Mixology

Ingredients:

• 1.7 Oz (50 ml) Tequila Laya Black Edition
• 0.68 Oz (20 ml) Vermouth rosso
• 1 Oz (30 ml) Green lime juice
• 0.17 Oz (5 ml) Balsamic vinegar
• 3 Dashes of Angostura cacao bitter
• Garnish: Edible gold leaf

Preparation method: Stir
Glass ware: Old Fashion
Time/moment of consumption: Casual appetizer
Preparation Time: 2 min
Grade of difficulty: Low

Recommendations:

In case the cocktail is a little bitter you can add a barspoon (5 ml) of agave nectar.   It can also be garnished with an orange twist to improve the aroma.   It can be paired with fatty cheeses, nuts, caramel popcorn, etc.

Ingredients:

• 1.5 Oz (45 ml) Tequila Laya Black Edition
• 0.5 Oz (15 ml) Agave nectar
• 1 Oz (30 ml) Green lime juice
• 12 a 15 Peppermint leaves
• Garnish: Peppermint leaves and lime twist
• 3 Oz (90 ml) Coconut water

Preparation method: Shake
Glass ware: Highball
Time/moment of consumption: Refreshing drink
Preparation Time: 3 to 4 minutes
Grade of difficulty: Medium

Recommendations:

If crushed ice (frappe) is used, it helps maintain a better body and temperature in the cocktail. It pairs incredibly well with fresh foods as ceviches, seafood.

Ingredients:

• 1 Oz (30 ml) Tequila Laya Black Edition
• 1 Oz (30 ml) Port (ruby)
• 0.5 Oz (15 ml) Brandy
• 3 Dash de Angostura Cacao Bitter
• Garnish: Caramel popcorn

Preparation method: Stir
Glass ware: Coupe glass
Time/moment of consumption: Casual, as a digestif
Preparation Time: 3 to 4 minutes
Grade of difficulty: High

Recommendations:

Sphere ice or small ice cube are ideal to give a homogeneous and constant dilution to the cocktail. If you cannot get Ruby port, you can use a fortified wine such as sherry or Pedro Ximenez. This cocktail is ideal for after the meal, accompanied with sweet/salty elements.

Ingredients:

• 1.5 Oz (45 ml) Tequila Laya Black Edition
• 0.34 Oz (10 ml) Amaro Montenegro liquor
• 0.17 Oz (5 ml) Cynar aperitif
• 1 Oz (30 ml) Grapefruit and hibiscus syrup
• High end sparkling water (Perrier or similar)
• Garnish: Black salt and a slice of burnt grapefruit

Preparation method: Shake & Top
Glass ware: Highball
Time/moment of consumption: Casual drink
Preparation Time: 3 to 4 minutes
Grade of difficulty: High

Recommendations:

The Grapefruit and hibiscus (Jamaica) syrup, start by using natural grapefruit juice.  Add the hibiscus flower and bring it to a boil; then mix equal parts of the concentrate with refined sugar. If this is to complicated, you can buy hibiscus concentrate and bottled grapefruit juice and mix in a 2:1 ratio (1 parts grapefruit juice to 1 part hibiscus concentrate).  Ideally, the syrup should have a red hue at the bottom and clear at the top.

Ingredients:

• 1.5 Oz (45 ml) Tequila Laya Black Edition
• 0.34 Oz (10 ml) Hazelnut liquor
• 1 Oz (30 ml) Roasted pineapple juice
• 1 Oz (30 ml) Espresso coffee
• Garnish: Nutmeg powder and star of anise

Preparation method: Shake & Single Strain
Glass ware: Coupe glass
Time/moment of consumption: Casual, as a digestif
Preparation Time: 3 to 4 minutes
Grade of difficulty: High

Recommendations:

The cocktail could be somewhat bitter depending on the roast of the espresso coffee, it is recommended to use agave nectar if the client requests something sweet.