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

paloma.jpg

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.jpg

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

mezcalita.jpg

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.