Cocktails

Cut watermelon in small cubes. In the glass, serve the honey, rum and the Mamajuana Spicy. Stir repeatedly and filter thoroughly. Add seltzer water.

It’s a fresh and sweet drink, but with the powerful herbal essence of Mamajuana and the unique flavor of Dominican Rum.

Add all ingredients to a shaker except the seltzer water. Shake vigorously and pour into a cup. Add seltzer water.

In a glass full of ice, add the Mamajuana Spicy, lemon and lime juice. Fill the rest with pineapple juice. Stir and add 1 tbsp of grenadine syrup.​

Frost the long glass with Gofio (toasted corn flour with sugar), dipping the edge of it with a little lemon juice. Pour all the ingredients in a 22 oz glass container with a lid, taking a shot glass as a measuring instrument. Add ice and shake vigorously for 10 seconds. In the long glass, add ice, pour the mixture, holding the ice in the glass jar with a small strainer. Decorate with green apple wedges.

Instructions for Cocktail:

Cut a lemon into 4 wedges and place directly into a rock glass. Add beetroot syrup and mash. Then pour the Mamajuana Spicy and add ice. Stir from bottom to top to mix evenly. Garnish with a melon spheres skewer.

75 g of green rosemary leaves

1 Lb of white sugar

16 oz or 24 oz container, depending on the desired strength of the syrup.

Take 16 oz container and fill with water at room temperature. Pour water into a pot with a lid and bring it to a boiling point. Add the rosemary leaves and one pound of sugar, preferably white, and stir until it is completely dissolved. Turn off the heat and let stand until it reaches room temperature. Store in the fridge.

Instructions for Cocktail:

Pour all the ingredients in a 22 oz glass container with a lid, taking a shot glass as a measuring instrument. Add ice and shake vigorously for 12 seconds. In a short glass with ice, pour the mixture, holding the ice in the glass jar with a small strainer. Garnish with a rosemary sprig, a grapefruit peel and grated nutmeg.

Pour all the ingredients in a 22 oz glass container with a lid, taking a shot glass as a measuring instrument. Add ice and shake vigorously for 12 seconds. In a tall glass, with ice, pour the mixture, holding the ice in the glass jar with a small strainer. Garnish with star anise and raisin skewer sprinkled with curry.

Pour the first three ingredients, taking a shot glass as a measuring instrument, in a 22 oz glass container with a lid. Add ice and shake vigorously for 8 seconds. In a traditional Sparkling Wine cup, pour a splash of lime pop soda. Pour the mixture, holding the ice in the glass jug with a small strainer. Garnish with dried or fresh pineapple and grate 85% dark chocolate on top.

150 g cayenne pepper seeds

1 lb of sugar

16 oz or 24 oz container, depending on the desired strength.

Take 16 oz container and fill with water at room temperature. Pour water into a pot, with a lid, and bring it to a boiling point. Add the cayenne pepper seeds and sugar, preferably white, and stir until completely dissolved. Turn off the heat and let it stand until it reaches room temperature. Store in the fridge.

Instructions for passion fruit juice:

Take the fruit and extract its pulp until you reach the desired amount. Then liquefy at slow speed without crushing the seeds. Strain and preserve the juice without adding sugar or water.

Instructions for Cocktail:

Frost the flute glass, first dipping the edge of it with lemon juice and then with Himalayan Salt. Pour the first three ingredients, in a 22 oz glass container with a lid, taking a shot glass as a measuring instrument. Add ice and shake vigorously for 8 seconds. In the flute glass, pour the mixture, holding the ice in the glass jar with a small strainer and complete with the sparkling wine. Finally decorate with a skewer of sage and Maraschino Cherry or red cherry as an option.

100 g cinnamon sticks

75 g of green rosemary leaves

1 Lb of white sugar

16 oz or 24 oz container, depending on the desired strength of the syrup

Take 16 oz container and fill with water at room temperature. Pour water into a pot with a lid and bring it to a boiling point. Add the cinnamon sticks and rosemary leaves. Add one pound of sugar, preferably white, and stir until it is completely dissolved. Turn off the heat and let stand until it reaches room temperature. Store in the fridge.

Instructions for the Cocktail:

Pour all ingredients, taking a shot glass as a measuring instrument, in a 22 oz glass container with a lid. Pour ice and shake vigorously for 8 seconds. In a rock glass with ice, pour the mixture, holding the ice in the glass jar with a small strainer. Decorate with a Cherry Maraschino and a spearmint leaf.

Pour all the ingredients into a glass, add ice and stir with a spoon for 25 seconds. Pour the mixture in a Martini glass, retaining the ice with a small strainer. Decorate with an orange peel with canelilla or bay leaves as a substitute.

Pour the first three ingredients, taking a shot glass as a measuring instrument, in a minimum 22 oz glass container with a lid. Add ice and shake vigorously for 8 seconds. In a long glass, with previous ice, pour the mixture, holding the ice in the glass jar with a small strainer and complete with soda. Stir with a long spoon from bottom to top to mix evenly. Decorate with lemon peel and tarragon leaves.

100 g of cinnamon sticks

1 lb of white sugar

16 or 24 oz container, depending the strength required.

Take the 16 oz container. Fill it with water at room temperature and pour into a pot with a lid, and bring it to a boil. Add the cinnamon sticks and sugar. Stir until it is completely dissolved. Let it stand until it reaches room temperature, and store in the refrigerator.

Instructions for Cocktail

Pour the first two ingredients in a 22 oz glass container with a lid, and taking a shot glass as a measuring instrument. Add ice and shake vigorously for 8 seconds. In a long glass, add cubes of ice and pour the mixture, retaining the ice in the glass jar with a small strainer and complete with tonic water. Stir with a long spoon from the bottom up to properly balance the mixture. Garnish with a cinnamon stick and two bay leaves.