Latest news with #AlmaFinca
Forbes
09-07-2025
- Business
- Forbes
Cocktails With A Cause: How Chef Richard Sandoval Champions Bees
Richard Sandoval with his children Giancarlo and Isabella in a citrus grove near Mérida, Mexico. In the citrus groves of Mérida, Mexico, a quiet revolution is taking place—one that blends sustainability, heritage, and the art of cocktail making. At the heart of this movement is Alma Finca, a Mexican orange liqueur crafted with fresh, local ingredients and a deep respect for the land. It's also where Chef Richard Sandoval, a pioneer of modern Latin cuisine, is planting seeds for the future—both literally and figuratively. Earlier this year, Sandoval traveled with his children, Giancarlo and Isabella, as well as members of his team to Mérida to meet with Dr. Iván Saldaña, the developer of Alma Finca, as well as members of Miel Nativa, a business dedicated to stingless honey bee (Melipona) production and conservation. A Melipona bee hive. Sandoval is a culinary trailblazer who has spent over three decades redefining Latin cuisine on the global stage. A graduate of the Culinary Institute of America, he grew up between Mexico City and Acapulco, learning the art of hospitality from his restaurateur father and the flavors of traditional Mexican cooking from his grandmother. Today, Sandoval is the founder of Richard Sandoval Hospitality, a contemporary Latin restaurant group with over 60 locations across 13 countries and 4 continents. His mission: to bring Latin flavors to the world while honoring their roots. 'As my children, Giancarlo and Isabella, begin to take on important roles within Richard Sandoval Hospitality, it's essential that they understand the heart of the business,' Sandoval said. 'As a Latin-founded hospitality company, their connection to our heritage, and drawing inspiration from it, is invaluable.' That connection to heritage is what brought Sandoval and his children to the Yucatán, where they visited orange groves pollinated by Melipona bees. The trip was part of Viva Abejas, a sustainability initiative Sandoval launched to raise awareness about the importance of pollinators. 'When I learned that one in every three bites of food we eat relies on bees, I knew I had to take action,' he said. 'Viva Abejas was born from a desire to give back to these incredible pollinators and educate future generations about their importance.' Dr. Iván Saldaña, left, and Richard Sandoval, right. Alma Finca is one of the most recent creations from Saldaña, a biologist-turned-master-distiller and the co-founder of Casa Lumbre, a spirits company known for crafting innovative, terroir-driven Mexican spirits. With a PhD in biology from the University of Sussex, Saldaña brings a scientific lens to spirit-making, focusing on biodiversity, sustainability, and cultural storytelling. He's the creative force behind more than 60 spirits, including Montelobos Mezcal, Ancho Reyes chile liqueur, Abasolo Ancestral Corn Whisky, Nixta Licor de Elote, Nocheluna Sotol, and Almave, a non-alcoholic agave spirit developed with Lewis Hamilton. 'Alma Finca is a Mexican orange liqueur that celebrates the extraordinary diversity of citrus in Mexico,' Saldaña said. 'But it's more than just citrus—we use local spices like achiote and allspice, and even the flowers, leaves, and skins of the oranges. It's a spirit deeply rooted in the Yucatán.' Saldaña's connection to the region runs deep. As a teenager, he spent summers in the area working on conservation projects. 'Yucatán has the largest diversity of citrus trees in Mexico,' he said. 'It's a region shaped by centuries of global exchange, and Alma Finca is our way of honoring that complexity.' A Story for the Next Generation As part of the Viva Abejas initiative, Sandoval also authored a children's book titled 'Viva Abejas.' The story follows a young Ricardo who meets a Queen Bee in his abuela's backyard and learns about pollination and conservation. All proceeds go to the World Bee Project. Whether through cocktails, cuisine, or children's literature, Sandoval and Saldaña are proving that sustainability and storytelling can go hand in hand. With Alma Finca in your glass, you're not just tasting citrus—you're tasting a commitment to culture, community, and the future. A Sweet Revolution cocktail. From Grove to Glass Two cocktails from Sandoval's restaurants showcase the versatility and flavor of Alma Finca. The Sweet Revolution is available at several Richard Sandoval Hospitality locations through this summer. Honey Lavender Margarita 2 ounce blanco tequila 1 ounce lime juice 1 ounce honey lavender simple syrup 0.5 ounce crème de violette 0.5 ounce Alma Finca orange liqueur Shake with ice and serve in a rocks glass over fresh ice. Garnish with a lavender sprig and lime wheel. Sweet Revolution 1 ounce Mezcal Espadín 0.5 ounce honey syrup 1 ounce guava purée 0.25 ounce blood orange juice 0.5 ounce Campari 0.25 ounce Alma Finca orange liqueur 2 ounce sparkling wine Shake all ingredients (except sparkling wine) with ice. Strain into a frosted snifter glass over ice. Top with sparkling wine and garnish with a grapefruit slice and edible flowers.
The Guardian
27-06-2025
- Lifestyle
- The Guardian
Cocktail of the week: Câv's grapefruit ranch water
In essence, this is a twist on a classic ranch water that deviates slightly from our house recipe to make it more accessible for domestic purposes. It hinges on the bright, citrus notes of Alma Finca orange liqueur, and we add some homemade grapefruit cordial to give it some extra pinch; at home, just steep some grapefruit peel in the sugar syrup overnight instead. If you like, make up a big batch and serve socially by putting it in a soda stream at the table for people to help themselves. Serves 1 15ml fresh lime juice 15ml standard 1:1 sugar syrup Grapefruit peel, to steep in the syrup (optional; see recipe introduction)15ml Alma Finca orange liqueur 30ml tequila – we use Ocho blancoSoda water, to top1 wedge grapefruit, to garnish Measure the lime, syrup, Alma Finca and tequila into a highball glass filled with ice, stir to combine, then top with soda, garnish and serve straight away. Chris Tanner, co-owner, Câv, London E2
