mixology classes

Grand Velas Riviera Nayarit Offering Mixology Classes and Recipes

In Dine, Puerto Vallarta, Stay by Suzanne Koch

Grand Velas Riviera Nayarit is now offering weekly mixology classes where participants will learn to make four different Mexican drinks. Each drink represents an aspect of Mexican history and heritage, not to mention a mix of delicious ingredients. For those who can’t make it down to Grand Velas, the resort is sharing the recipes so you can whip up these cocktails any day of the week. Cheers!

Yashu Margarita

The Yashu Margarita is primarily made from Ancho Reyes Ancho Chile Liqueur and “yashu,” the word for avocado in the ancient Zapotec language. The Zapotec civilization was an indigenous pre-Columbian civilization that flourished in the Valley of Oaxaca in the south of Mexico.

  • 1 Avocado
  • 1/2 oz Ancho reyes liqueur
  • 1/8 oz Lime juice
  • 1/2 oz Grapefruit juice
  • 1 1/2 oz Tequila
  • 1 oz Controy orange liqueur or Cointreau
  • 1 tbsp Pink pepper

Directions: Place the avocado, pink pepper and lemon juice in shaker and macerate together. Then add 1 cup ice, ancho reyes liqueur, grapefruit juice, Controy Orange liqueur and tequila. Shake everything together and serve in a frosted glass rimmed with tajin chile or salt. Decorate with an avocado fan.


Layered with red, white and green ingredients, the Tricolor was created in honor of the Mexican flag.

  • 1 tbsp Red bell pepper
  • 1/2 oz Grenadine
  • 1 oz Mezcal
  • 2 oz Kiwi pupl
  • 1/2 oz Lime juice
  • 1 tbsp Basil

Directions: Macerate the red pepper in the grenadine. Pour over 1 cup ice in frosted glass rimmed with worm salt. Add the mezcal by pouring it down the side of the glass to keep the colors separate. In a shaker, mix the kiwi pulp, lime juice and basil. Again pour down the side of glass to make the third hue of the drink.

Sweet Convent

The Sweet Convent was inspired by the bottle of Frangelico which is designed to look like a friar. It serves as a reminder of the monks who instilled religion in Mexico. The drink is also an allusion to the “Tenth Muse” Sor Juana Ines de la Cruz and her poetry about love, religion and feminism which offers us a combination of feelings, just as the drink.

  • 1 1/2 oz Mezcal
  • 1 pinch Ground espresso beans
  • 1/2 oz Baileys liqueur
  • 1/2 oz Frangelico liqueur
  • 1/2 oz Kahlua Coffee liqueur

Directions: Place ice and all ingredients in shaker and mix. Serve in a martini glass perfumed with orange juice and decorated with an orange twist.


“Pascalles” is a popular song that children learn in choir that references the colonial time in the state of of Guanajuato, where structural beauty, underground streets, and green gardens abound. The softness and freshness of the drink alludes to the gardens, while the darkness of the chili and its strong flavor reminds us of the underground tunnels and streets.

  • 1 1/2 oz Gin
  • 1 tbsp Dried pasilla chile
  • 1 can Tonic water
  • 2 tbsp Cucumber
  • 1/4 oz Simple syrup
  • 1/4 oz Lime juice

Directions: Make an infusion with the syrup and the pasilla chile. Macerate the cucumber and then add to a shaker with ice, gin, lime juice and the infusion. Stir and pour in glass. Top off with tonic water and decorate with a cucumber stalk.

For more information, visit: vallarta.grandvelas.com

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