Cocktail Menu
Palo Santo Martini
Ingredients
60ml Condesa Gin Clásica
10ml Dry Vermouth
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.
Method
stir
Glass
martini glass
Garnish
olive, gherkin, pickled onion and lemon peel
BEMBE
Ingredients
35ml Condesa Clásica Gin
5ml Yellow Chartruese
15ml Tio Pepe
10ml Rosemary Syrup
90ml Tonic Water
60ml Soda
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.
Method
built
Glass
gota or old fashioned
Garnish
olive skewer
JARDINERO
Ingredients
30ml Condesa Prickly Pear & Orange Blossom Gin
30ml Rose Wine
10ml Aperol
7.5ml Yellow Chartreuse
10ml St Germain
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.
Method
stir
Glass
old fashioned
Garnish
edible flower
Sahumerio Collins
Ingredients
45 ml Condesa Gin Clásica
20 ml St Germain
10 ml Lemon Juice
40 ml Watermelon cordial
50 ml Soda
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.
Method
built
Glass
highball
Garnish
watermelon pearl
CONDESA COLLINS
Ingredients
35ml Prickly Pear & Orange Blossom Gin
45ml Raspberry Shrub
60ml Soda
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.
Method
built
Glass
collins
Garnish
carrot and flowers
CONDECHI SPRITZ
Ingredients
35ml Condesa Clásica Gin
10ml Campari
30ml Vermouth Rosso
20ml Prosecco Syrup
2.5ml Salt Water
90ml Tonic Water
60ml Soda
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.
Method
built
Glass
collins
Garnish
eucalyptus
Strudel Negroni
Ingredients
90 ml Batch Strudel Negroni
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.
Method
built
Glass
mini old fashioned
Garnish
condesa stamp
Michelada Condesa
Ingredients
35ml Condesa Clásica
60ml Carrot Juice
20ml Salsa Mix
25ml Lemon Juice
120ml Lager Beer
Salt and Black Pepper
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.
Method
built
Glass
tin or highball
Garnish
celery, olive skewer, pickle, and carrot, with a wedge of yellow lemon.
CACTUS FIZZ
Ingredients
45ml Prickly Pear & Orange Blossom Gin
15ml Rosemary Syrup
7.5ml Strega Liqueur
20ml Lime Juice
60ml Pineapple Kombucha
30ml Soda
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.
Method
shake with ice then dry shake, add the kombucha and soda to the glass and add the mixture, scent with lemon zest.
Glass
highball
Garnish
none
Negroni
Ingredients
30ml Condesa Clásica Gin
30ml Campari
30ml Vermouth Rosso
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.
Method
stir
Glass
old fashioned
Garnish
orange wedge
Condesa Tonic
Ingredients
50ml Condesa Clásica 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