We release new recipes with the collaboration of two master mixologists: Damià Mulà and Eduard Campos.
This cocktail comes from an old family recipe. The grandmother prepared the strawberries with vinegar and pepper. causing that all the fructose of the strawberries was extracted, creating an irresistible juice.
We put the ingredients of the cocktail, except the Ginger Beer, in a shaker. Shake and serve in a glass. Finally, we complete it with Ginger Beer and decorate it with a flower of thought, natural hibiscus flower or a portion of strawberry.
Hibiscus syrup reduction
We take to herbir water to create a syrup (1 liter of water and 1/2 of white sugar). When the sugar melts, stop the fire and place 125 g of dry hibiscus flower, and let it infuse for 8 minutes. We filter and reduce until we obtain a denser texture.
Shub de la Maria with vinegar Forvm Chardonnay
We clean 1kg of strawberries. We cut them to 1/4, and add black pepper and pink pepper ground in 1 liter of Forvm Chardonnay vinegar. We let it rest for 4-5 days in the fridge. We can make the cocktail with the resulting liquid or we can pass the strawberries with the vinegar through the blender.