Following the much-anticipated opening of Adriana Cavita’s debut restaurant in Marylebone in 2022, chef and owner Adriana Cavita has opened Mayahuel, a cutting-edge Mexican cocktail bar located in the basement of the restaurant. Mayahuel is a cocktail bar and mezcaleria, which will serve a wide range of high-quality mezcals, tequilas and other agave-based spirits from independent producers, as well as a range of exceptional original cocktails and a menu of exquisite bar snacks.
Mayahuel is accessible via a separate entrance on Wigmore Street, as well as through Cavita itself. The bar is headed up by head bartender Manuel Lema, most recently bar manager at La Bodega Negra, who will be presiding over a drinks programme that includes agave flights, sipping mezcal and distinctive food and spirits pairings, where agave spirits will be served with served alongside food including olive, dark chocolate, grapefruit, tomato and grasshopper salt to emphasise their flavour profiles.
Lema’s menu will focus on strong and fruity serves, all made with traditional spirits, and the bar’s jewel in the crown will be a list of nine cocktails based around Mexican spirits including soto and bacanora as well as tequila and mezcal. Signature cocktails for the restaurant and the bar will include the Cavita Margarita, made with a blend of tequila blanco and reposado, mezcal and triple sec, as well as the Black Mayan, an original serve made with Eminente 7 Year Old rum, espresso, Ojo de Dios coffee mezcal, demerara sugar and chocolate.
A small menu of bar snacks from the Cavita kitchen team will be available alongside the drinks offering, with a variety of antojitos (Mexican snacking plates) available including the Tuna Tostada with macha sauce, avocado purée and ginger vinaigrette, and Esquites, a Mexican corn salad with chicken broth, jalapeno mayo and Appleby’s Cheshire cheese with the option to add bone marrow. Alongside spirits and cocktails, lists of wine and beer will include both
Both Mayahuel and Cavita will build on the growing interest on the part of drinkers and diners in both Mexican food and authentic Mexican spirits. The menu will make use of 13 different agaves, while drinks flights are a key element to the menu to educate and help customers gain understanding on the agave spirit category. Meanwhile, an ultra-premium offering will include fine and rare spirits, including extra aged tequilas and Mezcals, Mexican gin, rum, whiskey and more from across the length and breadth of this vibrant country.
Images Credit: Jamie Lau / Studio Lau