The PLACE

Juliana

It’s only been open for a year and already Juliana in Guayaquil, Ecuador is making big waves on the global cocktail scene. Little wonder really. Sarah Ruiz’s respect for Ecuador’s farming communities and whimsical but clever ways of pushing local and indigenous produce (like macambo beans, chontacuro mealworms and motilón) to the forefront of the cocktail menu have resulted in the team picking up the Siete Misterios Best Cocktail Menu Award from The World’s 50 Best Bars. Juliana, we salute you. For more bars championing local ingredients, see page 34.

Hemali Bendre, The Bombay Canteen, Mumbai

“My favourite local ingredient to use in cocktails is sweet limes – they’re delicious, with a sweet yet tart flavour. For me, there's nothing better and fresher in a cocktail.”

Eric Van Beek, Handshake Speakeasy, Mexico City

“I like using our local tomatoes as well as hoja santa, a Mexican peppery leaf commonly used in cooking. In the case of the latter ingredient, nine times out of 10 it provides the guest with a flavour experience that’s completely new to them.”