01 Dec COCKTAILS
FESTIVE COCKTAILS – FELICES FIESTAS
MAYAN HOT CHOCOLATE
by Elisa Lopez
INGREDIENTS
1oz. MIJENTA TEQUILA BLANCO
.5oz. RHUBARB AMARO
.25oz. ANCHO REYES LIQUEUR
3oz. HOT CHOCOLATE. (3oz. HOT WATER AND 2 TBSP. POWDERED CHOCOLATE)
METHOD
ADD ALL THE INGREDIENTS INTO A TEA CUP AND STIR WELL. GARNISH WITH A STAR ANISE AND CHILE DE ÁRBOL.
MIJENTA PINOLE
by Elisa Lopez
INGREDIENTS
1.5oz. MIJENTA TEQUILA BLANCO
.5oz. WHITE CHOCOLATE LIQUEUR
2oz. PINOLE MIX. (2 TSP. PINOLE, 2oz. COCONUT MILK, .5oz. SWEET CONDENSED MILK AND MIX WELL).
METHOD
ADD ALL THE INGREDIENTS INTO A SHAKER WITH A LITTLE BIT OF ICE. STRAIN AND SERVE INTO A COUPE GLASS. GARNISH WITH WHITE CHOCOLATE FLAKES.
DANDY PINSTRIPE
by Mijenta Co-Founder Juan Coronado
INGREDIENTS
1.5 PART MIJENTA TEQUILA BLANCO
.5 TEA SPOON CRUSHED CARDAMOM
.75 PART LIME JUICE
.25 PART BENEDICTINE LIQUEUR
.5 PART CREME DE CACAO
1 BAR SPOON POWDERED SUGAR
METHOD
SHAKE ALL INGREDIENTS VIGOROUSLY WITH PLENTY ICE, STRAIN INTO A COUPE RIMMED WITH BITTER COCOA POWDER AND EXPRESS LEMON PEEL OIL.
TEQUILA DAISY
Original creation by Julio Cabrera
INGREDIENTS
1.5 PART MIJENTA TEQUILA BLANCO
.5 PART PINEAPPLE SYRUP
.75 PART LIME JUICE
.5 PART YELLOW CHARTREUSE
METHOD
SHAKE ALL INGREDIENTS VIGOROUSLY WITH PLENTY ICE, STRAIN INTO A COUPE AND GARNISH WITH PINEAPPLE LEAF.