Art. 68

Be Your Own Bartender

We’ve cheekily gathered some recipes from behind the bar at NÜ that you can recreate at home! Embark on a mixological adventure and bring the flavor of the tropics to your glass.

RED SUNSET SPICY

Ingredients:

  • 43 Liquor (1.5 oz)
  • Lime juice (0.5 oz)
  • Pineapple juice (2 oz)
  • Hibiscus syrup (0.5 oz)
  • Passion fruit pulp (1 oz)
  • Habanero syrup (0.3 oz)

Garnish:

  • 1 slice of pineapple
  • 1 pineapple leaf

Glass:

  • Old Fashioned

Procedure:

  • Combine 43 Liquor, lime juice, pineapple juice, hibiscus syrup, passion fruit pulp, and habanero syrup in a shaker.
  • Add ice and shake vigorously.
  • Rim the glass with Tajín chili powder.
  • Strain the mixture into the prepared glass.
  • Garnish with a slice of pineapple and a pineapple leaf.

Serving:

  • One drink

AMOR DE AGAVES

Ingredients:

  • Mezcal 400 Conejos Espadín (2 oz)
  • Pineapple juice (0.75 oz)
  • Passion fruit pulp (0.75 oz)
  • Huana (soursop fruit liquor) (0.75 oz)
  • Lemon juice (0.75 oz)
  • Falernum (0.75 oz)
  • Habanero syrup (0.3 oz)

Garnish:

  • 1 slice of dehydrated orange

Glass:

  • Old Fashioned

Procedure:

  • Add Mezcal, pineapple juice, passion fruit pulp, Huana, lemon juice, falernum, and habanero syrup to a shaker.
  • Fill with ice and shake until well-chilled.
  • Strain into an Old Fashioned glass over fresh ice.
  • Garnish with a slice of dehydrated orange.

Serving:

  • One drink

Hidden amidst the swaying palms lining the shores of Tulum Beach is XELA, a unique concept of laidback luxury hospitality at the gateway to the wild and authentic.


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Tulum is not just a destination of breathtaking beaches and ancient ruins; it’s also a vital sanctuary for one of nature’s most enduring travelers – the sea turtle.


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When one envisions Tulum, it’s often the pristine white-sand beaches, the azure hues of the Caribbean Sea, and the rhythmic sway of palm trees.


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