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See all 2024 entries

The NAP Sour

The NAP Sour by Michael Mendoza
  • Bartender: Michael Mendoza
  • Bar: Purobeach, Barcelona, Spain

Serve in

Wine glass

Garnish:

Recycled Mandarine powder home made

How to make:

Put all the ingridients with exact measurement in Boston glass or cocktail tin ,1 ice cube shake It well, one time done put It in the chilling glass wine ,add 1 ice cube double strain and top of red Chateu wine or red wine Rioja opcional. And the top of the ice cube put some Mandarine recycled powder serve It and cheers

1 2/3 fl oz Mandarine Napoleon liqueur
1 fl oz Lime juice (freshly squeezed)
1 fl oz Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix)
1 fresh Egg white
1 fl oz Rioja (Crianza) red wine
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