Recipe: Make a syrup by placing equal parts of water and mascabo sugar in a saucepan. Bring to low heat, leave until diluted and then pass the preparation through a strainer to avoid any solids remaining. Let cool. Then, place in a short glass 6 basil leaves, 40 ml of Cynar, 20 ml of mascabo syrup and 20 ml of malbec wine. Add crushed ice up to half and stir with a teaspoon to integrate the components. Complete with more crushed ice to the top. Garnish with a basil leaf and a slice of fresh grapefruit.
2|With Cinzano
By Agus de Alba, sommelier
The vermouths of the New World are linked to wine-growing areas where the local wine is the protagonist and has a huge influence on the aromas and flavors of the vermouth. In the case of Cinzano Segundo, the variety chosen is malbec, from Finca Los Amigos, located in Luján de Cuyo, Mendoza.
Recipe: Iced Glass with Large Rock, 70% Cinzano Segundo, 30% Soda, 1 Lemon Wedge
3|With Aperol: Raspberry Spritz
By Tony Alcala, bartender at Desarmadero
Recipe: Make a “raspberry water” by placing 500 g of raspberries and 500 ml of water in a pot. Bring to medium heat and, once it boils, turn off and let stand until warm. Then, process, strain and reserve in a glass bottle. Also make a simple syrup, bringing equal amounts of water and sugar to a boil, without stirring so that it does not crystallize. Turn off the heat, let warm and reserve in another glass container. Put 30 ml of Aperol, 30 ml of simple syrup, 30 ml of raspberry water in a large ciborium and top up the glass with sparkling wine. Garnish with a small strip of lemon peel.
4|With white wine: Bee Power
By Mauro Massimino, chef and creator of Buenos Aires Verde
Recipe: Put 135 ml of white wine, half a pear peeled and cut into pieces, 60 ml of almond milk, a teaspoon of pollen, another of cinnamon and 3 teaspoons of honey in a blender. Blend until obtaining a homogeneous drink and serve in a long glass with plenty of ice.
5|With Gin: The Fresh
By Juani Calcaño, bar manager at Trufa Rooftop
Recipe: Fill a ciborium with large ice cubes and add 60 ml of gin, 30 ml of rosé vermouth and top up the glass with tonic water. Finish with two thin slices of cucumber and four allspice.
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6|Gin Tonic with blackberries
By Ramiro Ferrari, bartender
“The gin and tonic is the star of this summer since it is a fresh cocktail, ideal for the pool, a lunch, a sunset, it is versatile. It is one of the easiest to prepare. With only gin, tonic water, a fruit to taste, some spices and a lot of ice, it is essential for the summer”, says Ferrari.
Recipe: Place ice in a gin and tonic balloon glass. Cool it with a teaspoon; drain the extra water and fill the glass with more ice; Pour 50 ml of Bulldog gin using the jigger, then add 150 ml of premium tonic and mix carefully not to break the bubble. Cut 3 blackberries lengthwise, arrange them on a metal skewer on the same side. It is important to ensure that all 3 stones will remain on the skewer. Place the garnish inside the glass making a 180° turn. Serve and enjoy.
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7|With Ron: Baby Yoda
By Gonzalo Sierra, head of the bar at Club de la Birra
Recipe: First make the syrup, pouring 500 ml of water and 8 tablespoons of sugar into a pot. Stir and bring to medium heat until it breaks a boil. Leave between 5 and 10 min, depending on the desired texture (light or thicker). Turn off, let warm and reserve in a sanitized glass jar. Cut 1 lime into cubes and place it in a cocktail shaker, add 20 basil leaves and mash everything well. Add plenty of crushed ice, 30 ml of Malibú, 60 ml of Ron Havana and 90 ml of squeezed and strained orange juice. Mix everything and shake the shaker for no more than 10 seconds. Serve in a tall glass and top with crushed ice. Finish with a slice of dehydrated lime and basil leaves.
8|With Vodka: Peronist Compliments
By Francisco Lucas, bartender
Recipe: Take a short glass and fill it with crushed ice to the top. In a cocktail shaker add 4 wheels of chopped ginger, 1 generous handful of blueberries and 1 diced lime. Add 2 tbsp. medium sugar and crush everything very well. Add 3 rocks of ice, 45 ml of vodka and 45 ml of previously strained grapefruit juice. Shake the shaker for about 15 seconds (or until your hands feel frozen) and pour into the glass, previously passing through a caterpillar strainer or whatever is on hand. Garnish with a tuft of fresh mint.
9|With Whisky: Sweet Irish
By Federico Buscarons, AVG Electric Café bar manager
Recipe: Make a syrup by placing 2 cups of sugar and 2 cups of water in a saucepan (always with equal parts of both elements). Add 15 grams of fresh thyme and bring to a simmer until the sugar dissolves. Turn off the heat and let cool. Strain and reserve in a clean glass bottle. In a short Old Fashioned glass, put 2 or 3 ice cubes, 60 ml of Jameson Irish Whiskey, 15 ml of thyme syrup and 60 ml of previously strained natural grapefruit juice. Add all the ingredients, stirring gently with a teaspoon, and garnish with a sprig of thyme and half a slice of grapefruit.
10| Mocktail, Coconut shake
By Mona Gallosi, bartender
Recipe: Toast 50 grams of coconut in a pan to release its oils, put in a pot with 1000 ml of water and leave over low heat until it generates a good-tasting infusion. Add 400 grams of sugar and mix with a wooden spoon until dissolved. Finally, filter with a mesh strainer and then with a coffee filter (coconut has a lot of oils and this is so that they do not remain in the liquid).
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
