On March 21 comes the spring equinox, and with it, the start of the season with the sunniest and hottest days. With the season an energetic change occurs in the environment that makes us
bloom after winter. For this reason, it is believed that the equinox is a magical moment in which we say goodbye to stagnant energies and give way to new ones to be reborn just as flowers do. On the occasion of receiving spring, we want to share with you four cocktail recipes seasonal with Abasolo Whiskey and Nixta Licor de Elote, Mexican distillates made with cacahuazintle corn and ancestral techniques.
ABASOLO JULEP
Ingredients
- 45 ml Abasolo Whiskey
- 15 ml Nixta Corn Liqueur
- 7 ml piloncillo syrup
- 3 dashes Angostura aromatic bitters
- 15 mint leaves
Preparation
- Blend the mint, bitters, and syrup in a Julep glass.
- Add Abasolo Whiskey and Nixta Liqueur. Mix well.
- Add crushed ice and the mint bouquet to flavor.
ABASOLO SMASH
Ingredients
- 60 ml. Abasolo Whiskey
- 20 ml. ounce lemon juice
- 20 ml. plain syrup
- 5 mint leaves
- 2 dashes of Angostura Bitters
Preparation
- Add ice to a shaker.
- Add all the ingredients.
- Shake until the mixture is cool.
- Strain and serve in an old fashioned glass with ice.
nixta tonic
Ingredients
- 60 ml. Nixta Corn Liqueur
- 15 ml. lemon juice
- tonic water top
Preparation
- Add a lot of ice in the glass, serve the lemon juice,
- Nixta and complete with tonic water.
- Mix with a barspoon and add the garnish.
CARAJILLO NIXTA
Ingredients
- 1 espresso coffee or 60 ml of Coldbrew
- 60 ml. Nixta Corn Liqueur
- 10 ml. agave syrup
Preparation
- Add ice to a shaker.
- Serve Nixta and coffee.
- Shake until the mixture is cool.
- Strain and serve in an old fashioned glass with ice.
With information from Nixta and Abasolo Whisky.
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