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
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

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