50 ml selvático
30 ml grapefruit fresh juice
20 ml passion fruit puree
20 ml campari
METHOD: BUILD
glass: highball
ice: pilè
garnish: burnt grapefruit wedge
50 ml selvático
3/4 dash chocolate bitter
5 ml sugar syrup
METHOD: STIR
glass: rocks
ice: cube 5x7
garnish: grapefruit skin
50 ml selvático
25 ml hibiscus syrup
20 ml lemon juice
15 ml sugar syrup
TOP ginger beer
METHOD: BUILD
glass: wine glass
ice: standard cube
garnish: maraschino cherry + pineapple leave
Pineapple 4 pieces + 2 cucumber pieces muddle
50 ml selvático
25 ml green chartreuse
25 ml lemon juice
15 ml sugar syrup
METHOD: SHAKE AND DOUBLE STRAIN
GLASS: rocks
ICEE: standard cube
garnish: cucumber sashimi
50 ml selvático
20 ml campari
20 ml oloroso sherry
15 ml strawberry sirup
METHOD: stir
glass: rocks
ice: cube 5x7
garnish: orange slice
50 ml selvático
Spinach leaves
25 ml lemos juice
20 ml orgeat sirup
METHOD: SHAKE AND DOUBLE STRAIN
glass: coupette/nick & nora
garnish: spinach leaf
50 ml selvático
30 ml grapefruit fresh juice
20 ml passion fruit puree
20 ml campari
METHOD: BUILD
glass: highball
ice: pilè
garnish: burnt grapefruit wedge
50 ml selvático
3/4 dash chocolate bitter
5 ml sugar syrup
METHOD: STIR
glass: rocks
ice: cube 5x7
garnish: grapefruit skin
50 ml selvático
25 ml hibiscus syrup
20 ml lemon juice
15 ml sugar syrup
TOP ginger beer
METHOD: BUILD
glass: wine glass
ice: standard cube
garnish: maraschino cherry + pineapple leave
Pineapple 4 pieces + 2 cucumber pieces muddle
50 ml selvático
25 ml green chartreuse
25 ml lemon juice
15 ml sugar syrup
METHOD: SHAKE AND DOUBLE STRAIN
GLASS: rocks
ICEE: standard cube
garnish: cucumber sashimi
50 ml selvático
20 ml campari
20 ml oloroso sherry
15 ml strawberry sirup
METHOD: stir
glass: rocks
ice: cube 5x7
garnish: orange slice
50 ml selvático
Spinach leaves
25 ml lemos juice
20 ml orgeat sirup
METHOD: SHAKE AND DOUBLE STRAIN
glass: coupette/nick & nora
garnish: spinach leaf
