Shelter-In-Place Cinco de Mayo: Rather Exotic Cocktail Recipes From the Andaz Mayakoba

 

 

As the days and weeks morph into the perpetual Groundhog Day abyss that we now are pithily referring to as “the new normal,” we find ourselves looking for creative ways to stay sane—dare we say optimistic?—until we can at last un-pause our lives. Assuredly, we don’t need to justify looking to a tipple or a few to take the edge off; but the upcoming Cinco de Mayo holiday is the ideal muse to summon our proclivity for the twin Mexican spirits of tequila and mezcal.

To help get us into the festive mood usually stirred up by the May 5 holiday, our friends at the glamorous Andaz Mayakoba Resort Riviera Maya were generous enough to share some of their signature cocktail recipes for the sort of authentic, at-home fiesta we really and truly need right now. The stylish resort, a BlackBook fave, not only boasts some of Mexico’s best beach/ocean views, but the Mediterranean cuisine at the shipwreck-chic Sotavento restaurant is also a magnet for the epicurean set.

 

 

To wit: the Bacon Margarita, a savory and sweet riff on the classic, replete with bacon syrup and pineapple; the Citric Seahorse, a grapefruit-centric concoction of mezcal and passion fruit; and the Don Carlos, aged añejo, agave nectar, and orange bitters.

For full-effect, we recommend shutting off that overrated new Netflix show, dusting off those maracas, cueing up some old school mariachi tunes, and pretending you’re in Riviera Maya instead of Chelsea or West Hollywood…at least for a couple of hours.

 

Andaz Mayakoba Resort Riviera Maya Tequila and Mezcal Cocktails

 

Bacon Margarita

1 ½ oz mezcal
½ oz Cointreauliqueur
½ oz bacon syrup
¼ oz lemon juice
¼ oz simple or maple syrup
1 piece pineapple, for garnish
1 piece bacon, for garnish
Shaken. Add all elements with ice, shake, and strain twice. Serve in an old fashioned glass and garnish with a piece of grilled pineapple and bacon.

 

Citric Seahorse

2 oz mezcal
½ oz vanilla syrup
¾ oz passion fruit juice
3 drops of angostura bitters
½ grapefruit (edible vessel to serve cocktail in)
Cut grapefruit in half, scoop all fruit and flesh out. Add all elements into a cocktail shaker with ice, shake, and strain twice. Serve in grapefruit vessel.

 

 

Pueblo Antiguo

1½ oz tequila Patrón Reposado
1½ oz mezcal
½ oz lime
½ oz angostura bitters
1 oz Mexican chili agave syrup
Fill a mixing glass with ice, pour the tequila, mezcal and Mexican chili agave syrup into the glass, mix with a spoon for 30 seconds, add the bitter, stir for 15 seconds, pour/strain over ice in an old fashioned glass. Garnish with a lime peel.

 

Don Carlos

2 oz tequila añejo
1½ oz orange or angostura bitters
½ oz agave nectar
Fill a mixing glass with ice, pour the tequila and the agave nectar into the glass, mix with a spoon for 30 seconds, add the bitter, stir for 15 seconds, pour/strain over ice in an old fashioned glass. Garnish with a lemon peel.

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