Old Cenote Recipe

Prep glass

If you plan to serve in a rocks glass, chill the glass by filling with ice and set aside. If using a coupe, chill in the freezer for 5–10 minutes.

Smoke (optional advanced method)

If you have a smoking gun: set a rocks glass or cloche over a small piece of smoldering wood (cedar or oak) and capture smoke. Let it rest sealed while you build the cocktail so the glass takes on a faint smoky aroma (about 60–90 seconds). Alternatively, you can briefly flame a small piece of cedar or use a smoking box and capture smoke. If you don't have a smoking gun, skip to the alternate quick-smoke step.

Build and shake

In a cocktail shaker add bourbon (2 oz), housemade blue Curaçao (3/4 oz), banana liqueur or purée (1/2 oz), fresh lime juice (1/2 oz), demerara simple syrup (1/4 oz), and 3 dashes Angostura bitters. Fill the shaker with ice and dry-shake (no ice) for 10 seconds if you used fresh banana purée to emulsify, then add ice and shake vigorously for 10–12 seconds until well chilled.

Strain

Discard ice from the chilled rocks glass if you used it for chilling (or remove cloche). Double-strain the cocktail into the chilled rocks glass over one large clear ice cube or two large cubes. If you used a smoked glass, uncover to reveal the smoke before pouring and quickly cover again to retain aroma, then pour.

Finish with smoke (alternate quick-smoke)

If you don't have a smoking gun but want smoke aroma: rinse a spoon with a few drops of mezcal (or add 1 tsp mezcal to a small heat-safe dish), ignite briefly and blow out the flame so it smolders, then hold the glass over the smoldering mezcal/wood for a few seconds to capture smoke. Alternatively, place a few drops of mezcal on the surface of the finished cocktail and express lime over it for aroma.

Garnish and serve

Express a lime peel over the drink to release oils and rub around the rim; drop peel into the drink. Thread a banana chip or thin banana slice on a pick and rest over the glass. Serve immediately.