Maya Pistola Agavepura is Asia’s first aged 100% agave spirit made from the wild Agave Americana that thrives in India’s Deccan Plateau. Each small batch has been aged and blended to bring out the smooth flavours from oak while allowing the naturally occurring variation in minerality that can be expected from wild agave to shine.

Made completely naturally, with no use of artificial colours, the core value of Pistola is authenticity. Add a kick of Mexican heat to your happy hour, creating refreshing cocktails.

Pistoloma

Ingredients:

Pistola Joven: 60ml                       

Grapefruit juice: 45ml

Lime juice: 15ml

Agave nectar: 15ml

Saline: 5ml

Method:

Fill a glass with ice. Add the ingredients listed above. Top up with grapefruit soda and garnish with a grapefruit wedge.

Picante

2024 is being widely acknowledged as the year of the Picante, and rightfully so! Pistola Reposado's aged, smooth, nuanced flavour profile balances the heat and tanginess, creating a rich and layered drinking experience.

Ingredients:

Pistola Reposado: 45ml

Pineapple juice: 45ml

Lime juice: 20ml

Agave nectar: 15ml

Jalapeño brine: 5ml

Method:

Muddle 3-4 Jalapeño slices, a bunch of fresh Cilantro and Jalapeño brine in a cocktail shaker. Add all the ingredients. Fill the shaker with ice and shake to dilute and chill. Double-strain into Tajin rimmed glass.

Rosani

A unique take on the popular Negroni, the Rosani is a blend featuring Pistola Rosa’s subtle floral and berry notes, complementing the bitter-sweet flavours of the other ingredients.

Ingredients:

Pistola Rosa 30ml

Campari 30ml

Sweet Vermouth: 30ml

Method:

Add ice in an Old-Fashioned glass. Assemble all ingredients and pour over. Stir the ingredients to dilute and chill. Express an orange twist over the glass and use it to garnish.

Vieux Carré

Pistola Extra Añejo's deep, rich flavours of caramel, oak and spice elevate a Vieux Carré, adding luxurious complexity to the cocktail. Its smooth, aged profile creates a refined and elegant drinking experience.

Ingredients:

Pistola Extra Añejo: 45ml

Sweet Vermouth: 15ml

Dom Benedictine: 2.5ml  

Angostura bitters: 1 dash

Peychaud’s bitters: 1 dash

Method:

Add ice in a mixing glass. Assemble ingredients and pour over. Stir the ingredients to dilute and chill. Strain into a chilled glass. Garnish with a cherry.