Cloak And Dagger: Cocktails from Clandestino are telling stories through their elaborate drinks
Photo Courtesy of Clandestino
When you think of Westport, you probably aren’t envisioning a speakeasy-style craft cocktail bar with elaborate presentations. Subverting those expectations is exactly what Raul Valencia sets out to do with Clandestino, located inside the Latin-American restaurant Brix. Valencia serves as the Director of Operations and Head Mixologist there, where telling stories through his drinks is the number one goal.
Valencia moved to Kansas City from California and quickly noticed that the Midwest didn’t have much to offer in the world of Latin American spirits. “Everyone knows tequila, mezcal, and rum,” he says, “But even those basics tend to be underrepresented at a number of cocktail bars in Kansas City. We started Clandestino as a way to showcase the spirits and flavors of Latin America with an upscale twist.”
Photo Courtesy of Clandestino
At Clandestino, you will find a number of tequila and mezcal options to quench your thirst, but you’ll also find craft cocktails that show off some lesser-known spirits. There’s Cachaça, a Brazilian favorite that’s similar to rum, made by fermenting fresh sugarcane juice instead of sugarcane molasses. You’ll find Cachaça in Clandestino’s El Fantasma cocktail. Another uncommon spirit is Pisco—It is essentially a Peruvian brandy, which you’ve probably only tasted if you’ve ordered a Pisco Sour. You’ll find it in a few of the drinks here, including The Alchemist and the Horseman’s Curse.
On top of those, Clandestino goes out of its way to utilize lesser-known distributors or regions that aren’t specifically known in the world of the more common Latin spirits. For example, Mexico isn’t normally known for its rum, but multiple cocktails use Gustoso Mexican Rum, made with sugarcane grown in the state of Michoacán. One such drink is the Piña Para la Niña—a clarified Piña Colada.
These little details add up to play a part in Valencia’s central goal as Clandestino’s head mixologist: using his drinks as a vehicle to share stories. “The pageantry of Día de los Muertos is always a major inspiration for me, so drinks like the Obscuro utilizes colors and flavors to help invoke the spirit of the Day of the Dead,” he says. “Other drinks are inspired by our love of music, especially jazz. The Pianista and the Cantarita de Jalisco are just a couple of drinks we have in that realm.”
It isn’t just what is in the drinks that helps drive the story. The Pianista cocktail is an over-the-top limoncello and gin concoction that’s brought to your table on top of a tiny grand piano. The Cantarita de Jalisco is made tableside and served in the drink’s traditional spice-rimmed clay vessel. It’s all a ton of fun, and it’s definitely treated in an approachable way to keep things from becoming pretentious.
Photo Courtesy of Clandestino
Valencia credits the entire staff of both Brix and Clandestino for helping create something truly unique in Westport. “Our servers help relay the story of every drink to our guests. Our chef creates dishes that complement our cocktails. Our music and our laid-back, intimate setting all help contribute to an experience you’re not going to get anywhere else,” he says.
If you’re itching to check out Clandestino, there are a few details you should know. For one, it’s very small—only seating about two dozen people—and there are no reservations. Once you’re seated, your group has the table for 90 minutes before you’re asked to make way for another party.
That said, if you’re waiting for a spot to open up at Clandestino, you can grab a spot inside Brix. It’s not quite as extravagant as its speakeasy-style sister, but it still has plenty of tasty food and drink on offer inside of a cool location. And you’ll just be building anticipation for that drink served on top of a baby grand.
Clandestino is located inside Brix Latin American Cuisine at 4112 Pennsylvania Avenue, Kansas City, MO 64111. It is open Tuesday through Thursday from 5:00 p.m. to 9:00 p.m., Friday and Saturday from 5:00 p.m. to 12:00 a.m., and Sunday from 5:00 p.m. to 9:00 p.m.
