Cocktail Archive
Click on any spirit below to discover more cocktails...
May Cocktail of the Month
Ramos Gin Fizz
Ingredients:
50ml ARC Botanical Gin
20ml simple syrup
15ml heavy cream
15ml lemon juice, freshly squeezed
15ml lime juice, freshly squeezed
3 dashes orange flower water
1 fresh egg white
Club soda, chilled, to top
Method: Add the gin, simple syrup, heavy cream, lemon and lime juices, orange flower water and egg white into a shaker and dry-shake (without ice) vigorously for about 10 seconds. Add ice and shake for at least 15 seconds, until well-chilled. Strain into a Collins glass. Pour a little bit of soda water in the shaker tin to collect any residual cream and egg white, then use that to top the drink.
April Cocktail of the Month
Grapefruit Paloma
Ingredients:
50ml ArteNOM 1414 Reposado Tequila
90ml Fresh grapefruit juice
15ml Organic Agave syrup
15ml Freshly-squeezed lime juice
30ml Three Cents Grapefruit Soda or Soda Water
Salt rim Highball Glass
Garnish: Grapefruit wedge
Method:
Add ingredients (not soda water) into a shaker and shake with ice to chill. Strain onto fresh ice in a salt rimmed highball glass. Top with soda water and garnish with a grapefruit wedge!
March Cocktail of the Month
Don Amado Tobala & Bicuishe Mezcal
A copita of Don Amado Tobala & Bicuishe Mezcal
A wedge of Fresh Lime or Orange
Enjoy!
February Cocktail of the Month
MARGARITA
Ingredients:
50ml Tequila Cimarron Blanco
25ml fresh lime juice
20ml triple sec (e.g. Cointreau)
Optional: 10ml sugar syrup
Method:
Add 4/5 cubes of ice, tequila, lime juice, sugar syrup (if using) and triple sec to a cocktail shaker - shake & then strain the mix into low ball glass (ideally frozen) over fresh ice. Rim the glass with salt. Serve with a wedge of lime.
January 2023 Cocktail of the Month
La Mezcalita
Ingredients:
50ml Mina Real Mezcal
20ml Fresh Lime Juice
15ml Cointreau (3 tsps)
3 dashes of orange bitter
Method:
Add all ingredients to a shaker, shake thoroughly and strain into a coupette (or ice filled low ball) glass rimmed with Tajin salt. Garnish with lime peel and serve!
2022
December Cocktail of the Month
Egg Nog
45ml Encanto Pisco
20ml Coconut cream
30ml Coconut milk
Nutmeg
Cinnamon
Method:
place all ingredients into a shaker with ice, shake and double strain into a coupette or martini glass. Garnish with a cinnamon stick!
November Cocktail of the Month
Hot Fernet Toddy
Ingredients
30ml Royal Vallet Fernet Liqueur
15 ml Lemon juice
20ml Orange juice
Hot Water
Spices
Method
Add all ingredients into a saucepan and bring to the boil, stir and then let simmer for 10 minutes. Double strain & serve in a cup with a dehydrated orange slice as garnish!
October Cocktail of the month
Royal Ruby
Ingredients
40ml Picaflor Mezcal Espadin
20ml Lemon Juice
5ml crème de cassis
10 ml of Blackberry Liqueur
Garnish with a rose petal
Method
Add all ingredients to a cocktail shaker, double strain and serve in a coupette or martini glass.
September Cocktail of the month
ARC Barrel Reserve Negroni
Ingredients
30ml ARC Barrel Reserve Gin
30ml Sweet Red Vermouth
30ml Granada Vallet Liqueur
Method
Pour all ingredients into an ice-filled glass and stir gently for 30 - 45 seconds. Garnish with an orange slice!
August Cocktail of the month
Cimarrón Reposado Margarita
Ingredients
50ml Cimarrón Reposado Tequila
25ml Cointreau
25ml Fresh Lime juice
10ml Agave syrup
Garnish - Tajin salt & a lime wedge
Method:
Rim a low ball glass with the Tajin salt. Add the ingredients into a shaker, shake vigorously and strain into the ice-filled glass. Garnish with a lime wedge!
July Cocktail of the month
ARC Lava Rock Martini
Ingredients:
50ml ARC Lava Rock Vodka
10ml Dry White Vermouth
Optional: 5ml olive brine
Garnish: Olive or Lemon Twist
Method:
Drop a couple ice cubes into a martini glass to chill. Pour the ARC Lava Rock Vodka, vermouth (and optional olive brine) and ice into a mixing glass and stir gently for 30 seconds. Remove the ice from the martini glass & pour in the vodka and vermouth. Garnish with either an olive or a lemon twist!
June Cocktail of the month
ARC Botanical Classic G&T
60ml ARC Botanical Gin
120ml Fever Tree Indian Tonic Water
Method:
Add cubed ice to a glass, stir and strain. Pour ARC Botanical Gin into the glass of your choice (recommended goblet or highball). Top with tonic water. Gently stir, garnish with a lemon wheel & juniper berries.
May Cocktail of the month
Brazilian Daiquiri
50ml Abelha Cachaça Silver
25ml Fresh Lime Juice
10ml simple syrup
Thinly sliced lime wheel or lime wedge, for garnish
Method:
Combine ingredients with ice in a cocktail shaker; shake well. Strain into a chilled cocktail glass, garnish with a lime wheel and serve.
April Cocktail of the month
Pistachio Sour
50 ml Encanto Pisco
20ml Pistachio cream
20ml Lemon juice
Method:
Vigorously shake and strain contents in a cocktail shaker with ice cubes, then pour into glass. Garnish with bitters & grated pistachio!
March Cocktail of the month
Tezcatlipoca
35ml Paranubes
15ml Picaflor Mezcal
10ml Umeshu Japanese Liqueur
15ml Suze Aperitif Bitters
top with Indian Tonic
Method:
Add ice into a highball glass, pour in the paranubes and picaflor. Add the Umeshu and suze, stir and the top with indian tonic. Stir again and garnish with a dried bay leaf.
February Cocktail of the month
Piña del Toro
Ingredients:
45 ml Don Amado Mezcal Reposado
1 tsp lime honey
20 ml pineapple juice
20 ml lime juice
Method:
Combine all ingredients into a cocktail shaker with ice, shake thoroughly and double strain into a coupette.
Garnish with an edible petal!
2022
January Cocktail of the month
Rum Old Fashioned
Ingredients:
50ml Panama Pacific Rum
1/2 teaspoon sugar
3 dashes Angostura bitters
1 teaspoon water
Garnish: orange peel
Method:
Combine rum, syrup, and bitters in a mixing glass with large ice. Stir vigorously and strain into a double rocks glass over one large ice cube. Garnish with orange twist.
December Cocktail of the month
Nightcap
30ml Scotch Whisky
20ml Royal Vallet Fernet Liqueur
30ml Espresso
10ml Sugar Syrup
Method:
Add all ingredients to a shaker, shake vigorously for 45 seconds, and double strain into a cup or a highball glass. Garnish with ground coffee and a biscuit!
November Cocktail of the month
Smokey Cacao
50 ml Don Amado Mezcal Tobala Bicuishe
25 ml bergamot liqueur
10 ml cacao syrup
Build:
Add all ingredients to a mixing glass with ice, stir for a minute or two, strain into a coupette glass with a blueberry garnish & enjoy!
October Cocktail of the month
Tequila Sunshine
45ml Tequila ArteNOM Añejo 1146
25ml Fresh Lime Juice
20ml BlackBerry Juice
Garnish: Blueberry
Build:
Add all ingredients to a mixing glass with ice, stir for a minute or two, strain into a coupette glass with a blueberry garnish & enjoy!
September Cocktail of the month
Caipirinha
Ingredients:
50 ml Abelha Organic Cachaça Silver
4 x quartered limes
2 tsp refined sugar / 15ml sugar syrup
Ice (cubed or crushed)
Method:
Muddle the lime and sugar in a glass, add the ice, pour over the Abelha Cachaça Silver and stir thoroughly. Garnich wedge of lime and serve!
August Cocktail of the month
Tequila Paloma
Ingredients:
50ml Cimarrón Tequila Blanco
10ml agave syrup
10ml lime juice
60ml pink grapefruit juice
Top with Soda water
Garnish: Grapefruit slice
Method:
Add the ingredients (not soda water) to a cocktail shaker. Shake & strain into an ice-filled highball glass. Top with soda water and garnish with the wedge of grapefruit. Optional Salt Rim
July Cocktail of the month
Green Thumb
Ingredients:
50ml Don Amado Mezcal Rustico
1 bar spoon Green Chartreuse
1 bar spoon Demerara syrup
5 dashes of lavender bitters
Method:
Add all ingredients into a mixing glass, stir for 30 seconds, strain into a tumbler glass and garnish with a lemon twist
June Cocktail of the month
Bloody Maria
Ingredients:
- 50ml ArteNOM Tequila 1579 Blanco
- 100ml tomato juice, to taste
- 10ml lime juice
- 3 dashes Tabasco & 3 dashes Worcestershire sauce
- 1 teaspoon horseradish / dijon option
- 3 dashes celery salt & 3 dashes ground black pepper
- Garnish: Lime wedge & Celery stalk
Method:
Add the tequila, tomato juice, lemon juice, horseradish, Worcestershire sauce, Tabasco, celery salt and black pepper to a shaker and fill with ice. Shake briefly and strain into a pint glass filled with fresh ice. Garnish with a lime wedge, celery and a sprig of thyme!
May Cocktail of the month
La Mezcalita
Ingredients:
- 50ml Mina Real Mezcal
- 60ml orange juice
- 20ml Fresh Lime Juice
- 15ml Cointreau (3 tsps)
- 3 dashes of orange bitters
- Garnish - Tajin Salt on Rim & lime peel
Method:
Place ingredients into a shaker, shake and strain in a collins glass with ice. garnish with grapefruit peel.
April Cocktail of the month
El Presidente
Ingredients:
50ml Panamá Pacifico Rum 15 Years
25ml French vermouth
7.5ml curaçao
1/2 teaspoon grenadine
Method:
Pour all ingredients into a mixer, stir with ice and strain into a cocktail glass, then garnish with a lemon zest.
March Cocktail of the month
Telenovela
Ingredients:
50ml Picaflor Mezcal Espadin
20ml fresh lime juice
15ml simple syrup
2 bar spoons passion fruit purée
5 coriander leaves
Pinch of ground turmeric
Method:
Add all ingredients to a shaker and shake vigorously. Double strain into a coupe, then garnish with a small pinch of ground turmeric and a coriander leaf.
February Cocktail of the month
Pisco Sour
Ingredients:
50ml Encanto Pisco
1 Egg white (or substitute egg white for 25ml chickpea juice)
20ml Lemon Juice
15ml Simple syrup
Method:
Vigorously shake and strain contents in a cocktail shaker with ice cubes, then pour into glass and garnish with bitters and a leaf of mint!
2021
January Cocktail of the month
Mezcaloma
Ingredients:
45ml Mina Real Blanco
25ml fresh lime juice
15ml agave nectar
15ml fresh grapefruit Juice
Top with soda water
Method:
Build in the glass over ice, garnish with mint and lime.
