#cocktailnerd

[nerdatthebar]

Reblogging this on my actual new cocktail sideblog, because I decided I will do this "correctly"

Im always baffled that there are no people that talk about cocktails on tumblr.

Or in general nearly everywhere except in bars and at bar conventions.

There are so many people that really enjoy cocktails, but there are so little who are really passionate about the craft of mixology and it is so sad.

I could talk hours about the history of some drinks and I think I will.

Tumblr feels like a great space to talk about drinks. I mean which other website would really be fitting to talk a lot about your favourite little mixologists through the human history or why a drink is more faithful to the original (and better) without ice.

I would love to talk with more people about different experiences at and behind the bar. About weird little experiments that sounded like a great drink, but just didnt work out or things that you think could work perfectly together in a drink.

Oh and i would love to hear about favourite drinks of people, because taste of other people is so so interesting and I always love to learn about new drinks.

So in short:

I will hopefully blog a lot on this about cocktails.

But I hope that I wont be the only Person that will be talking about cocktails. Feel free to share your experience.

DMs are always open as well, if you need help with a specific drink or if you just want to chat about stuff.

[peraltaleo]

【Ｐｒｅ－ｂａｔｃｈ】 •¥• Podem me chamar de apressado, mas velocidade de serviço sempre será para mim um assunto relevante, é sempre há algum Pequeno detalhe, que podemos melhorar. • Então, que tal falarmos dos pre-batchs! Que são coquetéis inteiros ou parte deles, os quais nós produzimos em lotes antes do expediente, deixando somente a finalização para hora do serviço ao cliente. Alguns podem dizer que isso rouba um pouco do mis en scene, mas convenhamos, a grandes bares da lista @50best já famosos por essa técnica. • É o tempo que vc ganha no preparo, pode muito bem ser dedicado as guarnições e trato com o convidado. • Então algumas dicas para o pre-batch: - identifique as receitas que mais saem do seu menu, será em cima delas que fará sua pré produção. - Tenha balanças e jarras de medição a mão, em produções de grande volume, precisão é imprescindível. - Pré misture os alcoólicos de seus coquetéis mais vendidos, não esqueça de etiquetar sempre, caso eles levem algum vermute ou fermentado, o ideal é mantê-lo refrigerado. - Pré misture os sucos e xaropes dos mais populares, nesse caso, guardar na geladeira se torna essencial. - Cítricos eu gosto de servir frescos na hora, devido a sua alta taxa de oxidação. ••• E voilà ! Vocês ganham tempo, tem uma menor chance de erro na execução além de reduzirem bruscamente o número de garrafas para reposição. ••• O aí, curtiu as ideias? Tem algum amigo que pode se beneficiar com essas dicas, tá tentando convencer o patrão a mudar a operação do bar? Marca ele aí! Bora trocar essa ideia! Bj nas crianças ! • 📸 @studioprimefotografia . • 🔞 bebam com moderação! • #culturaetilica #cocktailnerd #receitasfaceis #cocktailporn #mixologybrasil #cocktailnordeste #peralta (em Shake Speakeasy Bar) https://www.instagram.com/p/CB6lWwwFP5d/?igshid=15lzzi5yk7be6

[lincolnwrites]

New book. Who this?!? A.B.R. Always be reading. #cocktailnerd #cocktailreadings #bookstagram #book (at Downtown Brooklyn) https://www.instagram.com/p/CD6eLHol0p9/?igshid=1456adzhlbp8g

[dangtattoos]

@talktomeruthless and I made #stawberry #jalapeno #margaritas for #alohafriday , check her feed for the #playbyplay and the #recipe . #puppy Dino mearly tolerated our #shenanigans . . . #spicymargarita #tikiasfuck #goldengirls @beelinecreative @hallmark #batman #tikimug @choppertiki @lostlaketiki @dirtydickparis @goorinbros #hatgamestrong #cocktailnerd #cicktailrecipe #cocktailhangs (at Lowertown Historic District) https://www.instagram.com/p/CAOn7J7Afj0/?igshid=xnr1qt399s8b

[mckellerco-blog]

Splash into the holidays with Mckeller & Co. Refined Syrups . Create the lasting experience that you deserve. #mckellercorefinedsyrups #bitters #dallasfoodblogger #host #dallasfood #cocktailnerd #cocktails #cocktailporn #feedfeed #forkyeah #cigar #cigars #daydrinking #vodka #tequila #gin #whiskey #bourbon #hustle (at Dallas, Texas)

[tequilaaficionado]

Just Pinned to European Bartender School @ebsbarschools: "Sharing is caring!" Because some things can't be learnt from #books At EBS we know that in order to become a true #cocktailnerd and fully know your spirits you need to taste them too! [...] and it seems that our two students are really enjoying the delicious taste of @hendricksgin http://bit.ly/2JHQkth

[nerdatthebar]

Do you like Piña Coladas?

The story of the Piña Colada is somewhat hard to figure out. There are some different people claiming the drink for themselfs, but there are no written down mentions until 1964 on a menu from the bar Señor Pico. A bar that was owned by Victor "Trader Vic" Bergeron.

The first "claim" for the creation of a Piña Colada goes back to 19th century. Word is, that Roberto Cofresí aka El Pirata Cofresí gave his crew a variation of a grog made with pineapple juice, rum and coconut milk. I couldnt find any good sources supporting this claim tho and one should note, that cocos milk does not come even close to the typically used Cream of Coconut.

This is way I personally wouldnt say that this was the creation of the Piña Colada.

The second time we can find a mention of the Piña Colada is in 1922 in a travel magazin, though this Piña Colada is made without Cream of Coconut at all and more like a Daiquiri with a lil splash of pineapple juice.

So on the next one.

Apparently Ramón "Monchito" Marrero Perez invented the Piña Colada in the Caribe Hilton Hotel in Puerto Rico in the year 1954. Since Cream of Coconut was invented one year earlier by Ramón Lopez-Irizarry it would make a lot of sense, that such a "simple" (only 3 main ingredients) cocktail would be invented quickly afterwards. Story is that Monchito didnt have the correct tools to make this drink until 1954, which is why he made a non-alcohol variant before.

What sort of tools? The Blender. Due to the high amount of actual coconut cream in Cream of Coconut (I know, who wouldve guessed) simply shaking does not blend the strong enough. You will need a stronger way of blending to really mix these ingredients up, so the blender is the way. A lot of Bars these days use coconut sirup instead of Cream of Coconut, which does not have any coconut cream but is coconut flavored. Due to this it is way sweeter and you have to add extra cream if you want to have the same feeling in the cocktail. But more on that later.

Lets return to the Caribe Hilton Hotel and Monchito. Or to be more precise to his colleague Ricardo Garcia. Ricardo claims the creation of the Piña Colada for himself as well. I cant quite tell why most people tend to forget about him and just say that Monchito is the person that came up with the Piña Colada. I couldnt find any sources that made one or another claim more believable.

But hold on, there are even more people who claim the Piña Colada for themself. Ramón Portas Mingot claims that he made the drink in 1963 the first time. Now I think that there is a possibility that he is right, but I think it is rather unlikely that one drink would get popular enough to get out of Puerto Rico and to San Francisco to be on a menu one year later. It might be true that Mingot invented a Piña Colada without knowing of the other Piña Coladas that were already invented. It happened more than once in cocktail history.

So in conclusion I think that the first Piña Colada was made in the Caribe Hilton Hotel. It seems like the government of Puerto Rico thinks the same, because they gave the Hotel a proclamation to honor the 50th anniversary of the Piña Colada.

Anyway, lets talk drink.

Maybe its smart to talk about the meaning of the name first. Piña is the spanish word for pinapple and Colada means as much as washed or strained. If we put this together we get the "washed pineapple" or rather the "strained pineapple". So the drink obviously includes pineapple juice, the fresher the better. There are some recipes that even use pieces of pineapple. I personally would still prefer fresh pineapple juice, because 8 pieces of pineapple is a really rough measurement and could lead to a lot of variation in the drink depending on the person who cuts the pineapple.

The next ingredient is the much talked about Cream of Coconut. I would stick to the original Coco López (comes in a can tho, so thats quite awkward), but there are some other good ones out there as well.

Rum. Ok, now we get a lot of different possibilities to work with. Depending of the drink you want to create you pick. A light white rum for the classic Piña Colada or a stronger, more funky rum for a Piña Colada with a twist. But be aware that you need a rather strong rum if you want to go for the second one. The pineapple juice and Cream of Coconut tend to overwrite most the rum you can taste.

The classic recipe for this drink would be 1.5 oz. of each ingredient. Put it in the Blender with lots of crushed ice and blend it on the highest speed and voila. The classic Piña Colada.

But what about variants?

Well there are the variants that use coconut sirup and some cream instead. I personally dislike them, because it gets even sweeter and the cream tends to blend it all together to one soggy taste. Its already hard enough to differentiate the tasting notes in the classic, but with cream it gets even more just one thingy big lump of taste (in my opinion).

There are also variants that use a little bit of lime.

And my personal favorite probably isnt even a Piña Colada anymore, but more of a painkiller tastewise. The way I would drink my Piña Colada would be with 2,5cl Cream of Coconut; 5cl aged, strong rum; 7cl pineapple juice and a little bit of lime, roundabout 1cl. Shake it up for quite some time and strain it in a longdrink glass. It is unconventional to the original, but way less sweet and in my opinion way more refreshing. The Cream of Coconut does not blend as well with the drink like it does when it is blended that is true, but I am not such a big fan of frozen drinks, thats why I enjoy it like this.

Just one last thing. Remember to always use the best stuff you can find for your drinks. The Piña Colada got a rather bad reputation, because of the popularity of the drink and the numerous bars that started using cheap products for the production of the drink.

That is the story of the Piña Colada or at least the story of the beginning. There is a lot more to talk about, but for now that is enough.

Did you know these things or what was new information for you? I'm interested as well in other cocktails you are interested in. Let me know if there are some you would like me to cover!

See you soon :)

[peraltaleo]

【Ｄｉａ　Ｍｕｎｄｉａｌ　ｄｏ　Ｃａｆé】 O Dia Mundial do Café é comemorado anualmente em 14 de abril. A data homenageia uma das bebidas mais adoradas do mundo: o café! Seja ele carioca, pingado, cappuccino, americano ou espresso, o café é uma paixão mundial, sem dúvidas. De acordo com a Associação Brasileira da Indústria do Café - ABIC, o produto é consumido por 9 entre 10 brasileiros com mais de 15 anos. 【Ｃｕｒｉｏｓｉｄａｄｅｓ】 Atualmente, o Brasil é considerado o maior produtor e exportador de café do mundo, seguido do Vietnã e da Colômbia. A borra do café funciona como um excelente adubo A borra do café também é ótima para tirar o mau cheiro da geladeira 【Ｗａｋｅ ｔｈｅ　Ｄｅａｄ】 Modalidade: Mexido. Categoria: Shot. Finalidade: Estimulante. - 15ml Tequila Silver @josecuervobr - 15ml licor creme de café @de_kuyper_cocktails - 15ml café espresso (ristretto) Gele os álcoois e sirva em um shot gelado, despejando gentilmente por cima o ristretto. A sensação de quente e frio, traz uma agradável surpresa, junto a esse tiro de cafeína. 🔞 bebam com moderação e sem direção! 🍸 @vitrusimport . 🦄 @tatianakpinheiro . 🦄 @olavo.shimizu . 🦄 @erasmo_amendes . #culturaetilica #cocktailnerd #receitasfaceis #mixologybrasil #cocktailnordeste #shakennotbroken #lisboapontobebe #cocktailangola #cocktailporn #peralta (em Soroko's Bar) https://www.instagram.com/p/CNqbr9qLo3T/?igshid=1cssfbezdd774

[dangtattoos]

"Your body is not a temple, it's an amusement park. Enjoy the ride." -@anthonybourdain . Having a #negronifortony in honor of #bourdainday . . . #travelguru #cocktailhangs #negroni #craftcocktails #cocktailnerd (at Parlour Bar St. Paul) https://www.instagram.com/p/BzKAOcsgcwC/?igshid=1sqv7ffy6moem

[mckellerco-blog]

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A post shared by McKeller & Co. Refined Syrups (@mckeller_co)

Fail 1000 times win once. Amazon, Facebook, Apple,Netflix. It’s in you to win fail until u do. Belief I yourself is paramount::: 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥 #mckellercorefinedsyrups #dallasfoodblogger #dallasfood #craftspirits #craftbrew #instagood #drinkporn #localbrand #imbibe #cigars #drinkdrankdrunk #cocktailnerd #cocktailporn #cocktail #vodka #tequila #gin #bourbon #whiskey #momblogger (at Dallas, Texas)

[tequilaaficionado]

Just Pinned to European Bartender School @ebsbarschools: "Sharing is caring!" Because some things can't be learnt from #books At EBS we know that in order to become a true #cocktailnerd and fully know your spirits you need to taste them too! [...] and it seems that our two students are really enjoying the delicious taste of @hendricksgin http://bit.ly/2JHQkth

[peraltaleo]

【Ｍｅｌ　ｄｅ　Ａｒａçá】 •¥• 𝘍𝘳𝘶𝘵𝘢 𝘭𝘪𝘵𝘰𝘳â𝘯𝘦𝘢, 𝘤𝘰𝘮 𝘢𝘤𝘪𝘥𝘦𝘻 𝘦 𝘳𝘪𝘤𝘢 𝘦𝘮 𝘷𝘪𝘵𝘢𝘮𝘪𝘯𝘢 𝘊, 𝘲𝘶𝘦 𝘧𝘰𝘳𝘢 𝘵𝘳𝘢𝘻𝘪𝘥𝘢 𝘥𝘦 𝘈𝘯𝘨𝘰𝘭𝘢, 𝘦 𝘢𝘥𝘢𝘱𝘵𝘰𝘶-𝘴𝘦 𝘴𝘶𝘱𝘦𝘳 𝘣𝘦𝘮 𝘢 𝘳𝘦𝘨𝘪ã𝘰 𝘴𝘶𝘥𝘦𝘴𝘵𝘦, 𝘴𝘦𝘯𝘥𝘰 𝘮𝘶𝘪𝘵𝘰 𝘴𝘦𝘮𝘦𝘭𝘩𝘢𝘯𝘵𝘦 𝘢 𝘨𝘰𝘪𝘢𝘣𝘢, 𝘴ó 𝘲𝘶𝘦 𝘥𝘦 𝘵𝘰𝘮 𝘢𝘮𝘢𝘳𝘦𝘭𝘰 𝘤𝘭𝘢𝘳𝘰 𝘦 𝘮𝘦𝘯𝘰𝘴 𝘤𝘢𝘳𝘯𝘶𝘥𝘢. •¥• 𝘍𝘳𝘶𝘵𝘢𝘥𝘰, á𝘤𝘪𝘥𝘰 𝘦 𝘥𝘦 𝘢𝘳𝘰𝘮𝘢 𝘢𝘥𝘰𝘤𝘪𝘤𝘢𝘥𝘰. •¥• 𝘔𝘰𝘥𝘢𝘭𝘪𝘥𝘢𝘥𝘦: 𝘉𝘢𝘵𝘪𝘥𝘰. 𝘊𝘢𝘵𝘦𝘨𝘰𝘳𝘪𝘢: 𝘔𝘦𝘥𝘪𝘶𝘮 𝘥𝘳𝘪𝘯𝘬. 𝘍𝘪𝘯𝘢𝘭𝘪𝘥𝘢𝘥𝘦: 𝘈𝘱𝘦𝘳𝘪𝘵𝘪𝘷𝘰. ••• - 30𝘮𝘭 @magnificadefaria Solera. - 20𝘮𝘭 𝘢𝘨𝘶𝘢𝘳𝘥𝘦𝘯𝘵𝘦 𝘥𝘦 𝘣𝘢𝘯𝘢𝘯𝘢 @porto_morretes - 15𝘮𝘭 𝘑𝘦𝘳𝘦𝘻 𝘧𝘪𝘯𝘰 @bodegastiopepe . - 15𝘮𝘭 𝘹𝘢𝘳𝘰𝘱𝘦 𝘥𝘦 𝘈𝘳𝘢çá. - 2 𝘥𝘢𝘴𝘩es 𝘉𝘪𝘵𝘵𝘦𝘳 𝘊𝘳𝘦𝘰𝘭𝘦. • 𝘎𝘶𝘢𝘳𝘯𝘪𝘤̧𝘢̃𝘰: 𝘙𝘢𝘮𝘰 𝘥𝘦 𝘩𝘰𝘳𝘵𝘦𝘭ã 𝘦 𝘭𝘢𝘳𝘢𝘯𝘫𝘢 𝘥𝘦𝘴𝘪𝘥𝘳𝘢𝘵𝘢𝘥𝘢. • 𝘈𝘉𝘝: • 【Ｔｅｃｌａ　ＳＡＰ】 •£• 𝘛𝘦𝘤𝘩𝘯𝘪𝘲𝘶𝘦: 𝘚𝘩𝘢𝘬𝘦. 𝘎𝘭𝘢𝘴𝘴: 𝘖𝘯 𝘵𝘩𝘦 𝘳𝘰𝘤𝘬𝘴 𝘨𝘭𝘢𝘴𝘴. ••• - 30𝘮𝘭 𝘚𝘰𝘭𝘦𝘳𝘢 𝘊𝘢𝘤𝘩𝘢ç𝘢 - 20𝘮𝘭 𝘉𝘢𝘯𝘢𝘯𝘢 𝘉𝘳𝘢𝘯𝘥𝘺 - 15𝘮𝘭 𝘧𝘪𝘯𝘰 𝘚𝘩𝘦𝘳𝘳𝘺. - 15𝘮𝘭 𝘈𝘳𝘢çá 𝘚𝘺𝘳𝘶𝘱 - 2 dashes @peychaudsaperitivo . • 𝘎𝘢𝘳𝘯𝘪𝘴𝘩: 𝘔𝘪𝘯𝘵 𝘚𝘱𝘳𝘪𝘨 𝘢𝘯𝘥 𝘥𝘦𝘩𝘺𝘥𝘳𝘢𝘵𝘦𝘥 𝘰𝘳𝘢𝘯𝘨𝘦 𝘸𝘩𝘦𝘦𝘭. • 𝘚𝘢𝘣𝘰𝘳𝘦𝘴 𝘥𝘰 𝘯𝘰𝘴𝘴𝘰 𝘳𝘪𝘤𝘰 𝘉𝘳𝘢𝘴𝘪𝘭. 𝘍𝘦𝘭𝘪𝘻 𝘥𝘪𝘢 𝘥𝘢 𝘤𝘢𝘤𝘩𝘢ç𝘢! ••• 🔞 bebam com moderação e sem direção! • 🍸 @vitrusimport . Avental: @oldskoolbar . • 🦄 @tatianakpinheiro . 🦄 @olavo.shimizu . 🦄 @devotosdacachaca . 🦄 @inovinivinhos . 🦄 @erasmo_amendes . 🦄 @fgarrafa . • #culturaetilica #cocktailnerd #receitasfaceis #mixologybrasil #cocktailnordeste #shakennotbroken #lisboapontobebe #cocktailangola #cocktailporn #peralta https://www.instagram.com/p/CFGFR6cliwP/?igshid=5ue167o8vg5u

[peraltaleo]

【Ｐｕｅｒｔｏ　Ｐｅñａｓｃｏ】 •¥• Balneário mexicano, que atrai turistas de todo mundo por seu turismo marítimo e pesqueiro. •¥• Frutado, macio com notas doces, especiarias e leve cítrico. •¥• Modalidade: Mexido. Categoria: Short drink. Finalidade: Aperitivo. ••• - 50ml @josecuervobr Gold infusa em banana passa. - 25ml Jerez Fino @tiopepewine . - 15ml licor de mel @barenjagerhoney . - 2 dashes Bitter aromático. -1 dash Bitter de laranja. • Guarnição: Laranja desidratada. • ABV: 12,5 • 【Ｔｅｃｌａ　ＳＡＰ】 •£• Technique: Stir. Glass: Cocktail glass. ••• - 50ml Dryed banana infused tequila. - 25ml fino sherry. - 15ml honey liquor. -2 dashes @angosturaaromaticbitters . -1 dash orange bitter. • Garnish: dehydrated orange half wheel. • Se um tio pescando Tainha, e um Martini de tequila não combinam, eu não sei mais o que combina! Rs E vcs, o que gostam de beber na pescaria? ••• 🔞 bebam com moderação e sem direção! • 🍸 @vitrusimport . Avental: @oldskoolbar . • 🦄 @tatianakpinheiro . 🦄 @erasmo_amendes . 🦄 @gluizoliveira . 🦄 @olavo.shimizu . 🦄 @angosturabrasil . 🦄 @angosturahouse . 🦄 @angosturamixologist . 🦄 @swizzologist . • #culturaetilica #cocktailnerd #receitasfaceis #jerez #mixologybrasil #cocktailnordeste #shakennotbroken #lisboapontobebe #cocktailangola #cocktailporn #peralta (em Joatinga) https://www.instagram.com/p/CExPHK_lukM/?igshid=1ixjj9qu1ozt3

[peraltaleo]

【Ｓｏｌ　ｄｅ　Ａｎｄａｌｕｃｉａ】 •¥• Leve e fresco com notas de menta bem marcadas. •¥• Modalidade: Batido. Categoria: Short drink. Finalidade: Aperitivo . ••• - 50ml Jerez Fino. - 15ml fernet menta . - 2 dashes Bitter aromático. • Guarnição: Limão desidratada. • ABV: 11,25 • 【Ｔｅｃｌａ　ＳＡＰ】 •£• Technique: Shake. Glass: Cocktail glass. ••• - 50ml Fino Sherry @tiopepewine . - 15ml @fernetbranca menta. -2 dashes @angosturaaromaticbitters . • Garnish: dehydrated lime wheel. • Parem as prensas!! Notícia! O frescor do Bitter italiano e a acidez do Jerez espanhol, se encontram, e são vistos de mãos dadas em praia da barra! • Diz aí moçada, já experimentaram um cocktail #LowProof, baixo teor alcoólico, e sem base destilada? ••• 🔞 bebam com moderação e sem direção! • 🍸 @vitrusimport . Avental: @oldskoolbar . • 🦄 @tatianakpinheiro . 🦄 @erasmo_amendes . 🦄 @olavo.shimizu . 🦄 @_nicolianas_ . 🦄 @gluizoliveira . 🦄 @fernetbranca_italia . 🦄 @vascomartins.barman666 . 🦄 @angosturamixologist . 🦄 @bodegastiopepe . 🦄 @swizzologist . 🦄 @angosturabrasil . • #culturaetilica #cocktailnerd #receitasfaceis #mixologybrasil #cocktailnordeste #shakennotbroken #jerez #lisboapontobebe #cocktailangola #cocktailporn #peralta (em Joatinga) https://www.instagram.com/p/CEfQZWmlNnt/?igshid=f86ljb3mv3pv

[peraltaleo]

【Ｓｏｍｍｅｒ】 •¥• Veraneio em alemão, um drink leve para o seu pós praia. •¥• Fresco, picante e leve cítrico. •¥• Modalidade: Montado. Categoria: Long drink. Finalidade: Refrescante. ••• - 50ml Steinhäger Schilichte. - 20ml limoncello. - 120ml ginger Ale. - 3 dashes Bitter aromático. • Guarnição: Limão desidratado e ramo de hortelã. • ABV: 26,3% • 【Ｔｅｃｌａ　ＳＡＰ】 •£• Technique: Build. Glass: Highball. ••• - 50ml #steinhaegar . - 20ml @villa_massa_limoncello . - 120ml ginger ale @riversidemixers . -3 dashes @angosturaaromaticbitters . • Garnish: dehydrated lime wheel and mint sprig. • Estão preparados para uma série de drinks praianos, mas bem fora da caixinha?? Se liga nessa nova série de 6 posts. Mas já me diz aí, qual o seu cocktail para beber na praia? ••• 🔞 bebam com moderação e sem direção! • 🍸 @vitrusimport . Avental: @oldskoolbar . • 🦄 @tatianakpinheiro . 🦄 @olavo.shimizu . 🦄 @lecappelli . 🦄 @erasmo_amendes . 🦄 @flipbomfim . 🦄 @angosturabrasil . 🦄 @angosturahouse . 🦄 @angosturamixologist . 🦄 @swizzologist . • #culturaetilica #cocktailnerd #receitasfaceis #mixologybrasil #cocktailnordeste #shakennotbroken #lisboapontobebe #cocktailangola #cocktailporn #peralta (em Joatinga) https://www.instagram.com/p/CEVE6evl2aZ/?igshid=1bae39crgombn

[peraltaleo]

【Ｆｒｕｔｔｅｔｏ】 •¥• Aveludado, frutado e aromático. •¥• Modalidade: Batido. Categoria: Long drink. Finalidade: Refrescante. ••• - 50ml @fernetbranca Menta. - 50ml laranja. - 20ml clara de ovo. - 20ml @1883brasil grenadine. • Guarnição: ramo de hortelã e limão desidratado. • ABV: 7,9% • 【Ｔｅｃｌａ　ＳＡＰ】 •£• Technique: Shake. Glass: Long drink. ••• - 50ml Fernet menta liquor. - 50ml fresh orange juice. - 20ml grenadine syrup. -20ml egg white. • Garnish: Mint sprig and dehydrate lime. • Estão preparados para uma série de drinks praianos, mas bem fora da caixinha?? Se liga nessa nova série de 6 posts. Mas já me diz aí, qual o seu cocktail para beber na praia? ••• 🔞 bebam com moderação e sem direção! • 🍸 @vitrusimportadora . Avental: @oldskoolbar . • 🦄 @fernetbranca_italia 🦄 @olavo.shimizu . 🦄 @gluizoliveira . 🦄 @tatianakpinheiro . 🦄 @fgarrafa . 🦄 @marceloaizman . 🦄 @mixologybrasil . 🦄 @diffordsguidebrasil . • #culturaetilica #cocktailnerd #receitasfaceis #fernet #mixologybrasil #cocktailnordeste #shakennotbroken #lisboapontobebe #cocktailangola #cocktailporn #peralta (em Praia da Joatinga) https://www.instagram.com/p/CEFv9CNlzfR/?igshid=1df19mnowxmd4