An espresso, ideally made from Mexican coffee beans, with whipped cream topping.

A shot of Adrian’s Tequila Vanilla Licor is added on top of the whipped cream.

el chapo

Add spiciness to a cup of hot chocolate mixed with an espresso and finished with milk foam by adding a shot of Adrian’s Tequila Vanilla Reposado.

Sunrise Tequila Vanilla

  • 5 ice cubes
  • 3 cl Adrian’s Tequila Vanilla Licor
  • 2 cl lime juice
  • 10 cl orange juice

Fill the shaker with 5 ice cubes, add Adrian’s Tequila Vanilla Licor, lime and orange juice. Shake for about 15 seconds.

Put some crushed ice in a long drink glass and pour the drink over a bar strainer.

Do not stir. Wait until the syrup is at the bottom of the glass. Serve with a straw and a slice of orange and cocktail cherry.

MARGARITA Tequila Vanilla

  • 5 ice cubes
  • 4 cl ONZA Tequila Plata
  • 2 cl Adrian´s Tequila Vanilla Licor
  • 4 cl lime juice

Coupé glass with a salted rim made from Adrian's Chili Vanilla Salt.

Place two bar spoons of Adrian's Chili Vanilla Salt on a plate and rub the rim of a coupé glass with a halved lime. Drizzle with Adrian's Chili Vanilla Salt and freeze.

Fill the shaker with 5 ice cubes, add ONZA Tequila Plata, Adrian’s Tequila Vanilla Licor and lime juice. Shake for about 15 seconds.

Pour the drink over a bar strainer.

Adrian’s Tequila VanilLa Crepes Frida Kahlo from grandma Laura from Mexico

125 g whipped cream / 1 egg / 2 x egg yolk / 125 g wheat flour / 250 ml milk / pinch of Adrian’s Chilli Vanilla Salt.

Mix all ingredients and stir until smooth and finally add milk. Bake thin crepes in a hot pan with butter, turning once. Stack the finished crepes on top of each other on a plate.

100 g granulated sugar / 60 g butter / 160 ml orange juice / 30 ml passionfruit juice / 5 cl Adrian‘s Tequila Vanilla Licor / 5 cl Onza Tequila Plata / ½ grated orange peel / 50 g slivered almonds roasted.

Melt the granulated sugar in a saucepan and add butter. Deglaze with orange and passion fruit juice. Bring to the boil until the caramel is dissolved. Add orange peels, ONZA Tequila Plata and Adrian’s Tequila Vanilla Licor.

Using a fork and spoon, turn the crepes several times in the stock and fold them afterwards into triangles.

Serve the portions with the remaining stock, sprinkle with roasted slivered almonds and garnish with orange fillets and powdered sugar.

Adrian’s Tequila VanilLa creme slices from Patissier George IV

Preparing puff pastry is not easy and time-consuming.
We recommend buying ready-made puff pastry. Please make sure that the puff pastry is made from butter and not margarine.

40 g powder gelatin / 100 ml water / 8x egg yolk / 3x eggs / 150 g granulated sugar / 8 cl Adrians’s Tequila Vanilla Licor / pinch of salt / 1 liter whipped cream.

Mix powdered gelatine with water and dissolve in a warm water bath. Mix the egg yolks, eggs, granulated sugar, Adrian's Tequila Vanilla Licor and a pinch of salt (Adrian's Chili-Vanilla Salt) until creamy.

Then stir in the gelatine and finally stir in the cold whipped cream.

First roll out the puff pastry to a thickness of 2.5 mm and form two approximately 500 x 300 x 25 mm rectangles. The batter on the tray should be slightly larger. Prick with a fork and let it settle. Bake at 180 degrees Celsius for about 25 minutes and let it cool.

Place the first puff pastry rectangle on a standard tray with a height of 4 cm. Pour the freshly whipped Adrian’s Tequila Vanilla Cream into a frame which is placed on the puff pastry already on the tray.

Fill the Adrian’s Tequila Vanilla Cream to the top edge and spread off the rest. Then put it in the fridge to cool for a short period. In the meantime, cut the second rectangle into 100 x 45 mm pieces. Spread them over the Adrian’s Tequila Vanilla Cream.

Cut the individual pieces with a warm knife and sprinkle them with powdered sugar.