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Elixir Andino
INGREDIENTES
MATACUY: 1 ONZA
VERMOUTH ROJO: 1 ONZA
CAMPARI: 3/4 ONZA
HIELO CUBO: 1 UNIDAD
MÉTODO
En un vaso mezclador, agrega el Matacuy, Vermouth Rojo (Preferiblemente Avelino) y Campari. Añade hielo en cubos y revuelve por 10 segundos con una cuchara para enfriar y diluir la mezcla y servir en vaso old fashioned con cubo de hielo 5x5 cm. Decorar con gajo de Naranja.
CRISTALERÍA
Vaso old fashioned
Matacuy
Families in the Sacred Valley have prepared medicinal elixirs for generations. Matacuy was born from that tradition.Its recipe was created by Wendy Weeks at El Albergue, who used botanicals from her garden.
Matacuy’s smoothness and complexity come from our process: freshly harvested botanicals, slow and repeated extractions, and high-altitude distillation that gently preserves the plants’ essences and oils. Matacuy’s ingredients are natural—we don’t add sugar, colorants, stabilizers, or artificial flavors.
Matacuy
Families in the Sacred Valley have prepared medicinal elixirs for generations. Matacuy was born from that tradition.Its recipe was created by Wendy Weeks at El Albergue, who used botanicals from her garden.
Matacuy’s smoothness and complexity come from our process: freshly harvested botanicals, slow and repeated extractions, and high-altitude distillation that gently preserves the plants’ essences and oils. Matacuy’s ingredients are natural—we don’t add sugar, colorants, stabilizers, or artificial flavors.