Home » BEER, WINE, AND SPIRITS » Behind the Bar: Paul Jimenez of Cochino Taco

Behind the Bar: Paul Jimenez of Cochino Taco

DiningOut: When did your passion for bartending first develop?

Paul Jimenez:
For me, bartending is a perfect blend of everything I love about restaurants. When I was eight years old, I asked my uncle for a chef coat for Christmas. From then on, I knew this industry was the one for me. I bartended all throughout college and graduate school. The more time I spent in the industry, the more I fell in love with the people and spending time with guests as much as I loved creating recipes. Bartending helped me meld those two passions together.

What flavors are you inspired by this season?


behind the bar cochino taco

What’s the inspiration behind this cocktail?

A lot of people only associate tequila with really bright, spring and summer-inspired cocktails. I wanted to embrace that but still, lend a bit of winter flavor. Courtesy of Patrón’s special program that allows clients to select their very own single barrel, Cochino’s Barrel Select has a great vanilla note that pairs beautifully with the cinnamon syrup and orange in the Patrón Citrónge Orange Liqueur. The cocktail is named after a young woman—near and dear to my heart—who simply had one too many of my “rough drafts” while I was putting it all together.

Recipe for Haslam’s Last Stand

behind the bar cochino taco

In a shaker, combine 1-1/2 ounces Patrón Reposado Barrel Select, 1/2 ounce Patrón Citrónge Orange Liqueur, 1/2 ounce cinnamon syrup*, 3/4 ounce fresh grapefruit juice, and 1/2 ounce fresh lime juice. Shake and strain into cocktail glass. Garnish with a grapefruit wedge.

*For cinnamon syrup: Bring 2 cups of water to a boil and add 2 cups turbinado sugar. Once the sugar is dissolved, reduce to a simmer. Add 4-6 cinnamon sticks and 1 teaspoon vanilla extract. Simmer for 20-30 minutes before straining.

The latest issue of DiningOut Denver/Boulder features the hottest news and food trends throughout the region. Pick up an issue at your local Barnes & Nobles and Tattered Cover. Read the Winter/Spring Issue issue here