Ishta Bentoon Cocktail
The cocktail lounge at the innovative White Lies/Black Eye Capitol Hill (supper club by night/coffee cafe by day) created this impressive Tingala cocktail using Xtabentún, which like Tingala, is a flower-based liqueur.
- Tingala is made from fresh, tongue-buzzing spilanthes flowers.
- Xtabentún (ish-tah-behn-TOON) is made from the fermented honey of bees which frequent the xtabentún flowers of the Yucatan Peninsula in Mexico.
The Mayans’ traditional name for the spilanthes flower was “xux,” or “wasp.” Tingala’s wasp logo is an homage to the ancient name. The mouth tingling botanical is common in the Yucatan and across other areas of the Southern hemisphere, where it is used commonly in food, drink, and folk medicine prepatations.
Leopold’s Gin, lime juice and Luxardo finish out the summery herbal-flower delight. Ask for an “Ishta Bentoon with Tingala.”
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