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The first anniversary party of Hotel TRS Yucatan was held on Saturday, December 8. The new concept is reserved for adults only and is located within the Grand Palladium Resort & Spa complex. If you are looking for comfort, privacy and relaxation, this all-inclusive luxury hotel is a great option to stay.

To celebrate its first anniversary, the TRD Yucatan hotel prepared several surprises for their guests. To start, a group of singers entertained the night with different rhythms to dance. After that, some artists danced choreographies, performanced with fire and circus arts.

Hotel TRS Yucatan has 5 specialty restaurants with a la carte menu and several bars.

The kitchen prepared a wide variety of delicious appetizers of first quality. Speaking of drinks, we had the presence of brands such as Absolut, Havana 7, Aperol, Tequila Patron and Bombay Sapphire. The team of bartenders prepared a delicious selection of drinks for all tastes. The passion fruit daiquiris with Havana 7 and the Palladium Raspberry with Absolut stole the night.

Definitely the atmosphere that was experienced on the first anniversary of Hotel TRS Yucatan is the kind of magical experience that is experienced every day in the Riviera Maya.

Located 80 minutes from the international airport of Cancun, the Hotel TRS has a privileged location on a beautiful beach of the Caribbean Sea. The hotel is halfway to Playa del Carmen and Tulum, and is also close to several cenotes. Its location makes it a great option if your plan is to visit these beautiful locations.

In Mix Mix congratulate all the team of Hotel TRS Yucatan for their great effort made during this year and wish you our best wishes for next year.

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English

Vodka is a transparent spirit that is very popular in the world of cocktails. Today in Mix Mix we share you some interesting vodka facts.

Its light or null flavor and smell make it a blank canvas for inspiration.

The raw material of vodka is very varied since this distillate can be obtained from any source rich in starch. For example: Grey Goose is made from wheat, Belvedere from rye and Cîroc from French grapes. There are even vodkas that are made with figs or potatoes.

Vodka is a drink originated in the fifteenth century and conceived by Russian alchemists, who tried to separate alcohol completely from water. In this way they obtained a spirit that does not freeze easily at low temperatures.

The water freezes at 0 ° C while ethanol at -114 ° C.

Vodka facts: making process


To produce this spirit you must prepare the chosen raw material and ferment with yeasts. It is distilled at least 2 or 3 times (either in still or continuous distillation columns). The number of times it is distilled is indicative of the quality of the vodka, for example Smirnoff has three distillations, Belvedere four and Cîroc five.

Subsequently, any remaining impurity is filtered and water is added until it reaches around 40% alcohol content. The added water can come from lakes, aquifers or even glaciers.

It is tradition in countries like Russia, Finland, Poland and Sweden to drink it alone and accompany food. While in Western Europe and America it is more common to mix it.

Vodka is one of the spirits with less caloric content with only 36 kcal per ounce.

Whether it’s liquor, juice or fruit, vodka is excellent in all kinds of drinks and cocktails. Some of the most famous cocktails made with this neutral spirit are: cosmopolitan, screwdriver, dry martini, caipiroshka, bloody mary and sex on the beach.

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English

Gracias a Dios is a line of Mexican spirits made from maguey. Their mezcales and gin pay tribute to the flavors of Mexico.

The maguey or agave is a unique plant.

There are approximately 250 species of maguey and 190 are endemic to Mexico. The wide variety of agaves that exist multiplies the possibilities of spirits that can be created. In the same way as grapes to wine, the variety of agave and its conditions of care, influence the final organoleptic properties of the spirit.

Mezcales Gracias a Dios


Gracias a Dios produce mezcal with espadin , cuixe, tepestate, tobala and mexican agave.

  • Young espadin. 8-year-old espadin agave with double distillation.
  • Rested espadin. 8-year-old espadin agave  with double distillation. Rested 4 months in American oak barrels.
  • The Mexican. Mexican wild 10-year-old maguey with double distillation.
  • Cuixe. 13-year-old wild cuixe maguey with double distillation.
  • Tepestate. 25 years old wild tepestate maguey with double distillation.
  • Tobala. 13 years old wild tobala agave with double distillation.
  • Gracias a Dios mezcal with mango. Espadin maguey infused in an artisanal way with Oaxacan mango and distilled twice.
  • Mezcal del cura. Distilled twice and made in an artisanal way with the secret recipe of the priest of Matatlan.
  • Turkey breast mezcal. Espadin maguey distilled by hand with local fruits such as bananas, apples, raisins, walnuts and turkey breast with double distillation.
  • Mezcal distilled in clay pot. Espadin maguey with double distillation.

Gracias a Dios Agave Gin


Gin is a very versatile spirit, since it does not have a designation of origin, it can be manufactured anywhere in the world. In addition, the variety of raw materials with which the base alcohol can be made and the botanicals with which they can be flavored opens the doors to the innovation of this distillate.

Gracias a Dios gin is made with a base alcohol obtained from distilled espadin maguey three times. It is flavored with 32 botanics representing the 32 states of Mexico.

  • Juniper
  • Orange peel
  • Tangerine
  • Lemon
  • Mullein
  • Passion fruit
  • King of Lima
  • Ginger
  • Coffee
  • Green Tea
  • Lime
  • Lemongrass
  • Guarana
  • Eucalyptus
  • Gingseng
  • Cinnamon
  • Almonds
  • Flower of lime
  • Orange blossom
  • Purple
  • Melissa
  • Yerba mate
  • Nut
  • Bugambilias
  • Mint
  • Cardamom
  • Anise
  • Cocoa
  • Coriander seeds
  • Mexican vanilla
  • San Luis damiana
  • Dry tejocote

Elaboration process Thank God

All the spirits of the distilling house Gracias a Dios are produced in their own palenque in Santiago Mazatlan, Oaxaca. The master distiller Oscar Hernandez Santiago and his team are in charge of jiming, grinding, cooking, fermenting, distilling, aromatizing and resting the spirits.

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English

Ojo de Tigre (Eye of the Tiger) is a spirit that seeks to shake the mezcal scene. Handcrafted in a 100% sustainable way, this young mezcal arrives to captivate even the best connoiseur. It is born from the assemblage of Oaxaca’s Maguey Espadín and Tobalá from the Mixteca in Puebla and the result is an exceptional soft but complex mezcal.

Ojo de Tigre Mezcal Tasting 

In sight, it is a crystalline spirit with pearly nuances. In the nose it is possible to feel apple and green pear notes accompanied by citrus. Also are perceived subtle notes of agave, caramel and smoked cacao. Once in the mouth, the fruit and citrus notes remain, as well as cooked agave and a fresh note like cucumber.

The aftertaste is so nice that invites you to continue tasting.

It is recommended to drink it straight, accompanied with orange and worm salt or in a cocktail, because its subtle taste makes it ideal for making extraordinary drinks.

Elaboration Process

Ojo de Tigre has a double denomination of origin in Oaxaca and Puebla.

First the selected magueyes are cooked in conical stone kilns in the open sky. The must is then fermented naturally in oak vats and distilled twice in copper stills.

History

Mezcal Ojo de Tigre was born as a result of the passion of the mexican actor Luis Gerardo Méndez for mezcal and his desire to develop one of exceptional characteristics. In order to achieve this, he is supported by the doctor in botany Iván Saldaña, who brings all his experience and knowledge in the creation of this pump.

The iconic bottle is inspired by the anforitas of yesteryear that people used to wear as an amulet in good and bad times. While the name “eye of the tiger” comes from the semiprecious stone that presides over the same name and that is normally used to call good fortune.

Casa Lumbre is the distillery house of this delicious mezcal, as well as other great spirits such as Montelobos and Ancho Reyes.


Recipes

Amber

2 oz mezcal Ojo de Tigre 

.5 oz yellow lemon juice

.70 maracuya syrup

2 drops of orange blossom essence

8 mint leaves

Crush ice 

Mix the mezcal, the yellow lemon juice and the passion fruit syrup in the shaker. Serve in a jar with a lid or in a short glass. Spray with the essence of orange blossom and decorate.


Jade

1.7 oz mezcal Ojo de Tigre

.8 oz  yellow lemon juice

.6 oz natural syrup

Prosecco top

12 mint leaves

Cube ice

Mix the mezcal, the yellow lemon juice, the syrup and the mint in the shaker. Make double stained and serve in a flute cup or a coupé cup. Fill the glass with sparkling wine and decorate.


Cornelian

1.5 oz mezcal Ojo de Tigre

.33 oz of Campari

.5 oz Ancho Reyes Original

.15 oz jamaica syrup

1 oz prosecco

1 twist of orange peel 

Cube ice

Mix all the ingredients except for the sparkling wine in a shaker. Do throwing or stir until cold. Serve in a short glass and complete with prosecco. Aromatize and decorate with the orange twist.


Onyx

1.35 oz mezcal Ojo de Tigre

1 oz corajito

.5 oz Ancho Reyes Original

1 twist of orange peel

Cube ice

Mix all the ingredients in the shaker. Strain and serve in a pewter cup. Add ice cubes until you reach the desired level. Decorate with the orange twist.


Pink Fer

2 oz mezcal Ojo de Tigre 

2 oz watermelon juice

1 oz lemon juice 

1 oz syrup

Mix all the ingredients in the shaker. Serve in a tall glass or mason jar. Decorate.

Special thanks to Fernanda Espejel, brand ambassador of mezcal Ojo de Tigre for her collaboration in this entry.

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