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FERNET
First of all, the ingredients you need to buy are the following:
1 liter of water.
Herbs to be used: bay leaf, muna muna, carqueja, chamomile, cardamom, mint, myrrh, lemon
verbena, quinine, nencia, palo amarga, artichoke, rosemary, thyme, juniper, pennyroyal,
coliandro, jensiana, quirquincho tail. We suggest using 5 grams of each in the preparation. We
suggest using at least 10 to 12 herbs. They are easily obtained in any herbalist&#39;s shop.
4 cloves.
1 teaspoon of saffron.
50 cc of liquid caramel.
Vodka will be needed for 1/4 of the total herbal infusion obtained.
Let&#39;s prepare it
The first thing we must do is the infusion of herbs and cloves. To do this, we will put everything
together (the herbs and the cloves) with the water in a saucepan and boil it on low heat for
about 15 minutes, stirring the preparation to mix the ingredients well.
After these minutes, we turn off the heat, let it rest for about 10 minutes and add the saffron.
We stir and let it rest again for about 30 minutes. After this time, we proceed to strain the
infusion several times using a cloth, until there are no solid remains. Finally, we add the vodka
and the liquid caramel and let it steep!
MOJITO
Ingredients
2 teaspoons of white sugar
8 mint leaves (2 sprigs of mint)
30 ml of lime juice
60 ml of Cuban rum (we used Havana Club Añejo 3 Años)
1/2 lime, sliced ??or quartered
120 ml of soda (sparkling water with soda)
Crushed or crushed ice
A few drops of angostura (optional)
A big part of the secret of a mojito is the mint (mint is a type of mint), although I like the flavour
and aroma that mint gives it more.
During the maceration, be careful not to destroy the leaves, the idea is to release their aromas
and essences.
Put sugar at the bottom of the glass. The glass should be made of glass, Collins or Fizz type
(like the one in the photo). Mojitos are made directly in the glass, without the need for a cocktail
shaker. Pour the lime juice and with the pestle or a bar spoon, dilute the juice with the sugar.
Tap the mint leaves a few times to release their aroma and crush them a little with a pestle,
pressing them against the sugar at the bottom. They should not be completely broken and
crushed, because then the mojito becomes unpleasant to drink.

Add the lime pieces to the bottom of the mojito and give it a few taps with the mortar to release
some of its juice. These lime pieces will give it a more acidic and even more aromatic touch, but
you must be careful as for many it can be too acidic.
Pour the rum and fill the glass with crushed ice. Using plenty of crushed ice is the best option as
the ice takes up more space in the glass and makes it cooler. Fill the cocktail with soda until full,
a few drops of Angostura (optional) and stir gently.
Never add bitters, ginger ale, lemonade or tonic to the preparation, do not spoil the mojito (if you
do, it is better to use it without soda). The soda will cool the mojito more quickly. Decorate with a
sprig of mint or spearmint, a slice of lime and serve with a straw.

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