This rum-and-mezcal cocktail is named after the Goddess of Agave in Aztec Mythology. As legend has it, Mayahuel got drunk one night and hooked up with the God of Agave, resulting in the birth of 400 rabbits.
The spirit of these 'party animals,' lives on in the Mayahuel cocktail. The hints of smoke (from the mezcal) and heat (from Serrano peppers) is tamed by the sweetness of liquid sweet corn (called "corn milk.)
More than just a unique ingredient that provides an interesting body and flavor, bar manager Jamie Carlson included it because the importance of corn is shared by both Mexican and Minnesotan culture.
- 1 ¾ oz Cruzan Aged Light Rum
- ¼ oz Del Maguey Vida Mezcal
- ½ oz Licor 43
- 1 ½ oz Corn Milk*
- ¼ oz Rich (2:1) Simple Syrup
- ¾ oz Fresh Lemon Juice
- 3 Basil Leaves
- 2-3 slices Serrano Peppers
- Smoked Paprika to garnish
* To make Corn Milk: use a blender to puree fresh, uncooked sweet corn. Strain liquid through a strainer or cheesecloth. Allow to rest for several hours, then remove and use (or store for up to 2 days) the liquid on top, discarding the pulp on the bottom.
Combine all ingredients (except Paprika) in a shaker tin, and shake vigorously over ice. Double strain into a chilled Coupe or Martini glass. Garnish with a dusting of Paprika.
Popol Vuh and Centro (from team that brought you Lyn65) will open in Northeast Minneapolis in the late Fall of 2017. Centro will be a modern taqueria with cocktails on tap (and a boozy slushy!). Popol Vuh will feature upscale Mexican dishes and craft cocktails with a Latin flair.