For Victor Martinez, great cocktails start with a sense of place.
The New York bartender has spent years building drinks that honor classic cocktail traditions while introducing guests to new flavors and perspectives. Much of that inspiration comes from his Mexican heritage, which he frequently explores through agave spirits.
“I wanted to create something that felt familiar, but with a Mexican spin,” Martinez says.
That approach led to the creation of the Puebla York, a tequila-forward riff on the Manhattan that pays tribute to two places that have shaped his life and career: Mexico and New York.
The Cocktail
Like many bartenders, Martinez has long been drawn to the Manhattan. But when he began developing a signature stirred cocktail of his own, he saw an opportunity to reinterpret the classic through the lens of agave.
The result is the Puebla York.
Puebla York
Ingredients
- 2 ounces El Mexicano Añejo Tequila
- ½ ounce amaro
- ½ ounce crème de cassis
- several drops mole bitters
- Garnish: brandied cherry
Directions
- Stir all ingredients with ice in a mixing glass until well chilled.
- Strain into a chilled cocktail glass.
- Garnish with a brandied cherry.
The name reflects the drink’s dual identity. Puebla, one of Mexico’s most culturally significant states, is also the hometown for one of New York City’s largest Mexican communities.
“New York has a huge community of people from Puebla,” Martinez says. “I wanted the cocktail to represent both worlds.”
At first glance, the Puebla York looks a lot like a Manhattan. Take a sip, though, and it heads somewhere entirely different. The El Mexicano Añejo tequila brings roasted agave character and oak-driven richness, while the amaro, cassis, and mole bitters add layers of dark fruit, chocolate, and spice.
The finished cocktail is savory, nuanced, and designed for slow sipping.
Why He Chose El Mexicano Añejo
Finding the right tequila was just as important as building the recipe itself. Martinez experimented with multiple expressions before landing on El Mexicano Añejo.
“When I tried it with El Mexicano, it immediately got my attention,” he says. “It gave the cocktail more body, more richness, and helped all of the flavors come together.”
For Martinez, the tequila offered the balance he was looking for: enough barrel influence to stand up in a spirit-forward cocktail while still allowing the agave to remain the star.
“The Añejo is smooth, rich, and still lets the agave shine,” he says. “That’s what makes it work so well in this cocktail.”
That profile begins with the tequila’s production. Crafted by the Bañuelos family, whose tequila-making legacy spans three generations, El Mexicano is produced at Hacienda El Mexicano in the highlands of Arandas, Jalisco. The additive-free tequila is made from fully mature agaves and aged for 14 to 16 months in a combination of new American and French oak barrels, an approach that helps build complexity without overwhelming the spirit’s natural character.
The result is a tequila that brings depth, texture, and structure to cocktails like the Puebla York while remaining unmistakably agave-forward.
“It’s familiar, but it’s also something new,” he says. “That’s what makes it special.”
This article is sponsored by Tequila El Mexicano.
