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Image by Juan Tapia. @Juan_in_a_million_5 for Volcan de mi Tierra Tequila Ingredients 1-1/2 oz Volcan de mi Tierra Blanco Tequila 1/2 oz Triple Sec 3/4 oz Fresh lime juice 1/2 oz Blood orange juice 3/4 oz Grapefruit Cordial 1/4 oz Vanilla syrup 1 oz Soda Water Preparation Shake Tequila,...
Image by @Gastronomista_ for Volcan Tequila Ingredientes 2 oz Coconut Water 1 oz Volcan de mi Tierra Cristalino 1/2 oz Creme de Cacao white Preparation: Stir with ice and strain into a lowball glass with a large cube of ice. Shave dark chocolate over the ice cube and garnish...
Born and raised in Venezuela, Marco Balza goes all the way back to 2006 when he was still living in Caracas and he had his first Bartender experience. “My friends and I had a party called ‘El Guarapazo’, we used to rent the party halls from the buildings and...
The Sazerac, named after a famous bar in Louisiana, was created in 1850 by Aaron Bird, an inspired mixologist. The cognac’s warmth and spices, coupled with the bitters and balanced out by crisp notes of lemon, blends with the absinthe perfectly. Ingredients 2.5 oz Hennessy VSOP .25 oz Simple...
Ingredients 1.5 oz Hennessy Very Special 0.5 oz Simple syrup 0.75 oz fresh lemon juice Top with sparkling wine or champagne Garnish: lemon twist Preparation Step 1: Build directly in a flute glass.Step 2: Top with champagne and garnish with a lemon twist.
Ingredientes 2 oz Ron Barceló Gran Añejo ½ oz Chartreuse ½ oz Pistachio syrup ½ oz Lemon juice 1 Egg white Preparation Add all ingredients into a shaker with ice and shake vigorously Strain into a champagne coupe To create foam, use 2 egg whites and decorate with edible...
Ingredients 2 oz Ron Barceló Imperial 1 oz Grand Marnier 2 oz Passionfruit or Pineapple juice Dash of cherry juice Preparation In a rocks glass, garnish the rim with Tajin (optional) Pour rum, Grand Marnier and juice into a shaker and shake vigorously Strain into a glass full of crushed ice Lastly,...
Ingredients 2 oz Ron Barceló Dark Series 1 cup frozen pineapple 2 oz coconut cream 1 oz coconut water Preparation In a blender, add all ingredients and blend until smooth and frosty Pour into a daiquiri or tall glass Garnish rim with toasted coconuts and top off with coconut...
Eric Tillis, a Mixologist from Houston, Texas, decided to Venture off on his own, creating the brand The Traveling Bartender. A Mixology and Flair mobile Bartending service. “Partnering with local DJs and party promoters, I began bartending small college parties and events. This led to meeting people from all...
