The Mayan

When Andrew Pollard created this Manhattan variation, his objective was “to take a cocktail that’s usually identified as a tough guy’s drink and make it approachable.” He describes The Mayan as “sweet, spicy, boozy and balanced. Every sip feels like a warm hug.” Leftover infused vermouth can be stirred into coffee or poured over vanilla ice cream (any extra chocolate-covered cherries would be good with ice cream, too).

  • Servings: Makes 1 Drink

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  • Ice
  • 1 1/2 ounces rye whiskey
  • 1 ounce Amaro Meletti or Amaro Nonino (bittersweet herbal liqueurs)
  • 1/2 ounce Cinnamon-Fig Vermouth (see Note)
  • 2 dashes of Angostura bitters
  • Pinch of cayenne pepper
  • 3 chocolate-covered cherries dusted with cayenne pepper and cinnamon and skewered on a pick, for garnish

How to make this recipe

  1. Fill a pint glass with ice. Add the rye, amaro, Cinnamon-Fig Vermouth, bitters and cayenne pepper and stir well. Strain into a chilled coupe and garnish the drink with the skewered chocolate-covered cherries.


Cinnamon-Fig Vermouth In a jar, combine 7 ounces sweet vermouth with 2 cinnamon sticks, 1/2 cup halved dried Black Mission figs and 1 tablespoon sugar. Refrigerate for 48 hours. Strain the infused vermouth into a clean jar and refrigerate for up to 3 weeks. Makes about 5 ounces.

496747 recipes/the-mayan-cocktails-2012 2013-12-06T23:53:57+00:00 cocktail-party|cocktails|1 Andrew Pollard recipes,the-mayan-cocktails-2012 496747

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