The best comforts transcend seasons: a soft scarf, pie a la mode, a good Bloody Mary. At Mayahuel in New York's East Village, the warm-spiced Black Star is one such year-round pleasure. "This became part of what I called my Indian Winter menu," says Philip Ward, co-owner and bartender, who added the Black Star to the menu as spring started to creep in. "We've been selling the bejesus out of it."
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Garnished with an apple slice for subtle aroma, the gingery Black Star cocktail from Mayahuel in NYC is complex yet soft.
In this smoky variation on the Fancy Free, Mayhuel's Philip Ward replaces bourbon with one part Irish whiskey and one part mezcal. Instead of maraschino, spicy Benedictine gets in on the action.
Mayahuel's Good Cork is a stiff whiskey drinker's cocktail with a smoky twist.
Sometimes the popular thing isn't the lowest common denominator; it's just really, really good. Take the Green Gloves cocktail at Mayahuel in New York's East Village. "People go bonkers for this one," says co-owner and bartender Philip Ward. "We must go through over a case of jalapeño-infused tequila in a week."
This refreshing tequila cocktail from Mayahuel in the East Village carries just enough heat to keep you from sucking it down in one big sip.
"This one's a good introductory bitter cocktail and a good introductory boozy cocktail," says Philip Ward, co-owner and bartender of East Village tequila and mezcal palace Mayahuel. "It's bitter and boozy, yet gentle in both ways." The Rosa Amargo, a creation of Mayahuel bartender Jeremy Oertel, is a smoky, grapefruit-tinged Negroni variation, served up.
Grapefruit liqueur and mezcal give this funky spin on the Negroni by Mayahuel's Jeremy Oertel a smoky-tart twist.
In honor of National Margarita Day (yes, that's a real holiday!) here are some of our favorites in New York City—chartreuse margaritas, hibiscus margaritas, rosemary margaritas, and much more.
[Photo: Kathy YL Chan] Our search for great Tres Leches cakes continues with a stop at Mayahuel, where an order runs $8. This cake isn't your ordinary slice, but an individual round topped off in a mound of coconut...
Editor's note: New York's cocktail shakers work all kinds of wonders behind the bar—so why not learn a few tricks from the pros? In Mix It Up, Serious Eats contributor Laren Spirer will find out the secrets behind the city's...
I have to confess, I was more interested in the dessert menu than the cocktails at Mayahuel, the newest of East Village cocktail bars. They offer three sweet dishes: cheesecake with mango sorbet and shortbread crumbs, tres leches cake...