PELADA SPICE

• 2oz Premium Pelada Ouzo

• 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 Pelada Ouzo

• 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 Pelada Ouzo

• 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 Pelada Ouzo

• 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 Pelada Ouzo

• 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.

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