La Pinta Sangria
Fill punch bowl or pitcher with:
Equal part La Pinta and sparkling wine
Add cubed fruits of your choice such as: peeled orange, grapes, melon, berries
Serve on the rocks.
Cocktails
La Pinta is found in consis- tently delicious cocktails around the country.
Mixologists and novice bartenders alike can enjoy using La Pinta as a base in their favorite recipes.
La Pinta - chilled shot
Serve on the rocks with a lime or orange garnish.
Lemon La pinta Drop
1 oz Clase Azul Plata Tequila
1 oz La Pinta, Pomegranate liqueur
¼ oz Orange liqueur
½ Lemon juice
1 tsp. of agave nectar
By Frank Cano, Cabo Villas Hotel in Cabo San Lucas, Mx.
The King’s Birthday
1.5 oz La Pinta Pomegranate liqueur
1.5 oz Tangerine Juice
.5 oz Lemon Simple Syrup
2 dashes Regan's Orange Bitters
Shake with ice and strain into ice filled Collins glass, top with fever tree bitter lemon, garnish with lemon wheels and half orange wheels. (Use chilled chamomile tea as an alternative to bitter lemon.)
Joe Parrilli
The Tavern at Lark Creek, Larkspur, CA.
Santa Maria
2 oz Pisco
1 oz La Pinta Pomegranate liqueur
1 oz Fresh Lemon Juice
.75 oz Ginger Syrup
.25 oz Simple Syrup
In a mixing glass add all ingredients with ice, shake and strain into a Collins glass with ice. Garnish with
a lemon twist.
Joselino Solis
La Mar Cebicheria, San Francisco, CA.
Sacred Heart
1.5 oz La Pinta Pomegranate liqueur
.75 oz Absinthe
.5 oz Limoncello
.25 oz Fresh Lemon Juice
Lemon twist for garnish
Combine all the ingredients except the garnish in a mixing glass filled 2/3 with ice. Shake vigorously for
10 to 15 seconds until cold. Pour through a fine mesh strainer into a chilled cocktail glass. Garnish with a lemon twist.
Jonny Raglin
Absinthe Brasserie, San Francisco, CA.
En Fuego
2 oz La Pinta Pomegranate liqueur
1 oz Orange Liqueur
.25 oz Prickly Pear
.25 Essence of Spearmint
Splash Lemon
Splash Soda
Shake and strain all ingredients into a pilsner glass filled with ice and float soda.
Duggan McDonnell
Cantina, San Francisco, CA.
La Pinta Turista
2 oz Cachaca
.75 oz La Pinta Pomegranate liqueur
1 oz Blood Orange Juice
.5 oz Fresh Lime Juice
.5 oz Sugar
Shake all ingredients and strain over ice. Garnish with flamed blood orange zest or sugar rim.
Teddy Naumaleg
New York City, NY.
Pomegranate Fizz
1 1/2 oz La Pinta
1/2 oz Clase Azul Plata
3/4 oz agave nectar
1/2 oz fresh squeezed lemon juice
1 egg white
1 dash angostura bitters
Combine all ingredients in a tin, shake and fine strain into a chilled martini glass. garnish with a dash of bitters.
La Pinta Sunrise
1 oz Clase Azul Plata Tequila
1 oz La Pinta Pomegranate Liqueur
2 oz Orange juice
2 oz Pineapple juice
Dash of Grenadine
By Cabo Villas Hotel, in Cabo San Lucas.
Pomerita
2 parts La Pinta Pomegranate liqueur
½ part Fresh Lime Juice
½ part Agave Nectar – to taste.
Serve on the rocks with a lime or orange garnish.
Basil Pomegranate lemon drop
1.5 oz Citron Vodka
1 oz of La Pinta Pomegranate liqueur
.75 oz Fresh Sweet & Sour
2 Splash of Lemon/Lime Soda
1 oz of Lemon Juice
2 Lemon Wedges
2 Teaspoons of Organic Raw Sugar
4 Leaves of Basil
Garnish: Long Spiral Lemon Twist
6-8 oz Martini Glass
Muddle Basil, Raw Sugar, Lemon Juice and lemon Wedges in a cocktail shaker. Fill with ice, add Citron Vodka, La Pinta, sweet & sour and lemon/lime soda. Shake well, and strain into a martini glass.
Garnish with a sprig of fresh mint.
Tony de la Torre
MacCallum House Inn and Restaurant, Mendocino, CA.
Spicy Pomegranate Margarita
3 oz Clase Azul Plata tequila
1 oz La Pinta Pomegranate liqueur
1 oz Orange Liqueur
2 oz Fresh Lime Juice
Jalapeno Slice
.5 oz of fresh Sweet & Sour
Garnish: Lime Wedge / Pomegranate Seeds
Pour all ingredients (except for lime juice) into a mixing glass.
For lime juice, slice whole limes in half and squeeze lime juice through the jalapeno slice into the mixing glass to achieve “spiciness”.
Add ice; shake lightly. Pour all contents, including ice into a margarita glass.
Garnish with lime wedge and floating pomegranate seeds.
Tony de la Torre
MacCallum House Inn and Restaurant, Mendocino, CA.
Refreshing Blitz
2 oz 100% Clase Azul Plata tequila
1.5 oz La Pinta Pomegranate liqueur
.5 oz Mango Puree
.5 oz Agave Nectar
1 oz Fresh Lime Juice
Shake and strain all over ice and garnish with lime and/or fresh mango.
Adrian Hernandez
Colibri, San Francisco, CA.
20 Absinthe Riddle
1 oz Germain Robin Absinthe
1 oz. La Pinta Pomegranate liqueur
.5 oz Limoncello
1 oz Fresh Lemon Juice
Garnish: Star Anise
Pour all ingredients into a mixing glass. Add ice; shake vigorously. Strain into a chilled cocktail glass. Garnish with one star anise floating in glass.
Tony de la Torre
MacCallum House Inn and Restaurant, Mendocino, CA.
Summer Punching
1 bottle of La Pinta Pomegranate liqueur
1 bottle of Clase Azul Plata tequila
Summer Oleo sacchrum (see below)
10 oz fresh squeezed grapefruit juice
Sliced strawberries(10)
Sliced grapefruit crescents
1 750 ml of water
24 oz of seltzer or to make it a royal, add sparklingwine.
La Pinta Royale
1.5 oz La Pinta Pomegranate Liqueur
1 oz Brut Sparkling Wine
Chill and strain La Pinta; pour sparkling wine to fill.
Serve in a Champagne flute and garnish with an orange twist.
La Pinta Mojito
1 oz La Pinta Pomegranate liqueur
1 oz Premium White Rum
Dash Simple Syrup
Splash Soda
4 Fresh Mint Leaves
Muddle mint leaves with simple syrup, add ice, La Pinta, rum and top with soda. Garnish with a sprig of fresh mint.
Tony de la Torre
MacCallum House Inn and Restaurant, Mendocino, CA.
Jalisco Flor
1 oz Clase Azul Plata tequila
1 oz La Pinta Pomegranate liqueur
1 oz Fresh Lime Juice
2 oz Ginger Ale
Pour the tequila and La Pinta, lime juice and ginger ale into a highball glass. Add ice and stir. Garnish the drink with a slice of orange.
Duggan McDonnell
Cantina, San Francisco, CA.
The Tavern at Lark Creek, Larkspur, CA.
La Pinta-Politan
1.5 oz vodka
1 oz La Pinta Pomegranate liqueur
1 oz Fresh Orange Juice
1 oz Cranberry
1/2 Lime
.5 oz Simple Syrup
Shake and strain all ingredients into a cocktail glass and garnish with lime.
David Nepove
USBG National VP, San Francisco, CA.
10 La Pinta pometini
1.5 oz La Pinta Pomegranate liqueur
.25 oz Orange Liqueur
Fresh Squeezed Juice of ½ Lime
Shake and strain La Pinta and lime juice into a sugar-rimmed martini glass and float orange liqueur.
Jacques Bezuidenhout
San Francisco, CA.
Safada du Diable
1.5 oz La Pinta Pomegranate liqueur
Half a bar spoon lucid absinthe
3 lime wedges
3 Blackberries
1.5 teaspoons sugar
Muddle fruit and sugar, add ice and spirits, and stir.
David Nepove
USBG National President, San Francisco, CA.
Dulce Diablo
4 oz La Pinta Pomegranate liqueur
.5 oz Mezcal
1 Whole Lime, Hand Squeezed
½ Orange, Hand Squeezed
Dash of Agave Nectar
Pinch of Chile Piquin
Chile piquin the rim of a cocktail glass, shake all ingredients, strain and serve up. Garnish with an orange wheel and a lime wheel.
Erick Rodriguez
Mexico City, MX.
Pan American Sangria
2 parts Cranberry
1 part La Pinta Pomegranate liqueur
1 part Encanto
Splash Triple Sec
1 part Lemonade
2 parts Sprite
For pitcher or individual serving: Stir briskly over ice in a rocks glass or serve straight up.
Duggan McDonnell
Encanto Pisco and Cantina, San Francisco, CA.
Clase Collins
1 oz Lime
1/2 oz Orange juice
3/4 oz Simple syrup
3/4 oz La Pinta Pomegranate liqueur
1 1/2 oz Clase Azul Plata tequila
Shake, Collins glass, Rocks
Top w/soda
Garnish – Orange twist.
Barman: Zack Marland
Restaurant: Bohanans
San Antonio, TX.
Pan American Cooler
1 part La Pinta Pomegranate liqueur
1 part Encanto Pisco
3 parts Sprite
Serve on the rocks and garnish with lime
Duggan McDonnell
Encanto Pisco and Cantina, San Francisco, CA.
La Pinta Paloma
2 oz La Pinta Pomegranate liqueur
1 oz 100% Clase Azul Plata tequila
1.5 oz Fresh Grapefruit
Sprite to fill
Pour all ingredients over ice in a Collins glass.
Duggan McDonnell
Cantina, San Francisco, CA.
Pomegranate Punch
1.5 oz Clase Azul Plata Tequila
1 oz La Pinta Pomegranate liqueur
.75 oz Lemon Juice
.75 oz Cinnamon Syrup
Dash Bitters
In mixing glass add all ingredients with ice, shake and strain over fresh ice in an attractive glass
Garnish: lemon, nutmeg and a splash of sparkling
wine (optional)
David Nepove
USBG National President, San Francisco, CA.
Monkey Gland
1.5 oz La Pinta Pomegranate liqueur
2 oz Gin
1 oz Fresh Orange Juice
Dash Orange Bitters
Chiffon Orange
Pomegranate Seeds
Absinthe rinse the glass, shake and strain over fresh ice and absinthe. Add one dash orange bitters and garnish with chiffon orange and pomegranate seeds.
Timothy Stephens
Prohibition, San Diego, CA.
Pomegranate Martini
1.5 oz Citron Vodka
.75 oz La Pinta Pomegranate liqueur
1/2 Lemon, Hand Squeezed
Shake and serve up with a long lemon spiral twist.
Tony de la Torre
MacCallum House Inn and Restaurant, Mendocino, CA.
Mistiza
2 oz La Pinta Pomegranate liqueur
1.5 oz Pisco
.5 oz Grand Marnier
.5 oz Blood Orange
Dash Pineapple
Dash Orange Juice
In a mixing glass add all ingredients with ice, shake and strain into a Collins glass with ice. Garnish with
a lemon twist.
Maxfield’s at the Palace Hotel, San Francisco, CA.
Pomegranate Ginger Cooler
2 oz La Pinta Pomegranate liqueur
.5 oz Ginger Syrup
.5 oz Fresh Lime Juice
Soda to Fill
Build, roll and serve in a rocks glass with soda to fill.
Tod Smith
Cortez, San Francisco, CA.
Oleo Sacchrum
8 oz of fine sugar
10 sliced strawberries
The peels of 3 grapefruit
Add 1 cup of fresh grapefruit
Stir until sugar is dissolved. (you can prepare the day before and let sit overnight to absorb the flavors-covered)
