1/2 oz        Tequila Mondragon Aged
3 oz              Watermelon Pulp
5                   Basil Leaves
3 oz              Grapefruit Juice
1                   Pinch of Dried Chili “Tajín”


Decoration: 1 1/2 Slice of Dehydrated Grapefruit
Ideal glass:  Collins


Put the watermelon pulp in to the shaker along with the basil leaves and crush it, add remaining ingredients, add ice and shake for 10 to 15 seconds.


Serve in the Collins glass with ice cubes, add the 1/2 slice of dehydrated grapefruit as decoration.


1/2 oz        Tequila Mondragon Aged
1 oz               Pineapple Syrup with Morita Chili **
1/oz           Lemon Juice
Top with Soda Water


Decoration: Basil Leaves
Ideal Glass: Old Fashion


Add the Tequila Mondragon, pineapple syrup and Morita chilli, lemon juice and ice in the shaker and shake for 10 to 15 seconds.


Serve ice in the old fashion glass, pour the contents of the shaker and add a touch of mineral water, decorate with basil leaves.


** Pineapple Syrup with Morita Chilli


1/2                    Pineapple
200 gr              Sugar
2                       Cloves
300 ml             Water
3                       Morita Chillies


Procedure: Peel the pineapple and take the seeds off the Morita chilies, cook in boiling water together with the rest of the ingredients listed above on low fire for at least 2 hours. Blend all the ingredients, pour it in to a glass container. Please keep it in your fridge.

The expiration of your Pineapple Syrup will be between 7 and 15 days.


1/2 oz        Tequila Mondragon Extra Aged
1/2 oz           “Ancho Reyes” Chili Infused Liqueur
1oz                Agave Honey
1/2 oz           Lime juice
4                   Drops of Cardamom Bitter


Decoration: Rosemary

Ideal Glass: Martini glass


Cool the martini glass. Add all the ingredients in the shaker with enough ice and shake for 10 to 15 seconds.


Use double strain and serve in the Martini glass,   decorate with a wand of rosemary.


1/2 oz       Tequila Mondragon Aged
4 oz            Natural Grapefruit Soda
1 oz             Grapefruit Sherbet **
3                 Chocolate Bitter


Decoration:  Salt and Pink Pepper Rimming
Decoration:  Dehydrated Slice of Grapefruit
Ideal Glass:   Hig Ball


Rim the High Ball glass with the salt and pink pepper mix. Put ice in the High Ball glass. Make the cocktail by mixing all the ingredients in the same order they appear in the list above.


Mix everything well and decorate with the dehydrated slice of grapefruit.


** Grapefruit Sherbet


4                   Grapefruits
200 gr          Sugar


Procedure: Peel 3 grapefruits making sure you don’t take the white skin of the fruit, macerate the skin with the sugar and let rest for at least 4 hours, mix it with the juice from the 4 grapefruits, take the skin off and pour it in to a glass container. Please keep it in your fridge.

The expiration of your Sherbet will be between 7 and 10 days.


1/2 oz            Tequila Mondragon Ultra Aged
1 oz                  Spicy Cinnamon Syrup **
5 gr                  Grounded Coffee


Decoration: Cooked cinnamon stick (the one was used in the cinnamon syrup)

Ideal glass: Old Fashion


Add in the shaker all the ingredients mentioned, add enough ice and shake for 10 to 15 seconds.


Put a large ice in the glass, serve with a double brewing and decorate with a cinnamon stick.


** Spicy Cinnnamon Syrup


100 gr              Grapefruits
1 kg                  Sugar
1 l                     Water
2                      Star Anise


Procedure: Put all the ingredients listed above in a cooking pot on low fire and leave from 30 to 45 minutes, separate the cinnamon sticks to use as decoration for your cocktails, strain the liquid in to a glass container.

The expiration of this syrup will be between 1 and 2 weeks.

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