In Pepe Orts's exciting journey into the world of mixology, the story begins in the 'Huerto del Cura' in Elche, a family business dedicated to the research, production and marketing of unique fruits and vegetables. The collaboration with his brother, botanical biologist Santiago Orts, triggers experimentation with dried citrus peel, revealing unique applications for cocktails. This trajectory culminated in the founding of Pepe Orts Mixología in 2012.
Discover how specializing in botanicals for cocktails becomes a shared passion. From the partnership with Toque Especial to innovative projects like 'Botanicals for Mixology', Pepe Orts continues to lead the industry. Immerse yourself in this fascinating world and learn how botanicals transform each cocktail into a unique and memorable experience.
Botanicals and Cocktails
The botany (from Greek βοτάνη = grass) or phytology (from the Greek φυτόν = plant and λόγος = treatise) is a branch of biology.
It is therefore the science that deals with the study of plants, under all its aspects, which includes: description, classification, distribution, identification, the study of their reproduction, physiology, morphology, reciprocal relationships, relationships with other living beings. and effects on the environment in which they are found.
Almost everything we eat comes from plants, either directly from staple foods such as fruit and vegetables, or indirectly through livestock, which are fed by the plants that make up forage. In other words, plants are the basis of the entire food chain.
Many alcoholic beverages are derived from the fermentation of plants such as barley, corn and grapes.
Applied to cocktails and focused on meeting an ever-growing demand, these "new condiments" aromatize, flavor and color them.
The possibilities of botanicals are endless and for all tastes, achieving perfectly balanced pairings.
A selection of the most common will help us enter this fascinating world:
Botanicals applied to Cocktails
- Juniper berries (Juniperus): It is the key ingredient of any gin, so you can add it to any brand to enhance its own flavor.
- Cardamom (Elettaria Cardamomum): Gently squeeze a couple of berries with your fingers and add them to your glass. It will give you a light spicy flavor with a sweet touch.
- Kumquat (Fortunella Margarita): It is the smallest citrus fruit and the only one whose peel is edible. A piece of Kumquat adds a sweet and happy touch to your glass.
- Cubeba Pepper (Piper Cubebua): Two slightly crushed grains enhance the dry, spicy and somewhat minty aroma.
- Star Anise (Illicium Verum): Put a fruit in your Gin to give it a soft aniseed aroma and flavor, as well as a very attractive decorative touch.
- Licorice (Glycyrrhyza Glabra): one piece per glass will slightly sweeten your Gin&Tonic.
- Rose Petals (Rosa SPP): 3-4 petals will make your Gin&Tonic colorful, elegant and aromatic.
- Cassia (Cinnamomum Aromaticum): Put a sprig per glass and achieve a surprising sweet-citrus contrast.
- Hibiscus flower (Hibiscus Syriacus): Add 2 or 3 petals to your gin, let it rest for 5 minutes and you will enjoy a powerful floral aroma and a very special pinkish color.
