Playa del Carmen is famous for its iconic turquoise waters, lush jungles, pristine beaches, and its vibrant culinary scene. Ancient Mayans once inhabited the Eastern coast of Mexico; people who worshiped secluded caves, fertile plateaus and the foods that they harvested on them. Famously, Mayans believed that chocolate was “food of the gods”, a staple that continues to have a presence in today’s Mexican culinary tradition.
The Pájaro de la Playa is a cocktail inspired by fresh regional ingredients and the flavor of bitter chocolate, an ingredient once believed to have healing powers. Fresh mango juice, fresh lime juice, and Campari is mixed with SelvaRey Rum Cacao, a deliciously smooth Panamanian rum aged for five years in barrels filled with natural cacao beans. This cocktail is shaken with a de-seeded Thai Bird Chili – a trick I use to quickly impart heat to a drink. A pinch of sea salt brings out the chocolate and makes this a perfect cocktail to enjoy on the beach or with a savory meal on La Quinta Avenida, or even at our newest hotel Thompson Playa Del Carmen.
Pájaro de la Playa
Created by Emily Arden Wells of Gastronomista
1 oz Campari
1-½ oz SelvaRey Cacao
1-½ oz Fresh Mango Juice
½ oz Fresh Lime Juice
½ oz 1:1 Simple Syrup
Pinch of Sea Salt
1 Thai Bird Chili with the seeds and stem removed
Garnish: Three Pineapple Leaves and one chili pepper.
Shake with ice, and strain into a Highball glass ice filled with ice. Garnish with three pineapple leaves and a chili pepper on a cocktail pick.