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, which like Tingala, has a connection to flowers.
The primary botanicals’ back stories overlap. Tingala is made from fresh, tongue-buzzing spilanthes flowers, while Xtabentún (ish-tah-behn-TOON) is made using the fermented honey of bees which frequent the xtabentún flowers of the Yucatan Peninsula in Mexico. Spilanthes flowers grow in the Yucatan and across many areas of the Southern hemisphere, where the flowers are used commonly in food, drink, and folk medicine preparations. The Mayans of the Yucatan’s traditional name for the spilanthes flower was “xux,” or “wasp,” which Tingala reflects in its use of the wasp in its logo.
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