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Asian Traveller

6 cl. Fundador Doble Madera.

15 cl. Choya.

3 cl. Yazu Puree.

Decoración: Basil y lemon twist.

Proceso: Shaker.

Fill with GingerAle.

Aromatic Profile: plums and lemon.

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Brandy Tropic

6 cl. Fundador Triple Madera.

1 cl. Harveys Oloroso.

3 cl. Mango puree.

3 cl. Lime juice.

Decoration: Lime Wheel and Orange peel, Mango.

Process: Shaker.

Fill with Soda.

Aromatic Profile: mango and hazelnut.

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Brisa de Jerez

6 cl. Tres Cepas Solera

15 cl. Harveys Amontillado

20 cl. Pamplemousse soda.

Decoration: Pamplemousse Wheel.

Process: Shaker.

Fill with pamplemousse soda.

Aromatic Profile: pamplemousse and almond.

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El Nido

3 cl. Tres Cepas V.S.

1 cl. Harveys Palo Cortado.

2 cl. Lemon Juice.

Dash ginger syrup.

Dash liquid sugar.

2 dashes Angostura bitters.

Top Cava/Champagne

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Sherish Coffee

6 cl. Tres Cepas Light.

6 cl. Espresso Coffee.

3 cl. Sugar syrup.

Decoration: Coffee grain and orange peel.

Process: Shaker.

Aromatic Profile: Coffee

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Boracay Heat

6 cl Fundador Light.

3 cl Harveys Oloroso.

3 cl Harveys PX.

0,75 cl Vainilla Liquor.

6 cl Pamplemousse Juice.

0,5 cl Agave Honey.

1 Clove grain.

Marinate the clove grain in the shaker, shake and strain.

Decoration: Pamplemousse peel and mint leaves.

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Double Berry

6 cl. Fundador Double Light.

6 cl. Red Berry Puree.

3 cl. Sugar Syrup.

1 cl. Harveys PX

Decoration: Red berries.

Process: Shaker and strain.

Aromatic Profile: wild fruits.

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Sherry Sunset

6 cl. Fundador Ultra Smooth.

3 cl. Harveys PX.

9 cl. Coconut water.

2 cl. Sugar Syrup.

4 Mashed strawberries.

Decoration: Lime wheel, orange peel and strawberries.

Process: Shaker.

Aromatic Profile: Coconut and strawberry.

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