50 ml La Hechicera infused with ginger 
 30 ml lime 20 ml honey syrup 3 leaves of basil garnish dehydrated lime wheel and physalis

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20 ml rose syrup 50 ml cranberry juice 25 ml lemon juice 1 egg white top up with Fever Tree clementine garnish rose petals & powdered sugar

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50 ml Coconut juice 50 ml J. Gasco Violet Sparkling
 10 ml Hibiscus Syrup garnish blueberry, lime and violet flowers

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50 ml Gin Mare 30 ml Hierbas de las Dunas 20 ml lemon juice 15 ml sea salt syrup 1 dash lavender bitters 50 ml cava garnish lemon peel & edible flower

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60 ml Wynand Focking De Vijf butter washed genever
 30 ml Bodiga Vermouth Rosso 30 ml Wynand Fockink Vrij Metselaarslikeur 2 dashes Wynand Fockink Krasnapolsky Orange bitters garnish lemon zest

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50ml Hendrick’s Gin 10ml Lemon & Dill Cordial 2 dashes Mint Bitters garnish: Big cube of cucumber juice ice

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40 ml Diplomático Reserva Exclusiva 20 ml Rittenhouse 30 ml Lapsang vermouth 2 drops TFB Aztec 2 drops saline solution

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50 ml Patron Silver 50 ml rosé 20 ml limoensap 15 ml agave siroop 10 ml grenadine garnish 1 slice dragon fruit

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  . 30 ml BORDIGA Vermouth Rosso “Vermouth Barolo” di Torino . 30 ml. WYNAND FOCKINK Amsterdam Dry Gin . 30 ml. BORDIGA Bitter Rosso Liquore Aperitivo Amaro Garnish . Orange peel Method & Glass . Stir well, and strain over fresh ice cubes, Short Tumbler

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