Sherry, cava, or gin with hints of oranges. These are the ingredients that will add a touch of Spanish flair to drinks at our bars or summer terraces. Add fresh citrus juices, fruit bitters, or cold brew or play with more refined ingredients that require a bit.
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.
