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SPANISH SUMMER

Spanish Summer flavors like sherry, cava, or gin with hints of oranges are the ingredients that will add a touch of Spanish flair to drinks at our bars or summer terraces. Enhance these drinks with fresh citrus juices, fruit bitters, or cold brew, or experiment with more refined ingredients that require a little extra care.

Sheroni

25 ml gin

25 ml Campari

25 ml Amontillado Sherry

25 ml Yzaguirre Rojo Reserva

Preparation method: stir

Glass: old fashioned

Garnish: orange peel

Descanso

25 ml Lepanto P. X.

70 ml cold brew 15 ml Demerara+

20 ml hot water

30 ml cream

Preparation method: heat on steam, layer the cream over a spoon

Glass: long

Garnish: nutmeg

Demerara+

500 g filtered water

500 g Dark Demerara

5 g cinnamon sugar

5 pieces dried pineapple peel

20 ml Pedro Ximénez Sherry

20 ml pomegranate molasses

Mix water and sugar and bring to a boil. Add all ingredients, simmer for 10 minutes, then strain and bottle.

Osten

70 ml fino sherry

30 ml fresh grapefruit

15 ml fresh pineapple

15 ml basil liqueur

15 ml Osteen Honey at a ratio of 3:1 with water

Preparation method: direct

Glass: cobbler/flute

Garnish: mango peel and kaffir lime leaf

Osteen Honey

300 g Osteen mango juice

600 g honey

pectinex

Extract juice from Osteen mango variety, add 2% pectinex to the volume and wait 10 minutes. Then mix 300 g of mango juice with 600 g of honey in a thermomixer and blend at high speed at 30 degrees for 2 minutes. Then it can be bottled.

Naranja-Fizz 

45 ml Sevilla gin

90 ml orange Acid Mouse

20 ml simple syrup

20 ml cream

2 dashes of orange blossom water

Preparation method: shake/strain

Glass: long Garnish: seasonal flower

Recipe Acid Mouse

480 ml orange juice 40 g egg white 3 g xanthan gum Mix all ingredients with an immersion blender until combined and thickened. Pour into a dosing squeezing bottle.

El-Mistako

60 ml redistilled Milano Torino Mix

Top with cava

Preparation method: stir

Glass: levitas short

Garnish: grapefruit peel

Redistilled Milano Torino Mix

250 g Campari

250 g sweet vermouth

4 dashes of grapefruit bitters

4 dashes of orange bitters

fig leaf

sugar

Mix Campari and sweet vermouth and place them in a sous-vide bag along with the fig leaf. Sous-vide for 1 hour at 60 degrees. Strain and pour into a rotavap flask. Run the rotavap at 90 mbar and redistill until the mixture of Campari and sweet vermouth has a molasses consistency. Add bitters and gradually add sugar until the Brix value reaches around 22.

Barcelona's Cocktail Evolution

Barcelona’s Cocktail Evolution

Unveiling P31 Aperitivo Green

Unveiling P31 Aperitivo Green