Cocktails are usually created to refresh people during a certain time of day. Mimosas are great for breakfast, Aperol Spritz is wonderful for a hot evening, and a good glass of wine is the perfect accompaniment for a romantic evening.

More in Hortus, the new restaurant of the Levain & Co family specialising in Mediterranean cuisine and located in the historic centre of our city, has decided to use another source of inspiration and base gastronomy as its guiding principle for the creation of a new drink. 

So that's it Alfred, the star bartender at Hortus, based his work on a typical dish from San Miguel de Allende that you can only find during Lent: Piloncillo tacos, whose tradition and recipe have been passed down from generation to generation for countless years.

These tacos made from corn dough, a little red chili, oil and of course, piloncillo have such seasoning and personality that Hortus could not fail to create an ideal drink to pair with them. 

With you Tamalli!

Ingredients and Manufacturing Process

– 30 ml. of Vermouth Rosso with dough and piloncillo
– 45 ml. Aperol
– Stir for 16 seconds 
– Pour into a glass with ice
– Sparkling wine for the top
– Garnish with orange twist garnish

As well as Saint Michael has gastronomy typical of the city, Hortus' goal is for Tamalli to be recognized as the quintessential drink of our lands and for it to become a flagship drink of the restaurant that is already making a name for itself nationally, having been the only one in the city to be nominated in Who magazine as the best restaurant of 2023.

Health!