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