Ceiba, the rooftop Mexican restaurant at Conrad Orlando at Evermore, has launched Myths + Gods, a new cocktail menu featuring 13 creative drinks inspired by ancient Mexican mythology.

Highlights include Ixchel, made with mezcal, tequila, purple corn and huitlacoche; Coatlicue, featuring tequila, charred pineapple, cotija coconut foam and chorizo dust; and Tonatiuh, combining mole-infused mezcal with sotol and vermouth, served with an Oaxaca cheese ball.

Developed in collaboration with Chef David Montelongo and the beverage team, the program blends Mexican spirits, culinary techniques and imaginative presentations to bring ancient legends to life through cocktails.

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Ceiba at Conrad Orlando Debuts 13 New Cocktails Inspired by Ancient Mexican Mythology

Ceiba, the rooftop Mexican restaurant and bar at Conrad Orlando at Evermore, has introduced Myths + Gods, a new cocktail program featuring 13 creative drinks inspired by ancient Mexican mythology, combining traditional Mexican spirits, culinary techniques, and imaginative presentations.

The new menu draws inspiration from the sacred Ceiba tree, which symbolizes the connection between the underworld, earth, and heavens in Maya mythology. Each cocktail represents a different deity or legend, incorporating ingredients and flavors that reflect Mexico’s culinary and cultural traditions.

Highlights from the New Cocktail Menu

Among the standout creations is Ixchel, “The Moon,” inspired by the Maya goddess of healing and renewal. The cocktail combines Lost Explorer Mezcal and Mijenta Reposado tequila washed with purple corn and huitlacoche, a Mexican delicacy sometimes called the “Mexican truffle,” resulting in earthy flavors and a crimson color reminiscent of a blood moon.

Coatlicue, “The Creation,” features Patrón tequila, charred pineapple, cotija coconut foam, and dried chorizo dust, bringing together tropical and savory flavors.

Other highlights include Quetzalcoatl, “Feathered Serpent,” a carbonated cocktail featuring mezcal, raicilla, kumquat, green apple, and cilantro; and Tonatiuh, “Fire,” made with mole-washed mezcal, sotol, and vermouth, served alongside an Oaxaca cheese ball.

For something sweeter, Ah Puch, “Sacrifice,” combines brown butter and cocoa nib-washed rum with house-made rum cake syrup and a Cognac-soaked rum cake topped with brown butter frosting.

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Mexican Cuisine Meets Mixology

Developed through months of collaboration between Conrad Orlando’s beverage team and Ceiba’s culinary team, led by Chef David Montelongo, the program incorporates techniques typically found in restaurant kitchens, including infused spirits, ingredient washes, and house-made preparations.

The drinks are also served in specialty glassware, accompanied by a custom-designed menu sharing the stories behind each mythological inspiration.

With a collection of more than 300 premium agave spirits, Ceiba continues to expand its focus on Mexican spirits and contemporary cocktail culture, offering Orlando diners another reason to visit its rooftop restaurant overlooking Evermore Orlando.

Ceiba at Conrad Orlando
1500 Eastbeach Way, Orlando, FL 32836
Located at Conrad Orlando at Evermore

For reservations and more information, visit ceibaorlando.com.