A new cocktail experience debuts at Ceiba, the signature restaurant and bar on the rooftop of Conrad Orlando at Evermore. Mixing Mexican mythology with mixology, the new menu will create a modern cocktail experience rooted in storytelling and introduce Myths + Gods, a program to combine Mexican spirits, traditional ingredients, and innovative culinary techniques.
The program will feature 13 new cocktails inspired by mythological deities and legends. Inspired by the sacred and titular Ceiba tree, the concept is meant to symbolize the connection between the underworld, earthly realm, and heavens in Maya mythology. The concept will delve deeper into each mythological figure through distinctive flavors, ingredients, and presentations that celebrate Mexico’s cultural heritage.
Ceiba has an established beverage identity centered on Mexican spirits and craftsmanship. Home to a collection of over 300 premium agave spirits, Myths + Gods will build on the foundation after months of collaboration between Conrad Orlando’s director of food and beverage, Josh Murray; Hilton Americas beverage specialist, Miguel Sanchez Borrego; and Ceiba’s beverage and culinary teams.
“With Myths + Gods, we set out to create a beverage program that would challenge the conventional approach to cocktail development and offer guests something genuinely distinctive,” said Murray. “Our team brought an incredible amount of thought, expertise, and creativity to this program, and that ambition is something we want to be known for. Orlando’s culinary scene continues to evolve, and we’re excited to be part of shaping its future.”
A featured creation is Ixchel, which means “The Moon.” This cocktail is inspired by the Maya goddess associated with the moon, healing, and renewal. Taste-wise, it mixes Lost Explorer Mezcal and Mijenta Reposado washed with purple corn and huitlacoche, a prized Mexican ingredient sometimes called the “Mexican truffle.” The result is an earthy complexity and natural crimson hue reminiscent of a blood moon.
A cocktail that pays homage to the Aztec mother of earth and fertility, Coatlicue, “The Creation,” combines Patrón tequila, charred pineapple, and herbal notes with cotija coconut foam and dried chorizo dust. With a balance of tropical and savory flavors, this drink enhances Mexican cuisine unexpectedly.
Some other highlights in this menu are Quetzalcoatl, “Feathered Serpent,” a carbonated combination of mezcal, raicilla, kumquat, clarified green apple, and fresh cilantro. Another is Tonatiuh, “Fire,” featuring mezcal washed with house-made mole, sotol, and vermouth, served alongside an Oaxaca cheese ball. A sweeter selection is Ah Puch, “Sacrifice,” which pairs brown butter and cocoa nib-washed rum with house-made rum cake syrup and a Cognac-soaked rum cake topped with brown butter frosting.
The team is led by Chef David Montelongo, who plays a large role in cocktail development and house-made infusions. Within Myths + Gods is the close collaboration between Ceiba’s culinary and beverage teams, where shared ingredients and savory elements help combine the flavor profiles of food and beverage.
Each cocktail was made to be a narrative experience, led by the philosophy “born in the kitchen and brought to life at the bar.” The specialty drinks and glasses were developed in collaboration with 3D Vault, a partner of Ceiba specializing in menu and bar design. Between vessels and ingredients, each cocktail contains symbolism and character of the being it encompasses. Myths + Gods can be tried at Ceiba at the top of Conrad Orlando at Evermore.
For more information on reservations and specialties, visit HERE.
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