We asked our female bar managers, bar owners and bartenders about their experiences in the hospitality industry. We also asked them to share a cocktail using a female-led ingredient from the Craft Spirits portfolio. Here, Grace Andrea Pérez from Nativo, shares her thoughts with us.
My inspiration behind this cocktail was creating a mezcal cocktail that would entice our whiskey drinking patrons. Xila is one of my favorite licores because it’s so versatile. It rounds out the cocktail with caramelized piña and chili, giving you those spice notes commonly found in whiskey.
Being a woman in a leadership role has been challenging but highly rewarding. I’m able to create space for others where they can shine and grow. I’m able to be resourceful for those who need it. My role in this industry is a small step towards opening more doors for other women of color. Being a woman of color in a predominantly white male led industry has been challenging, but it’s nothing we can’t handle. From small encounters like men who sit at the bar and order from our male barback instead of the 3 mujeres behind the bar who are clearly the bartenders, to not being hired even though you have more experience than your male counterpart. I’ve spoken to a lot of women in this field and we all seem to suffer from imposter syndrome in one form or another - it disproportionately affects women in leadership roles.
At Nativo, we take pride in hiring women from all backgrounds and experience levels. Everyone is taken seriously and we try our best to highlight their talents and personalities. We are a safe space and platform for mujeres who want to grow within the industry. We have each others' backs in everything we do. I hope for equal pay and being given the same opportunities as our male counterparts - we are often overlooked. I’d like to see more mujeres collaborating, creating, and breaking barriers in this industry. We still have a lot of work to do, but together we can accomplish so much. Juntas tenemos todo!
La Ingrata Recipe
1.25 oz mezcal
.75 oz lemon juice
.5 oz Averna Amaro
.5 oz ginger syrup
.25 oz Xila Liqueur
In a shaker tin, combine lemon juice, ginger syrup, Xila, Averna, and mezcal Espadin with ice and shake vigorously. Double strain into a coupe glass. Garnish with lemon peel and rosemary sprig.
Nativo pulls from over 5 generations of recipes from Chef Gabriel’s heritage in the Highland Park neighborhood and Los Altos, Jalisco. Each dish stems from our deep appreciation for the hands and minds who cooked before us. Specifically, Gabriel’s mother, Herminia Paredes, the mastermind behind our recipes. Our menu features familiar, elevated Mexican cuisine combining inspiration from the generational recipes with a new, imaginative and fun, modern flair.