Ishta Bentoon Cocktail
Although Denver’s innovative bar White Lies is now closed, we’re still fans of the inventive Tingala cocktail they served, using Xtabentún.
Tingala is made from fresh spilanthes flowers native to Brazil, while the bees that make the fermented honey in Xtabentún (ish-tah-behn-TOON), favor the Xtbentun flowers native to the Yucatan Peninsula in Mexico. The Mayans of the Yucatan’s traditional name for the spilanthes flower was “xux,” or “wasp.”
The “Ishta Bentoon with Tingala” is a summery herbal-flower delight. Seth shared his recipe:
1 oz. Leopold’s Small Batch Gin
1 oz. Tingala Liqueur
1 oz. Xtabentún Liqueur
¼ oz. lime juice
¼ oz. Luxardo Maraschino
Combine ingredients in an ice-filled shaker. Shake, and strain into a couple glass. Garnish as desired. Serve.
#tingalacocktails #spilanthes #uniquedrinks #mayan