Delray Beach’s El Camino is committed to providing an authentic Mexican experience based on indigenous and organic ingredients, a principle that extends to the bar program. “We like to keep things traditional, but we also seek out the freshest possible components for cocktails and try to combine them in interesting ways”, says manager Brian Gough. “When kiwis came to season, we tried pairing them with mint, and it worked.”
Like all the made-to-order drinks at El Camino, the kiwi mint margarita is marked by attention to detail. The agave is shipped in from Mexico, and the juices are squeezed each morning. Gough uses Olmeca Altos blanco, which he feels pairs best with the acidity in the fruit.
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