Gina Barbachano: Hanky Panky (Mexico)

Gina Barbachano is a bartender at Hanky Panky in Mexico City. She makes us two cocktails, one with Mezcal and Ancho Reyes and the second with Tequila and Riviera Maya Milk Punch.

Gina introduce yourself
My name is Gina Barbachano and I’ve been working in the industry for almost 10 years. I started at the bar because of my studies in college. I had to make an internship in all the areas including my practice, touristic business administration. So I entered to a restaurant in my hometown (Morelia) that made me go through all the services. When I got to the bar I fell in love, and they hired me after finishing my degree. After that, I worked for a festival called Morelia en Boca. they were doing macro events. It was something I loved too. So I decided to move to Mexico City to search for a job in a company that made significant events. But in the meantime, I had to survive so I had a job as a bartender, my other passion, for a new boutique hotel. I like being behind the bar and as soon as I started, I was doing better and better so I forgot about searching for an other job and I decided to focus on this one. One day I got a call from a good friend telling me that at Hanky Panky they were looking for a girl to work full time behind the bar. My friend suggested my name and the guys wanted to interview me. I was super nervous but in the end, all went well and I’ve been working there for 4 years now.

The classic you want to show us
Alerbrije
60ml of Casamigos Mezcal
20ml of Mole syrup
10ml Ancho Reyes
15ml of Suze

The bar you dream of
My dream bar is very simple. Something small, a simple place with good drinks and an easy vibe. I would love to have like a neighbourhood bar where you know all the clients and they know you too.

What do you do in your time off
I like to stay home with my dog and invite friends over to dinner. I love taking photos too

The spirit you like the most
Mezcal is the one because you have so many agaves that you can use to add or enhance different flavours, so it’s very versatile.

What makes a good cocktail
For me, it’s just about balance and creativity

What ingredient do you enjoy using in cocktails
I would say tea. It’s an easy way to add so many different flavours without the need to add sweetness

The signature cocktail you want to show us
Tapatio
50ml of Casamigos Tequila
2 dashes of Hoja Santa Bitters
100ml of Riviera Maya Milk Punch
Top with Champagne

Where do you think we need to go to interview another bartender
In Mexico go to visit Gabriela Lozada from Brujas and as you are in this part of the world, go to see Esteban Varela from Tres Monos in Buenos Aires.

Thank you, Le Syndicat to make it possible

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