Asian Traveller 6 cl. Fundador Doble Madera.
15 cl. Choya.
3 cl. Yazu Puree.
Decoration: Basil y lemon twist.
Process: Shaker.
Fill with GingerAle.
Aromatic Profile: plums and lemon. 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. 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. 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 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 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 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. 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.