PONCHES & LIQUEURS
A PUNCH of flowers, fresh fruits, and spices, blended with spirits just like Grandma used to do.
Sip it slowly, neat or on the rocks
The fruit pulp at the bottom of the bottle reveals its natural origin. the drink embodies our passion for innovation rooted in tradition.
Ponches
made from infused flowers, fruits,
or spices, with a kick
guava
Aromatic and full-bodied, made with fresh fruit from Michoacán
tamarind
IT captivates you from the tip of your tongue to the tips of your toes
Chocolate
IT captivates you from the tip of your tongue to the tips of your toes
liqueurs
Mexican-style bitters made with sugarcane liqueur
cordoval dix
Mexican amaro, made by macerating grapefruit peel, herbs, and sugar
Ginger
A vibrant liqueur resulting from the long maceration of the root
SEASONAL PRODUCTS
Produced in harmony with the natural harvest cycle
clove & cardamom liqueur
Fresh, vibrant textured inspired by the great dry style Roses of Provence
CHOCOLATE ESPRESSO
- 2 oz Pajarote chocolate
- 1.5 oz vodka
- 1 oz cold espresso or coffee liqueur
- 1/2 oz spiced syrup
Method:
Shake vigorously with enough ice to create a good foam. Double-strain into a chilled martini or coupe glass. Float three coffee beans on top.
TAMARIND COLLINS
- 2 oz Pajarote tamarindo
- 1 oz gin
- 1/2 oz yellow lemon juice
- 1/2 oz simple syrup
- A shot of mineral water
Method:
Dry shake and Strain into a jaibol glass with fresh ice and top with mineral water.
PALOMO
- 1 oz tequila
- 1 oz Pajarote Dix
- 3/4 oz grapefruit juice
- 1/2 oz lemon juice
- 3/4 oz grapefruit oil
- A shot of mineral water
Method:
Combine the ingredients in a jaibol glass with ice, stir gently, and top off with mineral water.
TIKI pajarote
- 2 oz Pajarote Maracuyá (Passion Fruit)
- 1.5 oz aged rum
- 3/4 oz lemon juice
- 1/4 oz pineapple syrup
- 1/2 oz almond liqueur
Method:
Shake and pour into a jaibol or Tiki glass.
PAJAROTE SPRITZ
- 3 oz Pajarote Guayaba (Guava)
- 1.5 oz Cinzano sparkling wine
- 1/2 oz lemon juice
- 1/2 oz simple syrup
Method:
Dry shake and pour into a glass with ice after adding the sparkling wine.
JALISCO MULE
- 2 oz Pajarote Jengibre (Ginger)
- 1.5 oz vodka
- 3/4 oz lemon juice
- 1/2 oz simple syrup
Method:
Dry shake (excluding the mineral water), double-strain into an Old Fashioned glass with ice, and top with mineral water.
Flying all over the United States
distributors
the crazy shop
123 Main St
Springfield, IL 62704
the crazy shop
123 Main St
Springfield, IL 62704
the crazy shop
123 Main St
Springfield, IL 62704
the crazy shop
123 Main St
Springfield, IL 62704
Stores
the crazy shop
123 Main St
Springfield, IL 62704
the crazy shop
123 Main St
Springfield, IL 62704
the crazy shop
123 Main St
Springfield, IL 62704
the crazy shop
123 Main St
Springfield, IL 62704
“Make the most of what nature gives you in abundance,” Grandma used to say. Life gives us colorful fruits to make our beloved Pajarote.
what our clients say