PELADA SPICE

 

• 2oz Premium Ouzo Pelada

• 2/3oz tangerine puree

• 2/3oz  simple syrup

• 2/3oz  fresh lemon juice

• Green peppercorns

 

Muddle the peppercorns and the tangerine puree in a shaker. Add Pelada, syrup and lemon. Shake on ice and serve in a vintage wine glass. Add crushed ice and garnish with green peppercorns and tangerine zest.

 

LA LOCANDA

 

• 2oz Premium Ouzo Pelada

• 2/3oz  fresh lemon juice

• 2/3oz  chamomile syrup (1:1)

• 1/3oz honey

 

Add all ingredients in a stirring glass, add ice and stir well. Double strain in a cocktail/coupette glass. Garnish with lemon zest and chamomile flowers.

 

 

FISHERMAN’S HOME

 

• 2oz Premium Ouzo Pelada

• 2/3oz fresh lemon juice

• 2/3oz rosemary syrup (1:1)

• 5 dashes rosemary shrub

• 3-4 thin fresh cucumber slices

• pinch of afrina premium salt

 

In a shaker, muddle the cucumber with the afrina salt and the shrub. Add the rest of the ingredients and shake.  Double strain and serve in a cocktail/coupette glass. Garnish with cucumber and rosemary.

 

 

PINK HERON

 

• 2oz Premium Ouzo Pelada

• 2/3oz cranberry puree

• 2/3oz fresh lemon juice

• 1/3oz pink grapefruit juice

• 2/3oz simple syrup

• 1 dash grapefruit bitter

 

Add all ingredients in a shaker and shake on ice. Strain in a vintage old fashioned glass. Add crushed ice and garnish with fresh cranberries and a grapefruit zest.

 

 

 

MOSQUITO BIZZ

 

• 2oz Premium Ouzo Pelada

• 2/3oz fresh lemon juice

• 1/3oz cinnamon syrup (1:1)

• Barspoon demerara sugar

• Half an orange

• 5-7 basil leaves

• Top up soda

 

Add in a jar or any mojito style glass half an orange cut in to 4 pieces, brown sugar, cinnamon syrup and lemon juice. Muddle and the add the basil leaves. Muddle gently the leaves and then add Pelada. Stir with a barspoon and add crushed ice. Top up with soda water and garnish with orange zest, cinnamon stick and basil.