New El Paso bar creates birria-inspired cocktail
Nueve Uno Cinco opened in Texas this month (16 January) with a menu dedicated to the ‘people, places, and magic’ of El Paso.
Owner Luciano Aguayo partnered with mixologist Jason Asher of Juniper and Jigger Hospitality to develop the cocktail programme.
“El Paso has always had the culture, creativity and community for a space like this,” said Aguayo. “For years, we’ve watched cities around the country embrace sophisticated cocktail culture, and we’re so proud that Nueve Uno Cino is filling a space that’s been missing here.”
The two-storey bar features deep green tones and brass accents, with design drawing on a combination of mid-century modern and art deco influences.
The cocktail list in the downstairs bar is presented as a food menu, divided into Aperitivos, Sopa y Ensaladas (soups and salads), Tacos, Postre (dessert) and Bebidas (drinks).
The Birria cocktail contains charred tomato, guajillo, ancho, pasilla, clove cinnamon, lime zest, coriander, onion and rooibos Wheatley vodka.
Meanwhile, Pozole is inspired by the traditional stew of the same name and features coriander, anise, seasoned olive, Bulleit Rye, Del Maguey mezcal, sweet vermouth and bitters.
Upstairs, the cocktails are less culinary-focused. These include the United We Stand, which channels ‘firebrand unity and resilient beauty’ and combines Pueblo Viejo Blanco Tequila and prickly pear.
Meanwhile, El Paso at Sunset aims to mimic the city’s transition from sunlight to dusk through a butterfly pea tea that shifts colour. The cocktail also features basil, peach, lemon, The Botanist gin and yellow Chartreuse.
As well as cocktails, Nueve Uno Cinco offers local beers, wine and non-alcoholic agua frescas.
Its food offering features light bites like chips and salsa and a charcuterie board.
In other culinary cocktail news, Salmon Guru in Dubai created a drink that looks like a fried egg, and Shinji’s in New York offered a fried chicken serve.
We’ve previously investigated how food is inspiring modern mixology.
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