TABERNA TRES GALLOS
MIXOLOGY
Welcome to the gateway of the fascinating world of raicilla, where expertise and passion converge. With a decade immersed in mixology, our expert has crafted a unique style over the last five years, particularly excelling in the art of raicilla.
Immerse yourself in their expertise, uncover distilled secrets, and let yourself be carried away on an unparalleled sensory journey.
Explore our captivating tale of raicilla, guided by our experienced mixologist. Join this sensory journey where flavors and textures intertwine, unveiling the secrets of this agave distillate gem.
A unique opportunity to fall in love with this spirit. Immerse yourself in the art of raicilla and discover the pleasure in every sip!
TASTES AND IMPRESSIONS
OF OUR RAICILLAS
Welcome to a sensory journey, where each sip is an open window to
the authenticity of our raicillas and the rich heritage we share with our brands.
recipes
PENCA
• 1 1/2 oz of raicilla Tres Gallos.
• 3 oz of pineapple-cucumber mix.
• 1 oz Ancho Reyes liqueur or poblano syrup.
• 1 oz natural syrup (in case you don’t have liqueur).
DONKEY
• 1 1/2 oz of raicilla El Acabo.
• 4 oz of pineapple and basil mix.
• One tablespoon of passion fruit pulp.
• Rim the glass with chili.
ROOSTER
• 2 oz of raicila Tres Gallos.
• 1 oz orange.
• 1 oz grapefruit.
• 1 oz lemon.
• 1 1/2 oz syrup.
• Muddle serrano chilies inside the shaker, mix, and serve strained.
MAGUEY
• Old Fashioned glass Ice
• 1 oz Raicilla El Acabo
• 1 oz White vermouth (Cinzano)
• 3/4 oz Natural syrup
• 2 oz Sparkling water
• 3 drops of orange blossom water
WE WANT TO HEAR FROM YOU
Send an email to: clientes@tabernatresgallos.com
Ahuacatepec, Constituyentes #2 Localidad, 48139 Atenguillo, Jal.
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