Licorería Limantour, on the List of the 50 Best Bars in the World

Nominated as the Best Bar in Latin America, this award-winning spot in Mexico City holds 13th place in the world.

 

The gaze of world gastronomy is turned on Mexico, but few may know that in the Mexican capital you can have a drink at the only Mexican bar on the list of the top 50 in the world.

For the third year in a row, Licorería Limantour, located in the Roma and Polanco districts, remains on the list of the world’s 50 best bars, published by the magazine Drinks International, moving up to number 13.

Inside an art déco building in the Roma district, the magicians behind the bar, led by bartender José Luis León, have gotten the new Mexican mixology to change the way cocktail bartending is understood and even how new drinks are ordered and tasted.

Licorería Limantour remains on the list of the world’s 50 best bars. http://limantour.tv/

Opened in 2011 (the Polanco branch in 2013), the Limantour concept bases its preparations on passion and knowledge, as well as a direct relationship between the individual who sits down for a drink and the bartenders, who advise and mix putting their heart into each one of their new concoctions.

To do so, they have the finest ingredients, many of them especially selected in Mexico, the best alcoholic beverages and syrups, as well as their own in-house-created essences.

 

What to Order?

Two cocktails have already made history at Limantour, within this short period of time. Take note!

 

Mr. Pink

A citrusy pink cocktail with a Tanqueray gin base, grapefruit juice, limejuice, rosemary syrup, basil and fresh rosemary and a slice of pink grapefruit.

Mr. Pink can only be found at Limantour. http://limantour.tv/

 

Margarita Pastor

To represent the flavor of the classic tacos al pastor, tequila is mixed with serrano chile, pineapple and cilantro.

A unique flavor from Mexico. http://limantour.tv/

Worldwide design cocktail bartending has a gathering place in Mexico City, and it’s called Licorería Limantour.

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