Cultural Cocktails

Gilberto Mendez creates cocktails with Peruvian, Japanese, and Mexican influence

Gilberto Mendez may have only begun his Chicago hospitality career in 2019, but he’s risen through the ranks swiftly since then. “I started as a bartender at Rojo Gusano, where I developed my foundation in cocktails and hospitality and I later joined El Barco Mariscos, gaining experience in high-volume, fast-paced bar service,” he says. Just two years after beginning his career, Mendez stepped into management, becoming general manager of La Vaca Margarita Bar, where he strengthened his leadership and operational skills—but bartending would soon come calling him back. “I joined the acclaimed Mexican restaurant Tzuco as a bartender, followed by a role as lead bartender at Radio Room, which allowed me to build upon my craft cocktail knowledge, guest experience standards, and team leadership abilities, and in 2023 I worked at McCormick & Schmick’s as a bartender,” he says. All of these experiences would prove foundational for his current role as bar manager for Éxodo Hospitality Group.

“I actually met Daniel Briceno—Éxodo’s CEO and founder—back in 2019 when I was just starting out,” Mendez says. “We stayed in touch and in February of 2024, before Éxodo had officially formed, Daniel called me and said he had a crazy idea of opening his own restaurant, which ended up being Kayao. From there, I was the bar manager overseeing cocktail development, management, and creative direction for this concept. The rest is history; almost two years later, I’m doing the same thing but now overseeing all of Éxodo Hospitality Group’s concepts.” In addition to Kayao, this includes Akiro, Matilda, Clandestino, and Ayayay. “I oversee multiple beverage programs, each with the goal of reflecting the identity of its concept while maintaining the core focus on hospitality, storytelling, and high-level execution,” Mendez notes.

Kayao and Akiro both highlight Nikkei (Japanese-Peruvian) cuisine, while Matilda and Ayayay fuse Peruvian and Mexican cultures. Clandestino, meanwhile, is the group’s speakeasy concept located below Matilda. “At Clandestino we offer elevated classic cocktails with a darker, more intimate identity, using advanced techniques such as clarification and forced carbonation.” At both Akiro and Clandestino, Mendez’s Lychee Martini ($19) comprises Pisco, vodka, lychee and orange liqueurs, lime juice, and lemongrass syrup, topped with lemongrass mist, while his clarified Piña Colada ($19) at Clandestino blends rum, vanilla liqueur, pineapple and lime juices, cream of coconut, and toasted coconut water, garnished with chicha morada caviar. “I’m all about honing in on culture and simplicity with purpose,” Mendez adds. “I enjoy creating cocktails that feel approachable while still showcasing advanced technique, strong flavor identity, and cultural influence.”

Gilberto Mendez’s Recipes

Nikkei Lychee Martini

Gilberto Mendez
Ingredients

Ingredients:
1 ounce Mulita Quebranta Pisco;
1 ounce Aspen vodka;
¾ ounce Soho lychee liqueur;
½ ounce Alma Finca orange liqueur;
1 ounce lime juice;
½ ounce lemongrass syrup1;
1 fresh lychee;
Lemongrass mist2.

Recipe

Combine Pisco, vodka, liqueurs, lime juice, and syrup in a cocktail shaker. Add ice and hard shake then fine strain into a chilled Martini glass. Garnish with a fresh lychee and lemongrass mist.

1Bring 4 cups water, 5 cups granulated sugar, and 2 tightly packed cups chopped lemongrass to a boil and stir until sugar dissolves. Let cool then strain.

2Steep ¼ cup chopped lemongrass in ½ cup Everclear for 3 hours. Strain into an atomizer.

Piña Colada

Ingredients

2 ounces Havana Club Original 86 Proof rum;
½ ounce Giffard Vanille de Madagascar liqueur;
1 ounce pineapple juice;
1 ounce Coco López cream of coconut;
1 ounce Goya roasted coconut water;
1 ounce lime juice;
1 ounce whole milk;
Teaspoon chicha morada caviar3.

 

 

Recipe

Pour milk into a pitcher or similar container and let sit until it reaches room temperature. In a separate container, combine rum, liqueur, pineapple juice, and cream of coconut and also let sit until it reaches room temperature. Pour the rum mixture into the container of milk (not the other way around). Let sit for at least 2 hours, until it curdles. Strain through a 70 micron non-woven filter to achieve a water-like, silky consistency. Garnish with chicha morada caviar in a teaspoon.

3First, make chicha morada: Combine 1 15-ounce bag Goya dried purple corn; 16 cups water; 3 whole cinnamon sticks; 5 whole cloves; 1 whole pineapple with flesh, chopped; 1½ cups white sugar; ½ cup fresh lime juice; and 1 cup whole green apple, chopped, in a pot and bring to a boil. Lower the temperature and simmer for 2 hours. Fine strain and let cool. Next, make the caviar: Place 5 cups neutral oil (vegetable, avocado, or canola) in the fridge to cool for 1 hour. Separately, bring 1 cup chicha morada to a boil, then add ½ tablespoon agar agar powder and boil for 4 minutes to activate. Pour into a fine tip container and drop it little by little into a bowl containing the cold neutral oil and caviar pearls will form.