On the weekend of August 7 and 8, the luxury resort Rosewood Mayakoba will have a little pop-up at Topping Rose House (1 Bridgehampton-Sag Harbor Turnpike) in Bridgehampton, offering attendees a taste of the Riviera Maya-based Forbes Five-Star spot. It’s shaping up to be an evening of mighty Mexican flavor, complete with bites prepared by their executive chef Edgar Chávez and cocktails from the bars of Rosewood’s trio of Mexico-based destinations.
In particular, Mayakoba’s Zapote Bar offering has our attention. Not only was Zapote noted as one of North America’s 50 Best Bars for four years in a row, but it also won a Spirited Award at the recent 2026 Tales of the Cocktail this month in New Orleans, thanks to the creative, clever work of head bartender Salvador Guzmán.
Guzmán was kind enough to share his recipe for this classic tequila cocktail, well known in the markets and cantinas in Jalisco, tequila’s ancestral homeland. Savory and tomato-based (right in time for tomato season, thank you very much), it’s a fun one to mix up this weekend, rain or shine (we’re hoping for the latter) and preferably using some farm stand-fresh tomatoes in the mix.
Hit up Topping Rose for a true taste of Mexico next weekend — or try your hand at mixing one up yourself.
The Vampirín
Ingredients
- 1 3/4 oz tomato oil fat-washed Patrón Tequila
- 4 oz clarified sangrita
- 1 1/2 oz Jarritos grapefruit soda
- 1 tsp Patrón Tequila 100
- 2 drops saline solution (or a pinch of fine sea salt)
- 1 chicharrón (deep fried pork skin), for garnish
Directions
- In a highball class filled with large ice cubes, add in all liquid ingredients.
- Stir gently to combine.
- Garnish with the chicharrón and serve. Cheers!
