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AUTUMN COCKTAILS COLLECTION

MAGAZINE - Dry News Dry Tips

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Javier de las Muelas presents a unique collection of five cocktails inspired by the aromas, colors, flavors and ingredients typical of autumn.

The cocktails are made with seasonal ingredients like pumpkin, chestnuts, honey, truffles, berries or edible flowers.

The collection consists of the cocktails October Song, which combines vodka infused with chamomile, lime juice and apple. It is a harmony of ginger, quince, pear and citrus surprised by its originality; Autumnal, with rum syrup tangerine, pumpkin puree, lemon juice and honey notes; Rainy Days, made with whiskey, fig jam, apple juice, pear liqueur with a flavor of baked fruit; Fallen Leaves, which includes Martini, mashed Granada, Peruvian pisco and cranberry juice, covered with small pieces of fruit; and sweet chestnut, which has calvados, hazelnut ice cream and chestnut puree. In addition, Rainy Days Otoñal and cocktails also have a non-alcoholic version.

SWEET CHESTNUT

After dinner autumnal flavor surround chestnuts, nuts and apple spirits. Perfect to accompany the dessert after dinner.

Ingredients:

– 5 drops of Droplets Tonka Bean

– 0.5 cl vanilla syrup

– 4 cl Mashed chestnuts

– 2 cl Hazelnut ice cream

– 6 cl Calvados

Garnish: Chocolate powder and cinnamon.

Prepare in shaker and serve in cocktail glass.

PAIRING SUGGESTION:
Truffle coffee with cocoa growls and candied orange.

CENEFA 2

FALLEN LEAVES

Fallen Leaves is a delicious cocktail made with seasonal ingredients and covered with small pieces of fruit that combine with him. Helped the chopsticks, we get to enjoy this unique experience.
Ingredientes:

– 3 drops of Droplets Orange Blossom Honey

– 1 cl white wine

– 2 cl mashed Granada

– 2.5 cl cranberry juice

– Chinese plum wine 1 cl

– 4 cl Peruvian pisco

– 1 cl Martini Bitter

Garnish: Mint leaves and red fruits season and edible flowers.

Prepare in shaker and serve in a bowl with chopsticks.

PAIRING SUGGESTION

Tartajea cottage cheese with tea roses

CENEFA 2

AUTUMNAL (w/ Alcohol)

Cocktail inspired by the autumnal dates, flavors and colors in full harmony. A creamy pumpkin dressed citrus season with notes of honey and soul of a grape distillate rested.

Ingredients:

– 6 drops of Droplets Orange Blossom Honey

– 2cl lemon juice

– 2.5 cl Mandarin syrup

– 3 cl pumpkin puree

– 3 cl cognac V.S.O.P.

– 3 cl Ron Bacardi 8 a.

Garnish: citrus foam and nutmeg.

Prepare in shaker and serve in cocktail glass.

AUTUMNAL (alcohol-free)

Ingredients:

– 6 drops (drops) Droplets Orange Blossom Honey

– 2 cl Lemon juice

– 2 tablespoons passion fruit seeds

– 2.5 cl Mandarin syrup

– 3 cl pumpkin puree

– 6 cl passion fruit juice

Garnish: citrus foam and nutmeg.

Prepare in shaker and serve in cocktail glass.

PAIRING SUGGESTION:
Royal hare.

CENEFA 2

OCTOBER SONG

Silky, delicate, rounded. This harmony of ginger, quince, pear and citrus surprises for its originality and transports us to a landscape of fallen leaves, ocher and damp earth.

Ingredients:

– 5 drops of Droplets Fresh Ginger

– 0.5 cl Egg

– 3 cl lime juice

– 2 cl quince

– 4 cl apple juice

– 1 cl Mandarin Napoleon

– 2 cl pear liqueur

– 6 cl Grey Goose vodka infused with chamomile

Garnish: Orange dehydrated.

Prepare in shaker and serve in cocktail glass.

PAIRING SUGGESTION:

Woodcock en cocotte on chocolate sauce.

CENEFA 2

RAINY DAYS (w/ alcohol)

Integrated harmony autumnal flavors in a light and mature cocktail that knows how to accompany any time of day. smoky and delicate flavor of baked fruit notes.

Ingredients:

– 7 drops of Droplets Oak Smoke

– 0.5 egg

– 1.5 cl fig jam

– 1.5 cl lime juice

– 4 cl apple juice

– 2 cl pear liqueur

– 4.5 cl whiskey Dewar 12

Garnish: Orange peel, currants and star anise.

Prepare in shaker and serve in copper cup.

RAINY DAYS (alcohol-free)

 

Ingredients:

– 7 drops of Droplets Oak Smoke

– 1.5 cl fig jam

– 1.5 cl lychee syrup

– 2 cl lime juice

– 6 cl apple juice

– 4 cl aloe vera juice to green tea

Garnish: Orange peel, currants and star anise.

Prepare in shaker and serve in copper cup.

PAIRING SUGGESTION:

Porto foie millefeuille.

CENEFA 2

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