Peas & Cues

Peas & Cues
• 1 oz El Guapo® Ginger syrup

• 1 oz Freshly squeezed lemon juice
• 2 oz Spring-pea infused Pisco (recipe below)
• Parsley and pea tendrils, for garnish

Spring Pea Infused Pisco
• 1 c. Spring peas
• 375 mL PiscoTo create spring pea infused Pisco, blend peas and Pisco in a Vitamix or other high quality blender until completely pulverized. Strain mixture through cheesecloth lined chinois.

In a clean shaker filled with ice, combine ginger syrup, lemon juice and Pisco. Shake vigorously, and strain into a highball. Garnish with cilantro and pea tendrils before serving.

Kale Martini

Kale Martini
• 1 oz Freshly pressed cucumber juice
• .5 oz Freshly pressed celery juice
• 1 oz Freshly pressed lime juice
• .5 oz Freshly pressed kale juice
• .5 oz El Guapo® Ginger syrup
• 1.5 oz Vodka
• Kale leaf & grapefruit slice, for garnish

In a shaker filled with ice, combine all juices, ginger syrup and vodka. Shake vigorously, and strain into well chilled coupe or martini glass. Garnish with a kale leaf and grapefruit slice before serving.

Carrot Mimosa

Carrot Mimosa
• .25 oz Aquavit (Fernet or Cynar work, too)
• .5 oz El Guapo® Ginger syrup
• .75 oz Freshly pressed carrot juice
• Sparkling wine
• Fresh rinsed & dried carrot greens

In a shaker filled with ice, pour Aquavit (or replacement liqueur), ginger syrup and carrot juice. Shake vigorously, and strain into long stemmed coupe or champagne flut. Top with sparkling wine, and garnish with carrot greens before serving.

A Streetcar Named Loyola

A Streetcar Named Loyola
• 1.5 oz Cathead Honeysuckle Vodka
• .5 oz Freshly squeezed lemon juice
• .5 oz El Guapo® Ginger Syrup
• .25 oz St. Germain
• Ginger ale
• 8 Dashes El Guapo® Mojo Cubano Bitters
• Rosemary sprig, for garnish

In a shaker filled with ice, add vodka, lemon juice, ginger syrup and St. Germain. Shake vigorously, and strain into a rocks glass filled with ice. Top with ginger ale and 8 dashes of bitters. Garnish with a sprig of rosemary.

On The Ave

On the Ave
• 1.5 oz Gin
• 1.5 oz King’s Ginger Liqueur
• .25 oz El Guapo® Ginger Syrup
• .5 oz Freshly squeezed Meyer lemon juice
• 4 slices English cucumber
• 5 small basil leaves
• 4 dashes El Guapo® Cucumber Lavender Bitters
• Edible flowers & Meyer lemon peel, for garnish

Muddle cucumber slices and basil leaves with ginger syrup and lemon juice in a cocktail shaker. Add gin and ginger liqueur, and fill with ice. Shake and strain with a julep strainer into a chilled coupe glass. Add bitters and garnish with edible flowers and lemon peel before serving.

Moscow Mule

Moscow Mule
• 2 oz Vodka (we used St. Roch®, but any quality vodka will do)
• .5 oz Freshly squeezed lime juice
• .75 oz El Guapo® Ginger Syrup
• Club soda
• Mint sprigs, candied ginger or lime wheels, for garnish

Combine vodka, lime juice and ginger syrup in a shaker with a few ice cubes. Gently shake and strain into a copper mug or highball filled with ice. Top with club soda, and garnish with your choice of accouterments.