CIZIN! The Mayan God of DEATH
Mérida Yucatán is, on its surface, a touristy town—but just beneath the surface there is a rich history of pre-colonial, pre-gringo deliciousness. Mayan cuisine, with it’s plethora of vibrant ingredients steeped in earth and fire make for some of the worlds most visceral and honest dishes.
From Xtabentún, an ancient Mayan licor made from the Melipona honey that’s been gently harvested since pre-Colombian times, to the famous Cochinita Pibil — a pig marinated in spices and sour orange before being slowly roasted in an underground pit— the cuisine of the Yucatan is full of surprises.
Margarita Negra
Life and death in one glass. This beautiful cocktail has notes of smoke, ash, and wood that are perfectly counterbalanced by the fresh cucumber and citrus. All this makes for an incredibly easy-drinking yet complex libation.
Ingredients
- 2 oz Mezcal Espadin
- 1 oz Recado Negro Syrup*
- 1 oz Super Lime Juice (https://youtu.be/9w95tFU6lp4) 👈 recipe 4 super juice
- 2 slices muddled cucumber
Instructions
Add cucumbers to a shaker tin and muddle well
And remaining ingredients and shake hard for 15 seconds
Fine strain over ice into a Tajin rimmed glass
Garnish with cilantro, cucumber, and chile Arbol
Salud!