Mezquite, the culinary gem recently honored with a Michelin Guide’s Bib Gourmand award, returns to the Kinsman Brandy Alexander Tour with a familiar face crafting another unique take on the classic dessert cocktail.

For those in the know, Ricardo Ruiz is a seasoned Tour participant, always bringing something special to the table. This year, however, is a little different. It's a bittersweet celebration, as this is likely Ricardo's last go-round before he embarks on a new adventure in Chicago. He's incredibly excited about the move, so if you have any promising bar connections in the Windy City, be sure to hit him up!

Before he trades the Texas sun for Chicago's skyline, Ricardo is leaving us with a truly memorable creation: the Mi Abuelito Alejandro. Inspired by the cozy, comforting flavors of abuelita's hot chocolate, it looks like a simple, frothy glass of chocolate milk, but the first sip reveals a complex and soulful experience. The cocktail features Sol Tarasco Charanda, a traditional Mexican sugarcane spirit infused with Cordyceps mushrooms that lends a warm, smoky foundation. This is beautifully blended with a housemade chocolate cinnamon syrup and coconut milk, making it completely dairy-free! A couple of dashes of Maleza Hierbas Mexicanas Bitters add a subtle herbaceous note that cuts through the richness, creating a perfectly balanced and deeply satisfying drink.

But the experience doesn’t stop there. Ricardo collaborated with Mezquite's Pastry Chef, Jessica Salazar, to create the perfect edible moment. Alongside the charming veladora mezcal glass is a decadent, house-made chocolate fudge truffle that melts in your mouth and harmonizes beautifully with the cocktail's chocolate and cinnamon notes.

What are you waiting for? Head over to Mezquite now through NYE, and raise a glass to Ricardo and celebrate his contribution to our city's cocktail scene, and enjoy the delicious, heartfelt Mi Abuelito Alejandro while you can. Cheers to new beginnings and one last, unforgettable drink!