We asked our favorite mixologist in Guadalajara, Mexico, Olivia Ramírez, aka La Patrona de la Barra, to create three easy-to-make cocktails exclusively for you!
You can make these with any Blanco, but we've chosen three of our favorites to get you started.
Jade
.25oz Italicus liqueur
.25 oz Óleo de Lima / Sweet Lime Extract
15 Basil Leaves
.25oz Lemon Juice
Garnish: Bouquet of Basil with flowers
Combine everything (except the garnish) in a shaker and shake vigorously until integrated. Double strain over ice a highball, garnish with the fresh basil bouquet.
Solecito
.25oz St Germain elderflower liqueur
2 dashes of Celery Bitters
.5oz Pineapple Gum
2 dashes of Celery Bitters
.5oz Pineapple Gum
Juice of half of a lemon
Garnish: slice of dehydrated pineapple
Garnish: slice of dehydrated pineapple
Integrate everything in a shaker (except the garnish) and shake. Double strain over ice in an old fashioned glass, garnish with dehydrated pineapple.
Lily
25oz Créme de Cassis
.25oz dry sherry
.5oz Berry Syrup
Garnish: Flowers
Integrate everything in a shaker (except the garnish), double strain into a chilled coupe.
