ROSSO
1.50 oz Hangar One Raspberry
0.75 oz Fragoli Liqueur
0.50 oz Fresh Lemon Juice
0.75 oz Raspberry Syrup
4 Raspberries
Squeeze Frothee
2.00 oz Nino Franco Prosecco
Mix ingredients, shake and pour over White Wine Glass.
Garnish: Caramel Nest & Golden Raspberry
LAGO COCKTAIL
- 50 oz Absolut Elyx
- 75 oz Mancino Vermouth Secco
- 75 oz Orange Water - Syrup
Mix ingredients, shake and pour over Coupe Glass.
Garnish: Flower Ice Sphere / Gold
LAGO MARGARITA
- 50 oz Herradura Double Reposado
- 75 oz Pallini Smoked Peach Lemoncello
- 00 oz Lime Juice
- 00 oz Vanilla Thyme Syrup
Mix all ingredients into a Mixing Glass, shake very well and pour over a Cocktail Glass
Garnish: Agave Chip topped with Peach, Orange, Lime & Mezcal Compote
Salt: Pink Bolivian, Hawaiian Black or Smoked Peach
SERRANO NEGRONI
- 00 oz Woodford Double Oak
- 50 oz Cynar
- 50 oz Cinzano Rosso 1754
- 00 oz Campari
Mix all ingredients into a Yarai mixing glass, stir and pour into a Rocks Glass.
Garnish: Sliced Chorizo and Caper Berry
CUCUMBER MIST
1.50 oz Grey Goose Pear
0.75 oz Pallini Lemoncello Liqueur
1.00 oz Blood Orange Puree
0.25 oz Madagascar Syrup
0.50 oz Fresh Lime Juice
Fill up Cucumber Soda
MOJITO FRUTA DE LA PASSIONE
1.50 oz Bacardi Pineapple Fusion
0.75 oz Martelletti Vermouth Rosso
0.50 oz Passion Fruit Juice
1.00 oz Lime Juice
1.00 oz Madagascar Syrup
10 Mint pieces
In a Collins Glass, place mint and ingredients, gently muddle ingredients, add crushed ice and fill with Prosecco.
ROSE & RYE
- 50 oz Bulleit Rye
- 75 oz Carpano Antica
- 75 oz Aperol
- 50 oz Fresh Lemon Juice
- 75 oz Rose Petal Syrup
Mix all ingredients into a Yarai mixing glass, stir and pour into a Rocks Glass.
