🍸 Face to Face: What Has Been the Most Challenging Cocktail You’ve Ever Had to Make? In the world behind the bar, there are some questions really make you think. The kind that have you replaying every service, every customer, and every mix made against the clock. And this time, it’s about looking across the bar and asking […]
Read more...
Are you a fan of the classic Espresso Martini? Then get ready to become obsessed! We’re about to show you how to make a fruity version of this iconic cocktail — one that takes things to the next level. This twist, made with Nordpol coffee liqueur and Sanz Cocktails’ forest fruit purée, brings a whole new […]
Read more...
Jalisco Pastor: A Delicious Tequila Cocktail for Bartenders and Home Enthusiasts Alike Whether you’re a bartender, work in hospitality, or simply love mixing cocktails at home, this easy and delicious tequila cocktail is a must-try. Jalisco Pastor is a recipe you’ll want to keep in your repertoire. Elegant and full of nuance, this drink blends the finest […]
Read more...
If your cocktail needs a boss, here it is: Blue Agave Syrup. It’s not just a sweetener — it’s the ingredient that sets everything apart. Extracted from the pure juice of blue agave and slow-cooked in traditional ovens, this syrup doesn’t just accompany — it leads. Authentic, Natural, and Rich in Heritage No gimmicks. […]
Read more...
How to make jelly cocktails. It is a cocktail, can you believe it? Well, YES! A jellified cocktail: Jelly Colada! ✨ A radical twist on your way of having a cocktail with this jellified recipe. Here is the recipe for 8 pieces, each 55 grammes, so you can invite whoever you want. Please note: […]
Read more...
For those days when you don’t fancy a traditional cocktail but crave a special, spicy pre-holiday experience, this Fast Track is just what you need! 😝🔥 Get ready for a flavour journey that will make you say, “What on earth is this?” from start to finish. 🍸 Fast Track – Because Spiced Experiences Are Also […]
Read more...
Transform your cocktails by incorporating lacto-fermented products, adding fruity notes, acidity, and umami flavor. Here’s a step-by-step guide to the process: BENEFITS OF LACTO-FERMENTED PRODUCTS: Fruity Notes: Lacto-fermented products provide a unique, tangy fruitiness that enhances cocktails. Acidity: Adds a refreshing acidic kick. Umami Flavor: Elevates the depth of flavor in your drinks, creating […]
Read more...
Maceration is the process of extracting chemical compounds from solids by leaving them to soak for a period of time. -Infusing them is quite easy: soak in alcohol, herbs, spices, fruit or dried fruits to obtain the desired flavours. Once you have achieved this, strain the solids, bottle the liquid and label the product. […]
Read more...
Jellification is a technique in molecular cuisine that is also used in molecular cocktail making. It is a process to thicken and stabilize liquids, to achieve a gelatinous texture. ♦️WHERE DOES GELATIN COME FROM? “Fish tail” gelatin (grouper, anglerfish, sturgeon). 80% of European gelatin comes from pork skin, 15% comes from bovine skin, and […]
Read more...
Spherification is a culinary technique that is used to encapsulate a liquid or cream in a thin membrane with a gelatinous texture. The sphere can be used to contain wines, vinegars, creams, etc. and of course, fruit purées!. If the spheres are small, they are normally called caviar, fake caviar or pearls Spherification is a reaction that is […]
Read more...
