Make your own Jaguar at home, as if you were at the Grand Velas Riviera Nayarit


Christopher Parr is the Editor and Chief Content Creator for Pursuitist, and a contributing writer to USA Today, Business Insider — and the on-air host of Travel Tuesday on Live at 4 CBS. He is an award-winning luxury marketing veteran, writer, a frequent speaker at luxury and interactive marketing conferences, and a pioneer in web publishing. USA Today has named him one of the “Top 10 Luxury Travel Bloggers” — and Madison Magazine honored him as one of the “Top 20 Most Influential People in Madison.”

Mr. Parr recently came upon the Pursuitist with his review of one particular cocktail, the Jaguar at Grand Velas Riviera Nayarit. This is the story:

We know that many of you — ourselves included — still have wanderlust during this trying time. That’s why we’ve reached out to some of our favorite hotel and lifestyle partners to find ways to bring a little luxury into your quarantine. Today, we asked Grand Velas Riviera Nayarit, a resort on the Puerto Vallarta coast of Mexico, to offer us a special way to take the edge off and ease into the weekend.

In Mexico, the jaguar is seen as an animal of power and respect. It is a symbol of authority, known to help in moments of chaos or crisis. The hibiscus flower in the cocktail represents the Jaguar, courageous and eager to help, as hibiscus flowers have been used in several cultures as a remedy for various health conditions, such as constipation, cancer, liver disease, and cold symptoms. The use of Raicilla over tequila or mezcal represents the Jaguar’s powerful fight and strength, as for over a century Raicilla was illegal to produce and sell in the Mexican state of Jalisco and only retained its Denominación de Origen status in 2019.

Presenting The Jaguar, from Grand Velas Riviera Nayarit…


●      2 oz  Duque Luciano Raicilla

●      ½ oz  Hibiscus and Pink peppercorn infusion

●      ½ oz  Lemon juice

●      1 oz  Simple Syrup

●      1 Egg white

●      4 drops of Fee Brothers Old Fashioned Aromatic Bitters

●      Lemon peel

●      Edible flower

●      Tonic water

●      Cocktail shaker


  1. Boil 3.5 oz of dried hibiscus flower, 1 liter of water, and a spoonful of crushed pink pepper for 2 minutes to make an infusion. Let it cool and strain.
  2. In a shaker, add Raicilla, hibiscus infusion, lemon juice, simple syrup, and egg white and shake.
  3. Pour in a high class with ice. Top off with tonic water and Fee Brothers Old Fashioned Aromatic Bitters. Garnish with lemon peel and edible flower.