Recipe: the xaman sour is inspired by nature and a Mexico City bar



It would’ve been natural to use tequila in this drink, but inspired by the woods, plants, and the bar’s name, I used an aged cachaca as the base. Burn one ear of corn over a flame or using a blowtorch. Strip kernels and infuse into one bottle of aged cachaca for two hours, then strain.


2 oz.     infused cachaca
½ oz.    lemon juice
½ oz.    passionfruit juice
½ oz.    forest honey water
1           egg
1           ear of corn


Shake all without ice, then shake with ice and double strain into a chilled cocktail glass. Garnish with baby red shiso and micro cilantro.


Bartender Ryan Chetiyawardana is the owner of London’s White Lyan and Dandelyan at Mondrian, which won Best New International Cocktail Bar 2015 at Tales of the Cocktail in New Orleans.