INGREDIENTS:
5 cl 958 Santero Mix
10 cl Tonic water ( 958 Santero Tonic water )
GLASS:
High tumbler
PREPARATION TECHNIQUE:
Build
GARNISH:
Sprig of mint
Fill a tall tumbler with cubed ice, stir with a bar spoon and filter the excess water created with the help of a strainer. Pour 958 Santero MIX, tonic water, and stir gently with a bar spoon.
Add ice if necessary and decorate with a sprig of mint.
INGREDIENTS:
6 cl 958 Santero Mix
12 cl White Wine ( Still and fruity )
GLASS:
Wine glass
PREPARATION TECHNIQUE:
Build
GARNISH:
Grapefruit zest
Fill a wine glass with ice cubes, stir with a bar spoon and filter the excess water created with the help of a strainer. Pour in the wine, 958 Santero MIX, and stir gently with a bar spoon.
Add ice if necessary and decorate with the yellow grapefruit zest
INGREDIENTS:
4 cl 958 Santero Mix
1,5 cl Classic syrup
2 cl Lemon juice
Top Soda Green Tea
GLASS:
High tumbler
PREPARATION TECHNIQUE:
Shake & Strain
GARNISH:
Edible flowers
Lychee velvet
First, prepare the lychee liqueur velvet.
Then cool the shaker, shaking only with ice for a few seconds.
Remove the ice and pour in all the ingredients except the soda.
Add the ice and shake vigorously for about 8-10 seconds.
Filter the contents of the shaker, with a strainer and a kitchen sieve, inside a tall tumbler with cubes ice.
Top with the velvet layer and decorate with dehydrated edible flowers.
The Velvet:
To make the velvet, pour 6 cl of lychee liqueur into a tall tumbler.
Add 1-2 grams of sucroester and whip everything with an electric milk frother.
The liquid will turn into a froth.
Green Tea Soda
Green tea soda is made with:
- 4 grams of green tea leaves
- 150 - 200 ml of water at 80 °
Leave to macerate for a maximum of 5 minutes, filter thoroughly and allow to cool.
Once the tea has cooled, pour it into a soda siphon or a twist'n sparkle and gas everything with a can of Co2.
INGREDIENTS:
4 cl 958 Santero Mix
2 dash Angostura
2 cl Tequila
3 cl Fresh pink grapefruit juice
GLASS:
Flute
PREPARATION TECHNIQUE:
Shake & strain
GARNISH:
Licorice powder
Air salt and licorice
First, prepare the licorice and salt air.
Cool a flute glass with crushed ice. Then cool the shaker too, shaking only with ice for a few seconds.
Remove the ice and add all the ingredients.
Add the ice and shake vigorously for about 8-10 seconds.
Remove the crushed ice from the flute, pass a slice of orange along the outside of the glass and sprinkle the licorice powder over the part itself.
Filter the contents of the shaker inside the flute with the help of a strainer and a kitchen strainer.
Place the licorice air and salt on top of the glass.
The air of licorice and salt:
To make the alcoholic arias, pour 6 cl of licorice liqueur and 2 grams of salt in a tall tumbler.
Stir with a bar spoon, add 1-2 grams of sucroester and whip everything with a food aerator for air.
Licorice powder
Licorice powder is already on the market, alternatively blend with a mixer or a food processor:
- 20 grams of pure black licorice.
Insert the powder into a cocoa dust spreader.
Inside a punch fountain with a tap, pour all the ingredients, including fruit, and stir with the bar spoon. Leave to macerate for about 1 hour and add a few ice cubes.
Pour the Sangria into a tall tumbler with cubed ice.
N.b. The doses indicated are for making a dose, replicate the doses for the number of drinks you want to make.
INGREDIENTS
5 cl 958 Santero Mix
1 cl Sugar syrup
2 Angostura dashes
2 Cloves
GLASS
High tumbler
PREPARATION TECHNIQUE
Build
GARNISH
Nutmeg
Mixed fruit
INGREDIENTS
5 cl 958 Santero Mix
1 cl Lemon juice
1 cl Honey syrup
2 Lemon peels
2 Orange peels
GLASS
Wine glass
PREPARATION TECHNIQUE
Shake & Strain
GARNISH
Served with an ice ball and
grated nutmeg
First, cool the shaker, shaking only with ice for a few seconds.
Remove the ice and add all the ingredients.
Add the ice and shake vigorously for about 8-10 seconds.
With the help of a kitchen strainer, pour the contents of the shaker into a punch fountain with the tap. Add a few ice balls and pour the cocktail into a low tumbler with another ice ball.
Then grate the nutmeg.
N.b. The doses indicated are for making a dose, replicate the doses for the number of punch you want to make.
Honey Syrup is made with 100 ml of water and 300 ml of honey. Heat the water to 90 ° and pour it over the honey.
Stir until it melts, allow to cool, and bottle.
INGREDIENTS:
5 cl 958 Santero Mix
10 cl Tonic water ( 958 Santero Tonic water )
GLASS:
High tumbler
PREPARATION TECHNIQUE:
Build
GARNISH:
Sprig of mint
INGREDIENTS:
6 cl 958 Santero Mix
12 cl White Wine ( Still and fruity )
GLASS:
Wine glass
PREPARATION TECHNIQUE:
Build
GARNISH:
Grapefruit zest
INGREDIENTS:
4 cl 958 Santero Mix
1,5 cl Classic syrup
2 cl Lemon juice
Top Soda Green Tea
GLASS:
High tumbler
PREPARATION TECHNIQUE:
Shake & Strain
GARNISH:
Edible flowers
Lychee velvet
INGREDIENTS:
4 cl 958 Santero Mix
2 dash Angostura
2 cl Tequila
3 cl Fresh pink grapefruit juice
GLASS:
Flute
PREPARATION TECHNIQUE:
Shake & strain
GARNISH:
Licorice powder
Air salt and licorice
IINGREDIENTS
5 cl 958 Santero Mix
1 cl Sugar syrup
2 Angostura dashes
2 Cloves
GLASS
High tumbler
PREPARATION TECHNIQUE
Build
GARNISH
Nutmeg
Mixed fruit
IINGREDIENTS
5 cl 958 Santero Mix
1 cl Lemon juice
1 cl Honey syrup
2 Lemon peels
2 Orange peels
GLASS
Wine glass
PREPARATION TECHNIQUE
Shake & Strain
GARNISH
Served with an ice ball and
grated nutmeg