Tier, San Juan del Rio, 50 cl, 42%

Rabarbarchata

Kristoffer Andren

• 4 cl TIER Mezcal
• 4 cl Rose and rhubarb sugar *
• 4 cl Non-sweetened almond milk
• 2 cl Lime juice (freshly squeezed)
• Rose pepper to garnish.

* Rose and rhubarb syrup - Boil 4 cups of water in a saucepan. Remove from the plate and add 6 cups of powdered sugar. Stir until the sugar crystals dissolve. - Slice down a half rhubarb bar in a blender or stick mixer. - Add the rose peppercorns and the sugar layer. Mix properly! - Allow to cool and let it cool in the fridge for about 15-20 minutes. - Remove the sugar layer from the fridge and strain through a fine sieve, such as a tesil. - The sugar layer holds in the refrigerator for about two weeks and can also be used for eg. homemade ice cream or lemonade! - Mat and pour the ingredients into a shaker. If you have no cocktail shaker at home, a protein shaker, water bottle or large jar also works. Be careful to keep it tight! - Fill the shaker with ice and shake until the contents cool. - Strain the drink into a glass with ice and top with a little shell from the rose pepper.

El Diablo

Robert Radovic

• 40ml Tier San Juan
• 10ml Cassis
• 10ml lime
• 10ml sugar
• top med ginger beer
• Glass: Highball
• Garnish: Orange wedge
• Ice

Add ingredients (except for the cassis) to the glass and stir well. Add ice and pour the cassis on top and add garnish.

Tamarindo highball

Robert Radovic

• 50ml Tier San Juan
• 20ml Tamarind nectar
• 10ml lime
• Top with Ginger beer
• Glass:Highball
• Garnish:Lime wheel
• Ice

Pour ingredients into the glass and stir well. Add ice and garnish.

Mexican Mailman

Robert Radovic

• 50ml Tier San Juan
• 20ml Lemon
• 20ml Orange juice
• 20ml Raspberry syrup
• Egg white
• Glass: Rocks
• Garnish: Orange Zest and raspberry powder
• Ice

Pour ingredients into a shaker and shake without ice. Add ice and shake again. Strain into the glass filled with ice and add garnish.