Calories:~200
Fat:0g
Protein:0g
Carbohydrates:~10g
Alcohol:~20%
I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.
Last Updated: January 16, 2024
The Mayahuel cocktail is named after the Aztec goddess of agave and fertility, Mayahuel. This drink is a celebration of mezcal, a traditional Mexican spirit that has been gaining popularity worldwide.
The Mayahuel cocktail offers a smoky and complex flavor profile with a perfect balance of sweet, tart, and earthy notes. The espadin mezcal provides a robust base, while the triple sec adds a citrusy sweetness. Fresh lime juice brings a zesty tartness, and the raw agave nectar rounds it out with a subtle sweetness.
Why 1.5 oz? Just enough to let its smoky whispers command the stage without overpowering the ensemble. It's like the lead singer in a band—too quiet and the song falls flat, too loud and the melody's lost. Without it? No smoke on the water, no fire in the sky—you’d miss out on the soul of Mayahuel.
This zesty liqueur brings the sweet melodies of citrus to play along with our smoky friend. At 0.75 oz, it’s the perfect backup singer that complements without stealing the show. Go sans Triple Sec, and you’ll have a cocktail that’s missing its harmonic high notes.
Freshly squeezed at 0.75 oz because synthetic lime is to cocktails what lip-syncing is to live concerts—an absolute no-go. Lime brings a tangy zing that keeps the palate clean and interested.
0.25 oz strikes the balance between sweet and heat. It's the spoonful of sugar that helps the mezcal go down—smoothly. Without it, you may find Mayahuel a touch too tart.
A garnish that's more than just a pretty face. A rim of sal de gusano introduces a savory umami kick which sets this cocktail apart. Skip it, and you lose that unique earthy note that says 'Hola' from the first sip.
A Mayahuel pairs beautifully with grilled seafood such as shrimp or fish, where the smoky flavors of the mezcal accentuate the char from the grill.
Spicy Mexican dishes, like tacos al pastor or enchiladas, harmonize with the cocktail’s citrus and sweet notes, providing a refreshing balance to the heat.
Light, citrus-based salads with ingredients like orange segments or grapefruit create a nice contrast while echoing the lime juice in the cocktail.
For dessert, a piece of dark chocolate can complement the deeper notes of the mezcal and the slight bitterness of the sal de gusano garnish.
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Add your ingredients to the shaker first, then ice. Fill it up to ¾ of its capacity to ensure enough space for shaking. Hold the shaker with both hands (one on the top and one on the bottom) and shake vigorously. The shake should come from your shoulders, not your wrists.
Learn everything on how to shakePlace your chosen strainer on top of the shaker or mixing glass, ensuring a secure fit. Pour the cocktail into a glass through the strainer, which will catch solid ingredients and ice. If double straining, hold the fine mesh strainer between the shaker and the glass.
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The Mayahuel cocktail is typically served in a coupe glass, which allows the aromas to concentrate and enhances the sipping experience.
While raw agave nectar is recommended to maintain authenticity, simple syrup can be used as a sweetener alternative if agave nectar is not available.
Sal de gusano is a Mexican condiment made of sea salt, chili peppers, and ground agave worms. It adds a savory, salty, and slightly spicy kick, complementing the smokiness of the mezcal.
To achieve the right balance, measure the ingredients accurately, ensure the freshness of the lime juice, and adjust the sweetness with the agave nectar to your preference.
The Mayahuel cocktail can be enjoyed year-round but may be particularly refreshing during the summer months or in warmer climates due to its citrusy and earthy notes.
Mezcal should be stored upright in a cool, dark place away from direct sunlight and dramatic temperature changes to maintain its quality and smoky essence.
Mezcal holds deep cultural significance in Mexico as a traditional spirit that is often produced in small batches using age-old methods, and it's integral to social and ceremonial occasions.
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