01 Dec COCKTAILS
MIXING IT UP WITH REPOSADO
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.