Secrets Moxché Playa Del Carmen
Bar manager David Ramos of Dos Almas created the DosAlmas mocktail for sober curious guests. The non-alcoholic sipper showcases ingredients sourced from Mexico like Lima Yucateca, Raíz de Oro (a wild medicinal plant), and Nanche, a fruit from Nayarit.
DOS ALMAS MOCKTAIL
Serves 1
INGREDIENTS
1 oz Lima Yucateca juice
1 oz Infusion Raíz de Oro
1.5 oz Almave (Non-Alcoholic Tequila Distillate)
1 oz Nanche Sherbert
METHOD
In a shaker, combine Lima Yucateca juice, Infusion Raíz de Oro, Almave, and Nanche Sherbet.
Add ice and shake well until chilled.
Strain into a chilled coupe or rocks glass with fresh ice.
Garnish with a dehydrated lime wheel or a nanche fruit.
Kimpton Koh Samui
From sous vide to forced carbonation and clarification, bartenders are borrowing innovative techniques from the kitchen and applying them to the bar (think: homemade sparkling coconut water, and salted plum syrup).
Rosewood Bermuda
Interactive beverage classes are another hot trend. A nod to Bermuda’s British roots, The Conservatory Bar, is offering weekly complimentary tastings, walking guests through botanical profiles and tonic pairings. The initiative hones in on the Juniper Initiative, supporting the replanting of the island’s endangered juniper trees.
This original article first appeared in the SUMMEr 2025 issue of City Style and Living Magazine.
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