The Caribbean – Caribbean Cocktail Shaker
Puerto Rican Arnaldo Silva has been a bartender for over 8 years and has created a blog#atfp_close_translate_span# to teach cocktail and liquor lovers the essence of typical Caribbean mixes.
Arnaldo is determined to show us that there’s much more to the mojito and the piña colada. Silva experiments with spirits that are gaining popularity, and in his studio he has highlighted the versatility of Cardenal Mendoza with the following mixtures:
Cardinal Smash
- 2 oz. of Cardenal Mendoza
- 8 mint leaves
- half a slice of pink grapefruit
- 1 tablespoon of honey syrup
Mix the grapefruit and mint, add the honey syrup and the Cardenal MendozaShake it and serve it in a short glass. Garnish with half a slice of grapefruit and a sprig of mint.
Spanish 75
- 1 oz of Cardenal Mendoza
- 1/2 oz of honey syrup
- 1/2 oz of lemon juice
- Cava to finish filling
- Shake the first 3 ingredients and serve in a champagne glass.
Fill with your favorite Cava.
Finally, decorate it with a spiral made from lemon peel.
Hollywood, United States – PeakandSmoke
We ventured into the glitz of Hollywood in search of our own cocktail star. Meet Edwin Cruz and Laura Lindsay, two cocktail enthusiasts who have shared countless insights into the art of mixology and who work at the Roosevelt Hotel and Connie & Ted’s restaurant, respectively. Their passion for bartending has led them to offer seminars that include tastings, techniques, and the history and creation of cocktails. Check out their blog! PeakandSmoke.#atfp_close_translate_span#
The twist that Edwin and Laura have given to Cardenal Mendoza Enhance the flavor of the brandy with your homemade cherry syrup.
Keep reading for the cherry syrup recipe and cocktail.
Cherry syrup (375 ml)
- 200 grams of cherries (with pits)
- 0.2 liters of water
- 200 grams of cane sugar
Combine the cherries and water in a saucepan over low heat. Before it boils, turn off the heat and crush the cherries. Add the sugar and simmer over medium heat. Turn off the heat and let it cook for 5 minutes. Remove from the heat and strain through a fine-mesh sieve. Cool and bottle. Be sure to squeeze out as much liquid as possible from any remaining bits in the sieve.
It’s a cherry, not a berry.
-2 oz of Cardenal Mendoza
-5 oz of Grand Marnier
-1 oz of cherry syrup
-1 oz of lemon juice
-1 egg white
For decoration we will add lemon and orange peel, a blackberry and a pinch of bitter angostura bitters.
Madrid, Spain – The cocktail Room
We return to the motherland: Madrid. cocktail Room It’s a space dedicated to cocktail creation and mixology. Located in a contemporary and stylish setting, its director, Tupac Kirby, has created a meeting point for internationally renowned bartenders, as well as for alcoholic beverage brands. cocktail Room has grown considerably since opening in 2011. It now offers a diverse range of services, from its own shop and a showroom of beverage brands to a cocktail school, a bookstore, and even its own cocktail lab. This company celebrates the qualities of different alcoholic beverages and strives to innovate with combinations that complement each spirit. Below are some of the combinations that are sure to generate buzz, carefully crafted with drinks such as… Cardenal MendozaCampary, gin, and a splash of Fino sherry. This is our favorite cocktail:
Lucien Gaudin
- 40ml of Fifty Pounds gin
- 10ml of Cardenal Mendoza
- 10ml of Fino
- 2 drops of Angostura bitters
- Bitter orange
Combine the ingredients in a cocktail shaker and add ice. Shake well and strain into a chilled cocktail glass.
