After graduating high school in Mexico and heading to NYC, La Contenta bartender Rigo Cervantes didn’t immediately realize the moment his behind the stick career was taking off. “I started working at a restaurant not knowing that my career would start right there,” he recalls. Quickly enough he worked his way up the totem pole at a number of restaurants doing every task, from bussing and food running, to serving and bartending. “I realized that I loved it, and that it was my passion,” he says. “Meeting people and interacting with them in a more intimate way made me realize that I wanted to do this for the rest of my life.” Here, the Guadalajara native talks about his affinity for mezcal, why Mondays are the new Fridays, and the drink that’ll swoon even the most vehemently tequila averse.
BoozeMenus: How do you put your stamp on a cocktail?
Rigo Cervantes: I really enjoy a well-balanced cocktail, so it’s about mixing ingredients — fruit, juice, and syrup — without losing that good mezcal kick. If mezcal is in a drink, I’m in a drink.
BM: What's your favorite type of tequila to use in a cocktail?
RC: I prefer blanco tequila. I feel that blanco is more versatile, and there are many more options when making a drink with it.
BM: Any cool stories behind any of the drinks?
RC: Memories, yes. I like naming my drinks after Ford memories. One of my favorite films growing up in Mexico was “El Easy Rider,” so I made a drink named after this film with tequila, grapefruit, and agave. The main character goes into a bar called La Contenta — hence the name of the restaurant .
BM: Which cocktail was the most difficult to perfect?
RC: The “Mixteco “ was a challenge. I wanted a drink that tasted boozy, but that still went down easily. I had to change the ratio around about four times. On the last time, I added bitters — delicioso.
BM: When someone says they "don't like tequila but are open to trying it,” what drink would you make for them?
RC: I would make them a “Jalisco Express” because the ingredients of that cocktail — cucumber, agave, basil, jalapeño, and a tajin rim— are a good intro to tequila. Anyone can fall in love with tequila.
BM: You guys recently launched “Pulque Mondays,” featuring special pulque cocktails and various taco pairings. What exactly is pulque?
RC: Pulque is an alcoholic beverage made from the fermented sap of the agave plant. It has the same calories and consistency of milk, but it has a sour, yeast-like taste.
BM: What should folks know about drinking pulque — both on its own and with food pairings?
RC: Pulque is refreshing on its own. When paring it with Mexican food, all of the spice of enchiladas makes it a great experience with pulque.
BM: What are you craving post-work, and where are you going for it?
RC: After work I like to get a drink called the Girl Friday with gin, cucumber, lemon juice, and ginger. I usually go to a bar called the Back Room below La Contenta. It's the perfect place for a nightcap. Then I grab a sandwich with chicken, tomato, cheese, and jalapeño from a nearby deli. God bless New York delis.
BM: When's the last time you were inspired in your work by a travel experience?
RC: I took a trip to Vermont and saw so much sun, and so many trees and flowers. It made me feel so connected to nature. From there it occurred to me to make a drink using hibiscus, and the Mixteco was born.
BM: What time do you wake up in the morning, and what's for breakfast?
RC: I usually wake up at 10am, and for breakfast I typically have cereal with some fruit.
By Nicole Schnitzler
(Photos From Left: Pulque Cocktails; Rigo Cervantes; Pineapple Pulque)