Recipes

GENERAL COCKTAILS

La Urbana Margarita (for http://www.laurbanasf.com, San Francisco, 2013) chimolera
2 oz mezcal
1 oz fresh lime juice
1 0z chimolera agave syrup **
The key ingredient for the balance of this margarita is the chimolera syrup. Chimolera is a tool used in Oaxaca to hand extract citrus essential oils. Then this water is blended equal parts with agave syrup. here’s a picture of the chimolera in use. Similar to Julio Bermejo Tommy’s Margarita but a step further by adding hand extracted lime and orange oils to the agave syrup)

Manhattan Federal (for http://www.laurbanasf.com, San Francisco, 2013)  manhattan federal mixing glass
2 oz George dickel Rye
3/4 oz Graham’s Tawny 10 port
1 bar spoon triple smoked chipotle mezcal tincture*
2 bar spoon cheery – port juice
mist Xocolatl mole bitters
stir, strain, mist with Xocolatl mole bitters.
* tincture: smoke the chipotles in cold smoker for 3 hours, smoke the mezcal with smoke gun, vacuum seal, let it rest for 12 hours (or sous vide at 58C for 2) and strain.

Acapulco Manila (for http://www.laurbanasf.com, San Francisco, 2013)
A take on a classic dry Martini. inspired by the commercial route between these 2 cities with a periodical stop over in Tokyo. Also Sake shares aromas and tastes with Mezcal.
2 oz Wahaka Espadin (chill it in the freezer first. experiment with different mezcales)
1 oz Hakutsuru Organic Sake (adjust ratio as you’d do with a Dry Martini)
1 radish pearl (use small melon baller)
Stir with ice, strain in chilled cocktail glass. here is in the original bar menu, here’s a picture.
acapulco manila cocktail 2

Resonance (2014)
1 oz Mina real mezcal
1 0z Noilly pratt dry vermouth
0.5 oz Matusalem gran clasico rum
0.25 oz Benedictine
1 dash ecchinacea tincture
While stirring, burn a sage leaf in a fine mesh strainer hanging inside the a cold martini glass. Stir the ingredients, pour and garnish with a new sage leaf.

The name comes from the interaction of frequencies of each individual ingredient and how one resonates with the other one making for a whole more rounded and complete composition. Burning sage adds aromas and theater to the experience with its associated mysticism. Inspiration came from the string instrument cello.

Violet Flower Margarita (www.laurbanasf.com, 2013)
1 oz Don Julio Blanco
1/2 oz bitter truth violet flower liqueur
1/3 oz Velvet falernum
5 dashes orange blossom water
1/2 oz lime juice
Cracked ice, build in a highball. stir, top off with Rose Cava, garnish with edible flowers and raspberries.
This is inspired in a margarita, build upon the same family of ingredients yet in different format and proportions, where lime juice balances the flavors instead of being a driven one. Then it is topped of with Rose Cava. Here you have some google pics taken by the guests.

Mexican Dude (www.laurbanasf.com, 2013)developed together with Chef Julio Aguilera.
3/4 oz Mezcal
3/4 Vodka
1/2 oz coffee liqueur (boghetti or Gallliano espresso)
2.5 oz Home made horchata
build over cubed ice in rock glass and flash shake

I.T.G.B.I.D.T.I. (aka “it tastes good but I did not taste it” for Chef Carl form restaurant Jardiniere who requested something different. SF, 2014)

1.5 oz Mezcal Puritita verdad
1 oz Xante pear liqueur (play around with the ratio, even 1.5 oz still works fine. really!)
1 oz lillet (even 1.5 oz still work, adjust with Xante)
3 dashes bitter truth celery bitters
Stir, strain in martini glass and garnish with lemon peel and its oils.

Flesh and Blood
Inspired on Johnny cash’s song Flesh and Blood,  using the ingredients he names and taking the Blood & sand cocktail as a base.
“Mother Nature’s quite a Lady
But you’re the one I need
Flesh And Blood need Flesh And Blood
And you’re the one I need.”
RECIPE COMING SOON

Hila’s Red Cocktail (San Francisco, 2012 – for Hila’s private party)
2 blackberries
1/2 slice orange slice
15 ml chambord
30 ml Sweet vermouth (Martini rosso works well for this)
top with ginger ale.
Note: this measure wehre for a small glass, 8 oz delmonico type, adjust for a bigger glass.
Muddle the blackberries and the orange slice in the bottom of the glass. Add the rest of the ingredients and mix, add ice and ginger ale, mix carefully trying to keep the carbonation in the soda.

Padrisimo Royal (for Lilit.mx, México, 2010)
45  ml 100% Agave white Tequila
4 ripe strawberries
15 ml maximum of orgeat (I favored Monin)
Rose Water Spray.
Muddled the strawberries with the orgeat syrup, add Tequila, ice and shake. Double strain in a cocktail glass and finish with the rose water spray. Note: balance sweetness / acidity depending on strawberries ripeness. Top off with rose champagne if you fancy.

Red Fruits Caipiroska (Blur, Buenos Aires. 2004. Also used for Lilit.mx, Mexico, 2010)45 ml vodka
2 strawberries
3 blackberries
1 tspn sugar
1 grapefruit wedge
2 meyer lemon wedges (lime is fine as well)
10 ml (maximum) Blackberry syrup (I like Monin)
Muddle all the fruit and the syrup, add the vodka and plenty of cracked ice. Shake and strain with a hawthorne and julep strainer in a rock glass with cracked ice.

The Smoothest Star (for lilit.mx, 2010)
45 ml Matusalem Clasico rum infused with prunes *
10 ml white cacao liqueur
25 ml walnuts homemade syrup +
15 ml lime juice
Chill a Martini glass and rinse with the cacao liqueur. Stir the rest of the ingredients in a Mixing glass. Discard the liqueur and serve in the Martini glass. Garnish with orange twist.
*Prunes Matusalem clasico: infuse a bottle of rum with 1 cup prunes for 2 weeks. Strain and use.
+ Walnut syrup:  I first used it in 2004 for an Autumn inspired drink. 2 cups water, 1 cup sugar. 1/4 cup crushed walnuts. Boil for 5 minutes. Add the walnuts, cover and boil for 10 minutes. turn the fire off and let it cool. strain.

Agavero Crusta (for Jose Cuervo México, 2010)PSHOTBAJAAGAVERO
1 1/2 oz Agavero liqueur
5 – 10 ml sugar syrup (1:1)
Orange or grapefruit twist as desired.
Sugar crusta
Stir and strain in previously prepared glass.

Slave for you (London 2005)
Port LVB, Grahams
rum
Yellow chartreuse
5 ml lime juice
Orange peel
Flash shake with plenty of ice all ingredients including the orange peel. Strain in a chilled Martini glass. (unfortunately I can’t find the recipe so I don’t remember the proportions, neither if it was lime juice. But I do remember it was delicious)

Royal Tiger (Bols liqueur, Bols 200 competition, Amsterdam, 2006) Inspired on Jerry Thomas’ Tiger’s milk.
Bols Genever
Bols Apricot liqueur
Organic Milk
Famous Grouse Scotch whisky glass rinse.
Rinse a rock glass with Famous Grouse. In a Mixing glass stir the rest of the ingredients. Strain the scotch and add more ice if needed. Strain and finish with an orange peel.

ABSOLUT RSVP (for wine, food & lifestyle magazine RSVP & Absolut, Argentina, 2005)
Drink styling: Juan Cruz Policella. Photo courtesy of Fabian Garcia – RSVP Magazine.
25 ml Absolut Vanilla
10 ml Hesperidina
35 ml Sauvignon Blanc
40 ml Apple juice
15 ml sugar syrup (50-50 sugar-water)
15 lemon juice
4-6 black grapes

                   Muddled the grapes and their skin in the bottom of a shaker,
 add the rest of the ingredients. Shake and strain in a tall glass with
 ice cubes, Add 2 straws and garnish with grapes and an apple fan.

Strega Incantatore (for Strega liqueur, 2004)
1/10 vodka
2/10 Strega
6 mint leaves
4/10 grapefruit juice
2/10 orange juice
Slightly press the mint leaves, add sugar (I won’t but if you like it go ahead), ice and the rest of the ingredients in the order given. Mix in the same glass and decorate with a cocktail cherry and lemon twist.

Tropical Agave Punch (for Tropical House Beach bar, Sayulita, Mexico 2007)
House signature Punch. Skilfully mix of 100% Agave Tequila & Rum, Agave honey, bitters, citrus juices plus an esoteric secret ingredient. Lie down & let the memories of good time take you over.
15 ml Tequila
20 ml aged rum
15 ml Damiana liqueur
Angostura 2 dashes
10 ml lime juice
20 ml grapefruit
30 ml OJ
15 ml Agave honey
               Shake, strain over crushed ice. Garnish with pineapple leaf and triangle and a cherry.

Rey Azteca Cooler (for Tropical House Beach bar, Sayulita, Mexico 2007)
A Heavy measure of both 100% Agave Tequila & Mexican Brandy blended with guava, exotic tropical fruits, a dash of homemade chilli syrup, citrus juices & Kalhua.

30 ml Tequila
35 ml Mexican Brandy
5 ml chili syrup
80 ml premix juices (pineapple, mango, guava, orange. equal parts or adjust depending on your juices)
10 ml lime juice
Float 10 ml Kalhua
   Shake, strain. Garnish with chile, mint leaf and orange slice.

California Wine Cup (Adapted From the book Bottom’s up, 1951)  (for Tropical House Beach bar, Sayulita, Mexico 2007)
“A summer drink to serve during dinner or to order when you’re whiling away an evening at your favourite bar”.White wine, apple juice, maple syrup, sherry, orange liquor & a touch of fresh ginger garnished with thin slices of fruits15 ml sherry
10 ml Cointreau
50 ml apple juice
10 ml maple syrup
2 thumbnail size of fresh ginger
Shake all the ingredients. Strain in a nice highball over cubed ice, top up with a dry white wine and decorate with strawberries, mint and cucumber.

Capitan Sayulita (for Tropical House Beach bar, Sayulita, Mexico 2007)
House signature ”chill-out drink”. Fresh, easy drinking, 1980’s paradise drink served tall over cubed ice. A frothy mix of Malibu, pineapple, Midori liqueur & Agave Honey.
25 ml Malibu
15 ml Midori
50 ml pineapple juice
15 ml lime juice
5 -10 ml Agave syrup (optional, but rounds it up)
Shake, strain over crushed ice in a nice higball glass. No garnish other than the frothy pineapple juice. (it doesn’t taste as sweet as it looks like)

El Cuco (for Lilit.mx, México, 2010)
Inspired in El ferrocaril, Argentinean cocktail from 1940’s. Named after Federico Cuco who provided me with the recipe for El ferrocaril.
30 ml Jagermeister
30 ml Punt E mes
30 ml Martini Rosso
1 grapefruit wedge
    Squeeze and drop in the grapefruit. Shake, strain in a Martini Glass. Orange or Grapefruit twist.

Sweetie Cosmopolitan (Blur, Buenos Aires, 2004)
45 ml vodka
25 ml Cranberry juice
dash sugar syrup (optional)
1/4 very ripe banana (yes, indeed)
Shake, double strain. Done. give it a try, adjust measurements of cranberry juice depending on your brand.

Gingerpolitan
20 ml Ginger infused vodka
15 ml Lime infused vodka
35 m cranberry juice
10 ml cointreau
Shake, strain. Done.

Swing House (Blur, Buenso Aires, 2004)
(can’t find the recipe, so only ingredients follow. I remember it tasted better than it reads)
vodka, apple schnapps, orange juice, dash Campari.

Power Peralta (Pacifico, Buenos Aires 2003. an honor to the infamous skates)
40 ml Cuban style aged rum
20 ml lime juice
10 ml Galliano
10 ml grenadine dash
Shake with cubed and crushed ice. Strain in Martini glass. range and lime twist.

Charleston (Splendid, Buenos Aires, 2003)
make a lemonade. add 2 dashes of Mandarin napoleon liqueur and a dash of VS cognac.
pour a 10 ml of cassis liqueur in the bottom of a highball, add cubed ice and strain the lemonade on top. Garnish with a tangerine wedge.

Running with Scissors AKA Ronnie Macizo (Buenos Aires, 2003)
A variation on the Cape Codder. Way more refreshing and velvety.
40 ml vodka
15ml sugar syrup (2:1)
6 mint leaves with stalk
90 ml cranberry juice
              slightly muddle the mint leaves with the sugar syrup in the bottom of a highball glass. Add the vodka, stir, add ice and cranberry juice.

Hawaiian Psycho surfer (some beach in Buenos aires around 2002-3)
Blend to creamy consistency a piece of mango with Orange Juice, Cranberry Juice and Jim Beam bourbon.

Santa Maria (Blur, Buenos Aires 2004)
1 oz gin Bombay Sapphire
1/2 oz Cassis liqueur
1/2 oz Triple sec
1/2 oz lime juice
3 oz watermelon Juice
                       Shake and strian in a highball glass with Orange sugar crusta. (blend orange peel with sugar, dehydrate and blend until granulated texture)

Banali (Created for Tia Maria liqueur in 2003, Buenos AIres, Argentina)
Challenge: to create a popular drink to reinvent Tia Maria’s perception, being repicable both at home and at bars. Under the umbrella of the 3 months competition Clinica Tia Maria de investigacion y desarrollo
This drink together with the marketing campaign resulted in a 40% sales increment from previous year.
tia maria bottle label lucas
3 oz Tia Maria (really, it works, yet you can make it with just 1.5 or more to taste)
1/2 ripe banana
1/2 orange
1/2 meyer lemon.
mint sugar crusta (blend sugar and mint, dehydrate, blend until granulated texture)
Muddled all the ingredients. shake with plenty of cracked ice. Strain in a rock glass with cracked ice. Sip with 2 straws. It tastes incredibly summer.

Special Martini (Buenos Aires, Unico Bar. 2001) Created for my guest who went on vacations to Brazil and Europe.
1/4 green appleSpecial martini RSVP crop
1 oz Absolut Mandrin
1/2 oz Gin Bombay Sapphire
1/2 oz dry vermouth
1 tspn sugar
10 ml lemon juice
Muddle the ingredients the same way you’ll do with a Caipirinha. Add the spirits. Shake and strain in a Martini Glass. incredibly aromatic cocktail, crisp, complex and fresh.

Filibustero (Splendid Jazz Bar, Buenos Aires 2003)
15 ml aged rum
20 ml bourbon (jim beam black for example)
45 ml strong black tea
15 ml or to taste honey syrup (1:1 honey water)
Shake, strain without ice in a rock glass. Nutmeg on top is a nice addition as well.

Benja (Buenos Aires, 2004)
1 oz French vermouth
1 oz White Sweet Italian vermouth (Americano, Gancia)
3 oz grapefruit juice
1/2 oz or to taste. Cassis liqueur
lime wedge – squeezed
Build in a highball glass with cubed ice.

Shitsurakuen (for Fussion restaurante, Latin-Asian food, Buenos Aires 2003)
gin Bombay sapphire, cantaloupe melon, litchi juice, OJ, lime juice.

Peninsula Kadoorie (for Fussion restaurante, Latin-Asian food, Buenos Aires 2003)
white Bacardi rum, pineapple, fresh ginger, triple sec, lime and sugar.

Honky town juice (for Fussion restaurante, Latin-Asian food, Buenos Aires 2003)
gin Bombay sapphire, Bacardi, vodka, tequila, blue curaçao, OJ, lime juice, sprite.

Rouge Camelia (Mexico, 2007)
wyborowa vodka, campari, cherry heering, toppe doff with club soda. Garnish with fruits and a flower.

Cardamomo motorizado (Buenos Aires, 2006)
40 ml Vodka
15 Campari
2 tspn red fruits marmalade
dash lime juice
1 cardamomo pod (open)
Shake, strain over crushed ice.

Friendly Collins Julep (Buenos Aires, 2002)
I was fascinated with the love-hate history between UK and France, and how later on the Frenches got involved in what was going to be the new and free US. So I decided to make a call for peace and in a friendly way I introduced these three countries and their drinks and ingredients in one cup.

Proceed like in any other Julep (USA), using Gin (UK), and Cassis liqueur for sweetness (France). Add a dash of club soda (Collins part, UK). Toast to love, so it wins over hate.

Mandarin Rum derby (To bar or not To bar cocktail parties, 2006)
rum, aperol, tangerine, orange, and grapefruit juices. Highball with Crushed ice.

Twist Contest
40 ml havana club 3 yrs. (or Santa Terea Claro)
20 ml sugar syrup
20 ml lime juice
2 ginger slices
Shake and strain in a chilled Martini glass.

CONCEPTUAL COCKTAILS

San Francisco Homeless (for Lilit.mx, México, 2010)
A very popular drink in La Roma,in Mexico city and fvored by Quentin Tarantino himself. (google it)
30 ml Vodkalilit Sf homeless crop
60 ml cranberry juice
60 ml pineapple juice
60 ml OJ
1 lemon wedge (squeezed)
60 ml Frozen cold Lager beer
Shake all the ingredients except the lager. Strain in a flask inside a paper bag and top off with the Lager.

Conserva de temporada (Seasonal canning) (2010, for lilit.mx, México)lilit conserva crop

30 ml vodka or white rum
45 ml Calpis juice concentrate
60 ml apple juice
15 ml passion fruit syrup (Monin)
30 ml Club soda
Shake. strain, top off with club soda.  

System Builder (for Gancia vermouth, Argentina, 2003)
this article names Pollen as a “hot new trend” for spring 2013. 10 years later pollen seems to be getting due respect. http://www.forbes.com/sites/forbestravelguide/2013/03/18/hot-new-spring-cocktail-trends/

Absolut Combo #2 AKA Fire Mango combo (for Absolut Vodka, Argentina, 2004)
1 shot Frozen cold Absolut Mandrinfire mango 6
accompany with a piece of mango and 3 drops of tabasco sauce.
spray with enough cointreau and set on fire. Allow it to caramelize.

Extra Shot Combo (for Absolut Vodka, Argentina, 2004)
a flight of 3 1 oz shots. Serve and drink in the following order.
1  1 oz shot of frozen Absolut citron.
1 1 oz shot orange, lime juice and cassis liqueur.
1 1 oz shot of gingerpolitan (or regular cosmpolitan shaken with fresh ginger. Can be premixed and served chilled)

Bloody Lilit (for Lilit.mx, Mexico 2010)
45 ml sake
90 ml fresh tomato juice
sea salt, pepper. thin piece of muddled celery.
Roll all the ingredients in a shaker, strain over cubed ice. Accompany with Lavender and cinnamon caviar in half a cherry tomato.

Margarita Estilo Compadre.(for Lilit.mx, 2010)
45 ml 100% white Tequila
20 ml Agave honey
15 ml lime juice.
Accompany with Chile Morita and Chapulines foam.
Prepare as a regular Margarita, no salt. Foam on the side. the citrus freshness of the Margarita will contrast with the smoky, spicy, intriguing foam. Once you tried it, they can’t go their ways apart anymore.

London Tea (for Three Olives Vodka, Mexico, 2009)
30 ml Three Olives vodka
20 ml honey syrup (1:1 honey water)
90 ml green tea (strong)
2 slices fresh ginger
Flash and hard Shake with plenty of ice. Strain in highball glass or tea cup. Garnish with lemon slice.

Se dice de mi (for health spa, Buenos Aires, 2003)
Blend green apple, pineapple, orange juice and mint leaves with some vodka until frozen. Decorate nicely.

Tokyo Mon Amour (for Level Vodka, Mexico, 2008. Event for 800+ guests inspired on Tokyo)
30 ml Level vodka
60 ml Tokyo premix (equal parts green tea and litchi juice)
1 tspn plum marmalade
1 slice thumbnail fresh ginger
Shake everything in a cocktail shaker with ice. Strain in a rock glass with ice or Martini glass. Garnish with a white cherry blossom petal

COCKTAILS FOR DESSERT TIME

Arzobispo (for La Urbana, San Francisco, 2013)
1 1/2 oz Home made blackberry wine *
1/2 oz Yellow chartreuse
1/4 lemon
1/4 orange
2 dashes Aged Cuban style rum
     Shake and strain in a wine glass without ice or garnish. Extremely aromatic and ideal to accompany desserts or cigars. Inspired on the Archbishop in Kappeler’s cocktail book.
* Blackberry wine (inspired on mulled wines and Hippocrates’ wine): macerate for 1 hour 170 gr. of blackberries (slightly pressed to extract juices) with 50 ml honey, 100 ml water, 50 ml cranberry juice, and 1/2 cinnamon stick. Add a 750 bottle of red wine and bring to a boil, turn off the heat and cover until cool. Press the blackberries and strain. Bottle and keep in a cool place.

SHOTS

Vaccari Nero shot (for Vaccari liqueur, 2009)
Chill a bottle of Vaccari Nero and serve in a small shot glass accompanying with a fresh blackberry.

Tradicional Shot (for Tequila Jose Cuervo Tradicional, México, 2009)
1/4 shot of peach liqueur (or dense peach juice)
2/4 shot cold Tequila
Orange wedge.
Build pousse cafe style. Drink at once and bite the orange wedge.

Cactus Flower (Buenos Aires, 2002)
Cold tequila
2 drops of Tabasco sauce (drops in the bottom, pour the tequila carefully)
shot of frozen cold water

Big Shot Vs. Elliot Ness (Buenos Aires, 2002)
2/3 shot of chilled bourbon
1 shot of 1/3 orange vodka*, 2/3 orange juice and 1/8 cassis liqueur
*Orange vodka: infuse a 750 ml vodka bottle with the peels of 3 oranges for 4 days. strain and chill.

NON ALCOHOL

Morning call  (London, 2004) THIS IS ACTUALLY LOW ALCOHOL.
15 ml marraschino
15 ml Pernod
6 strawberry slices (ripe)
fill up with club soda. Highball glass with plenty of ice.

Eva’s Delight (for Tropical House, Sayulita, Mexico, 2007)
apple juice, yogurt, honey, bananas and mint leaves. Blended.

Asian Spa (for Tropical House, Sayulita, Mexico, 2007)
Coconut cream, cranberry juice (full of antioxidants), strawberries (lots of vitamin C), agave honey (low in hipoglucemic index),  pineapple juice (helps in digestions of proteins), Basil leaves (). Blend.

Happy chihuahua dog crusin on a skate (for Tropical House, Sayulita, Mexico, 2007)
Mango and pineapple with a half a shot of Tequila to kick off the daysweet and spicy home-made chile syrup, lime and brown sugar. Serve frozen.

Extra Lung (for Tropical House, Sayulita, Mexico, 2007)orange juice, fresh ginger, tropical fruits, clorofila to purify your blood. Blend.

Cafe de Olla from Mexico (my recipe)
6 liters of water
peel of 2 oranges
1 piloncillo
4 star anise
7 cracked cinnamon sticks
15 cloves
1.3 cup white sugar
Let all the ingredients seat with the water overnight. Bring to a boil in a cover pot. cover the surface with grounded coffee and simmer for 15′ minutes. Strain and keep warm in a covered pot.

 

mi signatur

GENERAL COCKTAILS

La Urbana Margarita (for http://www.laurbanasf.com, San Francisco, 2013)
2 oz mezcal
1 oz fresh lime juice
1 0z chimolera agave syrup **
The key ingredient for the balance of this margarita is the chimolera syrup. Chimolera is a tool used in Oaxaca to hand extract citrus essential oils. Then this water is blended equal parts with agave syrup. here’s a picture of the chimolera in use.
chimolera

Manhattan Federal (for http://www.laurbanasf.com, San Francisco, 2013)
2 oz George dickel Rye
3/4 oz Graham’s Tawny 10 port
1 bar spoon triple smoked chipotle mezcal tincture*
2 bar spoon cheery – port juice
mist Xocolatl mole bitters
stir, strain, mist with Xocolatl mole bitters.
* tincture: smoke the chipotles in cold smoker for 3 hours, smoke the mezcal with smoke gun, vacuum seal, let it rest for 12 hours (or sous vide at 58C for 2) and strain.

Acapulco Manila (for http://www.laurbanasf.com, San Francisco, 2013)
A take on a classic dry Martini. ispired by the commercial route between these 2 cities with a periodical stop overin Tokyo. Also Sake shares organoleptic notes with Mezcal.
2 oz Wahaka Espadin (freeze it in the fridge)
1 oz Hakutsuru Organic Sake
1 radish pearl (use small melon baller)
Stir with ice, strain in chilled cocktail glass. here’s a link

Flesh and Blood (for http://www.laurbanasf.com, San Francisco, 2013)
Inspired on Johnny cash’s song Flesh and Blood,  using the ingredients he names and taking the Blood & sand cocktail as a base.
“Mother Nature’s quite a Lady
But you’re the one I need
Flesh And Blood need Flesh And Blood
And you’re the one I need.”
RECIPE COMING SOON

Hila’s Red Cocktail (San Francisco, 2012 – for Hila’s private party)
2 blackberries
1/2 slice orange slice
15 ml chambord
30 ml Sweet vermouth (Martini rosso works well for this)
top with ginger ale.
Note: this measure wehre for a small glass, 8 oz delmonico type, adjust for a bigger glass.
Muddle the blackberries and the orange slice in the bottom of the glass. Add the rest of the ingredients and mix, add ice and ginger ale, mix carefully trying to keep the carbonation in the soda.

Padrisimo Royal (for Lilit.mx, México, 2010)
45  ml 100% Agave white Tequila
4 ripe strawberries
15 ml maximum of orgeat (I favored Monin)
Rose Water Spray.
Muddled the strawberries with the orgeat syrup, add Tequila, ice and shake. Double strain in a cocktail glass and finish with the rose water spray. Note: balance sweetness / acidity depending on strawberries ripeness. Top off with rose champagne if you fancy.

Red Fruits Caipiroska (Blur, Buenos Aires. 2004. Also used for Lilit.mx, Mexico, 2010)45 ml vodka
2 strawberries
3 blackberries
1 tspn sugar
1 grapefruit wedge
2 meyer lemon wedges (lime is fine as well)
10 ml (maximum) Blackberry syrup (I like Monin)
Muddle all the fruit and the syrup, add the vodka and plenty of cracked ice. Shake and strain with a hawthorne and julep strainer in a rock glass with cracked ice.

The Smoothest Star (for lilit.mx, 2010)
45 ml Matusalem Clasico rum infused with prunes *
10 ml white cacao liqueur
25 ml walnuts homemade syrup +
15 ml lime juice
Chill a Martini glass and rinse with the cacao liqueur. Stir the rest of the ingredients in a Mixing glass. Discard the liqueur and serve in the Martini glass. Garnish with orange twist.
*Prunes Matusalem clasico: infuse a bottle of rum with 1 cup prunes for 2 weeks. Strain and use.
+ Walnut syrup:  I first used it in 2004 for an Autumn inspired drink. 2 cups water, 1 cup sugar. 1/4 cup crushed walnuts. Boil for 5 minutes. Add the walnuts, cover and boil for 10 minutes. turn the fire off and let it cool. strain.

Agavero Crusta (for Jose Cuervo México, 2010)PSHOTBAJAAGAVERO
1 1/2 oz Agavero liqueur
5 – 10 ml sugar syrup (1:1)
Orange or grapefruit twist as desired.
Sugar crusta
Stir and strain in previously prepared glass.

Slave for you (London 2005)
Port LVB, Grahams
rum
Yellow chartreuse
5 ml lime juice
Orange peel
Flash shake with plenty of ice all ingredients including the orange peel. Strain in a chilled Martini glass. (unfortunately I can’t find the recipe so I don’t remember the proportions, neither if it was lime juice. But I do remember it was delicious)

Royal Tiger (Bols liqueur, Bols 200 competition, Amsterdam, 2006) Inspired on Jerry Thomas’ Tiger’s milk.
Bols Genever
Bols Apricot liqueur
Organic Milk
Famous Grouse Scotch whisky glass rinse.
Rinse a rock glass with Famous Grouse. In a Mixing glass stir the rest of the ingredients. Strain the scotch and add more ice if needed. Strain and finish with an orange peel.

ABSOLUT RSVP (for wine, food & lifestyle magazine RSVP & Absolut, Argentina, 2005)
Drink styling: Juan Cruz Policella. Photo courtesy of Fabian Garcia – RSVP Magazine.
25 ml Absolut Vanilla
10 ml Hesperidina
35 ml Sauvignon Blanc
40 ml Apple juice
15 ml sugar syrup (50-50 sugar-water)
15 lemon juice
4-6 black grapes

                   Muddled the grapes and their skin in the bottom of a shaker,
 add the rest of the ingredients. Shake and strain in a tall glass with
 ice cubes, Add 2 straws and garnish with grapes and an apple fan.

Strega Incantatore (for Strega liqueur, 2004)
1/10 vodka
2/10 Strega
6 mint leaves
4/10 grapefruit juice
2/10 orange juice
Slightly press the mint leaves, add sugar (I won’t but if you like it go ahead), ice and the rest of the ingredients in the order given. Mix in the same glass and decorate with a cocktail cherry and lemon twist.

Tropical Agave Punch (for Tropical House Beach bar, Sayulita, Mexico 2007)
House signature Punch. Skilfully mix of 100% Agave Tequila & Rum, Agave honey, bitters, citrus juices plus an esoteric secret ingredient. Lie down & let the memories of good time take you over.
15 ml Tequila
20 ml aged rum
15 ml Damiana liqueur
Angostura 2 dashes
10 ml lime juice
20 ml grapefruit
30 ml OJ
15 ml Agave honey
               Shake, strain over crushed ice. Garnish with pineapple leaf and triangle and a cherry.

Rey Azteca Cooler (for Tropical House Beach bar, Sayulita, Mexico 2007)
A Heavy measure of both 100% Agave Tequila & Mexican Brandy blended with guava, exotic tropical fruits, a dash of homemade chilli syrup, citrus juices & Kalhua.

30 ml Tequila
35 ml Mexican Brandy
5 ml chili syrup
80 ml premix juices (pineapple, mango, guava, orange. equal parts or adjust depending on your juices)
10 ml lime juice
Float 10 ml Kalhua
   Shake, strain. Garnish with chile, mint leaf and orange slice.

California Wine Cup (Adapted From the book Bottom’s up, 1951)  (for Tropical House Beach bar, Sayulita, Mexico 2007)
“A summer drink to serve during dinner or to order when you’re whiling away an evening at your favourite bar”.White wine, apple juice, maple syrup, sherry, orange liquor & a touch of fresh ginger garnished with thin slices of fruits15 ml sherry
10 ml Cointreau
50 ml apple juice
10 ml maple syrup
2 thumbnail size of fresh ginger
Shake all the ingredients. Strain in a nice highball over cubed ice, top up with a dry white wine and decorate with strawberries, mint and cucumber.

Capitan Sayulita (for Tropical House Beach bar, Sayulita, Mexico 2007)
House signature ”chill-out drink”. Fresh, easy drinking, 1980’s paradise drink served tall over cubed ice. A frothy mix of Malibu, pineapple, Midori liqueur & Agave Honey.
25 ml Malibu
15 ml Midori
50 ml pineapple juice
15 ml lime juice
5 -10 ml Agave syrup (optional, but rounds it up)
Shake, strain over crushed ice in a nice higball glass. No garnish other than the frothy pineapple juice. (it doesn’t taste as sweet as it looks like)

El Cuco (for Lilit.mx, México, 2010)
Inspired in El ferrocaril, Argentinean cocktail from 1940’s. Named after Federico Cuco who provided me with the recipe for El ferrocaril.
30 ml Jagermeister
30 ml Punt E mes
30 ml Martini Rosso
1 grapefruit wedge
    Squeeze and drop in the grapefruit. Shake, strain in a Martini Glass. Orange or Grapefruit twist.

Sweetie Cosmopolitan (Blur, Buenos Aires, 2004)
45 ml vodka
25 ml Cranberry juice
dash sugar syrup (optional)
1/4 very ripe banana (yes, indeed)
Shake, double strain. Done. give it a try, adjust measurements of cranberry juice depending on your brand.

Gingerpolitan
20 ml Ginger infused vodka
15 ml Lime infused vodka
35 m cranberry juice
10 ml cointreau
Shake, strain. Done.

Swing House (Blur, Buenso Aires, 2004)
(can’t find the recipe, so only ingredients follow. I remember it tasted better than it reads)
vodka, apple schnapps, orange juice, dash Campari.

Power Peralta (Pacifico, Buenos Aires 2003. an honor to the infamous skates)
40 ml Cuban style aged rum
20 ml lime juice
10 ml Galliano
10 ml grenadine dash
Shake with cubed and crushed ice. Strain in Martini glass. range and lime twist.

Charleston (Splendid, Buenos Aires, 2003)
make a lemonade. add 2 dashes of Mandarin napoleon liqueur and a dash of VS cognac.
pour a 10 ml of cassis liqueur in the bottom of a highball, add cubed ice and strain the lemonade on top. Garnish with a tangerine wedge.

Running with Scissors AKA Ronnie Macizo (Buenos Aires, 2003)
A variation on the Cape Codder. Way more refreshing and velvety.
40 ml vodka
15ml sugar syrup (2:1)
6 mint leaves with stalk
90 ml cranberry juice
              slightly muddle the mint leaves with the sugar syrup in the bottom of a highball glass. Add the vodka, stir, add ice and cranberry juice.

Hawaiian Psycho surfer (some beach in Buenos aires around 2002-3)
Blend to creamy consistency a piece of mango with Orange Juice, Cranberry Juice and Jim Beam bourbon.

Santa Maria (Blur, Buenos Aires 2004)
1 oz gin Bombay Sapphire
1/2 oz Cassis liqueur
1/2 oz Triple sec
1/2 oz lime juice
3 oz watermelon Juice
                       Shake and strian in a highball glass with Orange sugar crusta. (blend orange peel with sugar, dehydrate and blend until granulated texture)

Banali (Created for Tia Maria liqueur in 2003, Buenos AIres, Argentina)
Challenge: to create a popular drink to reinvent Tia Maria’s perception, being repicable both at home and at bars. Under the umbrella of the 3 months competition Clinica Tia Maria de investigacion y desarrollo
This drink together with the marketing campaign resulted in a 40% sales increment from previous year.
tia maria bottle label lucas
3 oz Tia Maria (really, it works, yet you can make it with just 1.5 or more to taste)
1/2 ripe banana
1/2 orange
1/2 meyer lemon.
mint sugar crusta (blend sugar and mint, dehydrate, blend until granulated texture)
Muddled all the ingredients. shake with plenty of cracked ice. Strain in a rock glass with cracked ice. Sip with 2 straws. It tastes incredibly summer.

Special Martini (Buenos Aires, Unico Bar. 2001) Created for my guest who went on vacations to Brazil and Europe.
1/4 green appleSpecial martini RSVP crop
1 oz Absolut Mandrin
1/2 oz Gin Bombay Sapphire
1/2 oz dry vermouth
1 tspn sugar
10 ml lemon juice
Muddle the ingredients the same way you’ll do with a Caipirinha. Add the spirits. Shake and strain in a Martini Glass. incredibly aromatic cocktail, crisp, complex and fresh.

Filibustero (Splendid Jazz Bar, Buenos Aires 2003)
15 ml aged rum
20 ml bourbon (jim beam black for example)
45 ml strong black tea
15 ml or to taste honey syrup (1:1 honey water)
Shake, strain without ice in a rock glass. Nutmeg on top is a nice addition as well.

Benja (Buenos Aires, 2004)
1 oz French vermouth
1 oz White Sweet Italian vermouth (Americano, Gancia)
3 oz grapefruit juice
1/2 oz or to taste. Cassis liqueur
lime wedge – squeezed
Build in a highball glass with cubed ice.

Shitsurakuen (for Fussion restaurante, Latin-Asian food, Buenos Aires 2003)
gin Bombay sapphire, cantaloupe melon, litchi juice, OJ, lime juice.

Peninsula Kadoorie (for Fussion restaurante, Latin-Asian food, Buenos Aires 2003)
white Bacardi rum, pineapple, fresh ginger, triple sec, lime and sugar.

Honky town juice (for Fussion restaurante, Latin-Asian food, Buenos Aires 2003)
gin Bombay sapphire, Bacardi, vodka, tequila, blue curaçao, OJ, lime juice, sprite.

Rouge Camelia (Mexico, 2007)
wyborowa vodka, campari, cherry heering, toppe doff with club soda. Garnish with fruits and a flower.

Cardamomo motorizado (Buenos Aires, 2006)
40 ml Vodka
15 Campari
2 tspn red fruits marmalade
dash lime juice
1 cardamomo pod (open)
Shake, strain over crushed ice.

Friendly Collins Julep (Buenos Aires, 2002)
I was fascinated with the love-hate history between UK and France, and how later on the Frenches got involved in what was going to be the new and free US. So I decided to make a call for peace and in a friendly way I introduced these three countries and their drinks and ingredients in one cup.

Proceed like in any other Julep (USA), using Gin (UK), and Cassis liqueur for sweetness (France). Add a dash of club soda (Collins part, UK). Toast to love, so it wins over hate.

Mandarin Rum derby (To bar or not To bar cocktail parties, 2006)
rum, aperol, tangerine, orange, and grapefruit juices. Highball with Crushed ice.

Twist Contest
40 ml havana club 3 yrs. (or Santa Terea Claro)
20 ml sugar syrup
20 ml lime juice
2 ginger slices
Shake and strain in a chilled Martini glass.

CONCEPTUAL COCKTAILS

San Francisco Homeless (for Lilit.mx, México, 2010)
A very popular drink in La Roma,in Mexico city and fvored by Quentin Tarantino himself. (google it)
30 ml Vodkalilit Sf homeless crop
60 ml cranberry juice
60 ml pineapple juice
60 ml OJ
1 lemon wedge (squeezed)
60 ml Frozen cold Lager beer
Shake all the ingredients except the lager. Strain in a flask inside a paper bag and top off with the Lager.

Conserva de temporada (Seasonal canning) (2010, for lilit.mx, México)lilit conserva crop

30 ml vodka or white rum
45 ml Calpis juice concentrate
60 ml apple juice
15 ml passion fruit syrup (Monin)
30 ml Club soda
Shake. strain, top off with club soda.  

System Builder (for Gancia vermouth, Argentina, 2003)
this article names Pollen as a “hot new trend” for spring 2013. 10 years later pollen seems to be getting due respect. http://www.forbes.com/sites/forbestravelguide/2013/03/18/hot-new-spring-cocktail-trends/

Absolut Combo #2 AKA Fire Mango combo (for Absolut Vodka, Argentina, 2004)
1 shot Frozen cold Absolut Mandrinfire mango 6
accompany with a piece of mango and 3 drops of tabasco sauce.
spray with enough cointreau and set on fire. Allow it to caramelize.

Extra Shot Combo (for Absolut Vodka, Argentina, 2004)
a flight of 3 1 oz shots. Serve and drink in the following order.
1  1 oz shot of frozen Absolut citron.
1 1 oz shot orange, lime juice and cassis liqueur.
1 1 oz shot of gingerpolitan (or regular cosmpolitan shaken with fresh ginger. Can be premixed and served chilled)

Bloody Lilit (for Lilit.mx, Mexico 2010)
45 ml sake
90 ml fresh tomato juice
sea salt, pepper. thin piece of muddled celery.
Roll all the ingredients in a shaker, strain over cubed ice. Accompany with Lavender and cinnamon caviar in half a cherry tomato.

Margarita Estilo Compadre.(for Lilit.mx, 2010)
45 ml 100% white Tequila
20 ml Agave honey
15 ml lime juice.
Accompany with Chile Morita and Chapulines foam.
Prepare as a regular Margarita, no salt. Foam on the side. the citrus freshness of the Margarita will contrast with the smoky, spicy, intriguing foam. Once you tried it, they can’t go their ways apart anymore.

London Tea (for Three Olives Vodka, Mexico, 2009)
30 ml Three Olives vodka
20 ml honey syrup (1:1 honey water)
90 ml green tea (strong)
2 slices fresh ginger
Flash and hard Shake with plenty of ice. Strain in highball glass or tea cup. Garnish with lemon slice.

Se dice de mi (for health spa, Buenos Aires, 2003)
Blend green apple, pineapple, orange juice and mint leaves with some vodka until frozen. Decorate nicely.

Tokyo Mon Amour (for Level Vodka, Mexico, 2008. Event for 800+ guests inspired on Tokyo)
30 ml Level vodka
60 ml Tokyo premix (equal parts green tea and litchi juice)
1 tspn plum marmalade
1 slice thumbnail fresh ginger
Shake everything in a cocktail shaker with ice. Strain in a rock glass with ice or Martini glass. Garnish with a white cherry blossom petal

COCKTAILS FOR DESSERT TIME

Arzobispo (for La Urbana, San Francisco, 2013)
1 1/2 oz Home made blackberry wine *
1/2 oz Yellow chartreuse
1/4 lemon
1/4 orange
2 dashes Aged Cuban style rum
     Shake and strain in a wine glass without ice or garnish. Extremely aromatic and ideal to accompany desserts or cigars. Inspired on the Archbishop in Kappeler’s cocktail book.
* Blackberry wine (inspired on mulled wines and Hippocrates’ wine): macerate for 1 hour 170 gr. of blackberries (slightly pressed to extract juices) with 50 ml honey, 100 ml water, 50 ml cranberry juice, and 1/2 cinnamon stick. Add a 750 bottle of red wine and bring to a boil, turn off the heat and cover until cool. Press the blackberries and strain. Bottle and keep in a cool place.

SHOTS

Vaccari Nero shot (for Vaccari liqueur, 2009)
Chill a bottle of Vaccari Nero and serve in a small shot glass accompanying with a fresh blackberry.

Tradicional Shot (for Tequila Jose Cuervo Tradicional, México, 2009)
1/4 shot of peach liqueur (or dense peach juice)
2/4 shot cold Tequila
Orange wedge.
Build pousse cafe style. Drink at once and bite the orange wedge.

Cactus Flower (Buenos Aires, 2002)
Cold tequila
2 drops of Tabasco sauce (drops in the bottom, pour the tequila carefully)
shot of frozen cold water

Big Shot Vs. Elliot Ness (Buenos Aires, 2002)
2/3 shot of chilled bourbon
1 shot of 1/3 orange vodka*, 2/3 orange juice and 1/8 cassis liqueur
*Orange vodka: infuse a 750 ml vodka bottle with the peels of 3 oranges for 4 days. strain and chill.

NON ALCOHOL

Morning call  (London, 2004) THIS IS ACTUALLY LOW ALCOHOL.
15 ml marraschino
15 ml Pernod
6 strawberry slices (ripe)
fill up with club soda. Highball glass with plenty of ice.

Eva’s Delight (for Tropical House, Sayulita, Mexico, 2007)
apple juice, yogurt, honey, bananas and mint leaves. Blended.

Asian Spa (for Tropical House, Sayulita, Mexico, 2007)
Coconut cream, cranberry juice (full of antioxidants), strawberries (lots of vitamin C), agave honey (low in hipoglucemic index),  pineapple juice (helps in digestions of proteins), Basil leaves (). Blend.

Happy chihuahua dog crusin on a skate (for Tropical House, Sayulita, Mexico, 2007)
Mango and pineapple with a half a shot of Tequila to kick off the daysweet and spicy home-made chile syrup, lime and brown sugar. Serve frozen.

Extra Lung (for Tropical House, Sayulita, Mexico, 2007)orange juice, fresh ginger, tropical fruits, clorofila to purify your blood. Blend.

 

mi signatur

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2 Responses to Recipes

  1. nara says:

    que deliciosos!!!!! Todos! Any chance you can include the infamous “Morning Glory” ???

    • Gracias!!
      the Morning glory is not one of my drinks, is a classic cocktail. Follow the recipe for a standard fizz, use gin or blended scotch and serve in a highball rinsed with absinthe (or include the absinthe in the shaker, no more than a teaspoon)

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