CHICK COCKTAIL

PREPARATION

In a crystal jar with a lid, pour the 80ml of Solán de Cabras Apple and add the pear. Mash it up. Add the rest of the ingredients and shake the mixture. Strain the mixture twice and it’ll be ready to serve.

GARNISH

A sprig of thyme is presented as natural decoration.

VITA C

PREPARACIÓN

La preparación se realiza en la batidora o, en su defecto, usando la Thermomix. Estos instrumentos son fundamentales para conseguir el estilo frozen deseado. Mezclamos todos los ingredientes con el hielo a una velocidad que no sea muy alta, para que éste se rompa poco a poco y vaya fusionándose con el líquido y… listo. Así de fácil.

GARNISH

Una ramita de berro es el detalle final del cóctel.

GREEN ESSENCE

PREPARATION

Begin by adding the cucumber, celery and honey into a shaker and mash them up. Pour in 150 ml of Solán de Cabras Apple. Half-fill the shaker with ice. Close and shake vigorously for 10 seconds. Strain the beverage twice and it’ll be ready to be served in a cocktail glass.

GARNISH

A slice of cucumber peel can garnish this restorative cocktail.

BUBBLES

PREPARATION

To begin, we place the 50 ml of grape juice and 150 ml of Solán de Cabras  Apple. Half-fill the shaker with ice. Close tight and shake vigorously for 10 seconds. Strain twice and serve in a cocktail glass. Top it off with ginger ale. If you don’t have a cocktail shaker, you can use a large jar.

GARNISH

To finish, add slices of green grapes floating for a fun touch.

SHRUB APPLE

PREPARATION

Place the sliver of ginger in a cocktail shaker, or a large jar, and crush it. Then add the apple balsamic cream or shrub, Solán de Cabras Apple, and fill halfway with ice. Shake vigorously for 10 seconds and serve, after a double strain, in a cocktail glass.

GARNISH

Don’t forget a fan or a slice of caramelized apple to decorate this delicious cocktail.

SOLÁN APPLE PUNCH

PREPARATION

The perfect proposal for enjoying a family Christmas. A punch to delight both big and small. The preparation is simple and quick. Place all the ingredients in a pitcher with crushed ice and mix well with a large spoon.

SOLÁN BITTER APPLE

PREPARATION

Lovers of Eden’s fruit will have, in this cocktail, the amazing possibility of enjoying the taste of bitter apple, accentuated by the presence of the cucumber. The preparation is simple and quick. Directly in the glass, mix the cucumber shrub and the Solán de Cabras  Apple and fill it up with crushed ice.

GARNISH

Decorate with a garnish of green apple and cucumber.

APPLE AND PINEAPPLE MOJITO

 PREPARATION

Begin with the mint, sugar and pineapple, prepared and served in a tall glass. To continue the tropical touch, grind the mint with a pestle without breaking it. Pour the Solán de Cabras Apple, natural lime juice and soda and stir with a spoon. Add ice cubes and top with crushed ice.

GARNISH

A bouquet of mint garnishes this cocktail. Make sure to spread out the leaves to culminate the final tropical touch.

SAGE, PINEAPPLE AND KIWI SMASH

 PREPARATION

The first step for a good cocktail is the selection of ingredients, with fresh products being essential. Once selected with care, mash up the kiwi, pineapple and sage in a cocktail shaker, creating a refreshing tropical blend. Then add Solán de Cabras Apple and fill with ice. Shake vigorously and, when cold, serve after straining twice.

GARNISH

Decorate with half a pineapple slice.

SKINNY MOJITO

 PREPARATION

First, pour the Solán de Cabras Apple in a cup and heat in the microwave, then steep a bag of green tea for two minutes. Next, place the mint and sage in a tall glass with the stevia and the lemon juice and mix well, until the stevia has dissolved completely.

Add the previously cooled Solán de Cabras  Apple, stirring once more. Then add ice cubes and top off with crushed ice.

GARNISH

Lastly, decorate with apple slices or a bouquet of mint.