Eleuterio Carrillo

lso a native of Mexico, Eleuterio Carrillo moved to New York in 1998 and began bartending at Town, a hotel bar known for its culinary-forward cocktail. At Town, Carrillo also learned to master the classic cocktails, and from there began experimenting with infusing herbs and fruits.

Carrillo is best known for his rum cocktails, in which he elevates both light and dark rums and cachacas with unique ingredients like golden beats, Mexican guava and fresh tamarind. Carrillo was part of the opening mixology team at Apothéke, and can still be found most nights behind the bar – making house-made bitters, infusions and reductions to create his innovative cocktails.