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.

 

CONTACT INFO

Santero Spa

Via Cesare Pavese 28
Santo Stefano Belbo - Italia

 

log@santero.it

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All Rights Reserved

 

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