Cocktail Menu

Recipe

Smoke a mini bottle with palo santo and keep it closed to retain the smoke; in a mixing glass, add the ingredients, add ice, and stir until reaching proper dilution; serve into the previously smoked mini bottle. Prepare a plate with crushed ice, pickles, olives, and lemon peel; serve in a pre-chilled glass and perfume with lemon peel.

SUBRECIPE CONDESA PALO SANTO

Infuse a bottle of Condesa Clásica with 5 g of palo santo for 4 hours; strain through a coffee filter and re-bottle.

Recipe

Add ice to the glass, add the ingredients, perfume with lemon peel and garnish.

SUBRECIPE ROSEMARY SYRUP

Infuse rosemary in hot water for 10 minutes; strain, add sugar, stir to dissolve; cool, bottle, label, and refrigerate.

Recipe

Stir in a mixing glass with ice; strain into a pre-chilled Old Fashioned glass over ice; perfume with orange peel and garnish with a flower bouquet.

Recipe

Build all ingredients in a pre-chilled glass over ice; perfume with lime peel and garnish.

SUBRECIPE WATERMELON CORDIAL

Vacuum seal 600 g sliced watermelon with 750 ml water, 650 g granulated sugar, 30 g citric acid, and 100 ml vodka; leave at room temperature for 2 hours, occasionally massaging the bag to help dissolve the sugar; refrigerate for 4 hours; strain through a coffee filter, bottle, label, and keep refrigerated.

Recipe

Add all ingredients to a pre-chilled glass, add ice, and garnish.

SUBRECIPE RASPBERRY SHRUB

Blend 450 g raspberries, 100 g blueberries, 250 ml water, 300 g granulated sugar, and 250 ml cranberry juice; blend and transfer to a pot; add 40 ml white vinegar and 4 g citric acid; heat for 10 minutes, stirring to combine; strain through a cloth, bottle, label, and keep refrigerated.

Recipe

Add all ingredients to a pre-chilled glass, add ice, and garnish.

SUBRECIPE PROSECCO SYRUP

Combine 500 ml prosecco, 150 ml water, 500 g granulated sugar, and 1 g citric acid in a container; stir until the sugar is fully dissolved; bottle, label, and keep refrigerated.

Recipe

Build 90 ml Strudel Negroni batch in a pre-chilled glass over ice and garnish.

SUBRECIPE STRUDEL MILK PUNCH

Weigh all ingredients: 500 ml Condesa Clásica, 100 ml Martini Dry, 100 ml Martini Bianco, 200 ml Lillet Blanc, 100 ml Grand Marnier, 150 ml vanilla liqueur, 400 ml Golden apple juice, 250 ml lime juice, 2 g lemon peel, 20 g cinnamon, 2 g tonka bean, 300 ml water, and 100 ml simple syrup; combine in a cambro. Separately, heat 700 ml whole milk with 300 g canelitas cookies; once hot, add to the mixture to curdle and clarify the cocktail, and let rest for 20 minutes; strain twice through a cloth filter until clarified; bottle, label, and refrigerate.

Recipe

Rim the glass with pepper salt; add all ingredients to a pre-chilled, rimmed glass, add ice, and garnish.

SUBRECIPE SAUCE MIX

Combine 200 ml Maggi sauce, 200 ml Worcestershire sauce, 150 ml passion fruit pulp juice, 2 g Cajun spice mix, 10 ml Tabasco sauce, 1 g ground black pepper, 1.5 g salt, and 2 g pink peppercorns; bottle, label, and keep refrigerated.

Recipe

Build soda and kombucha in a pre-chilled glass; shake remaining ingredients, double strain; top with ice, perfume with lemon peel, and garnish.

SUBRECIPE ROSEMARY SYRUP

Wash 300 g rosemary; heat 1 L water with rosemary for 10 minutes; remove from heat and strain; add 1500 g granulated sugar and stir until fully dissolved; let cool; bottle, label, and keep refrigerated.

Recipe

Stir in a mixing glass with ice; strain into a pre-chilled glass; perfume with orange peel and garnish.

Recipe

Build in a pre-chilled glass over ice; top with tonic and garnish.

Recipe

By: Khristian de la Torre

Add ice to a pre-chilled glass, add the ingredients, and garnish.