Reimagining a Classic Cocktail with Yucatecan Xtabentún

At Tizatlan’s Parque Santa Lucía location in Mérida’s historic center, mixologist Arni Murillo is pushing the boundaries of cocktail culture in Yucatán. When challenged to create something innovative with Xtabentún, the region’s signature honey-anise liqueur, he turned to one of history’s most iconic drinks: the Sazerac.

Tizatlan shares a kitchen with its sister restaurant Apoala, both serving authentic Oaxacan street food from chef Sara Arnauld. While the bar specializes in mezcal cocktails, Murillo’s deep knowledge of cocktail history makes him the perfect person to experiment with traditional Yucatecan spirits.

“Ask 99% of people where the Martini cocktail comes from, and they don’t know,” Murillo says. The classic martini originally contained gin, orange, and bitters—not even olives—with a twist of lime or lemon. He traces modern cocktails back to their foundation in punch, noting that by the 1900s, bartenders started adding ingredients like Benedictine, creating what they called chartreuse cocktails or martini cocktails.

His most surprising historical tidbit involves the word “cocktail” itself. “When somebody wanted to sell a horse, specifically an old horse, they would stick ginger or clove up its rear, and the horse would cock its tail, making it look energetic,” he explains.

For Murillo, knowledge matters. “When you don’t know, you look like a fool. When you know, that’s the big difference,” he says, reflecting his philosophy of respecting tradition while embracing innovation.

Xtabentún, made from fermented honey produced by bees gathering nectar from xtabentún flowers and combined with rum, has become a favorite among mixologists for its warm, funky honey-and-spice profile. Traditionally enjoyed straight, cold, or in coffee, the liqueur works beautifully when mixed with tequila and lime juice.

Murillo’s creation reimagines the Sazerac, widely considered the first named cocktail in history and New Orleans’s official cocktail. The drink emerged in the 1830s, named after the brand of cognac used and created by apothecary Antoine Amédée Peychaud.

The substitution of Xtabentún for traditional absinthe works brilliantly because both spirits share an essential anise backbone. But where absinthe brings sharp, herbal bitterness from wormwood, Xtabentún introduces a luxurious honey sweetness, creating a more approachable experience.

The fermented honey base adds layers of floral complexity that complement rather than compete with the rye whiskey. The result is a Mayan Sazerac that maintains the cocktail’s sophisticated anise-forward character but with a gentler, more golden personality. The honey notes bridge the gap between the rye’s spice and the Peychaud’s bitters, creating a harmonious integration.

The substitution also tells a compelling cultural story, connecting New Orleans’ storied cocktail tradition with the ancient Mayan appreciation for fermented honey. What emerges is a drink that feels both familiar and distinctly new.

At Tizatlan, Murillo continues to incorporate Xtabentún into both traditional and innovative preparations, revolutionizing how Yucatán’s signature spirit appears in contemporary cocktail culture. His approach demonstrates that respecting history doesn’t mean being bound by it.

Maya Sazerac

• 1 dash Angostura Bitters
• 2 dash Peychaud’s Bitters
• 1 dash simple syrup 
• 15 ml Xtabentún
• 15 ml cupreata mezcal 
• 30 ml cacao-infused rye (see below)

Stir all of the above and serve over ice in a rocks glass. Squeeze the oils of a fresh lemon twist. Garnish with the same peel if desired. 

Cacao-infused rye

Place rye whiskey and desired amount of cocoa nibs and vanilla bean into an airtight container. Infuse at room temperature for at least three days shaking once daily. When ready to serve, pour through a fine-mesh strainer.