Tips & trix
Equipment
Ingredients
Margarita
Pre-dinner
After-dinner
Shortdrinks
Longdrinks
Shooters
Sangrita
After-dinner cocktails

The avec-culture has got a strong hold of Europe. If one doesn’t choose an aged spirit, liqueurs are commonly had after food and/or with the coffee. It’s a pity that the cocktail is forgotten in this context, as it can be festive, enjoyable and can fill the role of both the dessert and the avec.

Alejandro

2 cl tequila 100 % agave reposado
2 cl Crème de Cacao, brown
3 cl cream

Garnish: Ground nutmeg

Fill a shaker with ice and add all ingredients. Shake vigorously for ten seconds and strain into a chilled cocktail glass. Sprinkle some ground nutmeg over the cocktail.

Acapulco Dream

2 cl tequila 100 % agave silver
1 cl Licor 43
1cl Crème de Cacao, white
3 cl cream

Garnsih: Ground chocolate (min. 60 % cacao)

Fill a shaker with ice and add all ingredients. Shake vigorously for ten seconds and strain into a chilled cocktail glass. Sprinkle some ground dark chocolate over the cocktail.

Tequila Batida

Fruit drink with a nice, thick consistency. A pleasant alternative to the daquiri and especially nice if you use fresh fruit!

4 cl tequila 100 % agave silver
3 cl passionfruit purée
½ passionfruit
4 spoons condensed milk

Garnish: Slice of carambole fruit and chrushed ice

Fill a shaker with ice and add all the ingredients apart from the garnish. Use the full passionfruit apart from it’s skin. Shake vigorously for ten seconds and pour into an old-fashioned glass half filled with crushed ice. Don’t strain it, use a spoon to hold the ice back in the shaker. Stir the drink with a spoon in the glass, this mixes the drink with the ice and creates a cool effect with the seeds from the fruit in the glass. The carambole is cut across, giving the shape of a star that is placed on the edge of the glass.

Albino Rattlesnake

2 cl tequila 100 % agave silver
1 cl banana liqueur
1 cl Borghetti espresso liqueur
3 cl cream

Garnish: Ground white chocolate

Fill a shaker with ice and add all the ingredients. Shake vigorously for ten seconds and strain into a chilled cocktail glass. Spinkle some ground white chocolate over the cocktail.

Jalisco Express

4 cl tequila 100 % agave blanco
1 cl Kahlúa
Sugar syrup
One single espresso

Garnish: Coffee beans

Fill a shaker with ice add all ingredients. Shake vigorously for ten seconds and strain into a chilled cocktail glass. It’s important to use freshly made coffee, as it creates a natural, thick foam. Garnish with coffee beans if available.

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