Cinco agave bar to open in London’s Dalston
Daniel Corrochio and Amy McQuarrie will open a venue focusing on agave and Mexican spirits underneath their restaurant in Dalston on 5 March.
Cinco will offer a curation selection of Mexican spirits and tasting flights, featuring a range of expressions selected by the couple during their travels across Corrochio’s homeland of Mexico.
Some of the liquids were bottled at the still and transported by the couple to the UK, making them extremely rare – if not unique – in the country.
Corrochio hails from Jalisco and has had a passion for agave from a young age. His father is 102 years old and credits his longevity to ‘drinking one or two Tequilas a day before lunch’. The Corrochio family – Daniel is one of 15 siblings – have influenced much of Cinco’s food and cocktail menu.
The drinks list, which is presented in collaboration with Mexican artist Cactus Studio, features five agave serves, five cocktails based on Mexican spirits and five non-alcoholic options.
From the agave section, El Guapo blends Espadín mezcal, vermouth, Alma Finca Mexican orange liqueur, achiote, and mango with chilli, oregano, bay leaf and citrus shrub. El Pichón features blanco Tequila, melon liqueur, grapefruit soda and house citrus solution, finished with verbena and saline air.
El Tejate features in the Mexican spirits section, made with corn and butter fat-washed Abasolo Whisky with a bitter aperitif, Nixta corn liqueur and crème de cacao.
In terms of non-alc, La Netita is made with Lewis Hamilton’s Almave, homemade chilli syrup, coriander, mint and pineapple.
Cinco will also offer a limited edition in-house mezcal, Pechuga de Piña. The expression is made by a small producer in the Ejutla region of Oaxaca and distilled with fresh local pineapples.
The liquid has been sourced in collaboration with the London-based project Sin Gusano, with its founders selecting a pechuga style – which is distilled with a poultry breast inside the still – due to its tradition of being enjoyed in company.
In terms of food, the menu will offer five small plates based on the upstairs restaurant’s signatures. The Flauta de Pulpo is a blue-corn tortilla deep-fried with an octopus tentacle, on a bed of jalapeño mash, while the XO Taco features pork belly on a bed of XO sauce, deep-fried with panko and topped with salsa borracha and pink pickled radish.
Corrochio and McQuarrie said: “Cinco is a true celebration of Mexico and the talent and expertise of artisan producers. Our aim is to highlight the breadth of Mexican agave and spirits from all over the country paying homage to production, sustainable practices and quality, but in a welcoming, relaxed fashion.
“We are so excited to pass on our knowledge and passion and to welcome guests into our own slice of Daniel’s homeland.”
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