Cocktails

15482

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Lavender Paloma

La Lobos Old Fashioned

Tuco Salamenca

El Don

Para mi Lupita Villalobos

The Wall

– – – – – – – –

The Wall

} 50 lobos blanco
} 25 Galliano L’Authentico
} 25 ginger wine (Crabbies)
} Lemon juice
} 75 Cawson’s Apple & Rhubarb juice
} Dashes Angostura
} 2 dashes Angostura bitters
} Egg white

The Wall By Julian de Feral / London

Pinch raspberry powder granish

– – – – – – – –

Spiced TNT

}5 cl Villa Lobos Blanco Tequila
}1 bar of spoon of cinnamon syrup
}2 Dashes The Bitter Truth Pimento Dram (or another allspice dram)
}pulp of one vanilla pod
}3 small, green cardamom capsules
}Tonic Water (e.g., Fever Tree)

Preparation: Put the seeds from the cardamom capsules into your shaker and crush them with a muddler. Then scrape the vanilla pulp from the vanilla pod into your shaker with a knife. Add the remaining ingredients except Tonic Water to the shaker, fill with ice cubes and shake vigorously. Then double-strain into a glass filled with fresh ice cubes and top of with tonic. (The fact that fine vanilla pulp will find its way into the drink is normal and something you are looking for!)

• GLASS: TUMBLER
• GARNISH: THE LEFT OVER VANILLA POD
• CREATED BY GALUMBI BLOG, GERMANY,
• HTTP://GALUMBI.COM/BLOG/2017/02/20/SPICED-TNT/ INGREDIENTS

– – – – – – – –

Lavender Paloma

} 1 2/3 parts Villa Lobos Blanco
} 1/2 part grapefruit syrup
} 2/3 part lemon juice
} 1 part grapefruit juice
} Club soda
} Dash of lavender cordial
} Handful of fresh coriander

SHAKE ALL INGREDIENTS.
DOUBLE STRAIN INTO A LONG DRINK GLASS. TOP UP WITH CLUB SODA.
GARNISH WITH A GRAPEFRUIT WEDGE.

– – – – – – – –

La Lobos Old Fashioned

} 2 parts Villa Lobos Añejo
} 1/3 part Agave syrup
} 2 dashes Angostura
} 1 dash chocolate bitter
} 1 dash orange Bitter

STIR ALL INGREDIENTS AND STRAIN INTO A ROCK GLASS. GARNISH WITH A GRAPEFRUIT PEEL.

x x x x x x

Tuco Salamenca

created by Ronan Collins from Trailer Happiness, London

} 1 2/3 parts Villa Lobos Blanco
} 1/2 part homemade blood orange syrup
} 1 part fresh pineapple juice
} 2/3 part fresh lime juice

RUB THE RIM WITH A MIX OF SEA SALT, CELERY SALT AND CAYENNE PEPPER. SHAKE ALL INGREDIENTS AND POUR INTO A LONG DRINK GLASS FILLED WITH ICE.

– – – – – – – –

El Don

} 1 2/3 parts Villa Lobos Extra Añejo
} 1/2 part dried spanish tomato syrup (1:1 simple syrup with 200 gr of dried tomatoes)
} 1/3 part Cynar
} 1 dash Angostura
} 1 dash celery Bitter

– – – – – – – –

The Wall

} 50 lobos blanco
} 25 Galliano L’Authentico
} 25 ginger wine (Crabbies)
} Lemon juice
} 75 Cawson’s Apple & Rhubarb juice
} Dashes Angostura
} 2 dashes Angostura bitters
} Egg white

– – – – – – – –

Spiced TNT

}5 cl Villa Lobos Blanco Tequila
}1 bar of spoon of cinnamon syrup
}2 Dashes The Bitter Truth Pimento Dram (or another allspice dram)
}pulp of one vanilla pod
}3 small, green cardamom capsules
}Tonic Water (e.g., Fever Tree)

• GLASS: TUMBLER
• GARNISH: THE LEFT OVER VANILLA POD
• CREATED BY GALUMBI BLOG, GERMANY,
• HTTP://GALUMBI.COM/BLOG/2017/02/20/SPICED-TNT/ INGREDIENTS

– – – – – – – –

Lavender Paloma

} 1 2/3 parts Villa Lobos Blanco
} 1/2 part grapefruit syrup
} 2/3 part lemon juice
} 1 part grapefruit juice
} Club soda
} Dash of lavender cordial
} Handful of fresh coriander

SHAKE ALL INGREDIENTS.
DOUBLE STRAIN INTO A LONG DRINK GLASS. TOP UP WITH CLUB SODA.
GARNISH WITH A GRAPEFRUIT WEDGE.

– – – – – – – –

La Lobos Old Fashioned

} 2 parts Villa Lobos Añejo
} 1/3 part Agave syrup
} 2 dashes Angostura
} 1 dash chocolate bitter
} 1 dash orange Bitter

STIR ALL INGREDIENTS AND STRAIN INTO A ROCK GLASS. GARNISH WITH A GRAPEFRUIT PEEL.

x x x x x x

Tuco Salamenca

created by Ronan Collins from Trailer Happiness, London

} 1 2/3 parts Villa Lobos Blanco
} 1/2 part homemade blood orange syrup
} 1 part fresh pineapple juice
} 2/3 part fresh lime juice

RUB THE RIM WITH A MIX OF SEA SALT, CELERY SALT AND CAYENNE PEPPER. SHAKE ALL INGREDIENTS AND POUR INTO A LONG DRINK GLASS FILLED WITH ICE.

– – – – – – – –

El Don

} 1 2/3 parts Villa Lobos Extra Añejo
} 1/2 part dried spanish tomato syrup (1:1 simple syrup with 200 gr of dried tomatoes)
} 1/3 part Cynar
} 1 dash Angostura
} 1 dash celery Bitter

STIR ALL INGREDIENTS WITH ICE AND STRAIN INTO A COCKTAIL GLASS.
GARNISH WITH A CACAO RIM.

+ + + + + + +

Para mi Lupita Villalobos

} 1 2/3 parts Villa Lobos Tequila Reposado
} 1/2 part agave syrup
} 1 1/6 parts lime juice
} 1/6 part Green Chartreuse
} 3-4 drops chili oil

SHAKE ALL INGREDIENTS WITH ICE. STRAIN INTO A COUPE AND GARNISH WITH CHILI SALT RIM
(1:1 CHILI AND SEA SALT).

– – – – – – – –

The Wall

} 50 lobos blanco } 25 Galliano L’Authentico } 25 ginger wine (Crabbies) } Lemon juice } 75 Cawson’s Apple & Rhubarb juice } Dashes Angostura } 2 dashes Angostura bitters } Egg white

– – – – – – – –

Spiced TNT

}5 cl Villa Lobos Blanco Tequila }1 bar of spoon of cinnamon syrup }2 Dashes The Bitter Truth Pimento Dram (or another allspice dram) }pulp of one vanilla pod }3 small, green cardamom capsules }Tonic Water (e.g., Fever Tree)

• GLASS: TUMBLER • GARNISH: THE LEFT OVER VANILLA POD • CREATED BY GALUMBI BLOG, GERMANY, • HTTP://GALUMBI.COM/BLOG/2017/02/20/SPICED-TNT/ INGREDIENTS

– – – – – – – –

Lavender Paloma

} 1 2/3 parts Villa Lobos Blanco } 1/2 part grapefruit syrup } 2/3 part lemon juice } 1 part grapefruit juice } Club soda } Dash of lavender cordial } Handful of fresh coriander

SHAKE ALL INGREDIENTS. DOUBLE STRAIN INTO A LONG DRINK GLASS. TOP UP WITH CLUB SODA. GARNISH WITH A GRAPEFRUIT WEDGE.

– – – – – – – –

La Lobos Old Fashioned

} 2 parts Villa Lobos Añejo } 1/3 part Agave syrup } 2 dashes Angostura } 1 dash chocolate bitter } 1 dash orange Bitter

STIR ALL INGREDIENTS AND STRAIN INTO A ROCK GLASS. GARNISH WITH A GRAPEFRUIT PEEL.

x x x x x x

Tuco Salamenca

created by Ronan Collins from Trailer Happiness, London

} 1 2/3 parts Villa Lobos Blanco } 1/2 part homemade blood orange syrup } 1 part fresh pineapple juice } 2/3 part fresh lime juice

RUB THE RIM WITH A MIX OF SEA SALT, CELERY SALT AND CAYENNE PEPPER. SHAKE ALL INGREDIENTS AND POUR INTO A LONG DRINK GLASS FILLED WITH ICE.

– – – – – – – –

El Don

} 1 2/3 parts Villa Lobos Extra Añejo } 1/2 part dried spanish tomato syrup (1:1 simple syrup with 200 gr of dried tomatoes) } 1/3 part Cynar } 1 dash Angostura } 1 dash celery Bitter

STIR ALL INGREDIENTS WITH ICE AND STRAIN INTO A COCKTAIL GLASS. GARNISH WITH A CACAO RIM.

+ + + + + + +

Para mi Lupita Villalobos

} 1 2/3 parts Villa Lobos Tequila Reposado } 1/2 part agave syrup } 1 1/6 parts lime juice } 1/6 part Green Chartreuse } 3-4 drops chili oil

SHAKE ALL INGREDIENTS WITH ICE. STRAIN INTO A COUPE AND GARNISH WITH CHILI SALT RIM (1:1 CHILI AND SEA SALT).

} 50 lobos blanco
} 25 Galliano L’Authentico
} 25 ginger wine (Crabbies)
} Lemon juice
} 75 Cawson’s Apple & Rhubarb juice
} Dashes Angostura
} 2 dashes Angostura bitters
} Egg white

}5 cl Villa Lobos Blanco Tequila
}1 bar of spoon of cinnamon syrup
}2 Dashes The Bitter Truth Pimento Dram (or another allspice dram)
}pulp of one vanilla pod
}3 small, green cardamom capsules
}Tonic Water (e.g., Fever Tree)

• GLASS: TUMBLER
• GARNISH: THE LEFT OVER VANILLA POD
• CREATED BY GALUMBI BLOG, GERMANY,
• HTTP://GALUMBI.COM/BLOG/2017/02/20/SPICED-TNT/ INGREDIENTS

} 1 2/3 parts Villa Lobos Blanco
} 1/2 part grapefruit syrup
} 2/3 part lemon juice
} 1 part grapefruit juice
} Club soda
} Dash of lavender cordial
} Handful of fresh coriander

SHAKE ALL INGREDIENTS.
DOUBLE STRAIN INTO A LONG DRINK GLASS. TOP UP WITH CLUB SODA.
GARNISH WITH A GRAPEFRUIT WEDGE.

} 2 parts Villa Lobos Añejo
} 1/3 part Agave syrup
} 2 dashes Angostura
} 1 dash chocolate bitter
} 1 dash orange Bitter

} 1 2/3 parts Villa Lobos Blanco
} 1/2 part homemade blood orange syrup
} 1 part fresh pineapple juice
} 2/3 part fresh lime juice

} 1 2/3 parts Villa Lobos Extra Añejo
} 1/2 part dried spanish tomato syrup (1:1 simple syrup with 200 gr of dried tomatoes)
} 1/3 part Cynar
} 1 dash Angostura
} 1 dash celery Bitter

STIR ALL INGREDIENTS WITH ICE AND STRAIN INTO A COCKTAIL GLASS.
GARNISH WITH A CACAO RIM.

} 1 2/3 parts Villa Lobos Tequila Reposado
} 1/2 part agave syrup
} 1 1/6 parts lime juice
} 1/6 part Green Chartreuse
} 3-4 drops chili oil

SHAKE ALL INGREDIENTS WITH ICE. STRAIN INTO A COUPE AND GARNISH WITH CHILI SALT RIM
(1:1 CHILI AND SEA SALT).