Around the world in ten cocktails

Some of you will have already returned from vacation. Others of you will be making the most of these last days of rest trying not to think about work, stress, alarm clocks and traffic jams. In both cases, the return to reality may not be as bad as it seems. Madrid, Marbella, Cádiz, Tenerife. We propose them ten most suggestive cocktails in equally attractive destinations to continue on vacation as long as you want.

With Sicilian accent, Negrobibbo

Legend has it that the count Camillo Negroni He asked Fosco Scarselli, bartender of Casoni coffee from Florence, some ingredient to make the Americano stronger, a cocktail originally known as Milano-Torino. This is how gin was added to the mix of Campari from Milan and vermouth from Turin (hence its name), with a result that anyone who has tried it would define a bombshell.

El Negrobibbo It is the most “Sicilian” version of that very Italian cocktail that is served in the Premiata Forneria Ballaró and Mercato Ballaró restaurants: Gin, Campari, Martini Rosso, a slice of orange, the sweet and aromatic touch of Zibibbo wine – from the magnificent island de Pantelleria– a little lime, tonic and peppermint. Buon appetito!

With M from Mexico, Mezcaliña

Located at the top of Punto MX, magnificent restaurant of haute mexican cuisine With a Michelin star, Mezcal Lab has one of the widest selections of Mezcales in Europe. There, among others, the Mezcaliña, a cocktail based on ginger, lime juice, young white Mezcal and agave syrup.

It is taken over crushed ice, with a straw and a chile de arbol. Before drinking it, it is recommended to break the chili in half and mix the seeds directly into the cocktail.

East Wind, Caipirinha Sudestada

Sudestada opened its doors in 2005 becoming in a short time a local reference in the capital. The secret of your success? A daring and brave proposal, which mixed the genes Latin American gastronomic with those of the Southeast Asia. A cuisine with a lot of character and informal style that is also reflected in the “liquid menu” of this restaurant, designed to accompany the strong and spicy flavors of its dishes.

La Caipirinha Sustada It is a mix of Cachaça, lime and panela, the purest sugar, which comes from the juice of the sugar cane, crystallized and finally grated. Is he star cocktail of the restaurant

Peruvian fusion, Latin Ambrosia

Pisco, Tequila, Triple Sec, vanilla syrup, passion fruit, egg white and a final touch of peppermint oil. No, of course, the name of this cocktail, Ambrosía Latina, it does not fall short. It is one of the liquid proposals of the Peruvian chef Omar Malpartida and his team for the / M restaurant, about to celebrate its first year of life.

For the summer, the cocktail menu has a new variety of Pisco Sours, new macerates, gins and cane liquors from Peru, exotic fruits, red fruits, Asian spices, Angosturas, essences and oils. There are also options for those who love cocktails, but not alcohol.

Japanese Elegance, Elderflower Gin Fix

Since it reopened in 2016 in a new and larger space, the Kabuki Abama restaurant – located in the Tenerife hotel with the same name and a estrella Michelin– He strongly opted for cocktails.

From the hand of his bartender Rafael Blanco comes the Elderflower Gin Fix, a proposal designed to accompany Kabuki cuisine (Japanese-Mediterranean fusion) developed by the chef Daniel Franco. Hendricks Gin, St. Germain Gin, lemon juice, sugar, Ito Togarashi Japanese pepper (fine chili pepper strands) and dried ume (a Japanese plum-like fruit). It is served in a ceramic tea glass decorated with a bamboo leaf. A touch of very Japanese elegance.

African version, the Dawa

El Dawa It is a cocktail that is served in the Tetería del Califa, a bar near El Jardín del Califa, a restaurant with Moroccan and Middle Eastern cuisine located in Vejer de la Frontera, Cádiz. It is a free interpretation of a recipe native to KenyaThe closest thing there is to an “African cocktail.”

One teaspoon of brown cane sugar, one lime, quartered and crushed, ice, two ounces of vodka, soda or sparkling water. Serve in a wide glass and just before drinking, stir the drink with a wooden stick wrapped in honey. The more it is stirred, the sweeter the drink will be.

Passage to India, Old Delhi

Located in one of the most chic areas of the Madrid neighborhood of Chamberí, Benares is the only restaurant in indian cuisine in Spain indicated by the Michelin guide.

Like its London namesake, this establishment also features a bar-cocktail bar. One of his proposals is the Old Delhi, a cocktail based on smoked potato vodka, spiced juice, homemade slightly spicy passion fruit chutney and sour from Lima inspired by the geography, also aromatic and gastronomic, of Old Delhi.

The Silver Powder, the Aromas of the Market and a Gelatin of the Gardens of the Red Fort are other of its evocative ingredients.

Rumbo a Rusia, Kompot 2.0

Not all trips of summer they have to be destined for paradisiacal beaches or tropical forests. If you are looking for a truly and radically exotic vacation, we advise you to book tickets for Moscow. Contradictory, wild and poetic, the capital of Russia is an ideal destination for those who love to get out of hand.

In the Madrid and Marbella establishments of BIBO, belonging to the Dani García Group, the Compote 2.0, version of the homonymous sweet fruit-based drink very popular in Russia (and throughout central and eastern Europe). Almond syrup, prunes and a floral touch of rose for an unusual cocktail.

Aroma a China, Kumquat Martini

El Kumquat is a citric of oriental origin similar to a miniature orange and oval in shape. It is also known as a Chinese orange or mandarin.

Fresh and aromatic, Kumquat is the ideal ingredient for any cocktail. In Salmón Gurú, the bartender’s new adventure Diego Cabrera In the capital, the Kumquat Martini is served, a version of the classic Dry Martini devised by Cabrera himself and the botanical mixologist Pepe Orts. Crushed Kumquat petals, Kumquat, bitter orange marmalade and Gin. Ice cream is served. One more point in your favor on these warm summer nights.

Destination Spain, Sangria Champagne

If we mixed in a cocktail shaker the summer, Madrid and some alcohol, the result would undoubtedly be a sangria. The Arzábal restaurant, located in the Reina Sofía Museum, reinterprets this great classic by proposing four versions in its newly released liquid menu.

One of them is the Champagne Sangria, made with Champagne Mumm, Vermouth, lemon juice, simple syrup, TH Grapefruit Lemonade and seasoned with cucumber, flowers and natural grapes. Both the Sangrías and the other cocktails are made at bar 365 and are designed to accompany the Picasso tribute menu available until the September 4, exhibition closing day Pity and terror in Picasso: the road to Guernica. To see and savor before the summer is over.