PINK POLKA DOTS

by Mijenta Co-Founder Juan Coronado

INGREDIENTS

1.5 PART MIJENTA TEQUILA REPOSADO
.75 PART CRANBERRY SYRUP
.75 PART LEMON JUICE
.25 PART MARASCHINO LIQUEUR

METHOD

SHAKE ALL INGREDIENTS VIGOROUSLY WITH PLENTY OF ICE, STRAIN INTO A NICK AND NORA GLASS, GARNISH WITH PINK PEPPERCORN.

PINE & SPICE

by Mijenta Co-Founder Juan Coronado

INGREDIENTS

2 PART MIJENTA TEQUILA REPOSADO
.5 PART ST ELIZABETH DRAM
.5 PART DRY VERMOUTH
.25 PART MARASCHINO

METHOD

STIR ALL INGREDIENTS WITH PLENTY OF ICE, SERVE INTO A ROCKS GLASS WITH A 2″ ICE CUBE, ADD LEMON OILS AND GARNISH WITH A PINE SPRIG DUSTED WITH A SPRINKLE OF POWDER SUGAR.

EL CAMINO

Original creation by Juan Coronado

INGREDIENTS

1.5 oz. MIJENTA TEQUILA REPOSADO
.5 oz. HIBISCUS/CINNAMON SYRUP
.75 oz. LIME JUICE
.25 oz. UMESHU (PLUM WINE)
1 SHISO LEAF

METHOD

SHAKE ALL INGREDIENTS WITH PLENTY ICE, DOUBLE STRAIN INTO A WHITE WINE GLASS OR NICK AND NORA AND GARNISH WITH UMESHU FOAM AND A SHISO LEAF.