Cocktails

GREEN APPLE MAYAKOBA

MAYAKOBA SPARKLING

EL DIABLO

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Mayakoba Tequila soursop on the beach
INGREDIENTS: 1 1/2 Cup of fresh lime juice 1 1/2 Cup of MAYAKOBA Soursop 1/2 Cup of triple sec Cointreau liqueur 1 bottle of champagne Lime wedges and coarse salt or sugar to rim the glasses. DIRECTIONS: Stir the lime juice, Mayakoba and Triple sec to make a cocktail base, prepare the glasses by running a lime wedge around the rim of the serving glasses in coarse salt or sugar. Pour 1/3 of cocktail base in a champagne glass and fill the rest with champagne, if desired you can add a tea spoon of sugar to sweeten and ENJOY!
INGREDIENTS: 1 1/2 Cup of fresh lime juice 1 1/2 Cup of MAYAKOBA Soursop 1/2 Cup of triple sec Cointreau liqueur 1 bottle of champagne Lime wedges and coarse salt or sugar to rim the glasses. DIRECTIONS: Stir the lime juice, Mayakoba and Triple sec to make a cocktail base, prepare the glasses by running a lime wedge around the rim of the serving glasses in coarse salt or sugar. Pour 1/3 of cocktail base in a champagne glass and fill the rest with champagne, if desired you can add a tea spoon of sugar to sweeten and ENJOY!
INGREDIENTS: 10 Lemons 1 Cup of Agave Honey 8 oz. of black tea 30 oz. of Mayakoba Soursop 4 1/2 oz. of Creme de Casis 51 oz. of Chilled Seltzer or Club soda. DIRECTIONS: Bring lemons to room temperature and roll firmly against the table to soften the rinds, halve and juice, pour juice in a sealable container and refrigerate, cut rinds into 1 inch chunks. Toss with honey in a large mixing bowl and let stand for 1 hour at room temperature. Add tea and reserved lemon juice to the bowl, at this time you can add Mayakoba and Creme de casis and refrigerate for 10 hours, when ready to serve add the club soda and serve in a ice filled glass. ENJOY!

MAYAKOBA CUCUMBER

PERRO BRAVO SORSOP

BLUE LAGOON

Mayakoba cucumber
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INGREDIENTS: 1 (4 INCH) section Celery, pinch salt, 1 (2 INCH) section Cucumber, 1/2 oz. agave nectar, 1 oz. fresh lime juice, 3 oz. of Mayakoba Soursop,3 oz. of seltzer chilled, sliced Cucumber. DIRECTIONS: Slice celery and cucumber into 1/2 inch slices, add celery and salt to a cocktail shaker and muddle until broken up, add cucumber and agave nectar and muddle until broken up, Add Mayakoba soursop to shaker and fill 2/3 full with ice, shake until well chilled and serve into a highball glass, top with seltzer, serve with cucumber slices if desired. ENJOY!
INGREDIENTS: 2 Cups of freshly squeezed pink grapefruit juice, 1 Cup of Mayakoba Soursop, 2 Cups of tonic water chilled, Kosher salt and Angostura bitters. DIRECTIONS: In a large pitcher combine juice and Mayakoba Soursop, add tonic and fill with ice, stir gently to combine. Rim 4 glasses with salt divide cocktail between glasses and ad 2 dashes of bitters in each glass, serve and ENJOY!
INGREDIENTS: 3 oz. of Mayakoba Soursop, 1/2 oz of blue Curacao, 1/2 oz of pineapple juice, Lemon lime soda. DIRECTIONS: Add Mayakoba Soursop, curacao and pineapple juice to a cocktail shaker to 2/3 and fill with ice, shake until chilled, serve and fill with soda. ENJOY!

MAYAKOBA CRANBERRY

MOJITO MAYAKOBA

BLUE ENVY MAYAKOBA

Mayakoba cranberry cocktail
Mayakoba mojito
INGREDIENTS: 1 Package of fresh cranberries, 1/2 cup of agave honey, 1 cup of water, 1/2 cup of fresh squeezed lime juice, 1 1/2 cup of Mayakoba Sorsop, 1/4 cup of Triple sec Liqueur, Ice, fresh lime wedges and cranberries. DIRECTIONS: Add the fresh cranberries to a saucepan with water and agave honey and turn the heat on, stir to combine and allow a boil, once cranberries are soft turn off the heat, allow to cool and strain the cranberries, put cranberry juice, Mayakoba Soursop, lime juice, triple sec and ice in a cocktail shaker, rim glasses with salt or sugar and serve with ice, lemon wedges and fresh cranberries. ENJOY!
INGREDIENTS: Leaves of fresh mint, 1 1/4 limes quartered, 1 oz of agave syrup, 2 oz of Mayakoba Soursop, soda and mint leaves for garnish. DIRECTIONS: Place ice cubes, Mayakoba Soursop, syrup and mint leaves in a blender or a cocktail shaker, shake until stir and serve, add the juice of 1/4 lime to each glass, soda and ice to fill and mint leaves. ENJOY!

MAYAKOBA SPARKLING

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INGREDIENTS: 1 1/2 Cup of fresh lime juice 1 1/2 Cup of MAYAKOBA Soursop 1/2 Cup of triple sec Cointreau liqueur 1 bottle of champagne Lime wedges and coarse salt or sugar to rim the glasses. DIRECTIONS: Stir the lime juice, Mayakoba and Triple sec to make a cocktail base, prepare the glasses by running a lime wedge around the rim of the serving glasses in coarse salt or sugar. Pour 1/3 of cocktail base in a champagne glass and fill the rest with champagne, if desired you can add a tea spoon of sugar to sweeten and ENJOY!

BLUE LAGOON

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INGREDIENTS: 3 oz. of Mayakoba Soursop, 1/2 oz of blue Curacao, 1/2 oz of pineapple juice, Lemon lime soda. DIRECTIONS: Add Mayakoba Soursop, curacao and pineapple juice to a cocktail shaker to 2/3 and fill with ice, shake until chilled, serve and fill with soda. ENJOY!