Los Mochis, the Notting Hill-based restaurant renowned for pioneering a new culinary category, Baja-Nihon cuisine, is launching a brand new and sought-after cocktail menu this month. The carefully curated list will showcase 14 new agave-focused, handcrafted creations which will continue to champion the vibrancy, passion and heat of Mexico whilst subtly nodding to the dual Japanese inspiration.
The skilled Los Mochis team has devised a menu of tequila and mezcal-based cocktails further cementing Los Mochis’ status as the number one tequila seller in the UK. Home to the second largest collection of fine and rare tequilas in Europe, Los Mochis’ ‘Tequileria’ boasts an extensive and enviable cocktail list that takes guests on a journey from fresh and tropical to deep and smoky, showcasing the complexity and versatility of agave.
Each cocktail is presented with minimal garnish to allow the captivating flavours to speak for themselves, this elegant simplicity belies the cutting-edge and experimental techniques employed, from fat-washing (where a flavoured oil is infused into alcohol) to sous vide and carbonation. In creating the menu, the team has worked diligently to ensure the processes are in line with Los Mochis’ ethos of sustainability as recycled ingredients from the kitchen are used to ensure zero waste in production.
Eschewing pre-batched cocktails, the expertise of the bar team is highlighted as they reimagine household favourites given a Pan-Pacific twist, from their take on a negroni – The Maguey (Tequila Tapatio Blanco & Reposado, Campari, Carpano Classico, Barolo Chinato, Carpano Antica Formula, Manzanilla Sherry, Sherry Vinegar, Strawberries, Beetroot, Dill and Sichuan Pepper) – to the El Buro Loco (Tequila Tapatio Blanco, Ojo de Dios mezcal, Amaro Montenegro, pineapple cordial & ginger beer) reminiscent of a Moscow Mule and the only gin-based cocktail, Japonesa Margarita featuring a combination of Vetiver and Jasmine liquor, with a rosemary salt rim for a herbaceous take on a traditional Margarita. Elsewhere on the menu the attention to detail is ever-present as the Tale of Casks (Coconut Infused Tequila Tapatio, Pedro Ximenez Sherry PX, Oloroso Sherry, Ruby Port, Red Wine Molasses, Raw Cacao, Madagascar Vanilla, blueberries, raspberries, strawberries, thyme) is finished with a delicate berry garnish soaked in double oak for fifteen hours, and the Humo Y Pickly (Tequila Tapatio Blanco, The Lost Explorer Mezcal Espadin, Melon Puree, Strawberry Shrub, Lime Juice, Chipotle Chilli and organic Agave syrup) is sprinkled with preserved chipotle for additional spice to complement the smoky notes of the mezcal.
Alongside the cocktails, Los Mochis have added new dishes to their ever-evolving menu including small plates of Spicy Salmon and Truffle Guacamole on Crispy Rice and Bang Bang Cauliflower Tacos – marinated cauliflower, smoked paprika, guacamole, white cabbage, chipotle mayo, spicy aioli & coriander cress – joining their much-loved dishes that continue to position Los Mochis at the forefront of London’s epicurean landscape.
Los Mochis’ New Cocktail Menu is available now
