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WAKE ME FOR BRUNCH
ingredients
45ml Condesa Clasica Gin
15ml dry curacao
1 dash orange bitters
20ml citrus jam
6 mint leaves
15ml eureka lemon
RECIPE
CITRUS JAM
In a large bowl, place 1 cup sugar and 2 tbsp lime juice. Add 3 cups of orange and grapefruit segments. Let sit for 30 minutes. Transfer to saucepan and add 80ml white vermouth. Bring to boil and reduce to a thick paste. Transfer to a jar and cool.
method
shake, double strain
Glass
nick & nora
GARNISH
small toast with jam and mint leaf
JUST BREATHE
ingredients
45ml Prickly Pear & Orange Blossom Gin or Clásica Gin
20ml white vermouth
15ml eucalyptus syrup
RECIPE
EUCAPLYPTUS SYRUP
Place the following ingredients in a sous vide: one kilogram of sugar, one liter of water and 50g of eucalyptus leaves.
Bring to boil, lower the heat and leave on low for ten minutes. Stir constantly. Remove from heat and let cool.
method
stir
Glass
coupe
GARNISH
edible flower / eucalyptus leaf
ORANGE CAKE
ingredients
45ml Prickly Pear & Orange Blossom Gin
15ml lavender & orange syrup
20ml fresh orange juice
15ml lime juice
top - orange foam
RECIPE
LAVENDER & ORANGE SYRUP
Place the following ingredients in a sous vide: one liter of simple syrup, 300g orange segments, 7g citric acid and 20g of lavender. Seal and leave for two hours at 60 degrees celsius / 140 degrees farenheit.
ORANGE FOAM
Place in a siphon 300ml of orange juice, 45ml Campari and 200ml of simple syrup and 2 egg whites, inject air charge and refrigerate.
method
shake, double strain, add foam
Glass
nick & nora
GARNISH
lemon zest
CACTUS FIZZ
ingredients
30ml Prickly Pear & Orange Blossom Gin
7.5ml Strega
20ml rosemary syrup
30ml egg white
20ml lime juice
60ml pineapple kombucha
30ml soda water
RECIPE
ROSEMARY SYRUP
Place the following ingredients in a sous vide: one kilogram of sugar, one liter of water and 50g of rosemary. Bring to boil, lower the heat and leave on low for ten minutes. Stir constantly. Remove from heat and let cool.
method
shake, dry shake, double strain. Add kombucha to glass, then add mixture
Glass
highball
GARNISH
natural color
CONDECHI SPRITZ
ingredients
30ml Condesa Clasica Gin
10ml Campari
25ml Carpano Rosso
15ml prosecco syrup
1 tsp salt water
90ml tonic water
60ml soda water
RECIPE
PROSECCO SYRUP
Bring 100ml of water to a boil. Add add 2 grams of cardamom, 1 gram pink peppercorns, infuse for 10 minutes and strain. Add strained liquid to a pot with 500ml of prosecco and 400 grams of sugar. Heat on low flame for 10 minutes.
method
built
Glass
vintage
GARNISH
eucalyptus leaf
CONDESA COLLINS
ingredients
30ml Prickly Pear & Orange Blossom Gin
30ml raspberry shrub
15ml lime juice
60ml soda
RECIPE
RASPBERRY SHRUB
In a pot, place 400g raspberries, 300g sugar, 30ml of natural vinegar and 60ml of lemon juice. In another pot, heat 300ml of whole milk. When milk is hot, pour in the contents of the first pot and let it curdle for 10 minutes. Filter through a coffee filter and bottle.
method
built
Glass
collins
GARNISH
carrot, rosemary, orange peel, flowers
MR. CELERY
ingredients
45ml Condesa Clasica Gin
20ml white port
1 dash orange bitters
10ml oleo saccharum
60ml tonic water
120ml soda water
RECIPE
OLEO SACCHARUM
Place 160g lemon peel (of c. 16 medium lemons) and 600g sugar in a sealed bag. Leave at room temperature for c. 6-12 hours until completely dissolved. Refrigerate.
method
built
Glass
collins
GARNISH
celery slice, perfume with grapefruit
KIND-OF-COSMO
ingredients
45ml Condesa Clasica Gin
15ml pacharan
20ml fig jam
20ml lemon juice
RECIPE
FIG JAM
In a large bowl add 2 tbsp lemon juice. Mix in 1 cup sugar and 3 cups finely chopped figs and let sit for one hour. Transfer to saucepan and add 80ml dry vermouth and 2 rosemary sprigs. Bring to boil until a thick paste. Transfer to a jar and cool.
method
shake, double strain
Glass
vintage
GARNISH
perfumed with grapefruit peel
BEMBE
ingredients
30ml Condesa Clasica Gin
5ml Yellow Chartruese
10ml Tio Pepe
15ml rosemary syrup
120ml tonic water
60ml soda water
RECIPE
ROSEMARY SYRUP
Place the following ingredients in a sous vide: one kilogram of sugar, one liter of water and 50g of rosemary. Bring to boil, lower the heat and leave on low for ten minutes. Stir constantly. Remove from heat and let cool.
method
built
Glass
old fashioned
GARNISH
edamame
JARDINERO
ingredients
30ml Condesa Prickly Pear & Orange Blossom Gin
15ml Aperol
7.5ml Yellow Chartreuse
7.5ml St Germain
30ml Rosé
RECIPE
Stir all the ingredients over ice, then strain into an old-fashioned glass over ice. Express the lemon peel over the drink, then decorate with edible flower (basil, flower or mint)
method
stir
Glass
old fashioned
GARNISH
edible flower
INDIGO TONIC
ingredients
45ml Condesa Clasica Gin
1 bar spoon Black Sambuca
To top - tonic water
RECIPE
Chill the glass, pour the gin, then the liquor, add ice. Pour tonic water slowly, express the lemon peel over the drink, and place lemon peel into the drink.
method
built
Glass
collins
GARNISH
lemon peel
condesa negroni
ingredients
30ml Condesa Clasica Gin
30ml Campari
30ml Cinzano
Orange wedge
RECIPE
Combine gin, campari and cinzano into a mixing glass. Add ice. Stir and strain into an old fashioned glass. Add fresh ice. Express orange peel and add orange wedge.
method
stir
Glass
old fashioned
GARNISH
orange wedge
GIN AND TONIC
ingredients
50ml Condesa Clasica or Prickly Pear & Orange Blossom Gin
180ml tonic water
RECIPE
Into a glass with ice, add Condesa Gin of your choice.
Add tonic water and a slice of lime.
method
built
Glass
stemless wine glass
GARNISH
lime slice
Condesa Michelada
ingredients
30ml Condesa Clasica Gin
30ml Clamato
60ml Carrot juice
Salsa mix to taste
RECIPE
Salt the rim of the glass first, then add Condesa Clásica and clamato juice. Add hot sauce and Worcestershire sauce to taste (a few dashes). Add ice. Top off with Mexican lager.
SALSA MIX (for multiple cocktails)
200ml Maggi sauce
200ml Worcestershire sauce
2 grams Taijin
60ml Tabasco sauce
method
stir
Glass
fluted collins
GARNISH
carrot, olives, celery and lime