;)
Mayayo is a favorite guest on Rosewood Mayakoba.
Emma Fishman
Welcome Clubhouse hawhere we celebrate the most enjoyable food and drink of the game. Hope you brought your appetite.
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In the inauguration of this month Riviera Maya Open in Mayakoba in Playa del Carmen, Mexico, the best female players in the world will have the opportunity to compete in the long course of men El Camaleón.
The tournament marks the first time the LPGA will remove it in Mexico since the game of the 2017 Lorena Ochoa match was held at the De Golf Mexico club in Mexico City.
Mayakoba region It is surrounded by four luxury hotels, they all offer a number of R&R attractive options in the middle of the rounds, by Scuba
Diving, snorkeling and boat hiking to explore thousands of area centers, or natural sycoles. (One to avoid, however: cenot residing on the 7th road of El Camaleón.)
And to capture the activities of a day in Mayakoba, there is no better place to release than Rosewood Mayakoba’s Zapote BarAn airy, tropical enclave that is rated among the best bars in the world. Zapote serves a number of Yucatán inspired craft cocktails, but his signature drink is Mayayo, an imaginary take on Mexican Gimlet.
“It’s a little spicy from Chili Habanero and sweet from Cordial,” says Bar Rosewood manager Mayakoba Ricardo Bobadilla. “You can really enjoy the plants from the jungle.”
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Gin Katún’s involvement is what Bobadilla really sets out apologies. The breath is emanated from Yucatán and includes 17 botanical ingredients, spicy including chili peppers, pepper, cardamom and fresh fruits. The gin is then combined with a house made of home that includes lime, lemon leaves, guava and sour-compatant orange gained from the garden in the country of resort-to create a one-a-tank cocktail that is also fruit and flowers.
Exercising the combination of these fragrances is literally part of entertainment. Mayayo is offered as a welcome ease for any guest arrived at
Rosewood and is made with a “cast” technique, a fun spectacle that includes long spills of juice shocked from one glass to another from different heights.
Visitors are so excited with Mayayo that it has become a major draw for travelers from around the world. Can Bobadilla explain the intoxicating seduction of the cocktail?
“Simple simple,” he says. “Mayayo tastes like yucatán, like Mexico.”
How to make a Mayayo cocktail
-1.5 oz katún gin
-1 oz hearty household garden (trimming of plants, sugar and citrus)
-Petting orange and peeling for garnish
Use a shaker to combine all ingredients with ice for 3 to 5 minutes until it is properly mixed and cool.
