A Muddled Thought

Two weeks before Phil Ward (formerly one of the cocktail masterminds behind Death and Company) and Ravi DeRossi’s (Of the Bourgeois Pig, D&C,Desnuda and The Rabbit Club) new tequila and mescal influenced cocktail lounge is set to open, A Muddled Thought had the opportunity to sit down with Phil and discuss this new endeavor.

Upon walking into Mayahuel, it felt as if I was walking into a Speakeasy had they had existed decades ago in Mexico. Mayahuel, throughout its two floors continues to portray this feeling and impress.

Do these stairs lead to a certain tequila based fate?

The Upstairs Hideway

Complete with View of the Bar from Above

So who else is behind the bar at MayaHuel?

Some of the other talent includes alum from The Clover Club and The Flat Iron, Jim Kearns (formely of Freemans) as well as New York newcomer, Rob who hails from DC Based Restaurant, Me Jana and Kevin who originates from Williamsburg based hotel, Delmano.

Kevin and Rob creating tequila and mescal masterpieces.

Phil mentioned he has a few other possible tricks up his sleeves when he it comes to future cocktail offerings. The possibility of weekly specials labeled under the guise of a “The Fugitive Section”. This section would change on a weekly basis, allowing Phil and the rest of his staff to filter new cocktails into the mix for short periods.
Also while no plans for punch served in bowls(ala Clover Club) , the possibility of pitchers was hinted at.

The story behind the origin of the Cerveza Cockails. Phil mentioned that the idea for these originated when Ravi during his time at the Bourgeois Pig, came to him to create a cocktail menu, without using liquor. While the Bourgeois Pig serves wine, champagne and beer, it does not possess a liquor license . Phil was able to devise a menu of cocktails using these three components and in turn this gave birth to Mayahuel’s Cerveza Cocktails.

Más Punches and Cervesa Cocteles Por favor

As with any place that has Phil devising the concoctions that fill the menu, the bar is filled with a variety of unique ingredients. This includes home infusing all blanco tequila utilized in the cocktails, such as with Lapsang Tea.

The Home of Tequila and Mescal-The Bar at Mayahuel's

A Bottle of Home Brewed Lapsang Tea Infused El Jimador Blanco Tequila

A Lapsong Punch-Featuring Lapsang Infused Tequila, grapefruit and whiskey barrel bitters.

Git Ur Lapsang Souchong-Featuring Lapsang infused Tequila, agave nectar, and Tamarind Soda.

Putting the Finishing Touches on a Division Bell

The Final Product- A Division Bell-Featuring Joven Mescal, Aperol, Maraska and Maraschino, Lime and Grapefruit Peel

When asked to sum up Mayahuel, Phil is hoping people will think of his new home for not just amazing cocktails, but also for amazing food. Phil and Ravi managed to snag Chef Luis Gonzalez(Of Coffee Shop and Knickerbocker Bar and Grill) to design and shape the food offerings.

Mayahuel, named after the Aztec goddess, of Agave, who with her death gave life to the plant, and in the same tone, she’s now bringing new life to cocktails, with a little help from Phil.