Explora Azul Verde, Citrus Cordial e outros!

Bug Juice! Pineapple Pisco, green tea citrus cordial, chinato, lemon, blue curaçao, green grapes

Bug Juice! Pineapple Pisco, green tea citrus cordial, chinato, lemon, blue curaçao, green grapes

A Green River Runs Through It  by : Charles Joly ~ Head Mixologist, The Drawing Room, Chicago      Ingredients:    2 parts Hornitos™ Plata Tequila 1 part Green Chartreuse 2/3 part Bianco Vermouth 1 part fresh lime juice    Directions:    Combine all ingredients in a mixing glass, add ice, shake and strain into a chilled cocktail glass. Garnish with a lime twist.

A Green River Runs Through It by : Charles Joly ~ Head Mixologist, The Drawing Room, Chicago Ingredients: 2 parts Hornitos™ Plata Tequila 1 part Green Chartreuse 2/3 part Bianco Vermouth 1 part fresh lime juice Directions: Combine all ingredients in a mixing glass, add ice, shake and strain into a chilled cocktail glass. Garnish with a lime twist.

#PinloveArcelik #Yesil #Green #grün #vert  #verde

#PinloveArcelik #Yesil #Green #grün #vert #verde

Stoplight Margarita - Tipsy Bartender - YouTube

Stoplight Margarita - Tipsy Bartender - YouTube

1½ oz. Blue Ice Vodka½ oz. Blue Curacao2½ oz. sweet & sour mix2 oz. orange juiceGarnish: orange slice and maraschino cherryCombine all ingredients in a blender, add crushed ice, and blend on a high speed. Pour into a hurricane style glass, and garnish with an orange slice and a maraschino cherry arranged on a pick.Source: Blue Ice Vodka

1½ oz. Blue Ice Vodka½ oz. Blue Curacao2½ oz. sweet & sour mix2 oz. orange juiceGarnish: orange slice and maraschino cherryCombine all ingredients in a blender, add crushed ice, and blend on a high speed. Pour into a hurricane style glass, and garnish with an orange slice and a maraschino cherry arranged on a pick.Source: Blue Ice Vodka

Verde Primavera

Verde Primavera

Pear liqueur enhances pisco’s subtle sweetness in this complex libation from Matt Belanger, a bartender at Manhattan bar Pouring Ribbons.

Pear liqueur enhances pisco’s subtle sweetness in this complex libation from Matt Belanger, a bartender at Manhattan bar Pouring Ribbons.

I just discovered this amazing recipe Shrimp Creole on Panna by Chef Justin Devillier!

I just discovered this amazing recipe Shrimp Creole on Panna by Chef Justin Devillier!

FLOR DE MUERTOS Ingredients Ice 1 ounce reposado tequila 1 ounce Velvet Falernum 1/2 ounce mezcal (such as Sombre) 1/2 ounce Punt e Mes 1/2 ounce freshly squeezed lime juice Lime twist, for garnish

FLOR DE MUERTOS Ingredients Ice 1 ounce reposado tequila 1 ounce Velvet Falernum 1/2 ounce mezcal (such as Sombre) 1/2 ounce Punt e Mes 1/2 ounce freshly squeezed lime juice Lime twist, for garnish

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