DISCOVER THE WORLD CLASS 50

The definitive guide to the finest drinking experiences

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.

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Moisés Sierra Sáenz’s Angela

Moisés Sierra Sáenz represented Mexico at the World Class Bartender of the Year final, 2013

Moisés Sierra Sáenz is head bartender at Aurora, a venue that’s been open in central Mexico City for three years. The terrace out front is a great place to watch the world go by on the pretty avenida on which the bar sits, watching the evening throng build and folks heading off to one of the barrio’s many speakeasies. There’s a DJ inside after 10, when the bar gets a lot busier.

The Bartender

Moisés, 29, had worked in the industry in and around Metepec (close to the capital) for six years, before he ‘retired’ in 2009 only to be lured back a year later by Toño Barroeta to teach at his Mexican Academy of Mixology. Moisés works a great deal with local ingredients, whether tequilas, mescal, herbs or chilli peppers, though has more recently been branching out making cocktails with wine and beer. ‘I start with the base spirit and work within the flavours of that spirit, once I get the inspiration I start experimenting,’ explains Moisés, ‘I always test out new drinks on friends and family first.’ Sometimes he faces even more daunting judgment: one of Moisés’s best bartending memories was serving a dry Martini, made in his style and with his ingredients, to Sean ‘shaken, not stirred’ Connery; Mr Bond was delighted with the results.

The Drink

It was family that actually inspired the Angela cocktail. Named for Moisés’ grandma, it evokes the flavours and richness of the drink atole, a hot corn-based drink which is made especially for Christmas and birthday celebrations. The Angela picks up the cinnamon and chocolate tastes from his grandmother’s atole recipe, and features a homemade vanilla syrup. ‘There’s such an eccentricity and elegance to this drink,’ says Moisés, ‘rum is my favourite spirit, and I identify with the wonderful philosophy and culture behind Zacapa 23’.

The Technique

Zacapa 23 • 60ml
Gold Strike liqueur • 15ml
Homemade vanilla syrup • 15ml
Fresh cream • 60ml
Mozart Blanco liqueur • 30ml
Serves 2. Contains 15 grams of alcohol per serve

Shake all the ingredients together. Serve in a Martini glass rimmed with nutmeg and a cinnamon stick.

The Angela is best enjoyed as an aperitif after a great dinner and before heading out from Aurora; for those with a sweet palate it’s virtually a dessert in itself, and real chocoholics should have it with a chocolate truffle flamed with Zacapa 23.

Moisés’ almost academic expertise and adventurous approach to cocktail making, together with his penchant for using the best local flavours in a creative way, make a trip to Aurora well worthwhile on any trip to Mexico City.

Images by Alberto Mijares

Moisés’ Insider’s Guide to Mexico City