3 oz. OF MATACUY
ICE

Method: Direct
Fill the glass with ice cubes
and dose Matacuy.

3 oz. OF MATACUY
ICE
TONIC WATER

Method: Direct
Fill the glass with ice cubes
and dose Matacuy. Complete with tonic water and stir gently. Smash the lemon peel a little to extract the oil, screw it on and decorate the cocktail with chamomile flower.

2 oz. of Matacuy
1/2 oz. of gum syrup or kión *
3/4 oz. lemon juice
O3 oz. by Ginger Beer

Method: Direct
Straight to the cup O2 oz of Matacuy, 3/4 oz of lemon juice, 1/2 oz of gum or kion syrup, ice to the top and complete with Ginger beer. Garnish with lime peel.

2 oz. from Matacuy
3/4 oz. lemon juice
1/2 oz. gum syrup or lime *
1 egg white unit

Method: Shake
Put the ingredients in a shaker without ice and shake for 10 seconds, then add ice and shake for another 10 seconds. Serve in a cold glass and garnish with fennel flower.

2 oz. of Matacuy
1/2 oz. gum syrup or rosemary *
1/2 oz. lemon juice
1 oz. pineapple juice
Soda water

Method: Shake
In a shaker, beat all the ingredients with 6 ice cubes for 10 seconds, serve in a glass with full ice and complete with sparkling water.
Garnish with lime peel.

Kion syrup

Blend 2OOg of kion with 1OOml of water until it becomes pulp, then strain and add an equal part of sugar to continue blending until it becomes syrup. Strain again.
Garnish with lime peel.

Rosemary syrup

Boil 22Oml of water with 5Ogr of rosemary, just bring the heat to a boil to reduce the infusion. Add 2OOg of white sugar, lower the heat to a minimum and stir until it has melted. Strain and chill.

Lime syrup

Squeeze 35Og of limes, strain and transfer to a small saucepan. Cook over medium heat until it boils and add an equal part of sugar. Lower the heat until the sugar is melted. Strain and chill.