For more than a decade, Mexico City has been the beating heart of Mexico’s cocktail culture. Bars there channel local spirits, such as tequila and mezcal, alongside global flavors, and they employ precise techniques and modern technologies to create drinks that can stand alongside those in New York, London, or Hong Kong. But great cocktails are no longer confined to the capital. Across the country, in coastal destinations like Cabo and Puerta Vallarta, and up and down the Riviera Maya, bartenders are applying the same rigor to tropical settings. So you don’t have to choose between the beach and world-class cocktails on your next trip.
One prime example is Las Ventanas al Paraíso, a Rosewood resort in Los Cabos. This gorgeous property has all the hallmarks of a great beach vacation: luxurious rooms, infinity pools, top-notch restaurants, and a spa inspired by ancient Baja healing rituals. You won’t get bored or want for anything here—I sure didn’t. And when it’s time for a drink, Las Ventanas also has one of the region’s best bars.
La Botica is part speakeasy cocktail bar, part entertainment hub, hosting live music and other entertainment throughout the week, all accessed via a hidden entrance. The current menu concept, “Formularium,” is inspired by ancient apothecaries and merges classic techniques with featured botanicals. Ingredients are chosen for their specific purpose and character, and each drink is conceived as a modern elixir. Most importantly, they’re well-balanced and tasty, and they kept me coming back each night until I sampled the entire menu.
Craft Cocktails Are Nonnegotiable
“Well-traveled guests now expect great drinks everywhere they go,” says Antonio Cruz, the bar manager at Las Ventanas al Paraíso. “The destination no longer lowers expectations; it raises them.”
Cruz notes that the property gets guests from all over, and many arrive with strong references from other global capitals. So they ask informed questions, and they notice things like technique, balance, and consistency.
“That expectation creates pressure, but it is a healthy one,” Cruz says. “At La Botica, we focus on clarity and discipline. Classics are executed properly, and originals are built with structure and intent. The story supports the drink, not the other way around.”
Guests can still get a frozen Margarita by the pool, or a fruit-forward crowd pleaser. But those who care enough to sip a clarified cocktail made with mezcal, tequila, yuzu, and nori (dried, edible seawood) can do so at La Botica.
“Beach destinations are no longer an excuse for softer standards,” says Cruz. “Guests do not separate a resort bar from a great city bar in their minds. They judge the glass in front of them.”
Building Buzz
Naturally, you need good bartenders to craft excellent drinks, and you need people to appreciate your efforts. It’s become increasingly popular in recent years for bars to host pop-ups at home and attend pop-ups abroad, working with other top bars to get the word out.
La Botica has hosted pop-ups with Overstory in New York, Bar Mauro in Mexico City, and The Connaught Bar in London, among others. Cruz says that these pop-ups build recognition and visibility within the bar community, and that well-executed collaborations signal credibility more than promotion. Pop-ups are also a great way to attract both guests and talent from other cities, as well as recognition from organizations like 50 Best, whose judges might come across a concept when it’s popped up elsewhere.
Creating a Holistic Drinks Program
Outside of La Botica, Las Ventanas al Paraíso runs a well-stocked tequila bar, has a meticulously cataloged wine cellar, and curates an eclectic drinks menu at its excellent restaurant, Árbol. It all requires a lot of coordination among the team.
“Each venue has a defined role and supports a specific moment,” explains Cruz. At Árbol, the focus is on fresh, unique pairings that match the food and pace of the dining experience. The food blends Baja ingredients with Asian and Indian influences, which gives the staff a wide lane to play in, and options include a sake pairing led by an internationally certified sake expert.
At the tequila bar, the emphasis is on education and origin, guided by trained agave specialists who are quick to recommend bottles to meet the guest’s palate. And they’re pouring several interesting bottles that you probably won’t find stateside, so it’s worth letting your barkeep take the reins.
“Across the resort, all cocktails are created within a clear sense of place,” Cruz says, noting that ingredients, techniques, and narratives reflect the location, rather than what’s trendy. “This approach depends on the person. Experienced sommeliers ensure cohesion across wine and food. Agave experts bring authority to tequila and mezcal, grounding the program in knowledge, provenance, and respect for the category, and skilled bartenders ensure consistency while reading the guest and adapting the experience.”
It’s one philosophy, expressed in many different ways across the property. And in my experience, it results in a lot of really good drinks.
