Cocktails
Vínica Tasting Notes
On the nose, Vínica offers interesting and distinctive aromas for a gin. It opens with liquorice as the protagonist, herbal notes of thyme, followed by hints of cardamom and fennel.
On the palate, it continues to reveal its Aragonese heart. Herbal notes of liquorice and thyme take the lead, followed by well-integrated spiced hints of cardamom and black pepper, finishing with a gentle touch of apple.
Perfect Serve Gin Tonic
Citrus freshness and botanicals in harmony, a classic elevated to perfection.
Ingredients
- 50 ml Vínica
- 200 ml quality tonic water (fine bubbles, not too sweet)
- Quality ice (large, clear cubes)
- Garnish: lemon peel or lemon twist
Preparation
- Chill the glass: Fill a balloon glass with large ice cubes, swirl to chill and discard the water.
- Add the gin: Pour 50 ml of Vínica over the ice.
- Pour the tonic: Add it slowly down the side of the glass. Ratio: 4 parts tonic to 1 part gin.
- Enhance: Add 2-3 thin grape slices to highlight the garnacha.
- Stir gently: Stir delicately with a bar spoon.
- Aromatise: Squeeze an orange twist over the glass.
- Serve: Clean, elegant presentation. This «Perfect Serve» highlights Vínica’s aromas.
Chilinlet
By Przemek Bocian
A cocktail that doesn’t just use a Spanish gin, but tells the story of the land it comes from
Ingredients
- VÍNICA Gin
- Freshly squeezed red pepper juice.
- Lime cordial.
- Orgeat syrup
- Iberian ham
Garnachito
By Keyllin Guevara
Ingredients
- Vínica Gin
- Garnacha caramel
- White garnacha acids
- Lime juice
- Wine salt
Preparation
To make the caramel, we cold-dealcoholise red garnacha wine, separate the liquid, reduce it over heat and add MCR until it reaches a syrup-like consistency.
Tom Collins
Refreshing and citrusy, perfect for warm days.
Ingredients
- 60 ml Vínica
- 30 ml fresh lemon juice
- 15 ml sugar syrup
- Sparkling water to top up
- Ice
- A lemon slice and a maraschino cherry for garnish
Preparation
- In a shaker, combine the gin, lemon juice and sugar syrup.
- Fill a tall glass with ice and pour in the mixture.
- Top up with sparkling water.
- Stir gently and garnish.
Vínica Pasión
By Alex Malo (Asador Bako, Cariñena)
Tropical, fresh cocktail with a floral touch. Awakens the passion.
Ingredients
- 60 ml Vínica Gin
- 60 ml natural passion fruit juice
- 30 ml freshly squeezed lime
- 10 ml vanilla syrup
- A dash of liquid sugar
Preparation
- Add 3 or 4 ice cubes to a cocktail shaker.
- Add 60 ml of Vínica gin.
- And 60 ml of natural passion fruit purée.
- Add 30 ml of freshly squeezed lime.
- Add 10 ml of vanilla syrup.
- And a dash of liquid sugar.
- Shake vigorously.
- And serve.
Paloma Aragonesa
By Joan Bebop
The Paloma reinterpreted by Joan Bebop from Boulevardier
Ingredients
- 35 ml Vínica
- 35 ml Must Shrub
- 100 ml Schweppes Grapefruit Soda
- Garnish: smoked salt
Preparation
- Cut a lime slice and moisten the rim of the glass with it.
- Press the moistened rim against the smoked salt.
- Fill a short glass with ice.
- Pour in the must shrub.
- Add Vínica and stir gently.
- Top up with the grapefruit soda.
Borage Cocktail
By Keyllin Guevara
Ingredients
- Gin Vínica
- Borage and Moncayo thyme honey cordial
- Lemon juice
- Crushed ice
- Garnish: flamed thyme and borage stem
Preparation
- Take a borage plant and use only the leaves. Boil them with honey and rosemary.
- Blend the leaves, adding a little of the cooking water, then cook slowly at a low temperature in the Roner.
- Infuse the borage with the rosemary for 24 hours.
- Taste and adjust the sweetness with more honey if needed.
- Strain and bottle.
Negroni
An Italian classic known for its balance between bitter and sweet.
Ingredients
- 30 ml Vínica
- 30 ml sweet red vermouth
- 30 ml Campari
- Ice
- Orange peel for garnish
Preparation
- Fill a rocks glass with ice.
- Add the gin, red vermouth and Campari.
- Stir gently for a few seconds.
- Garnish with an orange peel.