Review: BehindaBar Chapter 6

There’s a Latin bartending collective in Minneapolis that is gaining traction, and you really don’t need to read the rest of this review to know you should attend their next event.

BehindaBar is a  group of Latino bartenders working to spotlight highly crafted cocktails made from ingredients of their cultural backgrounds–and to move the industry forward. “Of the 15 to 20 years that I've been in the States, I've seen a minimal percentage of Latino people [behind the bar]. People were behind the kitchen, washing dishes or prepping food. Not even bartending,” they told the Star Tribune. This most recent event was the sixth in a series that started back in December 2022.

Bar detail at El Sazon Cocina & Tragos. At each event you'll find a little palo santo burning on the bar to set the scene.

Mike Hidalgo, Danny Guerrero, Angel Torres, and Daniel Torres partner with a local restaurant and share cocktails inspired by their Latino heritage. Each person crafts a special cocktail, and they bring in guest bartenders to help expand the community, too. The beverages, drinks, and ambience are always impressive and enjoyable–mostly because the second you enter the event you feel that strong sense of community bringing everyone together.

And it’s quite clear they want you to feel welcome, because upon arrival guests are treated to a welcome beverage. The experience is warm and inviting from the start.

The welcome beverage, Vampiro, was served in sandwich bags with straws that resembled blood bags. Spanish for "Vampire," the coctktail contained reposado tequila, sangrita, orange, lime, and grapefruit soda

Chapter 6

This latest session was held at El Sazon Cocina Y Tragos, with Zoilo Ruacho-Marquez guest bartending. This particular event celebrated Hispanic Heritage Month, and the cocktails reflected this in their carefully curated ingredients. I ordered the Legado Tropical (Tropical Legacy), a rum-based drink that combined ingredients from the Central American countries of Daniel Torres, the bartender who crafted this drink.

The Sudaka (left): Träkál, guanabana-mango ferment, epazote, cachaca, lemon, ají pepper, house-made limoncello; and the Legado Tropical (right): rum-blend fat washed with plantain, cempasúchil (marigold liqueur), toasted coconut, pineapple, and cacao. Crafted by Danny Guerrero and Daniel Torres, respectively.

El Grito: espadin mezcal, orgeat, lime, and chocolate, served with a paleta. Crafted by Zoilo Ruacho

Small bites provided by Cristian de León, Chef & Owner of El Sazon Cocina & Tragos. Pictured here: Carne apache taco (bottom left) with crispy torilla, bone marrow, cured egg yolk, jalapeño, onion, cilantro; Gordita taco (bottom right and middle) with duck carnitas, salsa verde, onion, cilantro; Steak taco (second from top) with grilled queso, pepper rajas, salsa; and Acorazado taco (top) with firce, cheese stuffed chile-relleno, salsa.

Panna cotta dessert: abuelita chocolate shell, coconut

For cocktail aficionados and lovers of Latino fare alike, this event is truly worth the hype. 

Follow @behindabar_mpls to stay updated on the next event.

¡Salud!