The wake-up: 

• 1 1/2 oz Tequila
• 1/2 oz Gin
• 1/8 oz Chartreuse
• 3/4 oz Lemon juice
• 1/8 oz Sanz orgeat syrup
• 3/4 oz Homemade roasted wheat beer syrup
• Herbal bitters
• Top with roasted wheat beer

Procedure:

• Beat all the ingredients except the beer in a cocktail shaker with ice.
• Double strain into a glass that has been smoked before with mesquite smoke and malted barley.

*Cocktail by Luis Inchaurraga for Sanz Cocktails

Evolution of an Irish coffee:

• 1 oz of Bourbon
• 6 oz of Imperial Stout beer
• 1/4 oz of Sanz brown sugar syrup 
• Cream
• Decorate it with a bar of cacao and nutmeg

Procedure:

• Pour all the ingredients except for the whipped cream into a cocktail shaker.
• With a teaspoon and carefully, place the whipped cream on top of the cocktail.
• Decorate it

*Cocktail by Israel de la Fuente for House of Mixology

Mango Imperial Highball:

• 1 oz Jamaican Rum
• 1 oz VSOP Cognac
• 1/4 oz Triple Sec
• 1 oz Lemon juice
• 3/4 oz Sanz sugar syrup
• 1 oz Sanz mango purée 
• Top with Imperial Stout beer

Procedure:

• Shake all the ingredients well with ice except the beer
• Strain into the highball glass with ice and finish with the beer
• The finishing touch will be the freshly grated nutmeg as a decoration

*Cocktail by Luis Inchaurraga for Sanz Cocktails

A Michelada please!

If you are beer enthusiasts, this could be a different option to drink, provided that you like spices and spiciness.

They are normally prepared with blond beers which are therefore light.

It is perfect for accompanying Mexican food.

This drink was popularised in the 40´s in Mexico.

On this occasion, along with the “pinches” of ingredients that you normally throw in, there is also a barspoon of Passion fruit purée. It adds an acidic and different touch. Do you want to try it?

Remember that there are barely 2 months left before Halloween, and alongside that date, the Day of the Dead, where the beautiful tradition of Mexico is emphasised to celebrate the acknowledgement of the deceased by toasting to them, and why not do so with a fresh Michelada?

*Michelada by José Luis Paniagua from Entre Santos Madrid