By Sarah Greaves-Gabbadon
CJ Travel Editor
It’s less than a month to go until Mexico’s Independence day, and the mixologists at the Grand Hyatt Playa Del Carmen are preparing for the September 15 celebration with new, fiesta-ready cocktails.
To be served from 6 p.m. to 10 p.m. during an evening of mariachi music, local cuisine and dancing at the resort’s Playa La Cocina oceanfront deck, the cocktails will feature local spirits from Mezcal Amores and Tequila Herradura.
Here, Mateo Arellano, Grand Hyatt Playa Del Carmen’s Chief of Bartenders, shares his recipe for one of the drinks, a mezcal-based cocktail Zicateala, whose name refers to Puerto Escondido’s most famous beach. Its signature flavor is lightened by the tartness of the grapefruit, which, combined with the organic spirit, creates a potent tipple that says “Viva Mexico!” with every sip.
Grand Hyatt Playa Del Carmen’s Zicateala
Ingredients
1 ounce Amores Mezcal
1 ounce St. Germain elderflower liqueur
.5 ounce grapefruit juice
.25 ounce honey
tonic water
Method
In a cocktail shaker, combine the mezcal, St. Germain, grapefruit juice and honey; fill with ice cubes and shake well. Strain into a glass and add the tonic water, to taste. For garnish, a roasted chili pepper offers a fiery finale! Salud!