Fresh & Fruity, With a Hint of Tropicalia

Embrace balmy summer evenings with a jug of our Tilda’s Punch, a fruity and fresh drink to cool down at the end of a hot day. Created by PIO to celebrate our Resort Drops.

MAYA Tote bag + Tilda's Punch

TILDA’S PUNCH:

• 1 mango sliced

• 2 oranges

• 2 limes

• 1 large bunch of fresh basil

• 1 handful of fresh raspberries

• 2 tbs muscovado sugar

• 1 bottle of Cria Cuervos’ Matilda Frizzante

• 100 ml Cachaça Ypioca Prata

Fresh & Fruity, With a Hint of Tropicalia

GLASSWARE:

• Jug

• Highball glass

GARNISHING:

• 1 small bunch of fresh basil

• raspberries

• Mango slice

METHOD:

• Slice the mango.

• Slice one orange and one lime.

• Put the mango, lime sliced, orange sliced, raspberries, some basil leaves and muscovado sugar into a jug.

• Add the juice of one lime and the juice of one orange.

• Slightly squash the fruits with a wooden spoon to break it down and release the flavours.

• Add the Ypioca Cachaça and stir. Allow to sit for 5 minutes.

• Add the rest of the Basil.

• Fill the jug with cubed ice and top up with Matilda Frizzante.

Fresh basil + Cubed ice

Top Up with Matilda Frizzante

• Fill the glasses with ice and pour in the cocktail.

• Garnish with some raspberries, mango slice and fresh basil and straw and serve.

MAYA Tote bag + Tilda's Punch

Photos: Ginebra Cañas

Drink Recipe: Pio

MAYA Tote bag: Handcrafted by Pio

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Love is in the air!

As the air is still very cold, let's warm up with a cosy spiked drink.

Here we share Sandra Mendes's hot cocktail created especially for us to drink this V-day and keep our hearts hot and pumping...

HOT G&TEA:

• 50ml Gin (we used 58Gin's English Berry)

• 25ml Ginger Syrup

• 100ml hibiscus & cinnamon infusion

• 100ml fresh raspberry juice

GLASSWARE:

• Mug

GARNISHING:

• 1cinnamon stick

• Mixed berries skewer

Pablo Beret + Hot G&Tea

METHOD:

*GINGER SYRUP:

• 1cup water

• 1cup sugar

• 1cup of fresh ginger peeled and finely chopped

Bring to the boil, then reduce heat and simmer until the sugar is completely dissolved, string all the time (5/8min). Strain and set aside.

You can make several drinks with this syrups.

*HIBISCUS & CINNAMON INFISON:

(for one drink)

• 1tbs dried hibiscus flowers

• 110ml water

• 1 small cinnamon stick

Bring to boil, when starts boiling, switch off the heat and cover. Let the infusion steep for 15-20min.

Strain and set aside.

*RASPBERRY JUICE:

• Fresh raspberries

Blend enough raspberries to make 100ml of juice. Strain and reserve 100ml

Don't add sugar or water.

Pablo beret

MIXING:

*Simmer: 100ml of raspberry juice + 100ml of hibiscus infusion + 25ml of ginger syrup

*In a pre-heated mug add 50ml of Gin and the hot juices on top.

*Stir gently. Garnish with cinnamon stick and mixed berries skewer.

Hot G&Tea by Sandra Mendes

@smdrinks by Sandra Mendes

Sandra Mendes is a Rio de Janeiro based mixologist and bartender known for her line of charming and delicious bottled cocktails named SMDRINKS.

In order to create the next great cocktail, she applies botanicals knowledge in developing her line of cocktail mixers. She believes in Brazilian cocktail and drinks created not only for entertainment but drinks for healing.

Model: Vera Gottert

Photographer: Ginebra Cañas

Recipe: Sandra Mendes

Vera wears: Black Pablo Beret from PIO.