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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.

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.

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.

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.

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.

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.

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.

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.

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.

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)

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.

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.

RECIPE

Into a glass with ice, add Condesa Gin of your choice.

Add tonic water and a slice of lime.

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