How to do maceration in cocktail making.

How to do maceration in cocktail making.

Maceration is the process of extracting chemical compounds from solids by leaving them to soak for a period of time. -Infusing them is quite easy: soak in alcohol, herbs, spices, fruit or dried fruits to obtain the desired flavours. Once you have achieved this, strain the solids, bottle the liquid and label the product.   […]

Read more...
 5 Gin cocktails and their irresistible recipes

 5 Gin cocktails and their irresistible recipes

Today, we are bringing you 5 Gin cocktails and their irresistible recipes, as well as some interesting facts about the history of Gin on World Gin Day, always held on the 2nd Saturday of June. ▪️Like many spirits, it emerged as a medicinal remedy. ▪️The 1st distillation took place in Holland in the 17th century […]

Read more...
A COCKTAIL THAT TASTES OF CAKE

A COCKTAIL THAT TASTES OF CAKE

Also, learn to infuse drinks on our ⭕️ Youtube channel “Sanz Cocktails”. You will find this and other really interesting cocktail making techniques on the playlist: #Sanz Cocktails Series. KING’S CAKE PUNCH ♦️45 ml Brandy ♦️120 ml milk infused in Spanish king’s cake ♦️15 ml of sugar syrup @sanzcocktails ♦️15 ml coconut milk syrup @sanzcocktails […]

Read more...
Make these 6 Daiquiris at home and melt with the taste

Make these 6 Daiquiris at home and melt with the taste

The Daiquiri is one of the truly great classics in cocktail making, originally a Cuban mix it has spread all over the world. We simply had to compile some nice chilled recipes that are appetising at any time during summer as today is World Daiquiri Day. So, make these 6 Daiquiris at home and melt with […]

Read more...
BRIX SCALE IN COCKTAIL MAKING.

BRIX SCALE IN COCKTAIL MAKING.

Some of you will wonder… why do they want to talk about Brix Degrees? What is their significance and what do they have to do with your syrups? Well, as we said, it is a cornerstone for the production of our syrups. Using this concept, we establish the sweetening power that we want our syrups […]

Read more...