Brunch at Mauro's
We had the great fortune of hosting Yayo Nava from Bar Mauro in Mexico City for a pop up at the bar recently and he introduced us to this delightful and unexpected brunch cocktail. It features a mezcal-based cacao bean liqueur called Criollo de Oaxaca, fresh grapefruit juice, Cynar artichoke Amaro, and lager beer. A complex, citrusy, low ABV Highball that is perfect for day drinking and enjoying with a meal. ¡Gracias Yayo!
Brunch at Mauro'sÂ
1oz Criollo de Oaxaca Maria
2/3oz Cynar Amaro
1.5oz Fresh Squeezed Grapefruit Juice
Top with a Light Lager Beer (we like Narragansett, but Tecate is a great option too)
Add first three ingredients and a scoop of fresh ice to a ~13oz frozen Highball Glass and stir briefly to chill. Add ice to fill the glass and top with the cold Lager beer. Lightly dunk the ice with a barspoon or straw to mix. Garnish with a wedge of grapefruit.
