Mayta and Somos Selva bring the Peruvian Amazon to cocktails with local ingredients
The Mayta restaurant, owned by chef Jaime Pesaque, and the Somos Selva project create cocktails with cat's claw, starfruit, and jungle cacao.
Mayta ranks 39th on the World's 50 Best Restaurants list. Its chef, Jaime Pesaque, uses fruits and products from the Amazon, the Andes, and the coast in a space that celebrates the diversity of Peruvian cuisine.
To give greater visibility to Amazonian products, Pesaque joined Somos Selva, a Johnnie Walker Blue Label project that seeks to highlight Latin American identity through immersive experiences. Eight chefs and bartenders from the region are participating.
Mayta's team created three cocktails with Johnnie Walker Blue Label, selected by Bruno Ferrari, Diageo's Trade and Promotion Manager. Amazonian ingredients, such as cat's claw, star fruit, and deconstructed cacao husk, balance the nuances of this whisky.
The first cocktail, Selva Alta, combines bitter notes of cat's claw with sweet notes of Amazonian vanilla, and is served with roasted cauliflower, Amazonian ceviche, or smoked eggplant. The second features macambo, an ancient superfood with creamy notes, along with starfruit extract and Amazonian honey.
The third is a tribute to cacao: the husk is infused to form the base, and the mucilage, the white pulp that covers the beans, is also used. It is served in a cacao pod.
Some restaurants from the 50 Best list and Johnnie Walker Blue Label will create gastronomic experiences in Mexico and major Latin American cities. A documentary will chronicle the journey of the participating chefs.