Puerto de Indias takes the essence of fresh strawberries and gives it all to gin, opening a new universe of flavor.
Puerto de Indias was created, to be enjoyed by drinkers who are not experts in dry distilled spirits and who are amazed by an authentic and original flavor which combines the bitterness of gin and the sweetness of strawberries.
To enjoy the authentic perfect serve of Puerto de Indias Strawberry, bartenders can mix a range of delicious cocktails from the sweetest options (with 7 Up/ Sprite) or the more classic option (with tonic).
In either case, first select a balloon glass which will allow both the flavor and aroma of fresh strawberries to be noted. Next, chill the glass with a few ice cubes, discarding the melted water. Add several slices of fresh strawberry, gin, and pour in the tonic or 7 Up/Sprite.
Here are 3 Must Mix cocktails to try.
Puerto Strawberry Sangria
Ingredients:
5 oz. Puerto De Indias Strawberry Gin
1 bottle (750ml) Chilled Rose Wine
8-12 oz. Club Soda or Lemon/Lime soda to taste
Fresh Sliced Strawberries and Lemons
Preparation: Add the Puerto de Indias Gin and the chilled rosé wine to a pitcher filled with ice. Top with the soda and stir to combine. Add the fresh strawberry and lemon slices and stir gently to integrate. Enjoy!
Puerto Strawberry Mule
Ingredients:
- 2 parts Puerto de Indias Strawberry Gin.
- ½ lime.
- 6-8 mint leaves.
- Ice and ginger beer.
Preparation: Combine the juice of half a lime with the mint leaves and the strawberry gin. Add ice, stir with a spoon until the mixture chills, top with ginger beer and cover with crushed ice.
Puerto Strawberry Lemonade
Ingredients:
- 1 part Puerto de Indias strawberry gin
- 4 parts Premium fresh lemonade
- Freshly sliced strawberries
- Lots of ice cubes
Preparation: Fill the glass to the brim with ice, chill it and strain any excess water. Add the Puerto de Indias strawberry gin. Gently pour in the lemonade and stir to blend. Finally, decorate with freshly sliced strawberries.
The post 3 Must Mix Strawberry Gin Cocktails appeared first on Chilled Magazine.
Source: Mixology News
