From Behind the Bar: Tito Pin Perez of Rayo
Tito Pin Perez is Creative Director of Rayo, an award-winning cocktail bar in Mexico City. Before that he spent time at Gramercy Tavern, Cantina Royal and Dante.
How would you describe Rayo?
Rayo in one word is family. I can’t wait to get to Rayo because everyone there is my second family. We're constantly creating, laughing, and always pushing each other to out-do ourselves. We're so close that even on our days off, we're planning on what to do together.
Can you describe a typical work day?
Typically work days start at 9AM with a good workout, which is super important for durability during the day. At 11AM, we hold meetings with brands or other bars that we're planning on collaborating with. It’s also around the time I start replying to emails.
By 12PM I'm on-site working with the prep team and getting the day/week planned with my right hand Yuranzi Silva (our Garnish Chef and Head of Production).
5:30PM is our briefing with the bar and floor team, before we get started at 6PM on the floor. 1:30AM is last call. By 2:00AM the bar is cleaned and closed. And at 2:30AM I am in bed with my fur baby, Charlie!
What drink have you added to the menu recently?
One of my favorite cocktails added to the menu recently has been the Golden Milk Negroni. It was a 4-month process of R&D to perfect it. The Negroni is back now more than ever, so I was careful in creating something different and exciting, yet still close to a classic. We cold-infuse turmeric, cardamom, ginger, black pepper, allspice, cinnamon, and coconut in gin for a month. We then fine strain until we have our amazing Golden Milk Gin. Next, we redistill Campari and readjust the alcohol and sugars. Finally, we finish with Vermouth Bianco. For the garnish, we fry coconut shavings in coconut oil until they’re nice and crisp.
I am super proud of this cocktail. I believe it represents me as a creative and the Rayo brand as an innovative cocktail bar with a strong foundation in the classics.
Golden Milk Negroni
30 oz golden milk gin
30 oz redistilled and readjusted Campari
30 oz Campari Bianco
Fried coconut shavings
Combine golden milk gin, Campari, Campari Biano and serve over ice, garnished with coconut.
How do you stay up to date with current drink trends?
I don’t like watching what everyone else is doing, nor do I have the time. I am inspired by art, architecture, fashion, nature, and stories I hear or live. Then I retell my experiences through liquid art.
Which new to you spirits have you been using lately and why?
For me, it’s been Sotol. I've been tasting so much good Sotol recently and it’s changed my perceptions of it and how to use it in cocktails. Sotol will be featured in our new menu, and its expressions will make you rethink sotol as well.
What trends are you seeing in bars in Mexico City these days?
Not so much trends, but more so how everyone has been raising the bar in the industry. It’s not just juices, sweeteners, and spirits anymore. Drinks are a lot more complex. There are also a lot more industry events happening across the globe. Not just 2-3 bars taking over. It’s becoming a lot more competitive and that's really exciting.
How often do you customize cocktails for your guests?
We rarely customize cocktails for guests. We've done such a great job of designing our menu and making each cocktail intriguing with the spirits and stories, that guests are always happy to take a chance and a journey with us. The times we do make custom drinks are when our guests ask us for classics with our collection of Mexican spirits. Old Fashioned with Reves Mexican whiskey, Negroni with Condesa Gin, Mojitos with Charanda, etc.
How often does your cocktail menu change?
We have had our original menu for a year now and will soon release a new menu in February. I’m excited to keep telling stories through cocktails, and to take our guests on a journey through Mexico while sitting in the bar with us.
What drinks are most popular at the bar?
The Gallito is our best seller. A cocktail inspired by the juice stands found all over Mexico City. It’s a cross between a Jungle Bird and Garibaldi. It’s made from mezcal, rum, campari, tropical oleo, pineapple and orange juice. The garnish is a Gallito potato chip made with citrus and salsa Huichol.
Who have been your mentors or teachers?
I’ve had so many mentors that have pushed me beyond my limits, and without them I wouldn't be here. Enrique Tapia who encouraged me to not give up when I first started and felt discouraged; Julio Mora who gave me my first bartending gig and became a huge mentor as a master of public relations; Miguel Ángel Rodríguez Dura, who taught me how to create, think, and work like a true professional. Jorge Guzman, who has taught me how to think like a businessman and helped launch my career in Mexico; Everyone at Gramercy Tavern who taught me the true meaning of hospitality; Naren Young who taught me how be professional and how to show up to work and give 100% of myself; and most of all my parents who have instilled in me respect for others above all else.
Any techniques that you’ve been experimenting with?
I've been playing with fermentations lately and using the rotovap a lot more lately. We're barely scratching the surface of what's possible. I’m more excited about the non-alcoholic possibilities we're discovering.
What jigger do you use and why?
I love using bell shaped jiggers! I have huge hands and so it's a lot more comfortable to work with for me.
What’s your after-work drink?
Nothing like sipping on Tequilana Mezcal by Real Minero at the end of the night from my collection. Highly, highly recommended!