Jesús Méndez and José Medina Camacho have positively impacted our city for years now as two of Birmingham’s hospitality industry veterans. The inspired food and beverage experts are now taking things to the next level as they open the doors to Adiõs, the city’s newest cocktail bar. Inspired by the vibrant spirit of Mexico City and the duo's personal background, it will be a welcoming respite for all, and an interactive opportunity for guests to experience the ingredients, music, and art of this region. Serving up craft cocktails with ingredients and spirits that aren’t found at the average Birmingham establishment, the menu is meant to give guests a taste of something new and fresh. 

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“Adiõs is something that José and I have been wanting to do for a long time,” states Jesús Méndez, Co-Founder & Managing Partner. Our goal is to introduce new ingredients and flavors to guests, while welcoming them into a place that immediately feels like home. Hospitality and caring for others is at the root of everything we do, so we want this to be a space for people to celebrate, grieve, meet new friends, or just sit at the bar and tell us about their day.”

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Both born in Mexico, Camacho and Méndez immigrated with their families to northern Alabama in the early 90s and began working in the food & beverage industry at an early age. Adiõs combines their professional expertise with a passion for sharing their Latino heritage and culture with the larger Alabama community. 

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Méndez has worked at several restaurants that have made a mark on his career, most notably Highlands Bar & Grill, and now owns many thriving establishments including Unos Tacos and The Louis in The Pizitz Food Hall. Camacho, who has overseen the beverage programs of some of the city’s most well-known spots including Little Donkey, Octane, The Marble Ring, and most recently Automatic Seafood & Oysters, is passionate about introducing and expanding the repertoire of Mexican-inspired cocktails. 

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While most think Mexico only produces tequila or mezcal, Camacho is dedicated to working with the state's ABC board to get new spirits imported into Alabama. Unique and exciting cocktail options include the Amour a la Mexicana with Cognac, Cynar, Mexican coffee-Cola syrup, and whole egg, the Diamonds in the Rough–Old Forester 100 proof, Dom house mix, and lime, Fo-Swizzle with Cappelletti, strawberry, rhubarb, lime, orange, Angostura, salt, and mint, and Thirteen Heaven–Joven Mezcal, Pasubio, blueberry, Epazote, lime, and tonic. 

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The space, designed by Morgan Sowards, will transport guests to Mexico City from the moment they step foot through the door. Inside, large tropical plants are abundant and the walls are decorated with art such as antique stained glass from a chapel in Mexico and prints from Oaxacan artist, Pedro Pablo Ramírez Pérez Huerta, as well as a Día de Los Muertos altar to offer patrons an opportunity to celebrate the life of lost loved ones year-round. Bringing pieces of their culture and family into the bar is important for the team, and they are thrilled to share with all who enter Adiõs. 

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Cover image from Adiõs

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