Pomada

Pomada

50% Xoriguer

50% Lemonade

Plenty of ice

A slice of lemon

In Fiestas, traditionally drunk in glasses of 200cl, 1 part Gin to 3 parts lemonade or 50/50 Xoriguer/very cold lemonade.

X&T

X&T

Xoriguer

Plenty of ice

A slice of lemon

Tonic water to taste

Pink Xoriguer

Pink Xoriguer

50MLS XORIGUER

A DASH OF angostura BITTERS

GREEN OLIVES 

Rinse a frosted Sherry glass with Angostura Bitter and add chilled Xoriguer

Mahón Martini

Mahón Martini

50MLS XORIGUER

a dash of dry vermouth

green olives 

Mix the Gin and dry Vermouth over ice and pour into a frosted martini glass, stir and garnish with green olives. 

Xoriguer Royal

Xoriguer Royal

25mls Xoriguer

12.5mls Licor 43

20mls lemon juice 

Shake and double strain into a champagne flute. Top up with cava (or champagne). Garnish with a lemon pigtail. 

 

Xoriguer Daisy

Xoriguer Daisy

50mls of Xoriguer

20mls of lemon juice

10mls sugar syrup

10mls Grand Marnier

Shake all the ingredients and serve straight with a flash of soda. 

Persiana

Persiana

50mls Xoriguer

50mls of Licor Menta
or Crème de Menthe

Soda top

Sprig of mint 

Passionate Limey

Passionate Limey

37.5mls Xoriguer

12.5mls Passion Fruit Liquer

25mls passion fruit puree juice of half a lime

3 turns of a black pepper mill

Good pinch of ginger 

Put all of the ingredients into a shaker with ice and shake, strain and serve in a frosted cocktail glass. 

 

Pallofa

Pallofa

50mls Xoriguer

150mls of soda water

2 or 3 ice cubes

1 pallofa of lemon
(a medallion of lemon peel) 

Mahon Messenger

Mahon Messenger

25mls Xoriguer

25mls Punt e Mes

25mls Dry Vermouth

Shake over ice and pour into a frosted martini glass. Drop in a 'pigtail' of lemon. 

Fino

Fino

25mLs Xoriguer

37.5mLs Manzanilla Sherry

20mLs lemon juice

7 fresh mint leaves

Lemon peel cut into long strip

125MLS Cloudy lemonade 

Shake all the ingredients really hard (except for the lemonade). Add cloudy lemonade and stir. Pour entire ingredients into a tall glass without straining. Garnish with a straw, lemon slice and big sprig of mint. 

Mahon Madness

Mahon Madness

50mls of Xoriguer

1 lime

6 raspberries

20mls of sugar syrup

12.5mls of Chambord 

Cut lime into 8 pieces, use only 6. Muddle raspberries and lime. Fill shaker almost two-thirds to the top with crushed ice, add Xoriguer, Chambord and sugar syrup, then add raspberries and lime. Gently shake to mix and pour all the mixture into a frosted rocks glass.