Celebrate fall with magical cocktails

This fall, magic blends with mixology to create a truly astonishing experience led by Roberto Zenteno Solís, better known as “Mago Spider,” who was recently awarded the prestigious Merlin Award. This award, considered the “Oscar” of magic, is reserved for magicians who stand out for their excellence, originality, charisma, and ability to entertain under any circumstance.

Mago Spider has achieved what few in his industry have: leaving an indelible mark through his charm and creativity. With over 20 years of experience, his reputation has led him to collaborate with international artists and create illusions used in significant shows worldwide.

Magical experience in Riviera Nayarit

Among his wonderful performances, Mago Spider will surprise guests at Grand Velas Riviera Nayarit starting in November with an innovative selection of magical cocktails. These creations, designed in collaboration with the resort’s mixology team, transform traditional Mexican spirits into spectacular drinks accompanied by dazzling tricks. The experience is not only visual and flavorful but is a show in itself, available at the resort’s Koi Bar as part of its diverse All-Inclusive entertainment offering.

His standout creations include a smokey pineapple and rosemary margarita with a surprising liquid nitrogen “smoke bomb” and a Carajillo in flames, Mexico’s bold take on an espresso martini decorated with shimmering gold beans.

Become a Cocktail Magician

Don’t miss out! Create your own magical cockatils with these two amazing recipes:

Smokey pineapple & rosemary margarita:

1 ½ oz Tequila blanco
1 oz Controy liqueur
1 oz Fresh lemon juice
2 oz Roasted pineapple puree
1 oz Agave syrup
Fresh rosemary

Procedure: Pour all the ingredients into a shaker with ice and shake vigorously. Serve in an old-fashioned frosted Tajín glass decorated with a rosemary branch and dehydrated pineapple. Place inside a smoker with rosemary, cover, and then lift to reveal a smokey surprise.

Carajillo in flames:

1 ½ oz Licor 43
2 Shots of espresso
Soft Bailey’s foam
Gold coffee beans

Procedure: Pour the espresso and the liqueur into a shaker with ice and mix vigorously for 30 seconds. Froth Bailey’s with a milk frother or whisk in a cup. Serve in an old-fashioned glass, and place the soft Bailey’s foam afloat. Top with golden coffee beans.