ERIC van BEEK: One Martini, a Whole Philosophy
In 2019, I tried Eric’s Fig Martini for the first time.
A Nick & Nora glass by John Jenkins
, elegant, perfectly chilled.
The fresh fig at the center of the martini looked like it was floating mid-air.
One sip was enough to know Eric was a different kind of bartender.
My second was a Bubbly Mary. Another ice-cold Nude glass.
A twist on a Bloody Mary, crystal-clear and sparkling. Bubbles danced with floating spheres inside.
} I didn’t expect that flavor — especially not from a drink that looked like that. There was nothing like it in Mexico City at the time.
Image courtesy of @handshake_bar on Instagram.
What’s Behind a Martini
Three years later, in 2021, Eric had the courtesy to hire me for his new project in CDMX: Handshake Speakeasy.
That’s when I discovered what was behind that fig martini I couldn’t forget.
Nothing was left to chance: the type of ice, the perfectly chilled glassware, the calculated timing from bar to table.
Everything had a reason.
Working with Eric was demanding. I saw him throw on an apron and take any station like one more of the team. I saw him polish glassware, cut ice, welcome guests. He led shoulder to shoulder. That work ethic marked me. It’s not just about making perfect cocktails — it’s about holding that standard, every single day.
Six years after that first sip, in 2025, the Fig Martini is still on the menu. It’s become an icon. Not because it’s complex, but because it always arrives the same way: cold, balanced, beautiful. It’s a reminder that good work endures.
The city shapes the bartender too
Eric didn’t just understand CDMX’s cocktail scene — he read it with precision and brought something it hadn’t seen before.
He found his place — and his rhythm — in this city.
I got to sit down with Eric for a quick chat. Here’s a bit of what we talked about—his favorite cocktails, ingredients, and what’s inspiring him in CDMX right now.
Image courtesy of @handshake_bar on Instagram.
Mario: Do you think Mexico City has changed the way you create?
Eric: Definitely. Here you can find ingredients that are hard to get in the Netherlands—like guava, different types of chiles… There’s so much variety, and the flavor is just different. Back home, guava barely tastes like anything.
M: What are your favorite Mexican dishes?
E: Tacos al pastor y mole !
M: What’s something you see in the CDMX bar scene that no one’s really talking about?
E: A lot of bars have opened really quickly—the growth has been exponential. But we need to be careful and make sure we’re maintaining standards as the scene keeps expanding.
M: What makes Handshake such a great bar?
E: Handshake is deeply focused on both product and hospitality. We aim to deliver a full experience rooted in unreasonable hospitality—always taking that extra step and going above and beyond for every guest.
M: Finally, what are some of your favorite spots in the city—and what should we order?
E: I really like Taverna, Tlecan, and Martini Tuesdays at Baltra. The Vicuña at Limantour is a great cocktail, and so is the Maurito by Mauro. For mezcal, I always enjoy going to Bósforo.