Coconut Water Mezcal Spritz (Yax Cha)

Made to serve a crowd, this easy and refreshing cocktail combines the flavors of coconut, ginger, and elderflower with smoky mezcal.

The base for the drink can be made in advance and stored in an airtight container in the fridge for up to one week, ready to be topped with freshly popped Champagne. The result is a slightly sweet, smoky, and bubbly cocktail that satisfies the tastes of martini and Champagne lovers alike who want to try something a little different and special.

At Zapote Bar, located in the Rosewood Mayakoba resort in Playa del Carmen, bar director Joshua Monaghan calls this cocktail the Yax Cha after the Mayan word for mamey, the fruit that grows on the zapote tree which inspired the bar's name.

What makes the Coconut Water Mezcal Spritz Work

This drink is all about blending bold flavors while keeping things in balance. It gets a subtle brininess from pimiento-stuffed olives, smoky notes from the mezcal, floral aromas from the elderflower liqueur, and its slightly spiced thanks to the ginger syrup.

Coconut water adds the necessary dilution to the otherwise very boozy cocktail base as well as fruity and earthy notes. Since none of the ingredients in the cocktail base are high in acid, Champagne brings a burst of tart and bright flavors as well as toasty, nutty aromas and a bit of refreshing effervescence. Find half-bottles of Champagne, the perfect size for this recipe, at most liquor stores and bottle shops.