Bartender tip: Elena Foschi
In the basement of buzzy Marylebone restaurant Cavita, Mayahuel specialises in regional tequilas, mezcals and other agave spirits, served in refreshing cocktails. There are also agave tasting flights, paired with snacks such as dark chocolate, orange, grasshopper salt and green olives to bring out the nuances in the spirits. Elena has worked across both Cavita and Mayahuel as a bartender since the restaurant opened in May 2022. She has developed a love for mezcal and pairing drinks with Mexican flavours.
A Tapatío tequila old fashioned infused with applewood smoke and served with a twist of All you need to keep lots of guests happy at the same time is a vortex! Choose your favourite dry gin or vodka as a base (these are the easiest spirits to match flavour-wise), add lemon, sugar and a pinch of salt – a great trick to enhance flavours – then customise the drink with raspberries, strawberries or apples. Blitz in a blender, add water if needed and chill, ready to pour. For a fizzy drink, top up with soda or prosecco.
