Recipes

Cocktails

Water of June

Created by Mixologist: Alberto Caballero from Nassau Beach Club in Ibiza.

Ingredients

  • 30ml vodka Ciroc

  • 20ml June liquor

  • 15ml lime juice

  • 20ml coconut water

  • 10ml honey

  • 60ml PYPR

Method

  • Put all ingredients less the PYPR drink in a shaker, fill the shaker with ice cubes, close and shake. Pour the cocktail into a highball and top with PYPR.

Garnish

  • Mint leaves, cinnamon stick and coconut powder.
Cocktails

Trinidad and Tobago

Created by Mixologist: Alberto Caballero from Nassau Beach Club in Ibiza.

Ingredients

  • 50ml G’Vine Nouaison

  • 10ml lime juice

  • Splash coconut water

  • Top PYPR

Glass:

  • Highball

Garnish

  • Lime peel and basil leaves.
Cocktails

The Green Power

Created by Mixologist: Alberto Caballero from Nassau Beach Club in Ibiza.

Ingredients

  • 50ml Bacardi white rum infused with green pepper, celery, and lavender flowers.

  • 15ml lime juice

  • 15ml peppermint syrup

  • 80ml PYPR

Method

  • Put all ingredients less the PYPR drink in a shaker, fill the shaker with ice cubes, close and shake. Pour the cocktail in a highball and make the top with PYPR.

Garnish

  • Celery stick and a lavender flower.
Cocktails

PYPR Mule

Created by Mixologist: Alberto Caballero from Nassau Beach Club in Ibiza.

Ingredients

  • 50ml Mescal

  • A piece of ginger

  •  A piece of cucumber

  • A teaspoon of sugar

  • 15ml lime juice

  • 80ml PYPR

  • 3 dash of Angostura Bitters

Method

  • Put a slice of cucumber and ginger with a teaspoon of sugar in a cap, muddling the ingredients and then add the Mescal, the lime juice, and mix, then fill the glass with crushed ice and pour the PYPR. Finally, add three drops of Angostura Bitters.

Garnish

  • A slice of cucumber and mint leaves.
Share Punches

PYPR Paloma

Created by Mixologist: Alberto Caballero from Nassau Beach Club in Ibiza.

Ingredients

  • 50ml Tequila Excelia

  • 15ml lime juice

  • 15ml grapefruit syrup

  • 80ml PYPR

Method

  • Put all ingredients less the PYPR drink in a shaker, fill the shaker with ice cubes, close and shake. Pour the cocktail in a highball and top with PYPR.

Garnish

  • A dry slice of pink grapefruit and a flower.
Long and short

Mediterranean Sangria

Created by Mixologist: Alberto Caballero from Nassau Beach Club in Ibiza.

Ingredients

  • 200ml white wine

  • 2 pieces of rosemary

  • 2 slice of orange

  • 20ml lemon juice

  • 4 blackberries

  • 150ml PYPR

Method

  • Put all ingredients in a big wine glass and top of PYPR.

Garnish

  • Rosemary leaves.
Long and short

Horse Neck

Created by Mixologist: Alberto Caballero from Nassau Beach Club in Ibiza.

Ingredients

  • 50ml bourbon whiskey

  • Splash ginger beer

  • 2 drops orange bitters

  • Top of PYPR

Glass

  • Highball

Garnish

  • Large lemon peel
Cocktails

Fresh Julep

Created by Mixologist: Alberto Caballero from Nassau Beach Club in Ibiza.

Ingredients

  • 50ml whiskey Bourbon Jim Beam

  • 4 basil leaves

  • A teaspoon of sugar

  • Splash of water

  • Top PYPR

Method

  • Put the sugar, bourbon whiskey and the basil leaves in a mug, add a splash of water and mix for a minute, till the sugar is dissolved, then fill the mug with ice and top of PYPR.

Garnish

  • Basil leaves and some blueberries.
Cocktails

Into The Wild

Created by Mixologist: Alberto Caballero from Nassau Beach Club in Ibiza.

Ingredients

  • 50 ml Absolut Raspberry

  • 10ml lime juice

  • 100ml PYPR

Glass

  • Highball

Garnish

  • Orange peel and two raspberries.
Cocktails

Capitan Drake

Created by Mixologist: Alberto Caballero from Nassau Beach Club in Ibiza.

Ingredients

  • 50ml white rum Bacardi

  • 10ml vanilla syrup

  • Splash lime juice

  • 4 mint leaves

Glass

  • Highball

Garnish

  • Mint leaves and slice of dry lemon.
Cocktails

Champagne Punch

Created by Mixologist: Alberto Caballero from Nassau Beach Club in Ibiza.

Ingredients

  • 15ml lemon juice

  • 15ml grapefruit juice

  • ½ fresh passion fruit

  • A teaspoon of sugar

  • Splash Moet Ice Imperial

  • Top PYPR.

Ingredients

  • Put the sugar, passion fruit, lime and grapefruit in a big wine glass and mix it. Then splash of champagne and top off with PYPR.

Garnish

  • A dry slice of pineapple and some flowers.
Cocktails

Black Martini

Created by Mixologist: Alberto Caballero from Nassau Beach Club in Ibiza.

Ingredients

  • 60ml G’Vine Nouaison

  • 15ml lime juice

  • 20ml blackberry puree

  • 60ml PYPR

Method

  • Put all ingredients less the PYPR drink in a shaker, fill the shaker with ice cubes, close and shake. Pour the cocktail in a Martini glass, double strain and top with PYPR.

Garnish

  • Two blackberries and a flower.