Nectar of the Yucatán

This week, we're talking about a liqueur with a deep heritage, dating back to Pre-Colombian Yucatán- Xtabentún. Join us as we discuss some of this rich history, ways that this fascinating liqueur can be used today, and how traditional products can help us preserve our future.

Cocktails Discussed: 

Pa'kam Stinger

2 oz. Opuntia Prickly Pear Brandy

1 oz. fresh lime juice

3/4 oz. Xtabentún

Combine all ingredients in a shaker with ice. Shake until chilled, and strain into a chilled coupe glass.

Shade Tippin' Cool

1 oz. Reposado de Beto

1 oz. Xtabentún

1/2 oz. Xila Liqueur

1/2 oz. lemon juice

2 dash Angostura Bitters

Inspired by Megan Dorman's Whiskey Business, as published in Spirited, by Adrienne Stillman

Combine all ingredients in a shaker with ice, and shake vigorously until chilled. Strain into a rocks glass over fresh ice, and garnish with a lemon slice.

Further Reading:

D'Aristi Factory: Xtabentún Tour - https://yucatanliving.com/destinations/daristi-factory-meridas-sweetest-tour

Preserving Ancient Beekeeping Traditions in Mexico - https://www.slowfood.com/preserving-ancient-beekeeping-traditions-in-mexico/#:~:text=Long%20before%20Europeans%20brought%20honey,and%20as%20a%20commercial%20currency.

Mayan Stingless Bee Keeping: Going, Going, Gone? - https://www.sciencedaily.com/releases/2005/06/050615062105.html