Cocktail Menu

Recipe

Pre-smoke a mini bottle with palo santo and seal it. Separately, add the ingredients to a mixing glass, add ice, chill, and pour into the previously smoked mini bottle over a plate of crushed ice. Decorate with garnishes, serve in a chilled glass, and perfume with the peel.

PALO SANTO CONDESA

Infuse Condesa Clásica with 5 grams of Palo Santo for 4 hours. Strain and bottle again.

Recipe

Add all the ingredients to a droplet-shaped glass and add ice. Perfume with yellow lemon peel and garnish with an olive.

ROSEMARY SYRUP SUB-RECIPE

Heat 1 liter of water with 300 g of rosemary over low heat, remove from heat, add 1.5 kg of white or refined sugar, stir until dissolved, strain, wait for it to cool, and pack.

Recipe

Put all the ingredients in the mixing glass, cool while stirring. Serve in an old fashioned, add ice, perfume with orange peel and decorate with a mini bouquet of flowers.

Recipe

Add all the ingredients into the Collins glass. Add ice and garnish with a watermelon pearl.

WATERMELON CORDIAL SUB-RECIPE

Put in a high vacuum bag 500 gr of white or refined sugar, 400 ml of plain water, 35 gr of citric acid, 500 gr of sliced ​​watermelon, 200 ml of green lemon juice, 100 ml of vodka.

Chill for 24 hours, strain through a coffee filter and bottle.

Recipe

Add all the ingredients to the Collins glass. Add ice and garnish.

RASPBERRY SHRUB SUB-RECIPE

Place 400g of raspberries, 100g of blueberries, 300g of refined sugar, 15ml of natural vinegar, and 90ml of lime juice in a cambro. Blend the mixture with an electric mixer. Separately, heat 300ml of whole milk. Once the milk is warm, slowly add it to the mixture. Wait for 10 minutes to let it curdle, then filter it three times using a cloth or a coffee filter. Finally, bottle the mixture.

Recipe

Add all the ingredients to the Collins glass. Add ice and garnish with eucalyptus.

PROSECCO SYRUP SUB-RECIPE

Heat 500 ml of prosecco, 200 ml of water, 2 g of cardamom, remove from the heat, add 400 g of white or refined sugar, stir until dissolved, strain, allow to cool and pack.

Recipe

Pour 90ml of batch strudel into a mini old fashioned glass, add ice 5×5, and decorate with a Condesa seal.

STRUDEL BATCH SUB-RECIPE

100ml Martini Extra Dry / 100ml Martini Bianco / 500ml Condesa Clásica / 200gr Lillet Blanc / 200ml Aperol / 100ml Grand Marnier / 20gr Orange Peel / 3gr Cardamom / 200ml Fresh Apple Juice / 200ml Fresh Pear Juice / 150ml Fresh Lime Juice / 20gr Yellow Lemon Zest / 120gr White Sugar / 100ml Vanilla Liqueur / 150ml Water / 10gr Cinnamon / 2gr Tonka Bean

Add all the ingredients to a 5-liter container. Heat 400ml of whole milk to 50°C, and once warm, pour it slowly into the container to curdle the mixture. Filter it twice using cheesecloth or a cloth, then bottle, label, and serve.

Recipe

Frost the glass with salt and pepper. Place an ice cube in the glass and add the ingredients, leaving the beer for last, and decorate.

SALSA MIX SUB-RECIPE

200ml Maggi Sauce / 200ml Worcestershire Sauce / 60ml Passion Fruit Juice / 150ml Clamato / 2gr Cajun / 15ml Citric Acid / 20ml Tabasco / 2gr Pink Pepper.

Mix and bottle.

Recipe

Shake with ice and then dry shake, add the kombucha and soda to the glass, and pour in the mixture, perfume with yellow lemon peel.

ROSEMARY SYRUP SUB-RECIPE

Heat 1000 ml of water with 300 g of rosemary over low heat, remove from heat, add 1500 g of white or refined sugar, stir until dissolved, strain, wait for it to cool, and pack.

Recipe

Add ingredients to a mixing glass, and perform a stirring technique. Serve in a previously chilled glass. Perfume with orange peel and decorate with an orange wedge.

Recipe

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

Add tonic water and a slice of lime.