Barro Negro Athens is the Greek city’s first dedicated tequila and mezcal bar and #13 on this year’s Europe’s 50 Best Bars. It was #62 on The World’s 50 Best Bars 2025. Co-founder Stelios Papadopoulos shares the recipe for its Mayans Punch.
The main idea behind the Mayans Punch was to create a drink that follows the traditional recipe of the five elements (sweet, sour, spicy, strong, weak) to truly make a punch, but with Mexican flair.
We decided to pay tribute to Mexican culture by building the cocktail around authentic regional flavours. Tequila of course forms the spirit-forward base, while the drink is diluted with pineapple tepache for a distinctive fermented sweetness and refreshing character. Passion fruit adds a bright tropical note, and a touch of coffee spices the drink up.
Mayans Punch
Ingredients:
30ml tequila reposado
30ml tepache
25ml passionfruit cordial
5ml coffee distillate
5ml fresh lime juice
Method:
Combine all ingredients and pour into a separate container with 25ml milk
Strain through cheese cloth and serve