'Mayahuel' on Serious Eats

How to Make Mayahuel's Black Star

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." More

How to Make Mayahuel's Green Gloves

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." More

How to Make Mayahuel's Rosa Amargo

"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. More

Sugar Rush: Churros at Mayahuel

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... More

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