grapefruit juice<\/li>\n
          • \u00be oz rose syrup<\/li>\n
          • Basil salt<\/li>\n<\/ul>\n\n\n\n

            Instructions:<\/p>\n\n\n\n

              \n
            • Add the ingredients to a shaker<\/li>\n
            • Add ice and mix well<\/li>\n
            • Rim the glass with basil salt<\/li>\n
            • Add ice to the glass and serve<\/li>\n
            • Garnish with a fresh basil leaf and a grapefruit slice<\/li>\n<\/ul>\n\n\n\n

              Gin Flower<\/strong>
              <\/span>Ideal pairing: Sushi, niguiris or fresh oysters<\/em><\/h4>\n\n\n\n

              Ingredients:<\/p>\n\n\n\n

                \n
              • 2 oz Hendricks gin<\/li>\n
              • 1 oz St. Germain<\/li>\n
              • \u00bd oz natural syrup<\/li>\n
              • \u00bd oz lime juice<\/li>\n
              • Thin slices of cucumber<\/li>\n
              • Tonic water<\/li>\n<\/ul>\n\n\n\n

                Instructions:<\/p>\n\n\n\n

                  \n
                • Add the ingredients to a shaker<\/li>\n
                • Add ice and mix well<\/li>\n
                • Serve the cucumber slices in a Bordeaux glass and add ice<\/li>\n
                • Serve the mix and fill with tonic water. Mix.<\/li>\n
                • Garnish with a slice of dehydrated lime<\/li>\n<\/ul>\n\n\n\n

                  Surprise your invitees this holiday, and enjoy!<\/strong><\/p>\n\n\n\n

                  \n
                  \"\"<\/figure>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

                  A sommelier is known for having a wide training and specialization in all aspects of wine and food pairings, as well as wine storage. Nonetheless, the epitome of a modern sommelier may include developing wine lists for different restaurants, staff trainings, and a close work alongside executive chefs to design new dishes that pair masterfully with the wine selection. The modern sommelier also has a deep knowledge and understanding of beer and spirits, and concoctions crafted with them, to work in harmony with the flavors involved. This is the unequivocal description of Gamaliel L\u00f3pez, the recently appointed Corporate Sommelier at […]<\/p>\n","protected":false},"author":3,"featured_media":1276,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[47],"tags":[],"yoast_head":"\nThe art of Mixology - Solmar Members Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/members.solmar.com\/blog\/the-art-of-mixology\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The art of Mixology - Solmar Members Blog\" \/>\n<meta property=\"og:description\" content=\"A sommelier is known for having a wide training and specialization in all aspects of wine and food pairings, as well as wine storage. Nonetheless, the epitome of a modern sommelier may include developing wine lists for different restaurants, staff trainings, and a close work alongside executive chefs to design new dishes that pair masterfully with the wine selection. The modern sommelier also has a deep knowledge and understanding of beer and spirits, and concoctions crafted with them, to work in harmony with the flavors involved. This is the unequivocal description of Gamaliel L\u00f3pez, the recently appointed Corporate Sommelier at […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/members.solmar.com\/blog\/the-art-of-mixology\/\" \/>\n<meta property=\"og:site_name\" content=\"Solmar Members Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SolmarResorts\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-12-04T11:18:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-06-16T23:12:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/members.solmar.com\/blog\/wp-content\/uploads\/2020\/12\/sophisticated-mixology.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"571\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"solmar\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@SolmarResorts\" \/>\n<meta name=\"twitter:site\" content=\"@SolmarResorts\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"solmar\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/members.solmar.com\/blog\/the-art-of-mixology\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/members.solmar.com\/blog\/the-art-of-mixology\/\"},\"author\":{\"name\":\"solmar\",\"@id\":\"https:\/\/members.solmar.com\/blog\/#\/schema\/person\/da172a8efb863fc052c159f7aec1368a\"},\"headline\":\"The art of Mixology\",\"datePublished\":\"2020-12-04T11:18:00+00:00\",\"dateModified\":\"2021-06-16T23:12:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/members.solmar.com\/blog\/the-art-of-mixology\/\"},\"wordCount\":553,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/members.solmar.com\/blog\/#organization\"},\"articleSection\":[\"Culinary\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/members.solmar.com\/blog\/the-art-of-mixology\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/members.solmar.com\/blog\/the-art-of-mixology\/\",\"url\":\"https:\/\/members.solmar.com\/blog\/the-art-of-mixology\/\",\"name\":\"The art of Mixology - 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