158 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 9
drink
The Maya
Barmel
San Carlos Street and 7th Avenue
Carmel • 831/626-3400
www.facebook.com/BarmelByTheSea
Photo: Kelli Uldall
P
roving that Mexican inspired cocktails can venture far beyond the margarita, Barmel owner Gabe Georis delved deep into the history books.
The Maya of ancient Mexico once fermented a form of mead called balché, made from the nectar of the local Xtabentún fl ower. Today, a
similar Mexican liqueur called Xtabentún is combined with Mexican rum and anisette. Georis' concoction combines Xtabentún and mezcal to lend
earthy, herbal and smoky notes. In a fi nal, cultural twist, Chapulin salt—a combination of toasted, ground Oaxacan grasshoppers and chile pep-
pers—rims the glass. The rich backstories and unique ingredients make The Maya the most interesting drink on the Peninsula. —Larry Harland
I N G R E D I E N T S :
• 1½ oz. Mezcal
• ½ oz. Xtabentún liqueur
• Orange wedge
• 2 Cocktail cherries (good quality)
• Black walnut bitters
• Chapulin salt
P R E P A R A T I O N :
Muddle the orange wedge and one
cherry in a glass. Add three dash-
es of bitters. Pour in mezcal and
Xtabentún liqueur. Add ice and
shake. Rim a glass with Chapulin salt
(sold at most Mexican markets), and
fi ll with ice. Strain the mixture into
the glass. Garnish with cherry.
