The Economist Club celebrates 21 years of experience with its subscribers

After 21 years of accompanying readers, the innovative loyalty program, El Economista Club, celebrated another year of history with its subscribers, in an event organized at the Spuntino restaurant, together with Licor 43.

On this occasion, the program that rewards subscribers with exclusive discounts, special events, conferences, and access to wine, whiskey, mezcal, and tequila tastings, among others, surprised with a cocktail workshop, accompanied by the entire line of products from Liquor 43: Original, Horchata and Chocolate.

After a warm welcome to the subscribers of The Economist Clubin which they were given a present for being part of the program, Diego Hernández, ambassador of the Licor 43 brand in Mexico, taught how to prepare three cocktails with the variants of the golden elixir.

Cocktails that delighted subscribers

The workshop began with the preparation of a unique drink, with an incomparable flavor, that mixes the essence of 43 products of plant origin and taro, to give rise to the Carajillo Taro with Horchata.

Made from tiger nut, a small root of Spanish origin characterized by a sweet flavor similar to horchata, which subscribers to The Economist Club they were fortunate enough to try, it is the main ingredient of Liquor 43 Horchata.

To prepare the cocktail, Diego Hernández explained that in a shaker, we must mix 2 oz of Licor 43 Horchata, 2 teaspoons of taro powder, 2 oz of coconut milk, ice and shake for a few minutes —shake.

The result is a soft, sweet and fresh drink, pleasant from the first sip, with all the benefits of tiger nuts, high in minerals, low in sodium and considered a superfood.

Between a pleasant conviviality and a series of questions about the history of the brand, in which subscribers won different prizes, we continued with the preparation of the second drink of the night, which was undoubtedly the one that subscribers liked the most, the Ginger 43.

Unlike other cocktails, this drink does not require a mixer, as it is prepared directly in the glass. Fill the glass with ice, add a lime wedge, squeeze half a lemon, pour ginger ale slightly below half the glass, and finally add one to two ounces of Liquor 43 Original.

The brand ambassador recommended trying the drink and adding more or less liquor and soda, as it is a drink that can be quite sweet depending on the amount of liquor.

While the subscribers of The Economist Club They tasted their drink, accompanied by some canapés, preparations were made to welcome the Liqueur 43 Chocolatea limited edition that sold out in less than 30 days in its first installment, and now returns to Mexico again.

“Its flavor is perceived as melted chocolate in the mouth, which makes us remember our childhood,” said Diego Hernández. He added that, in addition, it is an ideal product to be taken on the rocks due to its creamy texture or as a carajillo.

With this limited edition, subscribers prepared a different drink, called Espresso 433 Chocolate: In an empty shaker, they added 2 oz of Licor 43 Chocolate, 1 oz of vodka, ice, and lastly, 1 oz of espresso coffee. After shaking for a minute or two, we serve in a martini or coupe glass.

The result is an intense chocolate-colored drink, with a layer of foam that resembles a cappuccino. Its flavor is similar to that of a carajillo, but with deep notes of chocolate.

Lastly, Diego Hernández, on behalf of the Zamora Company, invited all readers and subscribers of The Economistto attend Centro Santa Fe during the month of December, where by purchasing brand products and presenting your ticket at the stand, they will be receiving some gifts.

The event concluded again with the delivery of presents to the subscribing members of The Economist Clubwhere books on leadership, coupons and tickets to access special music and theater events stand out.

If you want to be part of these experiences, leave us your details here and we’ll call you.

Until next time!

roberto.razo@eleconomista.mx