

15 cl. Choya.
3 cl. Yazu Puree.
Decoration: Basil y lemon twist.
Process: Shaker.
Fill with GingerAle.
Aromatic Profile: plums and lemon.




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.



15 cl. Harveys Amontillado
20 cl. Pamplemousse soda.
Decoration: Pamplemousse Wheel.
Process: Shaker.
Fill with pamplemousse soda.
Aromatic Profile: pamplemousse and almond.



1 cl. Harveys Palo Cortado.
2 cl. Lemon Juice.
Dash ginger syrup.
Dash liquid sugar.
2 dashes Angostura bitters.
Top Cava/Champagne



6 cl. Espresso Coffee.
3 cl. Sugar syrup.
Decoration: Coffee grain and orange peel.
Process: Shaker.
Aromatic Profile: Coffee



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



6 cl. Red Berry Puree.
3 cl. Sugar Syrup.
1 cl. Harveys PX
Decoration: Red berries.
Process: Shaker and strain.
Aromatic Profile: wild fruits.



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.