Mayan Sun Recipe

Mayan Sun Cocktail

1. 1

   Prepare glass

   If desired, chill an old-fashioned or coupe glass by placing it in the freezer for 5–10 minutes or filling with ice water while you prepare the cocktail. If using toasted coconut flakes for garnish, lightly toast coconut in a dry skillet over medium heat until golden and fragrant; set aside to cool.

2. 2

   Dry shake (if using egg white)

   In a cocktail shaker add reposado tequila, mezcal, fresh orange juice, fresh lime juice, pineapple juice, agave syrup, falernum, smoked chili syrup (or pinch of chili powder), Angostura bitters and the egg white. Seal and shake vigorously without ice for 15–20 seconds to emulsify and build a creamy foam.

3. 3

   Shake with ice

   Add large ice cubes to the shaker (about 4–6 cubes, roughly 1 cup). Shake vigorously for 12–15 seconds until well chilled and the exterior of the shaker frosts. This chills the drink and dilutes it to the right balance.

4. 4

   Strain and serve

   Discard ice/water from your chilled glass if you used it. Double-strain the cocktail into the chilled glass using a Hawthorne strainer and a fine mesh strainer (especially important if you used egg white) to ensure a silky texture.

5. 5

   Garnish

   Float an orange wheel on the foam or place it on the rim. Sprinkle the toasted coconut flakes or a light dusting of cinnamon over the top for aroma. If you used chili powder instead of syrup, sprinkle a tiny pinch on one side of the foam for a visual heat cue.

6. 6

   Final notes

   Taste and adjust: if you prefer sweeter, add up to 0.25 oz more agave. For more smoky flavor, increase mezcal by 0.25 oz and reduce reposado by the same amount. Serve immediately while foam is fresh and aromatic.