COCTAILS WITHOUT ALCOHOL
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Iced Tea
• 1 bag of black tea
• Half a lemon or orange half
• 1 cup of boiling water
• Ice
• Syrup (optional)
Put the tea bag in a bowl. Peel lemon or orange, avoiding as much as possible the pulp and skin, add to the pitcher.
Pour the hot water into the jar and let it all soak for 5 minutes. We remove the tea bags and let it cool.
Serve in an ice filled glass. If we wish, we can sweeten with syrup.
• 1 bag of black tea
• Half a lemon or orange half
• 1 cup of boiling water
• Ice
• Syrup (optional)
Put the tea bag in a bowl. Peel lemon or orange, avoiding as much as possible the pulp and skin, add to the pitcher.
Pour the hot water into the jar and let it all soak for 5 minutes. We remove the tea bags and let it cool.
Serve in an ice filled glass. If we wish, we can sweeten with syrup.
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Green Apple Sparkler
• 1 pinch of granulated sugar
• 1 cup water
• 1 lime squeezed
• 1 small green apple
• Ice
• Half cup of cold soda
• 1 lime wedge
Heat the water and sugar in a saucepan over medium-high heat, stirring occasionally until sugar dissolves. Take off the heat and add lime juice. Leave to cool at room temperature. Cut the apple (no core) into thick slices, add a couple of spoons of syrup and stir. Cover it and cool it between 4 hours to 2 days until the apple flavour permeate the syrup. To serve, strain the syrup through a fine sieve, pouring it into a bowl, reserving the apple for garnish. Fill a tall glass of ice, add 1/3 of the glass with syrup and 2/3 soda. Stir well with a long spoon and finally decorate with lime wedges and apple slices.
• 1 pinch of granulated sugar
• 1 cup water
• 1 lime squeezed
• 1 small green apple
• Ice
• Half cup of cold soda
• 1 lime wedge
Heat the water and sugar in a saucepan over medium-high heat, stirring occasionally until sugar dissolves. Take off the heat and add lime juice. Leave to cool at room temperature. Cut the apple (no core) into thick slices, add a couple of spoons of syrup and stir. Cover it and cool it between 4 hours to 2 days until the apple flavour permeate the syrup. To serve, strain the syrup through a fine sieve, pouring it into a bowl, reserving the apple for garnish. Fill a tall glass of ice, add 1/3 of the glass with syrup and 2/3 soda. Stir well with a long spoon and finally decorate with lime wedges and apple slices.
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Tropical Cooler
• 65 ml. peach nectar, 35 ml. Guava and 20 ml. pineapple
• Lime juice of half a lime
• 2 leaves of mint
• Ice
• Ginger Beer
Combine peach, guava, pineapple, lime, and mint in a glass, and stir well. Just add ice and fill with ginger beer. Ready to serve.
• 65 ml. peach nectar, 35 ml. Guava and 20 ml. pineapple
• Lime juice of half a lime
• 2 leaves of mint
• Ice
• Ginger Beer
Combine peach, guava, pineapple, lime, and mint in a glass, and stir well. Just add ice and fill with ginger beer. Ready to serve.
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Strawberry lemonade and ginger
1 liter of water
100 grams of sugar
40 gr of peeled fresh ginger
100 g of strawberry
juice of 2 lemons
1 lemon, sliced
4 mint leaves cut into julienne dice
candied ginger
crushed ice or cubed
Put in a pan the water, the sugar and ginger. Boil together for 5 minutes. Let it cool and strain it into a blender. Add strawberries and lemon juice and served finely crush .
Add some ice to each glass and garnish each with a lemon slice, dice candied ginger and mint leaves chopped into strips.
1 liter of water
100 grams of sugar
40 gr of peeled fresh ginger
100 g of strawberry
juice of 2 lemons
1 lemon, sliced
4 mint leaves cut into julienne dice
candied ginger
crushed ice or cubed
Put in a pan the water, the sugar and ginger. Boil together for 5 minutes. Let it cool and strain it into a blender. Add strawberries and lemon juice and served finely crush .
Add some ice to each glass and garnish each with a lemon slice, dice candied ginger and mint leaves chopped into strips.
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Black hat
• a bit of grenadine.
• orange juice 200ml
• pineapple juice or peach 200ml.
• Tropical Blue 50 ml.
• crushed ice.
Put ice in a glass, then put the blue and concentrate tropical juices and finish we take a short splash of grenadine to give the desired colour, a touch of sweet.
• a bit of grenadine.
• orange juice 200ml
• pineapple juice or peach 200ml.
• Tropical Blue 50 ml.
• crushed ice.
Put ice in a glass, then put the blue and concentrate tropical juices and finish we take a short splash of grenadine to give the desired colour, a touch of sweet.
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Cherry milkshake
• 270 g of cherries
• 140 pear-mini conference
• 200 ml of refreshing fruit drink
• Two ice
Wash and remove the seed of the cherries, peel the pear and cut into four pieces, blend fruit add with a cocktail spoon, add ice and serve with two straws.
• 270 g of cherries
• 140 pear-mini conference
• 200 ml of refreshing fruit drink
• Two ice
Wash and remove the seed of the cherries, peel the pear and cut into four pieces, blend fruit add with a cocktail spoon, add ice and serve with two straws.
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Lemon cocktail
● 100 ml lemon juice.
● 75 ml. milk.
● 1 plain yogurt.
● 1 teaspoon honey.
● Crushed ice.
Mix the lemon juice with milk. Gradually add yoghurt and a teaspoon of honey. Use a blender to mix all ingredients well. Serve chilled cocktail with crushed ice to taste.
● 100 ml lemon juice.
● 75 ml. milk.
● 1 plain yogurt.
● 1 teaspoon honey.
● Crushed ice.
Mix the lemon juice with milk. Gradually add yoghurt and a teaspoon of honey. Use a blender to mix all ingredients well. Serve chilled cocktail with crushed ice to taste.
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Jamaica´s Water
• 1/4 liters
• 1/3 Part grated ginger
• 1/3 cup dried hibiscus flower of Jamaica
• One-half cup of granulated sugar
• 1 teaspoon of squeezed lime juice (1 lime)
Mix water and ginger in a saucepan and boil over high heat. Take off heat. Add Jamaica flower and sugar and stir until it dissolves. Put it through a fine strainer into a bowl, toss the lime, and let cool in the refrigerator for 4-5 hours. Serve in a tall glass with ice decorating with lime if desired.
• 1/4 liters
• 1/3 Part grated ginger
• 1/3 cup dried hibiscus flower of Jamaica
• One-half cup of granulated sugar
• 1 teaspoon of squeezed lime juice (1 lime)
Mix water and ginger in a saucepan and boil over high heat. Take off heat. Add Jamaica flower and sugar and stir until it dissolves. Put it through a fine strainer into a bowl, toss the lime, and let cool in the refrigerator for 4-5 hours. Serve in a tall glass with ice decorating with lime if desired.
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Shangai
Papaya juice 3/10
Orange juice 3/10
Syrup handle 2/10
Passion Fruit 2/10
Add water and papaya to the blender, making a juice. Add ice to the shaker and add passion fruit, mango syrup and orange juice. In addition, add the papaya juice. Shake the shaker and serve in long glass with ice.
Papaya juice 3/10
Orange juice 3/10
Syrup handle 2/10
Passion Fruit 2/10
Add water and papaya to the blender, making a juice. Add ice to the shaker and add passion fruit, mango syrup and orange juice. In addition, add the papaya juice. Shake the shaker and serve in long glass with ice.
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Cocktail without gluten
Peach juice 2/10
Orange juice 2/10
Pineapple juice 2/10
Lemon juice 1/10
Mashed red Granada 3/10
Use a blender, add tall the ingredients together. Do not add sugar. Take the shaker, add ice and mix. Shake and serve in a long glass.
Peach juice 2/10
Orange juice 2/10
Pineapple juice 2/10
Lemon juice 1/10
Mashed red Granada 3/10
Use a blender, add tall the ingredients together. Do not add sugar. Take the shaker, add ice and mix. Shake and serve in a long glass.
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Festival
Triple sec syrup 3/10
Lime juice 2/10
Orange juice 3/10
Liquid Sugar 2/10
First, place ice in a shaker with orange juice. Add a drop of sugar to make sweet and a little orange liqueur. Add lime juice. Shake and serve.
Triple sec syrup 3/10
Lime juice 2/10
Orange juice 3/10
Liquid Sugar 2/10
First, place ice in a shaker with orange juice. Add a drop of sugar to make sweet and a little orange liqueur. Add lime juice. Shake and serve.
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pineapple to dono
Pineapple juice 4/10
Coconut syrup 3/10
Coconut milk 2/10
Cream 1/10
First we place the coconut syrup in shaker with the coconut milk. Then add pineapple juice and a touch of cream. Subsequently, we will beat and serve in cup.
Pineapple juice 4/10
Coconut syrup 3/10
Coconut milk 2/10
Cream 1/10
First we place the coconut syrup in shaker with the coconut milk. Then add pineapple juice and a touch of cream. Subsequently, we will beat and serve in cup.