Até 25/12 estamos publicando diariamente coquetéis festivos de bares ao redor do mundo, inclusive do Brasil, claro.
Direto da Argentina, Floreria Atlantico Apresenta seu coquetel.
El Terere de Papa Noel
Criação: Tato Giovannoni
Copo: Rocks
Decoração: pau de canela e anis estrelado.
Preparo: bater todos os ingredientes com gelo e coar para um
copo típico Guarani.
50ml Principe de los Apostoles gin
75ml Terere*
25ml pure de goiaba
25ml creme de leite half and half
10ml xarope simples
1 clara de ovo
Terere
200g Erva mate
600ml abacaxi
500ml água
50ml Grapefruit rosa
5cm Pau de canela
1 banana
20 passas
5 cravos
250g cana de Açúcar orgânica
Cook in a pan for 45 min on medium heat:
600ml of pineapple juice, 500ml water, 5 cloves, one banana, one 5 cm long cinnamon stick, 50ml pink grapefruit juice, the peel of one pink grapefruit, and the skin of one pineapple, 250 grams of organic unrefined sugar cane, 20 raisins. Once the cooking is ready, take the pan from the fire and add 200 grams of yerba mate, let it rest for 5 minutes and fine strain. Let it chill and keep in the fridge for further use.
Calendário de coquetéis festivos do Difford’s Guide
1/12 - Dead Rabbit
2/12 - Operation Dagger
3/12 - The Clumsies
4/12 - Le Syndicat
5/12 - American Bar
6/12 - The Connaught Bar
7/12 - Flying Dutchmen Cocktails
8/12 - The Gibson
9/12 - Charles H.
10/12 - Last Word Saloon
11/12 - Atlas
12/12 - NoMad
13/12 - Himkok
14/12 - The Old Man
15/12 - Lost + Found'
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