Winter Cocktails… with a touch of summer

The winter season is here … although in many countries the sun is still shining hot and some people are wearing flip flops! Cocktails with a tropical touch are arriving from Cuba, while chocolate bitters, green chile and Altos Tequila take over our bars. Have a look at the creative offerings of some of our Tahona Society community members.

Chocolate Frío Mexicano

By Eric Job

@eric.job

Ingredients

• 4 dashes Xocolatl bitters
• .5 part Ancho Reyes
• 1 part Meletti Amaro
• 1 part Carpano Antica sweet vermouth
• 1.5 parts Altos Repo tequila
  
  

Method

Stir all ingredients in a mixing glass. Strain over fresh ice in a rocks glass. Garnish with an orange twist.

Trailer Tepache

By Eric Job

@eric.job

Ingredients

• 2 dashes Scrappy’s Fire Tincture bitters
• 1 part fresh lime juice
• .75 part agave syrup 
• .5 part Dolin de Chambery Blanc Vermouth 
• .5 part St. George Green Chile 
• 1.5 parts Altos Plata
  
  

Method

Shake all ingredients with ice. Strain into a highball glass over fresh ice. Top with pineapple White Claw and a sprinkle of sea salt. Garnish with a dehydrated lime wheel.

Roxanne

By Diana Figueroa & David Roque @therealjibaros, winners of the 2021 Tahona Society Competition.

Take a quick look at La Mata: Winner of the 2021 Tahona Society Competition.

Ingredients

• 60 ml Havana Club Profundo rum
• 5 ml La Mata’s Jambolán cordial
• 10 ml orange and tarragon syrup
  
  

Method

Find a cool glass and serve the mix over ice, beginning with the cordial. Top with ginger beer. Garnish with an edible flower. 

Weygroni

By Diana Figueroa & David Roque @therealjibaros, winners of the 2021 Tahona Society Competition.

Ingredients

• 50 ml Altos Repo tequila
• 25 ml La Mata’s smoked tamarind cordial 
• 5 ml chocolate infused Campari
• 1 dash salt
  
  

Method

Shake and serve in a double rocks glass with a rim of broiled lemon peel sugar.

Hot Paloma

Ingredients

• 1.5 oz Altos Repo tequila
• 1 oz fresh lime juice 

• .5 oz triple sec.5 oz agave syrup
• 2 jalapeño coins (seeds removed) 
  
  

Method

At the bottom of a cocktail shaker, muddle the jalapeño coins with agave syrup. Pour the remaining ingredients into the shaker, fill with ice and shake until chilled. Strain into a salt-rimmed rocks glass filled with fresh ice. Garnish with a lime wedge.

Pacific Standard

Ingredients

• 45 ml Altos Plata
• 30 ml Aperol23 ml Carpano Antika
• 1 barspoon of Green Chartreuse 
  
  

Method

Build ingredients in a stirring glass and stir. Serve with a flamed orange peel in a coupette glass.

Feliz Martini

Ingredients

• 60 ml Altos Plata
• 15 ml Cocchi Americano
• 3 dashes Amontillado sherry 
  
  

Method

Build ingredients in a stirring glass, stir and strain; no ice. Serve in a coupette glass. No garnish.