– 1 oz. CHINOLA
– 4 oz. Sparkling Wine

Pour CHINOLA into chilled flute, add sparkling wine & stir gently.

– 1.5 oz. CHINOLA
– 3 oz. White Wine (lighter varietal: sauvignon blanc, pinot grigio, etc.)
– 1.5 oz. Tonic Water (drier & brighter like fever tree or Q Indian tonic)
– Slices of Tropical Fruit for garnish (lime wheels, star fruit, guava, passion fruit seeds/pulp)

Combine ingredients in wine glass over ice & stir to combine.

– 0.75 oz. CHINOLA
– 1.5 oz. Vanilla Vodka
– 0.75 oz. Lime Juice
– 0.5 oz. Simple Syrup

Combine ingredients in a shaker, add ice & shake. Double strain into a chilled martini glass. Garnish with a shot of Champagne or Cava on the side.

– 2 oz. CHINOLA
– 1 bottle Presidente Lager
– Spicy Salt Rim

Rim pilsner glass with spicy salt. Add ice and pour Chinola and beer.
Spicy Salt = ½ cup salt + 1tbsp Tajin seasoning

– 0.75 oz. CHINOLA
– 1 oz. Rum
– 0.75 oz. Lime Juice
– 0.5 oz. Simple Syrup

Pour ingredients in a shaker, add rum, fresh lime juice. Shake with ice until well blended. Strain into a chilled cocktail glass. Garnish with a thin wheel of lime.

– 1 oz. CHINOLA
– 1 oz. Blanco Tequila
– 0.75 oz. Lime Juice
– 0.5 oz. Turmeric Honey Syrup
– 1 oz. Pineapple Juice
– 2 Sage Leavesr

Combine all ingredients in a mixing tin and shake well. Strain into a rocks glass over fresh ice. Garnish with pineapple wedge and a sage leaf.

For the Turmeric Honey Syrup:
Juice 1/4 Cup of fresh turmeric juice (about 1 cup of fresh whole turmeric). Combine with 3 cups of orange blossom or similar light honey and 1 cup of hot water. Stir until well combined and store refrigerated.