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COCKTAIL “SENSUAL”
Barman: Antonio Lavastida
Cocktail Glass
Frappé
Ingredients
15 ml Licor de café Mulata
30 ml Ron añejo Mulata
Preparation
Put the ingredients in a beater
and a small shovel of frappé ice.
Beat it and serve in a glass.
Decorate with a red guinda
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COCKTAIL “SU MERCED”
Barman: Teófilo Francisco Martínez-Pinillos
Cocktail Glass.
Beaten
Ingredients
15 ml Licor de Anís Mulata
10 ml Lemon Juice
45 ml Ron Mulata Carta Blanca
Preparation
Beat with ice. Serve strained in the Cocktail Glass.
Decorate with lemon piece
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COCKTAIL ANANÁS ORANGE
Barman: Profesor Fernando Lazarate
Cocktail Glass
Beaten
Ingredients
8 ml Licor de Naranja
45 ml Ron Mulata añejo
60 ml Pinnacle juice
Preparation
Beat with ice and serve strained in the glass
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COCKTAIL “AMAZONA“
Barman: Humberto Ramírez Peña
Flauta Glass
Beaten
Ingredients
30 ml Licor de cacao Mulata
45 ml Ron 3 años Mulata
30 ml Milk cream
15 ml ron añejo Bucanero
Preparation
Put the Licor de Cacao in the Flauta Glass
Fill the glass with ice
Put the rum and the milk cream in the shaker.
Beat and serve strained over the ice.
Add the ron añejo as dew. Decorate with a red guinda.
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COCKTAIL “AUREA”
Barman: Juan Lázaro Rodríguez.
Tall glass of 8 oz.
Beaten
Ingredients
8 ml granadina
120 ml Orange juice
45 ml Ron Mulata 3 años
15 ml Ron Mulata Añejo
Preparation
Put the granadina in the bottom of the glass.
Put ice and white rum in the shaker.
Beat and serve strained over the ice in the glass.
Put Ron Añejo as dew and decorate with oranges.
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COCKTAIL “COCO TAXI”
Barman: Profesor Geodel
Tall glass of 8 oz.
Ingredients
30 ml Licor de Coco Mulata
45 ml Ron Mulata Añejo
120 ml cola softdrink
5 drops of lemon juice
Preparationn
Put the ingredients in the glass.
Complete with the cola softdrink.
Decorate with lemon.
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COCKTAIL “DOÑA TERESA”
Barman: Teófilo Francisco Martínez-Pinillos
Tall glass de 8oz.
Beaten
Ingredients
15 ml Licor de plátano
45 ml Ron Mulata 3 años
120 ml Fruits cocktail juice
Preparation
Beat the ice in the shaker.
Serve strained in the glass over the ice.
Decorate with an oranges spiral.
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COCKTAIL “MIRAMAR”
Barman: Mabel Lima Lima
Cocktail glass.
Frappe.
Ingredients
7,5ml lemon juice.
30ml de Triple Sec.
45ml de Mulata Silver Dry.
15ml de Curacao Azúl Mulata.
Preparation
Beat the lemon juice,
the Triple Sec, the ron Mulata and the frappe ice.
Serve adding Curacao Azúl as dew.
Decorate with orange crust.
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COCKTAIL “PIÑA MORENA“
Barman: Pedro Leonel Medina
Cocktail glass
Beaten
Ingredients
15 ml licor de cacao
15 ml licor de piña
45 ml Ron 3 años Mulata
Preparation
Put the licor de cacao in the glass in the shaker,
Beat with ice and the rest of ingredients.
Serve straind over the cacao without merging.
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COCKTAIL “RODAMON“
Barman: Carlos Raúl Reyes Escoto
Flauta Glass
Beaten
Ingredients
30 ml licor de menta Mulata
40 ml orange juice
8 ml lemon juice
3 drops of granadina
45 ml Ron Mulata añejo
Preparation
Put the mint in the glass.
Put the rest of the ingredients in the shaker.
Beat with ice and serve strained over the ice in the glass, with care
to void the mint is merged with the bottom.
Decorate with lemon.
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